Abstract
The present study aimed at assessing the impact of addition of fumaric acid (0.5%), as an active agent, in a corn starch (2%) based edible coating, on the lipid quality and microbial shelf life of silver pomfret (Pampus argenteus) fish steaks stored at 4 °C. Treating fish steaks with FA resulted in a bacteriostatic effect leading to reduced counts of total mesophilic and psychrotrophic bacteria, H2S producing bacteria and Pseudomonas spp. The total mesophilic bacterial count of uncoated control sample exceeded the permissible limit of 7 log cfu g−1 on 6th day and had the lowest microbial shelf life. FA incorporation in the CS coating improved the microbial stability of fish steaks resulting in a shelf life of 15 days. The outcomes of the study suggest that CS based coating is beneficial in delaying lipid oxidation as displayed by the lower TBA and PV values while FA is an effective agent for further increasing the preservative action of CS coating by significantly inhibiting microbial growth as well as lipid quality deterioration, which could be exploited by the seafood industry as an active packaging component.
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Almost all data generated or analysed during this study are included in this published article. If anything is missing, datasets used and/or analysed during the current study are available from the corresponding author on reasonable request.
Abbreviations
- CL:
-
Control
- FA:
-
Fumaric acid
- CS:
-
Corn starch
- CSFA:
-
Corn starch-based bio-active edible coating containing fumaric acid
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The authors would like to thank the Director, Indian Council of Agricultural Research-Central Institute of Fisheries Technology, Cochin, India for providing facilities to carry out this work. The authors also declare that there is no conflict of interest.
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SR & GKS conceived the idea, SR & EP carried out the work, SR & SKR wrote the manuscript, COM & TCJ edited the manuscript and CNR supervised the work.
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Remya, S., Sivaraman, G.K., Joseph, T.C. et al. Influence of corn starch based bio-active edible coating containing fumaric acid on the lipid quality and microbial shelf life of silver pomfret fish steaks stored at 4 °C. J Food Sci Technol 59, 3387–3398 (2022). https://doi.org/10.1007/s13197-021-05322-y
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DOI: https://doi.org/10.1007/s13197-021-05322-y