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http://krishi.icar.gov.in/jspui/handle/123456789/15050| Title: | Effect of chitosan based active packaging film on the keeping quality of chilled stored barracuda fish |
| Other Titles: | Not Available |
| Authors: | Remya, S. Mohan, C.O. Bindu, J. Sivaraman, G.K. Venkateshwarlu, G. Ravishankar, C.N. |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR::Central Institute of Fisheries Technology ICAR::Central Institute of Fisheries Education |
| Published/ Complete Date: | 2015-09-02 |
| Project Code: | Not Available |
| Keywords: | chitosan Antimicrobial film essential oil Barrakuda fish shelf life |
| Publisher: | Springer India |
| Citation: | Remya, S., Mohan, C.O., Bindu, J., Sivaraman, G.K., Venkateshwarlu, G. and Ravishankar, C.N. (2016) - Effect of chitosan based bioactive packaging flm on the keeping quality of chilled stored Barracuda fsh, J. Food. Sci. & Technol., 53(1): 685-693. |
| Series/Report no.: | Not Available; |
| Abstract/Description: | In the present study, active antimicrobial (AM) packaging films were prepared from chitosan (CH) incorporated with ginger (Zingiber officinale) essential oil at different concentrations (0.1, 0.2 and 0.3 % v/v) and characterized. GC-MS analysis revealed zingiberene (22.54 ± 0.13), geranial (12.34 ± 0.33), β-sesquiphellandrene (8.14 ± 0.14), camphene (7.44 ± 0.54) and neral (5.45 ± 0.23) as the major components of essential oil extracted from ginger. Addition of ginger essential oil (GEO) improved the AM activity of the CH film against food borne pathogens, without significantly (p < 0.05) affecting the mechanical properties of the film. CH film with GEO was more effective against Gram-positive bacteria than Gram-negative bacteria and maximum antibacterial property against Staphylococcus aureus and Escherichia coli was shown by 0.3 % GEO added CH film. In a further experiment, steaks of barracuda (Sphyraena jello) fish were wrapped with the CH-GEO (0.3 %) film and stored at 2 °C for 20 days. Throughout the storage period, the total volatile basic nitrogen (TVB-N) value and total mesophilic count of fish steak wrapped with the CH-GEO film were significantly (p < 0.05) lesser than both the unwrapped control fish steak and aerobically packed fish steak in synthetic multilayer film of ethylene vinyl alcohol (EVOH) (nylon, EVOH and polyethylene). Sensorily, CH-GEO film wrapped sample was acceptable till the end of storage for 20 days compared to 12 days for unwrapped control and fish steak packed in EVOH film. The results indicate that the developed CH-GEO film is efficient in extending the storage life of fish. |
| Description: | Not Available |
| ISSN: | 0022-1155 (Print) 0975-8402(Online) |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | ournal of Food Science and Technology |
| NAAS Rating: | 7.95 |
| Volume No.: | 53(1) |
| Page Number: | 685-693 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | https://doi.org/10.1007/s13197-015-2018-6 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/15050 |
| Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Effect of chitosan based avtive packaging film on the keeping quality of chilled stored barracuda fish.pdf | 573.72 kB | Adobe PDF | View/Open |
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