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Chitosan extends the shelf-life of filleted tilapia (Oreochromis niloticus) during refrigerated storage

文献类型: 外文期刊

作者: Cao Rong 1 ; Liu Qi 1 ; Yin Bangzhong 1 ; Wu Biao 1 ;

作者机构: 1.Chinese Acad Fishery Sci, Yellow Sea Fisheries Res Inst, Dept Food Engn & Nutr, Qingdao 266071, Peoples R China

关键词: Oreochromis niloticus;bacterial flora;chitosan;refrigeration;shelf-life

期刊名称:JOURNAL OF OCEAN UNIVERSITY OF CHINA ( 影响因子:0.913; 五年影响因子:1.012 )

ISSN: 1672-5182

年卷期: 2012 年 11 卷 3 期

页码:

收录情况: SCI

摘要: Shelf-life extension of aquatic products is of significant economical importance. To determine the potential effect of chitosan on the shelf-life of filleted tilapia, this study analyzed the bacterial community diversity in fresh and spoiled tilapia fillets stored at (4 +/- 1)A degrees C and examined the antimicrobial activity of chitosan against relevant bacteria isolates. Results showed that Pseudomonas (20%) and Aeromonas (16%) were abundant in fresh tilapia fillets, whereas Pseudomonas (52%), Aeromonas (32%) and Staphylococcus (12%) were dominant in the spoiled samples. Chitosan showed wide-spectrum antibacterial activity against bacteria isolated from tilapia and 5.0 g L-1 chitosan was selected for application in preservation. We further determined the shelf-life of chitosan-treated, filleted tilapia stored at (4 +/- 1)A degrees C based on microbiological, biochemical and sensory analyses. Results showed that the shelf-life of chitosan-treated, filleted tilapia was extended to 12 d, whereas that of untreated, control samples was 6 d. These indicate that chitosan, as a natural preservative, has great application potential in the shelf-life extension of tilapia fillets.

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