Evaluación de películas activas comestibles de gelatina de pescado con carvacrol sobre rebozado de pescado.

NEIRA HAZIME, L.; RUSECKAITE, R.; AGUSTINELLI, SILVINA; MARTUCCI,J.; YEANNES, M.I.

BUENOS AIRES

Congreso; VI Congreso Internacional de Ciencia y Tecnología de Alimentos (CICYTAC 2016); 2016

Edible active fish gelatin films additivated with carvacrol were developed and used to wrap pre-fried breaded-fish ready-to fry. These products are presented as an alternative to the consumption of proteins of high biological value and w-3 fatty acids. Portions of the fish products were wrapped, heat-sealed and stored at -4 ± 1 °C for 49 days. The samples were removed periodically, in order to analyze the microbial growth, water content, color, pH, volatile basic nitrogen (NBV), experienced by the packed fish. The results showed that the active packaging improved the microbiological and chemical characteristics of fish breading. Deterioration was reduced, considering microbiological indices, NBV and color. Assessment by a trained sensory panel provide capital information about the acceptability of the fried breaded-fish sealed into edible active gelatin film.