Previdi Mp, B. Franceschini, E. Umiltà, C. Zurlini, N. Bovis, A. Brutti, A. Montanari
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引用次数: 1
Abstract
A coating made with chitosan or a chitosan film was applied to fresh fish fillets and fish burgers and its preservative effect was assessed by microbiological assays. The chitosan, especially chitosan film, was effective in reducing the microbiological spoilage and extending the shelf life for the fish products. The control samples perished at a faster rate during the storage time. The coating increased the shelf-life by decreasing the Total Microbial Count and gram negative bacteria, with inhibition generally greater than 3 log cycles at the end of storage. The samples treated with chitosan have never been characterized by unpleasant smells, not even at the latest day openings (18/20 days). Effect of Chitosan Film and Coating on Microbiological Characteristics of Fresh Fish and Fish Burger during Storage at Refrigerated Condition
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