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Chitosan coating incorporated with the lactoperoxidase system: an active edible coating for fish preservation.
J Sci Food Agric. 2015 Apr; 95(6):1373-8.JS

Abstract

BACKGROUND

As a result of consumers' concerns about chemicals there is a particular interest in the food industry to use natural bio-preservatives such as antimicrobial enzymes for antimicrobial packaging. Based on the antimicrobial activity of the lactoperoxidase system (LPOS), the present study evaluated the coating effect of LPOS incorporated into chitosan solution (CH) on the quality and shelf life extension of rainbow trout during refrigerated storage (4 ± 1 °C), for a period of 16 days.

RESULTS

The results indicated that samples of the CH+LPOS group had significantly lower numbers of Shewanella putrefaciens, Pseudomonas fluorescens, and psychrotrophic and mesophilic bacteria than did the CH and control group during the entire storage period. Total volatile basic nitrogen (TVB-N) levels for the CH+LPOS samples (22.07 mg 100 g(-1)) did not exceed the limit of consumption (30-35 mg N 100 g(-1)), while the CH (31.03 mg 100 g(-1)) and control groups (37.78 mg 100 g(-1)) reached this level at days 12 and 16, respectively. Thiobarbituric acid values of the CH and CH+LPOS samples, ranged between 0.49 and 0.51 on day 0 and 4.59-4.66 mg kg(-1) on day 16, were significantly lower (P < 0.05) than the corresponding values of the control samples (0.47 on day 0 to 4.78 mg kg(-1) on day 16 of storage) during the chilled storage period.

CONCLUSION

The coating treatments (CH and CH+LPOS) extended the shelf life of trout fillets by at least 4 days as compared to the control samples, so that they showed moderate to high acceptability in all investigated sensory attributes even on the 16th day of storage.

Authors+Show Affiliations

Artemia and Aquatic Animal's Research Institute, Urmia University, Urmia, Iran.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25060563

Citation

Jasour, Mohammad Sedigh, et al. "Chitosan Coating Incorporated With the Lactoperoxidase System: an Active Edible Coating for Fish Preservation." Journal of the Science of Food and Agriculture, vol. 95, no. 6, 2015, pp. 1373-8.
Jasour MS, Ehsani A, Mehryar L, et al. Chitosan coating incorporated with the lactoperoxidase system: an active edible coating for fish preservation. J Sci Food Agric. 2015;95(6):1373-8.
Jasour, M. S., Ehsani, A., Mehryar, L., & Naghibi, S. S. (2015). Chitosan coating incorporated with the lactoperoxidase system: an active edible coating for fish preservation. Journal of the Science of Food and Agriculture, 95(6), 1373-8. https://doi.org/10.1002/jsfa.6838
Jasour MS, et al. Chitosan Coating Incorporated With the Lactoperoxidase System: an Active Edible Coating for Fish Preservation. J Sci Food Agric. 2015;95(6):1373-8. PubMed PMID: 25060563.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chitosan coating incorporated with the lactoperoxidase system: an active edible coating for fish preservation. AU - Jasour,Mohammad Sedigh, AU - Ehsani,Ali, AU - Mehryar,Laleh, AU - Naghibi,Seyedeh Samaneh, Y1 - 2014/08/22/ PY - 2014/02/27/received PY - 2014/07/17/revised PY - 2014/07/18/accepted PY - 2014/7/26/entrez PY - 2014/7/26/pubmed PY - 2015/12/15/medline KW - chitosan coating KW - lactoperoxidase KW - rainbow trout KW - shelf life SP - 1373 EP - 8 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 95 IS - 6 N2 - BACKGROUND: As a result of consumers' concerns about chemicals there is a particular interest in the food industry to use natural bio-preservatives such as antimicrobial enzymes for antimicrobial packaging. Based on the antimicrobial activity of the lactoperoxidase system (LPOS), the present study evaluated the coating effect of LPOS incorporated into chitosan solution (CH) on the quality and shelf life extension of rainbow trout during refrigerated storage (4 ± 1 °C), for a period of 16 days. RESULTS: The results indicated that samples of the CH+LPOS group had significantly lower numbers of Shewanella putrefaciens, Pseudomonas fluorescens, and psychrotrophic and mesophilic bacteria than did the CH and control group during the entire storage period. Total volatile basic nitrogen (TVB-N) levels for the CH+LPOS samples (22.07 mg 100 g(-1)) did not exceed the limit of consumption (30-35 mg N 100 g(-1)), while the CH (31.03 mg 100 g(-1)) and control groups (37.78 mg 100 g(-1)) reached this level at days 12 and 16, respectively. Thiobarbituric acid values of the CH and CH+LPOS samples, ranged between 0.49 and 0.51 on day 0 and 4.59-4.66 mg kg(-1) on day 16, were significantly lower (P < 0.05) than the corresponding values of the control samples (0.47 on day 0 to 4.78 mg kg(-1) on day 16 of storage) during the chilled storage period. CONCLUSION: The coating treatments (CH and CH+LPOS) extended the shelf life of trout fillets by at least 4 days as compared to the control samples, so that they showed moderate to high acceptability in all investigated sensory attributes even on the 16th day of storage. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/25060563/Chitosan_coating_incorporated_with_the_lactoperoxidase_system:_an_active_edible_coating_for_fish_preservation_ DB - PRIME DP - Unbound Medicine ER -