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Journal of Food Science and Technology

, Volume 54, Issue 5, pp 1304–1311 | Cite as

Use of chitosan coating in increasing the shelf life of liquid smoked Nile tilapia (Oreochromis niloticus) fillet

  • Fábio Marcel da Silva Santos
  • Ana Irene Martins da Silva
  • Cláudia Brandão Vieira
  • Mayra Horácio de Araújo
  • André Luis Coelho da Silva
  • Maria das Graças Carneiro-da-Cunha
  • Bartolomeu Warlene Silva de SouzaEmail author
  • Ranilson de Souza Bezerra
Original Article

Abstract

The aim of this research was to evaluate the efficiency of liquid smoking and chitosan coating on the shelf life of Nile tilapia (Oreochromis niloticus) fillets. Fillets without liquid smoked and chitosan coating (control), liquid smoked fillets (LS), and liquid smoked and chitosan coated fillets (LSCh) were stored at 4 ± 1 °C for 30 days. The physicochemical (pH, moisture content, water activity—aw, color, texture, total volatile bases nitrogen—TVB-N and thiobarbituric acid reactive substances—TBARS) and microbiological analyses (mesophilic and psychrotrophic counts) and the electrophoresis profile of samples were carried out. Physicochemical parameters, such as TVB-N and TBARS, were reduced in the tilapia fillets with liquid smoking. The presence of the coating of chitosan was effective for the control of the microorganisms during storage. This work showed that the addition of a chitosan coating in liquid-smoked fillets further enhanced the effect of preservation.

Keywords

Polyssacharide Packaging Coating Chitosan Antimicrobial Liquid smoking Oreochromis niloticus 

Notes

Acknowledgements

The authors express their gratitude to the National Council for Scientific and Technological Development (CNPq) for research grants and fellowship (BWSS, MGCC).

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Copyright information

© Association of Food Scientists & Technologists (India) 2017

Authors and Affiliations

  • Fábio Marcel da Silva Santos
    • 1
  • Ana Irene Martins da Silva
    • 2
  • Cláudia Brandão Vieira
    • 2
  • Mayra Horácio de Araújo
    • 2
  • André Luis Coelho da Silva
    • 3
  • Maria das Graças Carneiro-da-Cunha
    • 1
    • 4
    • 5
  • Bartolomeu Warlene Silva de Souza
    • 2
    Email author
  • Ranilson de Souza Bezerra
    • 1
  1. 1.Departamento de BioquímicaUniversidade Federal de Pernambuco/UFPERecifeBrazil
  2. 2.Departamento de Engenharia de PescaUniversidade Federal do Ceará/UFCFortalezaBrazil
  3. 3.Departamento de Bioquímica e Biologia MolecularUniversidade Federal do Ceará/UFCFortalezaBrazil
  4. 4.Laboratório de Biotecnologia, Departamento de BioquímicaUniversidade Federal de PernambucoRecifeBrazil
  5. 5.Laboratório de Imunopatologia Keizo Asami (LIKA)UFPERecifeBrazil

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