Coating with chitosan film of sea bream (Sparus aurata) fillets: determining shelf life in refrigerator conditions

Abstract In the investigate, we objectived to assess the effect of coating with chitosan film on the shelf life. To this end, skinless sea bream fillets were separated as control group (C), vacuum packed (VP) and coated with chitosan film and vacuum packed (CF+VP). Samples of each group were periodically analyzed for microbiological [Total mesophilic aerobic count (TMAc) and Total psychrophilic aerobic count (TPAc)] and physicochemical [pH, Total volatile basic nitrogen (TVB-N), Thiobarbituric acid (TBA) and Trimethylamine nitrogen (TMA-N)] in storage time. It was determined that CF+VP had the highest shelf life among the sample groups. The findings of the study showed that covering sea bream fillets with chitosan film and vacuum packaging significantly prolongs the consumption of the sea bream fillets.

摘要 本研究旨在评估壳聚糖膜（chitosan film）涂层对水产品货架期的影响。为此，将去皮鲷鱼片分为三组：对照组（C组）、真空包装组（VP组）以及经壳聚糖膜涂层后真空包装组（CF+VP组）。定期对各组样品开展微生物学指标[总需氧菌总数（Total mesophilic aerobic count, TMAc）与嗜冷菌总数（Total psychrophilic aerobic count, TPAc）]及理化指标[pH值、总挥发性盐基氮（Total volatile basic nitrogen, TVB-N）、硫代巴比妥酸（Thiobarbituric acid, TBA）与三甲胺氮（Trimethylamine nitrogen, TMA-N）]的检测分析。结果显示，CF+VP组的货架期在所有受试组别中最长。本研究结果表明，对鲷鱼片采用壳聚糖膜涂层联合真空包装处理，可显著延长其可食用保存时限。