Effect of chitosan based active packaging film on the keeping quality of chilled stored barracuda fish
Effect of chitosan based active packaging film on the keeping quality of chilled stored barracuda fish
Date
2016
Authors
Remya, S.
Mohan, C.O.
Sivaraman, G.K.
Bindu, J.
Venkateshwarlu, G.
Ravishankar, C.N.
Journal Title
Journal ISSN
Volume Title
Publisher
Springer
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 Gramnegative 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 CHGEO (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 aerobically packed fish steak in synthetic multilayer film of ethylene vinyl alcohol (EVOH) (nylon, EVOH and polyethylene). Sensorily, CHGEO film wrapped sample was acceptable till the end of storage for 20 days compared to 12 days for unwrapped control and fish steak packed in EVOH film. The results indicate that the developed CH-GEO film is efficient in extending the storage
life of fish.
Description
Keywords
Chitosan, Antimicrobial film, Essential oil, Barracuda fish, Shelf-life
Citation
Journal of Food Science and Technology 2016: 53(1):685–693