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dc.creatorOtero Tuárez, Víctor Oswaldoes_ES
dc.creatorCarrión Granda, Ximenaes_ES
dc.creatorFernández Pan, Idoyaes_ES
dc.creatorFernández García, Teresaes_ES
dc.creatorMaté Caballero, Juan Ignacioes_ES
dc.date.accessioned2018-11-08T13:54:26Z
dc.date.available2019-10-10T23:00:12Z
dc.date.issued2019
dc.identifier.issn0950-5423 (Print)
dc.identifier.issn1365-2621 (Electronic)
dc.identifier.urihttps://hdl.handle.net/2454/31317
dc.description.abstractTwo 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.sponsorshipThe 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.format.mimetypeapplication/pdfen
dc.language.isoengen
dc.publisherWileyen
dc.relation.ispartofInternational Journal of Food Science and Technology, 2019, 54, 835–843en
dc.rights© 2018 Institute of Food Science and Technologyen
dc.subjectAntimicrobial edible coatingen
dc.subjectOregano essential oilen
dc.subjectInitial microbial loaden
dc.subjectNaOClen
dc.subjectRefrigerated hakeen
dc.subjectWhey protein isolateen
dc.titleCombined effect of antimicrobial edible coatings with reduction of initial microbial load on the shelf-life of fresh hake (Merluccius merluccius) medallionsen
dc.typeArtículo / Artikuluaes
dc.typeinfo:eu-repo/semantics/articleen
dc.contributor.departmentAgronomía, Biotecnología y Alimentaciónes_ES
dc.contributor.departmentAgronomia, Bioteknologia eta Elikaduraeu
dc.rights.accessRightsAcceso abierto / Sarbide irekiaes
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessen
dc.embargo.terms2019-10-10
dc.identifier.doi10.1111/ijfs.14003
dc.relation.publisherversionhttps://doi.org/10.1111/ijfs.14003
dc.type.versionVersión aceptada / Onetsi den bertsioaes
dc.type.versioninfo:eu-repo/semantics/acceptedVersionen


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