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Fernández Pan, Idoya

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https://academica-e.unavarra.es/handle/2454/49019

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Fernández Pan

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Idoya

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Agronomía, Biotecnología y Alimentación

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IS-FOOD. Research Institute on Innovation & Sustainable Development in Food Chain

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0000-0001-5804-9104

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8261

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2018 - 20193
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Now showing 1 - 3 of 3
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    PublicationOpen Access
    Combined effect of antimicrobial edible coatings with reduction of initial microbial load on the shelf-life of fresh hake (Merluccius merluccius) medallions
    (Wiley, 2019) Otero Tuárez, Víctor Oswaldo; Carrión Granda, Ximena; Fernández Pan, Idoya; Fernández García, Teresa; Maté Caballero, Juan Ignacio; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura
    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.
  • Thumbnail Image
    PublicationOpen Access
    Effect of antimicrobial edible coatings and modified atmosphere packaging on the microbiological quality of cold stored hake (Merluccius merluccius) fillets
    (Hindawi / Wiley, 2018) Carrión Granda, Ximena; Fernández Pan, Idoya; Rovira, Jordi; Maté Caballero, Juan Ignacio; Tecnología de Alimentos; Elikagaien Teknologia
    The effect of whey protein isolate (WPI) coatings incorporated with essential oils (EOs) and combined with modified atmosphere packaging (MAP) on the microbiological quality of fresh hake fillets was evaluated. Fresh hake fillets were coated with different formulations of WPI-EO coatings and packaged under air and MAP conditions (50% CO2/45% N2/5% O2).When WPI-enriched films were applied with or without the presence of MAP over hake fillets with a high initial microbial population, a limited but significant effect on the microbial growth was observed. This effect was more intense on Enterobacteriaceae and H2S-producing bacteria. When hake fillets with lower initial microbial counts were treated, a more intense antimicrobial effect was observed and a synergistic effect between WPI-EO coatings and MAP was detected. A significant extension of the lag phase and reduction, primarily, on the total viable counts and H2S-producing bacteria, was detected, doubling the shelf-life of hake fillets compared with control samples.The initial microbial load of the samples is a key factor influencing the effectiveness of the treatment.The obtained results demonstrated the effectiveness of this combined strategy as a promising alternative for enhancing the microbial quality of fish products during storage at refrigeration temperatures.
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    PublicationOpen Access
    Effect of the presence of ethyl lauroyl arginate on the technological properties of edible fish gelatin films
    (Wiley, 2019) Otero Tuárez, Víctor Oswaldo; Fernández Pan, Idoya; Maté Caballero, Juan Ignacio; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Agronomía, Biotecnología y Alimentación
    Physical, chemical and antimicrobial properties of fish gelatin films with different 19 concentrations of ethyl lauroyl arginate (LAE) were studied. Optical properties 20 of film-forming solution did not vary with increased LAE content. However, pH 21 and surface tension increased. The incorporation of LAE into the formulation 22 increased moisture and solubility of the films. In addition, the presence of LAE 23 affected mechanical properties, making films stronger and more flexible; it had 24 no effect on water vapor permeability. Finally, films with LAE significantly 25 increased antimicrobial properties against Listeria innocua, Shewanella 26 putrefaciens and Pseudomonas fluorescens, but not against Aeromonas 27 hydrophila. These antimicrobial films could be a used as an alternative 28 technology for of fresh products.