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dc.creatorCarrión Granda, Ximenaes_ES
dc.creatorFernández Pan, Idoyaes_ES
dc.creatorRovira, Jordies_ES
dc.creatorMaté Caballero, Juan Ignacioes_ES
dc.date.accessioned2018-10-25T06:11:41Z
dc.date.available2018-10-25T06:11:41Z
dc.date.issued2018
dc.identifier.issn0146-9428 (Print)
dc.identifier.issn1745-4557 (Electronic)
dc.identifier.urihttps://hdl.handle.net/2454/31165
dc.description.abstractThe 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.en
dc.format.extent12 p.
dc.format.mimetypeapplication/pdfen
dc.language.isoengen
dc.publisherHindawi / Wileyen
dc.relation.ispartofJournal of Food Quality, Volume 2018, Article ID 6194906en
dc.rights© 2018 X. Carrión-Granda et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectAntimicrobial edible coatingsen
dc.subjectModified atmosphere packagingen
dc.subjectFresh hake filletsen
dc.titleEffect of antimicrobial edible coatings and modified atmosphere packaging on the microbiological quality of cold stored hake (Merluccius merluccius) filletsen
dc.typeinfo:eu-repo/semantics/articleen
dc.typeArtículo / Artikuluaes
dc.contributor.departmentTecnología de Alimentoses_ES
dc.contributor.departmentElikagaien Teknologiaeu
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessen
dc.rights.accessRightsAcceso abierto / Sarbide irekiaes
dc.identifier.doi10.1155/2018/6194906
dc.relation.publisherversionhttps://doi.org/10.1155/2018/6194906
dc.type.versioninfo:eu-repo/semantics/publishedVersionen
dc.type.versionVersión publicada / Argitaratu den bertsioaes


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© 2018 X. Carrión-Granda et al. This is an open access article distributed under the  Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Except where otherwise noted, this item's license is described as © 2018 X. Carrión-Granda et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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