Combined effect of antimicrobial edible coatings with reduction of initial microbial load on the shelf-life of fresh hake (Merluccius merluccius) medallions

Otero Tuárez, Víctor Oswaldo; Carrión Granda, Ximena; Fernández Pan, Idoya; Fernández García, Teresa; Maté Caballero, Juan Ignacio

Publication:
Combined effect of antimicrobial edible coatings with reduction of initial microbial load on the shelf-life of fresh hake (Merluccius merluccius) medallions

dc.contributor.author	Otero Tuárez, Víctor Oswaldo
dc.contributor.author	Carrión Granda, Ximena
dc.contributor.author	Fernández Pan, Idoya
dc.contributor.author	Fernández García, Teresa
dc.contributor.author	Maté Caballero, Juan Ignacio
dc.contributor.department	Agronomía, Biotecnología y Alimentación	es_ES
dc.contributor.department	Agronomia, Bioteknologia eta Elikadura	eu
dc.date.accessioned	2018-11-08T13:54:26Z
dc.date.available	2019-10-10T23:00:12Z
dc.date.issued	2019
dc.description.abstract	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.	en
dc.description.sponsorship	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.	en
dc.embargo.lift	2019-10-10
dc.embargo.terms	2019-10-10
dc.format.mimetype	application/pdf	en
dc.identifier.doi	10.1111/ijfs.14003
dc.identifier.issn	0950-5423 (Print)
dc.identifier.issn	1365-2621 (Electronic)
dc.identifier.uri	https://academica-e.unavarra.es/handle/2454/31317
dc.language.iso	eng	en
dc.publisher	Wiley	en
dc.relation.ispartof	International Journal of Food Science and Technology, 2019, 54, 835–843	en
dc.relation.publisherversion	https://doi.org/10.1111/ijfs.14003
dc.rights	© 2018 Institute of Food Science and Technology	en
dc.rights.accessRights	Acceso abierto / Sarbide irekia	es
dc.rights.accessRights	info:eu-repo/semantics/openAccess	en
dc.subject	Antimicrobial edible coating	en
dc.subject	Oregano essential oil	en
dc.subject	Initial microbial load	en
dc.subject	NaOCl	en
dc.subject	Refrigerated hake	en
dc.subject	Whey protein isolate	en
dc.title	Combined effect of antimicrobial edible coatings with reduction of initial microbial load on the shelf-life of fresh hake (Merluccius merluccius) medallions	en
dc.type	info:eu-repo/semantics/article
dc.type.version	Versión aceptada / Onetsi den bertsioa	es
dc.type.version	info:eu-repo/semantics/acceptedVersion	en
dspace.entity.type	Publication
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