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Effect of Chitosan Edible Coating on the Biochemical and Physical Characteristics of Carp Fillet (Cyprinus carpio) Stored at -18°C.
Morachis-Valdez, Ana Gabriela; Gómez-Oliván, Leobardo Manuel; García-Argueta, Imelda; Hernández-Navarro, María Dolores; Díaz-Bandera, Daniel; Dublán-García, Octavio.
Afiliação
  • Morachis-Valdez AG; Departamento de Toxicología Ambiental, Facultad de Química, Universidad Autónoma del Estado de México, Toluca, MEX, Mexico.
  • Gómez-Oliván LM; Departamento de Alimentos, Facultad de Química, Universidad Autónoma del Estado de México, Toluca, MEX, Mexico.
  • García-Argueta I; Departamento de Toxicología Ambiental, Facultad de Química, Universidad Autónoma del Estado de México, Toluca, MEX, Mexico.
  • Hernández-Navarro MD; Departamento de Nutrición, Facultad de Medicina, Universidad Autónoma del Estado de México, Toluca, MEX, Mexico.
  • Díaz-Bandera D; Departamento de Toxicología Ambiental, Facultad de Química, Universidad Autónoma del Estado de México, Toluca, MEX, Mexico.
  • Dublán-García O; Departamento de Alimentos, Facultad de Química, Universidad Autónoma del Estado de México, Toluca, MEX, Mexico.
Int J Food Sci ; 2017: 2812483, 2017.
Article em En | MEDLINE | ID: mdl-28634584
The effect of an edible coating (EC) with 1.5% chitosan as an additive, on common carp (Cyprinus carpio) fillet, was determined evaluating the biochemical, physicochemical, textural, microbiological, and nutritional characteristics periodically during its storage in the freezer (-18°C), observing a decrease in the rate of biochemical reactions related to degradation (p < 0.05), hydroperoxides content (HPC) (0.8324 nM hydroperoxides/mg of protein versus 0.5540 nM/mg with regard to the EC sample), as well as protein carbonyl content (PCC) (0.5860 nM versus 0.4743 nM of reactive carbonyl groups/mg of protein of noncoated material), keeping properties for a longer period of time, and a lower protein solubility (7.8 mg of supernatant protein/mg of total protein versus 6.8 mg/mg) and less loss of moisture (8% less, with regard to EC); for the nutritional characteristics of the fillet, lysine is the limiting aminoacid in the sample without EC, while leucine is the limiting aminoacid for the EC sample. According to microbial growth, the count was 2.2 × 105 CFU/g of sample in mesophiles versus 4.7 × 104 in the EC sample. The results indicate that the use of EC added with chitosan maintains the quality of the product regarding lipid and protein oxidation until fourth month of storage, maintaining moisture content without variation for at least 3 months, and inhibits microbial growth up to 2 logarithmic units, during five months of frozen storage.

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Int J Food Sci Ano de publicação: 2017 Tipo de documento: Article País de afiliação: México País de publicação: Estados Unidos

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Int J Food Sci Ano de publicação: 2017 Tipo de documento: Article País de afiliação: México País de publicação: Estados Unidos