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Effect of edible chitosan/clove oil films and high-pressure processing on the microbiological shelf life of trout fillets.
J Sci Food Agric. 2015 Nov; 95(14):2858-65.JS

Abstract

BACKGROUND

The inhibitory effect of chitosan films with clove oil (0-50 g kg(-1)) was evaluated on a range of ten representative food spoilage and pathogenic bacteria.

RESULTS

The most sensitive bacteria to the films was Shewanella putrefaciens and the most resistant was Aeromonas hydrophila (inhibition was apparent only at 50 g kg(-1) clove essential oil (CEO)). Films with 20 g kg(-1) CEO inhibited nine of ten of the bacteria tested. Chitosan films with 20 g kg(-1) CEO were combined with high-pressure (HPP) processing as treatments for trout fillets, and changes in physicochemical parameters and microbial load were evaluated at 4 °C over 22 days of storage. The films reduced weight loss and water activity compared to fresh and treated samples (HPP and cooking). Results showed that microbial load (total aerobic mesophilic, lactic acid bacteria and total coliform) of the trout fillets covered with chitosan films was lower than that for HPP-treated samples, and similar to cooked samples, except for coliform counts.

CONCLUSION

The use of 20 g kg(-1) CEO-chitosan films showed a further improvement in the shelf-life of trout fillets when compared to that obtained with HPP and cooking treatment.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Albertos I
Agrarian Technological Institute of Castilla and Leon (ITACyL), 47071 Valladolid, Spain.
Rico D
Agrarian Technological Institute of Castilla and Leon (ITACyL), 47071 Valladolid, Spain.
Diez AM
Department of Biotechnology and Food Science, University of Burgos, 09001 Burgos, Spain.
González-Arnáiz L
Agrarian Technological Institute of Castilla and Leon (ITACyL), 47071 Valladolid, Spain.
García-Casas MJ
Agrarian Technological Institute of Castilla and Leon (ITACyL), 47071 Valladolid, Spain.
Jaime I
Department of Biotechnology and Food Science, University of Burgos, 09001 Burgos, Spain.

MeSH

AnimalsAnti-Infective AgentsBacteriaChitosanClove OilFood MicrobiologyFood PackagingFood PreservationFood StorageHumansOils, VolatilePressureSeafoodSyzygiumTrout

Pub Type(s)

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

Language

eng

PubMed ID

25428758

Citation

Albertos, Irene, et al. "Effect of Edible Chitosan/clove Oil Films and High-pressure Processing On the Microbiological Shelf Life of Trout Fillets." Journal of the Science of Food and Agriculture, vol. 95, no. 14, 2015, pp. 2858-65.
Albertos I, Rico D, Diez AM, et al. Effect of edible chitosan/clove oil films and high-pressure processing on the microbiological shelf life of trout fillets. J Sci Food Agric. 2015;95(14):2858-65.
Albertos, I., Rico, D., Diez, A. M., González-Arnáiz, L., García-Casas, M. J., & Jaime, I. (2015). Effect of edible chitosan/clove oil films and high-pressure processing on the microbiological shelf life of trout fillets. Journal of the Science of Food and Agriculture, 95(14), 2858-65. https://doi.org/10.1002/jsfa.7026
Albertos I, et al. Effect of Edible Chitosan/clove Oil Films and High-pressure Processing On the Microbiological Shelf Life of Trout Fillets. J Sci Food Agric. 2015;95(14):2858-65. PubMed PMID: 25428758.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of edible chitosan/clove oil films and high-pressure processing on the microbiological shelf life of trout fillets. AU - Albertos,Irene, AU - Rico,Daniel, AU - Diez,Ana María, AU - González-Arnáiz,Lucía, AU - García-Casas,María Jesús, AU - Jaime,Isabel, Y1 - 2014/12/18/ PY - 2014/03/10/received PY - 2014/11/10/revised PY - 2014/11/23/accepted PY - 2014/11/28/entrez PY - 2014/11/28/pubmed PY - 2016/7/12/medline KW - chitosan KW - clove essential oil KW - edible films KW - high-pressure processing KW - trout SP - 2858 EP - 65 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 95 IS - 14 N2 - BACKGROUND: The inhibitory effect of chitosan films with clove oil (0-50 g kg(-1)) was evaluated on a range of ten representative food spoilage and pathogenic bacteria. RESULTS: The most sensitive bacteria to the films was Shewanella putrefaciens and the most resistant was Aeromonas hydrophila (inhibition was apparent only at 50 g kg(-1) clove essential oil (CEO)). Films with 20 g kg(-1) CEO inhibited nine of ten of the bacteria tested. Chitosan films with 20 g kg(-1) CEO were combined with high-pressure (HPP) processing as treatments for trout fillets, and changes in physicochemical parameters and microbial load were evaluated at 4 °C over 22 days of storage. The films reduced weight loss and water activity compared to fresh and treated samples (HPP and cooking). Results showed that microbial load (total aerobic mesophilic, lactic acid bacteria and total coliform) of the trout fillets covered with chitosan films was lower than that for HPP-treated samples, and similar to cooked samples, except for coliform counts. CONCLUSION: The use of 20 g kg(-1) CEO-chitosan films showed a further improvement in the shelf-life of trout fillets when compared to that obtained with HPP and cooking treatment. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/25428758/Effect_of_edible_chitosan/clove_oil_films_and_high_pressure_processing_on_the_microbiological_shelf_life_of_trout_fillets_ DB - PRIME DP - Unbound Medicine ER -