Shelf life extension of refrigerated breaded hake medallions packed into active edible fish gelatin films

R. A. RUSECKAITE; S.P. AGUSTINELLI; L.M. NEIRA; J. F. MARTUCCI

PACKAGING TECHNOLOGY AND SCIENCE

JOHN WILEY & SONS LTD

Lugar: LOndres; Año: 2018 p. 1 - 10

0894-3214

The efficiency of the antioxidant and antimicrobial activity of edible fish gelatin films added with carvacrol (blended: FG-0.6CRV and grafted: FG/CRV-g-FG) on the quality retention of commercially available pre-fried breaded hake medallions (BHM) was evaluated. Samples of BHM were wrapped into fish gelatin films, heat-sealed and stored at -4±1 ºC for 49 days.Free carvacrol gelatin films and the unwrapped medallions were used as controls. After predetermined periods of time, food samples were analyzed in terms of microbiological and physicochemical properties (pH, total volatile basic nitrogen (TVBN), peroxide value (PV), anisidine value (AV) and total oxidation index (TOI)). Over all the storage period, the TVBN value and the total psychrotrophic bacteria counts were significantly lesser in BHM wrappedin FG-0.6CRV than the unwrapped and the packed in FG/CRV-g-FG. The TOI, PV and AV were reduced by 18, 30 and 16 %, respectively, compared with controls. FG/CRV-g-FG film was not efficient to reduce the microbial spoilage or the oxidation, probably due to the retention of CRV into the matrix avoiding the migration toward the foodstuff. Sensory evaluation of fried samples wrapped in FG-0.6CRV was performed. The results indicate that the developed edible FG-0.6CRV film could be used to protect BHM against bacterial contamination and lipid oxidation extending the shelf life of BHM without adversely affecting the sensory preference of the fried wrapped fish medallions.