Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets

• Published in: Food research international Vol. 125; p. 108633
• Main Authors: Merlo, Thais Cardoso, Contreras-Castillo, Carmen J., Saldaña, Erick, Barancelli, Giovana Verginia, Dargelio, Mariana Damiames Baccarin, Yoshida, Cristiana Maria Pedroso, Ribeiro Junior, Eduardo E., Massarioli, Adna, Venturini, Anna Cecilia
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01-11-2019
• Subjects: Active packaging; Antimicrobial activity; Food safety; Lipid oxidation; Natural preservative; Salmo salar; Natural preservative; Antimicrobial activity; Food safety; Active packaging; Salmo salar; Lipid oxidation
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2019.108633

Fresh salmon safety and quality is a major concern of consumers. In the current research, the effects of chitosan films incorporated with pink pepper residue extract and combined with modified atmosphere packaging (100% CO2) on quality properties of skinless salmon fillets during refrigerated storage (2 °C) were evaluated in the course of 28 days. Two different treatments as chitosan film (CF) and chitosan film incorporated with pink pepper residue extract (CFPP) and a control were compared. Salmon fillets were assessed for physicochemical (pH, WHC, TPA, Cie L*a*b*, TMA, TBA, value K), microbiological (mesophilic and psychrotrophic count, and lactic acid bacteria) and sensory properties. The results showed that CF and CFPP significantly reduced lipid oxidation relative to the control. Bacterial counts were significantly lower in CFPP, contributing to the significant reduction of trimethylamine. For sensory evaluation, CF and CFPP presented satisfactory results of off-odor and overall appearance. Despite being similar to the control, CFPP showed the lowest off-odor score. The results indicated that CFPP were more effective in maintaining the quality of salmon fillets during refrigerated storage.
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•Active film incorporated with pink pepper extract (CFPP) inhibited the chemical spoilage.•The shelf-life of the skinless salmon fillet could be extended by 28 days.•CFPP can be utilized as a preservative for fish under refrigerated storage.