Journal
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
Volume 18, Issue 1-2, Pages 46-52Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10498850802581252
Keywords
fish-skin gelatin; chitosan; clove essential oil; antimicrobial; salmon
Categories
Funding
- Ministerio de Educacion y Ciencia [13-2006701141, AGL2005-02380]
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Edible films based on fish-skin gelatin incorporated with chitosan and/or clove essential oil were elaborated and their antimicrobial activity was tested on Lactobacillus acidophilus, Pseudomonas fluorescens, Listeria innocua, and Escherichia coli. The films incorporated with The clove essential oil were the most effective although differences were observed depending on the biopolymeric matrix in which it was included. When a clove added film was applied to the preservation of raw sliced salmon, a reduction of The growth of total bacteria was observed after 11 days of storage at 2 degrees C. So, edible films based on fish gelatin can be used as an active packaging applied to fish products.
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