DEVELOPMENT OF ADDED-VALUE, INNOVATIVE AND SUSTAINABLE ACTIVE FILMS FROM BIOWASTES

RTI2018-097100-B-C22

Nombre agencia financiadora Agencia Estatal de Investigación
Acrónimo agencia financiadora AEI
Programa Programa Estatal de I+D+i Orientada a los Retos de la Sociedad
Subprograma Programa Estatal de I+D+i Orientada a los Retos de la Sociedad
Convocatoria Retos Investigación: Proyectos I+D+i
Año convocatoria 2018
Unidad de gestión Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020
Centro beneficiario UNIVERSIDAD DEL PAIS VASCO EUSKAL HERRIKO UNIBERTSITATEA
Identificador persistente http://dx.doi.org/10.13039/501100011033

Publicaciones

Found(s) 1 result(s)
Found(s) 1 page(s)

Horse mackerel (Trachurus trachurus) fillets biopreservation by using gallic acid and chitosan coatings

Digital.CSIC. Repositorio Institucional del CSIC
  • Zarandona, Iratxe
  • López Caballero, M. E.
  • Montero García, Pilar
  • Guerrero, Pedro
  • Caba, Koro de la
  • Gómez Guillén, M. C.
Atlantic horse mackerel (Trachurus trachurus) fillets were coated by gallic acid and chitosan solutions, including chitosan nanoparticles, and fish quality and shelf life were assessed during chilled storage for 13 days. All chitosan-containing coatings decreased microorganisms’ growth in more than 2 log cycles up to late storage stages; however, those with chitosan nanoparticles resulted to be more effective, probably due to a greater contact surface with fish muscle. Furthermore, the lowest total volatile basic nitrogen (TVB-N) values, as well as pH values below 7, were found for horse mackerel fillets coated by those solutions with chitosan nanoparticles. Additionally, horse mackerel fillets coated by solutions with chitosan nanoparticles also showed the lowest thiobarbituric acid reactive substances (TBARS) values, maybe owing to a more sustained release of gallic acid. In this regard, it is worth noting that, although gallic acid solution showed no antimicrobial activity, this prevented lipid oxidation and, therefore, preserved color and texture during the chilling storage., Authors thank the Basque Government (PA20/02), the Provincial Council of Gipuzkoa (Department of Economic Development, the Rural Environment and Territorial Balance), the University of the Basque Country (GIU18/154), and the Agencia Estatal de Investigación (AEI) and the European Regional Development Fund (FEDER), through projects AGL2017-84161 and RTI2018-097100-B-C22, for financial support. I. Z. thanks the Quality and Food Industry Department of the Basque Government for her fellowship (22-2018-00078)., Peer reviewed