Use of chitosan coating in increasing the shelf life of liquid smoked Nile tilapia (Oreochromis niloticus) fillet

被引：0
作者：
Fábio Marcel da Silva Santos
Ana Irene Martins da Silva
Cláudia Brandão Vieira
Mayra Horácio de Araújo
André Luis Coelho da Silva
Maria das Graças Carneiro-da-Cunha
Bartolomeu Warlene Silva de Souza
Ranilson de Souza Bezerra
机构：
[1] Universidade Federal de Pernambuco/UFPE,Departamento de Bioquímica
[2] Universidade Federal do Ceará/UFC,Departamento de Engenharia de Pesca
[3] Universidade Federal do Ceará/UFC,Departamento de Bioquímica e Biologia Molecular
[4] Universidade Federal de Pernambuco,Laboratório de Biotecnologia, Departamento de Bioquímica
[5] UFPE,Laboratório de Imunopatologia Keizo Asami (LIKA)
来源：
Journal of Food Science and Technology | 2017年 / 54卷
关键词：
Polyssacharide; Packaging; Coating; Chitosan; Antimicrobial; Liquid smoking;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The aim of this research was to evaluate the efficiency of liquid smoking and chitosan coating on the shelf life of Nile tilapia (Oreochromis niloticus) fillets. Fillets without liquid smoked and chitosan coating (control), liquid smoked fillets (LS), and liquid smoked and chitosan coated fillets (LSCh) were stored at 4 ± 1 °C for 30 days. The physicochemical (pH, moisture content, water activity—aw, color, texture, total volatile bases nitrogen—TVB-N and thiobarbituric acid reactive substances—TBARS) and microbiological analyses (mesophilic and psychrotrophic counts) and the electrophoresis profile of samples were carried out. Physicochemical parameters, such as TVB-N and TBARS, were reduced in the tilapia fillets with liquid smoking. The presence of the coating of chitosan was effective for the control of the microorganisms during storage. This work showed that the addition of a chitosan coating in liquid-smoked fillets further enhanced the effect of preservation.
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页码：1304 / 1311
页数：7
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