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Antioxidative and antimicrobial activities of shrimp chitosan on gilthead sea bream Sparus aurata during refrigerated storage      
Yazarlar
Aygül Küçükgülmez Yandım
Doç. Dr. Ali Eslem KADAK
Kastamonu Üniversitesi, Türkiye
Mehmet Gökçin
Özet
Summary: 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. © 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology.
Anahtar Kelimeler
Chitosan | Gilthead sea bream | Metapenaeus stebbingi | Shelf life
Makale Türü Özgün Makale
Makale Alt Türü SSCI, AHCI, SCI, SCI-Exp dergilerinde yayımlanan tam makale
Dergi Adı INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Dergi ISSN 0950-5423
Dergi Tarandığı Indeksler SCI-Expanded
Dergi Grubu Q2
Makale Dili İngilizce
Basım Tarihi 01-2013
Cilt No 48
Sayı 1
Sayfalar 51 / 57
Doi Numarası 10.1111/j.1365-2621.2012.03157.x
Makale Linki http://doi.wiley.com/10.1111/j.1365-2621.2012.03157.x