Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/11472

TitleEffect of chitosan-based coatings on the shelf life of Salmon (Salmo salar)
Author(s)Souza, B. W. S.
Cerqueira, M. A.
Ruiz, Héctor A.
Martins, Joana
Casariego, A.
Teixeira, J. A.
Vicente, A. A.
KeywordsEdible coatings
Shelf life
Chitosan
Salmo salar
Issue date2010
PublisherAmerican Chemical Society
JournalJournal of Agricultural and Food Chemistry
Citation"Journal of Agricultural and Food Chemistry". ISSN 0021-8561. 58:21 (2010) 11456-11462.
Abstract(s)This study aimed at determining the effect of chitosan coating on shelf life extension of salmon (Salmo salar) fillets. The success of edible coatings depends highly on their effective wetting capacity of the surfaces on which they are applied. In this context in a first stage the surface properties of salmon fillets and the wetting capacity of the coatings on fish were evaluated. In terms of wettability there were no significant differences (p > 0.05) between the solutions presenting higher values (solutions 1−4); therefore, solution 1 with a spreading coefficient (Ws) of −4.73 mN m−1, was chosen to be subsequently analyzed and applied on fish fillets. For shelf life analyses the fillets were coated and stored at 0 °C for 18 days. The control and coated fish samples were analyzed periodically for total aerobic plate count (TPC), pH, total volatile base nitrogen (TVB-N), trimethylamine (TMA), thiobarbituric acid (TBA), and ATP breakdown products (K value). The results showed that fish samples coated with chitosan presented a significant reduction (p < 0.05) for pH and K value after 6 days and for TVB, TMA, and TBA values after 9 days of storage, when compared to control samples. In terms of microbial growth, a slower increase in TPC was observed for the coated fish, indicating that chitosan-based coatings were effective in extending for an additional 3 days the shelf life of the salmon. These results demonstrate that chitosan-based coatings may be an alternative for extending the shelf life of salmon fillets during storage at 0 °C.
TypeArticle
URIhttp://hdl.handle.net/1822/11472
DOI10.1021/jf102366k
ISSN0021-8561
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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