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Influence of corn starch based bio-active edible coating containing fumaric acid on the lipid quality and microbial shelf life of silver pomfret fish steaks stored at 4 °C

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Title Influence of corn starch based bio-active edible coating containing fumaric acid on the lipid quality and microbial shelf life of silver pomfret fish steaks stored at 4 °C
Not Available
 
Creator Remya, S.
Sivaraman, G. K.
Joseph, T.C.
Ejaz Parmar Rahim
Sreelakshmi, K.R.
Mohan, C.O.
Ravishankar, C.N.
 
Subject Psychrotrophic bacterial count
Pampus argenteus
Oxygen barrier
Seafood
 
Description Not Available
The present study aimed at assessing the impact of addition of fumaric acid (0.5%), as an active agent, in a corn starch (2%) based edible coating, on the lipid quality and microbial shelf life of silver pomfret (Pampus argenteus) fish steaks stored at 4 °C. Treating fish steaks with FA resulted in a bacteriostatic effect leading to reduced counts of total mesophilic and psychrotrophic bacteria, H2S producing bacteria and Pseudomonas spp. The total mesophilic bacterial count of uncoated control sample exceeded the permissible limit of 7 log cfu g−1 on 6th day and had the lowest microbial shelf life. FA incorporation in the CS coating improved the microbial stability of fish steaks resulting in a shelf life of 15 days. The outcomes of the study suggest that CS based coating is beneficial in delaying lipid oxidation as displayed by the lower TBA and PV values while FA is an effective agent for further increasing the preservative action of CS coating by significantly inhibiting microbial growth as well as lipid quality deterioration, which could be exploited by the seafood industry as an active packaging component.
Not Available
 
Date 2022-06-25T05:24:17Z
2022-06-25T05:24:17Z
2022-01-04
 
Type Research Paper
 
Identifier Remya S., G. K. Sivaraman, Joseph, T. C., Ejaz Parmar, Sreelakshmi, K. R., Mohan, C. O. and Ravishankar, C. N. (2022). Influence of corn starch based bio-active edible coating containing fumaric acid on the lipid quality and microbial shelf life of silverpomfret fish steaks stored at 4°C. J Food Sci Technol. https://doi.org/10.1007/s13197-021-05322-y.
0022-1155
http://krishi.icar.gov.in/jspui/handle/123456789/73431
 
Language English
 
Relation Not Available;
 
Publisher Springer