Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets

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Authors acknowledge the São Paulo Research Foundation (FAPESP, Brazil) for financing the project 2016/10888-7. Thais C. Merlo received the Masters Scholarship from the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil (CAPES) – Finance Code 001. Authors thank Sealed Air for donati...

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Autores: Merlo, Thais Cardoso, Contreras-Castillo, Carmen J., Saldana, Erick, Barancelli, Giovana Verginia, Baccarin Dargelio, Mariana Damiames, Pedroso Yoshida, Cristiana Maria, Ribeiro Junior, Eduardo E., Massarioli, Adna, Venturini, Anna Cecilia
Formato: artículo
Fecha de Publicación:2019
Institución:Consejo Nacional de Ciencia Tecnología e Innovación
Repositorio:CONCYTEC-Institucional
Lenguaje:inglés
OAI Identifier:oai:repositorio.concytec.gob.pe:20.500.12390/1231
Enlace del recurso:https://hdl.handle.net/20.500.12390/1231
https://doi.org/10.1016/j.foodres.2019.108633
Nivel de acceso:acceso abierto
Materia:Salmo salar
Antimicrobial activity
Active packaging
Natural preservative
Lipid oxidation
Food safety
https://purl.org/pe-repo/ocde/ford#4.04.01
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oai_identifier_str oai:repositorio.concytec.gob.pe:20.500.12390/1231
network_acronym_str CONC
network_name_str CONCYTEC-Institucional
repository_id_str 4689
dc.title.none.fl_str_mv Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets
title Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets
spellingShingle Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets
Merlo, Thais Cardoso
Salmo salar
Antimicrobial activity
Antimicrobial activity
Active packaging
Natural preservative
Lipid oxidation
Lipid oxidation
Food safety
Food safety
https://purl.org/pe-repo/ocde/ford#4.04.01
title_short Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets
title_full Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets
title_fullStr Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets
title_full_unstemmed Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets
title_sort Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets
author Merlo, Thais Cardoso
author_facet Merlo, Thais Cardoso
Contreras-Castillo, Carmen J.
Saldana, Erick
Barancelli, Giovana Verginia
Baccarin Dargelio, Mariana Damiames
Pedroso Yoshida, Cristiana Maria
Ribeiro Junior, Eduardo E.
Massarioli, Adna
Venturini, Anna Cecilia
author_role author
author2 Contreras-Castillo, Carmen J.
Saldana, Erick
Barancelli, Giovana Verginia
Baccarin Dargelio, Mariana Damiames
Pedroso Yoshida, Cristiana Maria
Ribeiro Junior, Eduardo E.
Massarioli, Adna
Venturini, Anna Cecilia
author2_role author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Merlo, Thais Cardoso
Contreras-Castillo, Carmen J.
Saldana, Erick
Barancelli, Giovana Verginia
Baccarin Dargelio, Mariana Damiames
Pedroso Yoshida, Cristiana Maria
Ribeiro Junior, Eduardo E.
Massarioli, Adna
Venturini, Anna Cecilia
dc.subject.none.fl_str_mv Salmo salar
topic Salmo salar
Antimicrobial activity
Antimicrobial activity
Active packaging
Natural preservative
Lipid oxidation
Lipid oxidation
Food safety
Food safety
https://purl.org/pe-repo/ocde/ford#4.04.01
dc.subject.es_PE.fl_str_mv Antimicrobial activity
Antimicrobial activity
Active packaging
Natural preservative
Lipid oxidation
Lipid oxidation
Food safety
Food safety
dc.subject.ocde.none.fl_str_mv https://purl.org/pe-repo/ocde/ford#4.04.01
description Authors acknowledge the São Paulo Research Foundation (FAPESP, Brazil) for financing the project 2016/10888-7. Thais C. Merlo received the Masters Scholarship from the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil (CAPES) – Finance Code 001. Authors thank Sealed Air for donating the modified atmosphere packaging for the project and Marcomar importer and distributor of fish for the donation of the raw material. Erick Saldaña received the Ph.D Scholarship from the Peruvian “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - CONCYTEC” (CIENCIACTIVA programme, contract agreement No. 104-2016-FONDECYT).
publishDate 2019
dc.date.accessioned.none.fl_str_mv 2024-05-30T23:13:38Z
dc.date.available.none.fl_str_mv 2024-05-30T23:13:38Z
dc.date.issued.fl_str_mv 2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.uri.none.fl_str_mv https://hdl.handle.net/20.500.12390/1231
dc.identifier.doi.none.fl_str_mv https://doi.org/10.1016/j.foodres.2019.108633
dc.identifier.isi.none.fl_str_mv 489353700071
url https://hdl.handle.net/20.500.12390/1231
https://doi.org/10.1016/j.foodres.2019.108633
identifier_str_mv 489353700071
dc.language.iso.none.fl_str_mv eng
language eng
dc.relation.ispartof.none.fl_str_mv Food Research International
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier Ltd
publisher.none.fl_str_mv Elsevier Ltd
dc.source.none.fl_str_mv reponame:CONCYTEC-Institucional
instname:Consejo Nacional de Ciencia Tecnología e Innovación
instacron:CONCYTEC
instname_str Consejo Nacional de Ciencia Tecnología e Innovación
instacron_str CONCYTEC
institution CONCYTEC
reponame_str CONCYTEC-Institucional
collection CONCYTEC-Institucional
repository.name.fl_str_mv Repositorio Institucional CONCYTEC
repository.mail.fl_str_mv repositorio@concytec.gob.pe
