Antioxidative and antimicrobial activities of shrimp chitosan on gilthead sea bream (Sparus aurata) during refrigerated storage

Kucukgulmez A., Kadak A. E., Gokcin M.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.48, no.1, pp.51-57, 2013 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 48 Issue: 1
  • Publication Date: 2013
  • Doi Number: 10.1111/j.1365-2621.2012.03157.x
  • Journal Name: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.51-57
  • Keywords: Chitosan, gilthead sea bream, Metapenaeus stebbingi, shelf life, SHELF-LIFE, ENGRAULIS-ENCRASICHOLUS, OXIDATIVE STABILITY, QUALITY, CHITIN, WASTE, EXTRACTION, COMPONENTS, FRESHNESS, CARP
  • Çukurova University Affiliated: Yes

Abstract

This study aims to determine the effects of chitosan obtained from Metapenaeus stebbingi shells on the shelf life of refrigerated gilthead sea bream. It was determined that 1% chitosan-coated samples had the lowest thiobarbituric acid (TBA) (3.05 mg malondialdehyde (MDA) kg(-1)) and free fatty acids (FFA) value (2.79% oleic acid), while the control group had the highest TBA (5.08 mg MDA kg(-1)) and FFA value (6.13% oleic acid) on the 27th day of storage. In the last day of storage, TVB-N was found higher in control group (25.62 mg 100 g(-1)) than chitosan-coated samples (14.57 mg 100 g(-1)). Total viable count value of the control group exceeded maximum permissible limit on the 27th day of storage. However, it was lower than 7.0 log CFU/g in chitosan-coated samples during the refrigerated storage. As a result of this study, it was determined that shelf life of refrigerated gilthead sea bream can be increased up to 27 days with chitosan.