TY - JOUR
T1 - Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice
AU - Chaparro-Hernández, Saraí
AU - Ruíz-Cruz, Saúl
AU - Márquez-Ríos, Enrique
AU - Ocaño-Higuera, Víctor Manuel
AU - Valenzuela-López, Carla Cecilia
AU - Ornelas-Paz, José de Jesús
AU - Del-Toro-Sánchez, Carmen Lizette
N1 - Publisher Copyright:
© 2015, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.
PY - 2015/10
Y1 - 2015/10
N2 - 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.
AB - 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.
KW - Chitosan
KW - Edible coating
KW - Essential oils
KW - Tilapia fillets
UR - http://www.scopus.com/inward/record.url?scp=84951132148&partnerID=8YFLogxK
U2 - 10.1590/1678-457X.6841
DO - 10.1590/1678-457X.6841
M3 - Artículo
AN - SCOPUS:84951132148
SN - 0101-2061
VL - 35
SP - 734
EP - 741
JO - Food Science and Technology
JF - Food Science and Technology
IS - 4
ER -