Quality effects of sodium alginate coating cross-linked with CaCl2 on Mugil liza fillets during storage

IF 5.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Márcio Vargas-Ramella , Débora da Silva , Guilherme Dilarri , Antonella Valentina Lazzari Zortea , Carolina Rosai Mendes , Gabriel de Souza Laurentino , Paulo Cezar Bastianello Campagnol , Aline Fernandes de Oliveira , Cristian Berto da Silveira
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引用次数: 0

Abstract

The global food preservation strategy involves plastic packaging, but these materials resist to degradation, raising environmental concerns. A promising alternative to solve this problem is using biopolymers as edible coatings. Bearing this in mind, the present study aimed to evaluate the feasibility of a sodium alginate edible coating cross-linked with CaCl2 (AGC) on lebranche mullet (Mugil liza) fillets' quality. Fillets (∼130 g) were purchased from a local fisherman in Laguna, Santa Catarina, Brazil. Then, samples were transported on ice to the laboratory for analysis (day 1 of the experiment). Our study compared AGC treatment to fillets without edible coatings (vacuum-packed in plastic bags) and to those treated with sodium alginate alone (with and without vacuum-packed in plastic bags) over 12 days of refrigerated storage (4 °C). In addition, the edible films were characterized by their morphological properties (Scanning Electron Microscope – SEM and Moisture content). The AGC treatment improved the films with a more homogeneous surface (SEM micrographs) and decreased (p < 0.05) the moisture content of the films in 44%. Considering the fillets parameters, AGC coating promoted during experiment lower (p < 0.05) values of total volatile base nitrogen (TVB-N) (13.48 mg/100g; day 12), mesophilic bacteria (4.51 CFU/g; day 9), Enterococcus spp. (4.92 CFU/g; day 12), and Escherichia coli (4.02 CFU/g; day 12). Our findings suggest that cross-linked coats may enhance the efficacy of the coating in controlling microbial counts and TVB-N. Nevertheless, AGC treatment increased lipid oxidation (12.58 mg MDA eq/kg sample) in the fillets. Therefore, further studies are needed to clarify the mechanisms of lipid oxidation when using this formulation and explore ways, such as including natural antioxidants in the coatings, to reduce the thiobarbituric acid reactive substances (TBARS) during storage.
用 CaCl2 交联的海藻酸钠涂层在贮藏期间对鲻鱼鱼片质量的影响
全球食品保鲜战略涉及塑料包装,但这些材料不易降解,引发了环境问题。使用生物聚合物作为可食用涂层是解决这一问题的一个有前途的替代方案。有鉴于此,本研究旨在评估与 CaCl2 交联的海藻酸钠食用涂层(AGC)对鲻鱼片质量的可行性。鱼片(130 克)购自巴西圣卡塔琳娜州拉古纳的当地渔民。然后,用冰块将样品运送到实验室进行分析(实验第一天)。在 12 天的冷藏储存(4 °C)期间,我们的研究将 AGC 处理与无可食用涂层的鱼片(真空包装在塑料袋中)和仅用海藻酸钠处理的鱼片(真空包装在塑料袋中和未真空包装)进行了比较。此外,还对可食用薄膜的形态特性(扫描电子显微镜 - SEM 和水分含量)进行了表征。经 AGC 处理的鱼片表面更均匀(扫描电子显微镜显微照片),水分含量降低了 44% (p < 0.05)。考虑到鱼片的参数,AGC涂层在实验期间促进了总挥发性碱氮(TVB-N)(13.48 mg/100g;第12天)、嗜中性细菌(4.51 CFU/g;第9天)、肠球菌属(4.92 CFU/g;第12天)和大肠杆菌(4.02 CFU/g;第12天)值的降低(p < 0.05)。我们的研究结果表明,交联涂层可提高涂层在控制微生物数量和 TVB-N 方面的功效。然而,AGC 处理增加了鱼片的脂质氧化(12.58 毫克 MDA 当量/千克样品)。因此,还需要进一步研究,以澄清使用这种配方时脂质氧化的机制,并探索各种方法,例如在涂层中加入天然抗氧化剂,以减少储存期间的硫代巴比妥酸活性物质(TBARS)。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Food Control
Food Control 工程技术-食品科技
CiteScore
12.20
自引率
6.70%
发文量
758
审稿时长
33 days
期刊介绍: Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.
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