Coating with chitosan film of sea bream (Sparus aurata) fillets: determining shelf life in refrigerator conditions
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100054 |
Resumo: | Abstract In the investigate, we objectived to assess the effect of coating with chitosan film on the shelf life. To this end, skinless sea bream fillets were separated as control group (C), vacuum packed (VP) and coated with chitosan film and vacuum packed (CF+VP). Samples of each group were periodically analyzed for microbiological [Total mesophilic aerobic count (TMAc) and Total psychrophilic aerobic count (TPAc)] and physicochemical [pH, Total volatile basic nitrogen (TVB-N), Thiobarbituric acid (TBA) and Trimethylamine nitrogen (TMA-N)] in storage time. It was determined that CF+VP had the highest shelf life among the sample groups. The findings of the study showed that covering sea bream fillets with chitosan film and vacuum packaging significantly prolongs the consumption of the sea bream fillets. |
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Food Science and Technology (Campinas) |
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Coating with chitosan film of sea bream (Sparus aurata) fillets: determining shelf life in refrigerator conditionssea breamchitosanfilm coatingshelf lifeAbstract In the investigate, we objectived to assess the effect of coating with chitosan film on the shelf life. To this end, skinless sea bream fillets were separated as control group (C), vacuum packed (VP) and coated with chitosan film and vacuum packed (CF+VP). Samples of each group were periodically analyzed for microbiological [Total mesophilic aerobic count (TMAc) and Total psychrophilic aerobic count (TPAc)] and physicochemical [pH, Total volatile basic nitrogen (TVB-N), Thiobarbituric acid (TBA) and Trimethylamine nitrogen (TMA-N)] in storage time. It was determined that CF+VP had the highest shelf life among the sample groups. The findings of the study showed that covering sea bream fillets with chitosan film and vacuum packaging significantly prolongs the consumption of the sea bream fillets.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100054Food Science and Technology v.38 n.1 2018reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.38416info:eu-repo/semantics/openAccessİZCİ,LeventEKİCİ,FurkanGÜNLÜ,Alieng2018-05-18T00:00:00Zoai:scielo:S0101-20612018000100054Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2018-05-18T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Coating with chitosan film of sea bream (Sparus aurata) fillets: determining shelf life in refrigerator conditions |
title |
Coating with chitosan film of sea bream (Sparus aurata) fillets: determining shelf life in refrigerator conditions |
spellingShingle |
Coating with chitosan film of sea bream (Sparus aurata) fillets: determining shelf life in refrigerator conditions İZCİ,Levent sea bream chitosan film coating shelf life |
title_short |
Coating with chitosan film of sea bream (Sparus aurata) fillets: determining shelf life in refrigerator conditions |
title_full |
Coating with chitosan film of sea bream (Sparus aurata) fillets: determining shelf life in refrigerator conditions |
title_fullStr |
Coating with chitosan film of sea bream (Sparus aurata) fillets: determining shelf life in refrigerator conditions |
title_full_unstemmed |
Coating with chitosan film of sea bream (Sparus aurata) fillets: determining shelf life in refrigerator conditions |
title_sort |
Coating with chitosan film of sea bream (Sparus aurata) fillets: determining shelf life in refrigerator conditions |
author |
İZCİ,Levent |
author_facet |
İZCİ,Levent EKİCİ,Furkan GÜNLÜ,Ali |
author_role |
author |
author2 |
EKİCİ,Furkan GÜNLÜ,Ali |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
İZCİ,Levent EKİCİ,Furkan GÜNLÜ,Ali |
dc.subject.por.fl_str_mv |
sea bream chitosan film coating shelf life |
topic |
sea bream chitosan film coating shelf life |
description |
Abstract In the investigate, we objectived to assess the effect of coating with chitosan film on the shelf life. To this end, skinless sea bream fillets were separated as control group (C), vacuum packed (VP) and coated with chitosan film and vacuum packed (CF+VP). Samples of each group were periodically analyzed for microbiological [Total mesophilic aerobic count (TMAc) and Total psychrophilic aerobic count (TPAc)] and physicochemical [pH, Total volatile basic nitrogen (TVB-N), Thiobarbituric acid (TBA) and Trimethylamine nitrogen (TMA-N)] in storage time. It was determined that CF+VP had the highest shelf life among the sample groups. The findings of the study showed that covering sea bream fillets with chitosan film and vacuum packaging significantly prolongs the consumption of the sea bream fillets. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-03-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100054 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100054 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-457x.38416 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.38 n.1 2018 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126322399772672 |