Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice


Autoria(s): CHAPARRO-HERNÁNDEZ,Saraí; RUÍZ-CRUZ,Saúl; MÁRQUEZ-RÍOS,Enrique; OCAÑO-HIGUERA,Víctor Manuel; VALENZUELA-LÓPEZ,Carla Cecilia; ORNELAS-PAZ,José de Jesús; DEL-TORO-SÁNCHEZ,Carmen Lizette
Data(s)

01/12/2015

Resumo

Abstract Fish consumption has increased in recent years. However, fish meat is highly perishable, which demonstrates the need for technologies to preserve its quality. Edible coatings (EC) might provide an alternative to extend the shelf life of fish. The goal of this study was to evaluate the effect of EC of chitosan (C) in combination with carvacrol (CAR) on the physical and microbiological changes of tilapia fillets. Fillets were submerged for two minutes in different treatments (T1: control; T2: C 2%; T3: C 2% + 0.125% CAR; T 4: C 2% + 0.25% CAR). At the end of storage, T1 and T2 showed the lowest values of total volatile bases (TVB). The color parameters L*, a* and b* varied from each treatment. The texture decreased and the different treatments reduced the microbial population in relation to the control; T3 and T4 were the most effective. These results show that the use of C with CAR might be an alternative method to preserve the quality and safety of tilapia fillets.

Formato

text/html

Identificador

http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400734

Idioma(s)

en

Publicador

Sociedade Brasileira de Ciência e Tecnologia de Alimentos

Fonte

Food Science and Technology (Campinas) v.35 n.4 2015

Palavras-Chave #chitosan #essential oils #edible coating #tilapia fillets
Tipo

journal article