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spelling Publicationrp03530600rp03519600rp03521600rp03525600rp03531600rp03528600rp03526600rp03527600rp03529600Merlo, Thais CardosoContreras-Castillo, Carmen J.Saldana, ErickBarancelli, Giovana VerginiaBaccarin Dargelio, Mariana DamiamesPedroso Yoshida, Cristiana MariaRibeiro Junior, Eduardo E.Massarioli, AdnaVenturini, Anna Cecilia2024-05-30T23:13:38Z2024-05-30T23:13:38Z2019https://hdl.handle.net/20.500.12390/1231https://doi.org/10.1016/j.foodres.2019.108633489353700071Authors acknowledge the São Paulo Research Foundation (FAPESP, Brazil) for financing the project 2016/10888-7. Thais C. Merlo received the Masters Scholarship from the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil (CAPES) – Finance Code 001. Authors thank Sealed Air for donating the modified atmosphere packaging for the project and Marcomar importer and distributor of fish for the donation of the raw material. Erick Saldaña received the Ph.D Scholarship from the Peruvian “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - CONCYTEC” (CIENCIACTIVA programme, contract agreement No. 104-2016-FONDECYT).Fresh salmon safety and quality is a major concern of consumers. In the current research, the effects of chitosan films incorporated with pink pepper residue extract and combined with modified atmosphere packaging (100% CO2) on quality properties of skinless salmon fillets during refrigerated storage (2 °C) were evaluated in the course of 28 days. Two different treatments as chitosan film (CF) and chitosan film incorporated with pink pepper residue extract (CFPP) and a control were compared. Salmon fillets were assessed for physicochemical (pH, WHC, TPA, Cie L*a*b*, TMA, TBA, value K), microbiological (mesophilic and psychrotrophic count, and lactic acid bacteria) and sensory properties. The results showed that CF and CFPP significantly reduced lipid oxidation relative to the control. Bacterial counts were significantly lower in CFPP, contributing to the significant reduction of trimethylamine. For sensory evaluation, CF and CFPP presented satisfactory results of off-odor and overall appearance. Despite being similar to the control, CFPP showed the lowest off-odor score. The results indicated that CFPP were more effective in maintaining the quality of salmon fillets during refrigerated storage.Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengElsevier LtdFood Research Internationalinfo:eu-repo/semantics/openAccessSalmo salarAntimicrobial activity-1Antimicrobial activity-1Active packaging-1Natural preservative-1Lipid oxidation-1Lipid oxidation-1Food safety-1Food safety-1https://purl.org/pe-repo/ocde/ford#4.04.01-1Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon filletsinfo:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#20.500.12390/1231oai:repositorio.concytec.gob.pe:20.500.12390/12312024-05-30 15:23:59.663http://purl.org/coar/access_right/c_14cbinfo:eu-repo/semantics/closedAccessmetadata only accesshttps://repositorio.concytec.gob.peRepositorio Institucional CONCYTECrepositorio@concytec.gob.pe#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="39049140-24fb-41c3-b20c-a2d46a87b0a9"> <Type xmlns="https://www.openaire.eu/cerif-profile/vocab/COAR_Publication_Types">http://purl.org/coar/resource_type/c_1843</Type> <Language>eng</Language> <Title>Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets</Title> <PublishedIn> <Publication> <Title>Food Research International</Title> </Publication> </PublishedIn> <PublicationDate>2019</PublicationDate> <DOI>https://doi.org/10.1016/j.foodres.2019.108633</DOI> <ISI-Number>489353700071</ISI-Number> <Authors> <Author> <DisplayName>Merlo, Thais Cardoso</DisplayName> <Person id="rp03530" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Contreras-Castillo, Carmen J.</DisplayName> <Person id="rp03519" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Saldana, Erick</DisplayName> <Person id="rp03521" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Barancelli, Giovana Verginia</DisplayName> <Person id="rp03525" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Baccarin Dargelio, Mariana Damiames</DisplayName> <Person id="rp03531" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Pedroso Yoshida, Cristiana Maria</DisplayName> <Person id="rp03528" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Ribeiro Junior, Eduardo E.</DisplayName> <Person id="rp03526" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Massarioli, Adna</DisplayName> <Person id="rp03527" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Venturini, Anna Cecilia</DisplayName> <Person id="rp03529" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>Elsevier Ltd</DisplayName> <OrgUnit /> </Publisher> </Publishers> <Keyword>Salmo salar</Keyword> <Keyword>Antimicrobial activity</Keyword> <Keyword>Antimicrobial activity</Keyword> <Keyword>Active packaging</Keyword> <Keyword>Natural preservative</Keyword> <Keyword>Lipid oxidation</Keyword> <Keyword>Lipid oxidation</Keyword> <Keyword>Food safety</Keyword> <Keyword>Food safety</Keyword> <Abstract>Fresh salmon safety and quality is a major concern of consumers. In the current research, the effects of chitosan films incorporated with pink pepper residue extract and combined with modified atmosphere packaging (100% CO2) on quality properties of skinless salmon fillets during refrigerated storage (2 °C) were evaluated in the course of 28 days. Two different treatments as chitosan film (CF) and chitosan film incorporated with pink pepper residue extract (CFPP) and a control were compared. Salmon fillets were assessed for physicochemical (pH, WHC, TPA, Cie L*a*b*, TMA, TBA, value K), microbiological (mesophilic and psychrotrophic count, and lactic acid bacteria) and sensory properties. The results showed that CF and CFPP significantly reduced lipid oxidation relative to the control. Bacterial counts were significantly lower in CFPP, contributing to the significant reduction of trimethylamine. For sensory evaluation, CF and CFPP presented satisfactory results of off-odor and overall appearance. Despite being similar to the control, CFPP showed the lowest off-odor score. The results indicated that CFPP were more effective in maintaining the quality of salmon fillets during refrigerated storage.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1
score 13.448654
Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets
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La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).

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