Antioxidative and antimicrobial activities of shrimp chitosan on gilthead sea bream (Sparus aurata) during refrigerated storage
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.48, sa.1, ss.51-57, 2013 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 48 Sayı: 1
- Basım Tarihi: 2013
- Doi Numarası: 10.1111/j.1365-2621.2012.03157.x
- Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.51-57
- Anahtar Kelimeler: Chitosan, gilthead sea bream, Metapenaeus stebbingi, shelf life, SHELF-LIFE, ENGRAULIS-ENCRASICHOLUS, OXIDATIVE STABILITY, QUALITY, CHITIN, WASTE, EXTRACTION, COMPONENTS, FRESHNESS, CARP
- Çukurova Üniversitesi Adresli: Evet
Özet
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.