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-Hernandez, Sarai
AU - Ruiz-Cruz, Saul
AU - Marquez-Rios, Enrique
AU - Manuel Ocano-Higuera, Victor
AU - Cecilia Valenzuela-Lopez, Carla
AU - de Jesus Ornelas-Paz, Jose
AU - Lizette Del-Toro-Sanchez, Carmen
PY - 2015/10/1
Y1 - 2015/10/1
N2 - © 2015, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved. 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 - © 2015, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved. 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 - essential oils
KW - edible coating
KW - tilapia fillets
U2 - 10.1590/1678-457X.6841
DO - 10.1590/1678-457X.6841
M3 - Artículo
SN - 1678-457X
VL - 35
SP - 734
EP - 741
JO - Food Science and Technology
JF - Food Science and Technology
IS - 4
ER -