Influence of Ag/LDPE nanocomposite films on the microbial growth of Beluga (Huso huso) fillets during the refrigerated storage period

In the present study, 7% silver-low-density thin polyethylene films were successfully prepared through the melt mixing method. These films were applied to reduce the harmful antibacterial properties of Huso huso fillets at refrigeration temperatures, thus extending their shelf life. The total viable bacteria count for H. huso fillets wrapped in a 7% Ag/LDPE nanocomposite was 3.04 +/- 2.43 (log CFU/g) in 10(-2)-diluted fish samples, which is significantly lower than those of the control and the LDPE group after two days of cold storage. The lowest psychrophilic bacteria count (log CFU/g) was recorded for the 10(-2)-diluted fish samples encased in Ag/LDPE-NC in which Staphylococcus aureus count (SAC) reached 1.3 +/- 1.40 log CFU/g on days 2 and 4 at 10(-2) dilution, respectively. It was extraordinarily going up and reached 6.97 +/- 3.91 log CFU/g for group Ag/LDPE showing high effectiveness of Ag/LDPE on retarding the SAC sampled from the caviar fish fillets up to the fourth day. It is concluded that application of 7% Ag/LDPE film produced by the melt mixing method can remarkably retard growth of bacteria on fresh H. huso fillets. Thereupon, the total viable bacterial count and psychrophilic bacteria growth and S. aureus activity were significantly mitigated up to four days of preservation at the refrigerator at which the values were below acceptable limits for fresh fish.

Automated summary

In this study, 7% silver-low-density polyethylene films were successfully prepared and applied to extend the shelf life of Huso huso fillets by reducing bacterial growth. The films significantly lowered the total viable bacterial count and psychrophilic bacteria growth, as well as effectively inhibited Staphylococcus aureus activity. The findings demonstrate that 7% Ag/LDPE films produced through the melt mixing method can effectively inhibit bacterial growth on fresh H. huso fillets.