English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/149179
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:


Antimicrobial Performance of Two Different Packaging Materials on the Microbiological Quality of Fresh Salmon

AuthorsRollini, Manuela; Nielsen, Tim; Musatti, Alida; Limbo, Sara; Piergiovanni, Luciano; Hernández Muñoz, Pilar ; Gavara, Rafael
Issue Date27-Jan-2016
PublisherMultidisciplinary Digital Publishing Institute
CitationCoatings 6 (1): 6 (2016)
AbstractIn the present research the antimicrobial activity of two active packaging materials on the spoilage microbiota of fresh salmon fillets was tested. A PET-coated film (PET: Polyethylene Terephthalate) containing lysozyme and lactoferrin was tested in parallel with a carvacrol-coextruded multilayer film. Salmon fillet samples were stored up to four days at 0 and 5 °C, comparatively. The carvacrol multilayer film was found effective in preventing mesophiles and psychrotrophs at shorter storage time and at lower temperature (4.0 compared to 5.0 log CFU/g in the control sample—CFU: Colony Forming Units). Lysozyme/lactoferrin-coated PET was instead efficient in decreasing H<sub>2</sub>S-producing bacteria at longer storage time and higher temperature (2.7 instead of 4.7 log CFU/g in the control sample). Even if is not intended as a way to “clean” a contaminated food product, an active package solution can indeed contribute to reducing the microbial population in food items, thus lowering the risk of food-related diseases.
Publisher version (URL)https://doi.org/10.3390/coatings6010006
Identifiersdoi: 10.3390/coatings6010006
Appears in Collections:(IATA) Artículos
Files in This Item:
File Description SizeFormat 
coatings-06-00006.pdf496,31 kBAdobe PDFThumbnail
Show full item record
Review this work

Related articles:

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.