Novel active biopackaging incorporated with macerate of carob (Ceratonia siliqua L.) to extend shelf-life of stored Atlantic salmon fillets (Salmo salar L.).

Two antioxidant bio-based packaging materials incorporated with an 8% aqueous solution of carob seed ethanol macerate (CSE) or 8% aqueous solution of carob seed acetone macerate (CSA) were developed. Fresh salmon fillets were packaged in active and control films and stored at refrigeration temperature at 4 +/- 1 degrees C. The quality was evaluated by sensory analysis, color, pH, water holding capacity and drip loss, thiobarbituric acid reactive substances, and total volatile basic nitrogen. The CSE and CSA samples presented satisfactory off-odor and overall acceptability results than the control samples until the 5th storage day. For color analysis, active samples preserved better the characteristics of fresh salmon than the controls during the first storage days. The fresh salmon fillet covered with active packaging presented on the 5th storage day a lower values of pH (6.54 +/- 0.05 and 6.60 +/- 0.11), drip loss (3.17 +/- 0.76 and 2.83 +/- 0.29), thiobarbituric acid reactive substances (0.056 +/- 0.033 and 0.088 +/- 0.054) and total volatile basic nitrogen (30.04 +/- 3.54 and 32.67 +/- 4.81), whereas, the highest water holding capacity values (92.23 +/- 1.09 and 92.91 +/- 3.07) for CSE and CSA respectively, as compared to those of blank biopackaging.

Automated summary

The use of bio-based packaging materials incorporated with carob seed ethanol or acetone macerate can extend the shelf life of fresh salmon and improve its freshness retention. Active packaging performs better in maintaining the appearance, odor, and overall quality of salmon during storage.