Microbiological and Chemical Properties of Bonito Fish (Sarda sarda) Fillets Packaged with Chitosan Film, Modified Atmosphere and Vacuum

ALAK G., HISAR S. A., Hisar O., Kaban G., KAYA M.

KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI, cilt.16, 2010 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 16
  • Basım Tarihi: 2010
  • Dergi Adı: KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Anahtar Kelimeler: Chitosan film, Fatty fish, Modified atmosphere packaging, Vacuum packaging, CHITIN, STORAGE
  • Atatürk Üniversitesi Adresli: Evet

Özet

A study was undertaken to determine the effect of chitosan film or vacuum and modified atmosphere (MA) (100% CO(2)) packing on microbial (psychrotorophic, mesophilic aerobic, lactic acid bacteria. Enterobacteriaceae and Pseudomonas counts) and chemical [(pH, total volatile bases nitrogen (TVB-N) and lipid oxidation (TBARS)] properties of Atlantic bonito (Sarda sarda) fillets stored at 4 +/- 1 degrees C for 15 days. Growth of aerobic bacteria in fillet packaged with chitosan film was slower than in the fillets of control and vacuum groups during storage. Chitosan group had the lowest average pH value among the treatments. However, over-wrap of the fish fillets with chitosan film did not significantly retard the increase in the TVB-N content and TBARS values. In conclusion, it can be advised that chitosan film is suitable for extending the self life with strong antimicrobial effect.