Effect of chitosan based active packaging film on the keeping quality of chilled stored barracuda fish

Journal of Food Science and Technology
S RemyaC N Ravishankar

Abstract

In the present study, active antimicrobial (AM) packaging films were prepared from chitosan (CH) incorporated with ginger (Zingiber officinale) essential oil at different concentrations (0.1, 0.2 and 0.3 % v/v) and characterized. GC-MS analysis revealed zingiberene (22.54 ± 0.13), geranial (12.34 ± 0.33), β-sesquiphellandrene (8.14 ± 0.14), camphene (7.44 ± 0.54) and neral (5.45 ± 0.23) as the major components of essential oil extracted from ginger. Addition of ginger essential oil (GEO) improved the AM activity of the CH film against food borne pathogens, without significantly (p < 0.05) affecting the mechanical properties of the film. CH film with GEO was more effective against Gram-positive bacteria than Gram-negative bacteria and maximum antibacterial property against Staphylococcus aureus and Escherichia coli was shown by 0.3 % GEO added CH film. In a further experiment, steaks of barracuda (Sphyraena jello) fish were wrapped with the CH-GEO (0.3 %) film and stored at 2 °C for 20 days. Throughout the storage period, the total volatile basic nitrogen (TVB-N) value and total mesophilic count of fish steak wrapped with the CH-GEO film were significantly (p < 0.05) lesser than both the unwrapped control fish steak and aerobica...Continue Reading

References

Oct 16, 1999·International Journal of Biological Macromolecules·A Bégin, M R Van Calsteren
Nov 11, 2003·Biomacromolecules·Entsar I RabeaWalter Steurbaut
Jul 13, 2004·International Journal of Food Microbiology·Sara Burt

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Citations

Jul 16, 2019·NPJ Science of Food·Chitradurga Obaiah MohanC N Ravishankar
Feb 7, 2021·Comprehensive Reviews in Food Science and Food Safety·Julie Nilsen-NygaardMarit Kvalvåg Pettersen
May 1, 2021·Foods·Michael G KontominasCosmas I Nathanailides
Aug 7, 2021·Comprehensive Reviews in Food Science and Food Safety·Andreza Salles BaroneAna Elizabeth Cavalcante Fai
Jun 8, 2018·Journal of Agricultural and Food Chemistry·Akbar Ali, Shakeel Ahmed

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