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.
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.