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Application of fungal chitosan incorporated with pomegranate peel extract as edible coating for microbiological, chemical and sensorial quality enhancement of Nile tilapia fillets.
Int J Biol Macromol. 2017 Jun; 99:499-505.IJ

Abstract

Fish are generous sources for providing man with his essential nutritional requirements, but the extreme susceptibility to quality deterioration hinders their optimal usage and storage. Natural derivatives are always the perfect alternatives for food preservation. The application of fungal chitosan (Ch), from Aspergillus niger, and pomegranate peel extract (PPE), in coating films for Nile tilapia (Oreochromis niloticus) fillets preservation ‎and maintaining their microbiological, chemical and sensorial quality during cooled storage at 4°C for 30days, was investigated.‎ Fish fillet were coated with Ch (2%) and combined Ch+PPE, at PPE percentages of 0.5, 1.0, 1.5 and 2.0%. Fillets coating resulted in sharp decrease of the entire microbial counts during storage; the increased concentrations from PPE strengthened coating film antimicrobial activity. Additionally, fillets coating could retard the chemical spoilage parameters increasing, i.e. nitrogen volatile base (TVB-N), peroxide value (PV) and reactive substances of thiobarbituric acid (TBARS), during storage period. The sensory evaluation indicated higher preferences for the odor, texture, color and overall quality of coated samples. Fish fillets coating with Ch and Ch+PPE could be recommended for shelf life extension and maintaining the microbiological, chemical and sensorial quality through the application of safe preservatives from natural origins.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Alsaggaf MS
College of Science and Humanitarian Studies, Shaqra University, Qwaieah 11971, Saudi Arabia.
Moussa SH
College of Science and Humanitarian Studies, Shaqra University, Qwaieah 11971, Saudi Arabia; Genetic Engineering and Biotechnology Research Institute, University of Sadat City, Egypt.
Tayel AA
Faculty of Aquatic and Fisheries Sciences, Kafrelsheikh University, El-Geish St., 33516, Kafrelsheikh City, Egypt. Electronic address: tayel_ahmad@yahoo.com.

MeSH

AnimalsAspergillus nigerChitosanCichlidsFood HandlingFood PreservationFood StorageLythraceaePlant ExtractsTaste

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28274866

Citation

Alsaggaf, Mohammed S., et al. "Application of Fungal Chitosan Incorporated With Pomegranate Peel Extract as Edible Coating for Microbiological, Chemical and Sensorial Quality Enhancement of Nile Tilapia Fillets." International Journal of Biological Macromolecules, vol. 99, 2017, pp. 499-505.
Alsaggaf MS, Moussa SH, Tayel AA. Application of fungal chitosan incorporated with pomegranate peel extract as edible coating for microbiological, chemical and sensorial quality enhancement of Nile tilapia fillets. Int J Biol Macromol. 2017;99:499-505.
Alsaggaf, M. S., Moussa, S. H., & Tayel, A. A. (2017). Application of fungal chitosan incorporated with pomegranate peel extract as edible coating for microbiological, chemical and sensorial quality enhancement of Nile tilapia fillets. International Journal of Biological Macromolecules, 99, 499-505. https://doi.org/10.1016/j.ijbiomac.2017.03.017
Alsaggaf MS, Moussa SH, Tayel AA. Application of Fungal Chitosan Incorporated With Pomegranate Peel Extract as Edible Coating for Microbiological, Chemical and Sensorial Quality Enhancement of Nile Tilapia Fillets. Int J Biol Macromol. 2017;99:499-505. PubMed PMID: 28274866.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Application of fungal chitosan incorporated with pomegranate peel extract as edible coating for microbiological, chemical and sensorial quality enhancement of Nile tilapia fillets. AU - Alsaggaf,Mohammed S, AU - Moussa,Shaaban H, AU - Tayel,Ahmed A, Y1 - 2017/03/06/ PY - 2017/01/25/received PY - 2017/02/11/revised PY - 2017/03/03/accepted PY - 2017/3/10/pubmed PY - 2017/4/25/medline PY - 2017/3/10/entrez KW - Antimicrobial KW - Biopolymer KW - Natural KW - Oreochromis niloticus KW - Preservation KW - Shelf life SP - 499 EP - 505 JF - International journal of biological macromolecules JO - Int J Biol Macromol VL - 99 N2 - Fish are generous sources for providing man with his essential nutritional requirements, but the extreme susceptibility to quality deterioration hinders their optimal usage and storage. Natural derivatives are always the perfect alternatives for food preservation. The application of fungal chitosan (Ch), from Aspergillus niger, and pomegranate peel extract (PPE), in coating films for Nile tilapia (Oreochromis niloticus) fillets preservation ‎and maintaining their microbiological, chemical and sensorial quality during cooled storage at 4°C for 30days, was investigated.‎ Fish fillet were coated with Ch (2%) and combined Ch+PPE, at PPE percentages of 0.5, 1.0, 1.5 and 2.0%. Fillets coating resulted in sharp decrease of the entire microbial counts during storage; the increased concentrations from PPE strengthened coating film antimicrobial activity. Additionally, fillets coating could retard the chemical spoilage parameters increasing, i.e. nitrogen volatile base (TVB-N), peroxide value (PV) and reactive substances of thiobarbituric acid (TBARS), during storage period. The sensory evaluation indicated higher preferences for the odor, texture, color and overall quality of coated samples. Fish fillets coating with Ch and Ch+PPE could be recommended for shelf life extension and maintaining the microbiological, chemical and sensorial quality through the application of safe preservatives from natural origins. SN - 1879-0003 UR - https://www.unboundmedicine.com/medline/citation/28274866/Application_of_fungal_chitosan_incorporated_with_pomegranate_peel_extract_as_edible_coating_for_microbiological_chemical_and_sensorial_quality_enhancement_of_Nile_tilapia_fillets_ DB - PRIME DP - Unbound Medicine ER -