Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice
作者： Saraí CHAPARRO-HERNÁNDEZ , Saúl RUÍZ-CRUZ , Enrique MÁRQUEZ-RÍOS , Víctor Manuel OCAÑO-HIGUERA , Carla Cecilia VALENZUELA-LÓPEZ
关键词:
摘要: Fish consumption has increased in recent years. However, fish meat is highly perishable, which demonstrates the need for technologies to preserve its quality. Edible coatings (EC) might provide an alternative extend shelf life of fish. The goal this study was evaluate effect EC chitosan (C) combination with carvacrol (CAR) on physical and microbiological changes tilapia fillets. Fillets were submerged two minutes different treatments (T1: control; T2: C 2%; T3: 2% + 0.125% CAR; T 4: 0.25% CAR). At end storage, T1 T2 showed lowest values total volatile bases (TVB). color parameters L*, a* b* varied from each treatment. texture decreased reduced microbial population relation T3 T4 most effective. These results show that use CAR be method quality safety
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