Combined effect of antimicrobial edible coatings with reduction of initial microbial load on the shelf-life of fresh hake (Merluccius merluccius) medallions
Fecha
2019Autor
Versión
Acceso abierto / Sarbide irekia
Tipo
Artículo / Artikulua
Versión
Versión aceptada / Onetsi den bertsioa
Impacto
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10.1111/ijfs.14003
Resumen
Two distinct strategies were combined to preserve fresh fish (Merluccius merluccius) under refrigeration at 4 °C for 12 days: (i) the application of an antimicrobial edible coating enriched with oregano essential oil (OEO) or carvacrol (CV) and (ii) the reduction of initial microbial load by good handling practise and
the use of sodium hypochlorite (NaOCl). The action of antimicrobial coatings a ...
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Two distinct strategies were combined to preserve fresh fish (Merluccius merluccius) under refrigeration at 4 °C for 12 days: (i) the application of an antimicrobial edible coating enriched with oregano essential oil (OEO) or carvacrol (CV) and (ii) the reduction of initial microbial load by good handling practise and
the use of sodium hypochlorite (NaOCl). The action of antimicrobial coatings alone retarded the growth
of Enterobacteriaceae, lactic acid bacteria (LAB) and H2S producing bacteria on fish samples. The reduction of initial microbial load by itself only affected the evolution of LAB, but not the rest of the bacterial groups. When using both techniques combined, edible antimicrobial coatings were significantly more effective with additional and significant delays in the growth of mesophilic, psychrotrophic and Pseudomonas bacteria. Thus, the use of both strategies combined resulted in a reduction of the counts of all bacterial groups after 12 days of storage which ranged from 1.5 log and 8 log, in Pseudomonas and H2S producing bacteria, respectively. Moreover, no significant differences were observed when comparing the microbiological evolution of samples treated with OEO compared to those only treated with CV. [--]
Materias
Antimicrobial edible coating,
Oregano essential oil,
Initial microbial load,
NaOCl,
Refrigerated hake,
Whey protein isolate
Editor
Wiley
Publicado en
International Journal of Food Science and Technology, 2019, 54, 835–843
Departamento
Universidad Pública de Navarra. Departamento de Agronomía, Biotecnología y Alimentación /
Nafarroako Unibertsitate Publikoa. Agronomia, Bioteknologia eta Elikadura Saila
Versión del editor
Entidades Financiadoras
The authors are grateful to the National Secretary of Higher Education, Science, Technology and innovation of Ecuador (Secretaría Nacional de Educación Superior, Ciencia, Tecnología e Innovación de Ecuador) for the PhD scholarship.