Effect of chitosan treatments on quality parameters of fresh refrigerated swordfish (Xiphias gladius) steaks stored in air and under vacuum conditions.
The present study examined the effect of chitosan (1.0% w/v) in combination with packaging on the shelf-life of fresh swordfish steaks. Treatments included the following: A (untreated, control samples stored in air), A-CH (treated with chitosan 1.0% w/v, stored in air), VP (untreated, stored under vacuum packaging) and VP-CH (treated with chitosan, stored under vacuum packaging). VP-CH significantly affected Total Viable Counts (TVC), Pseudomonas spp., H(2)S-producing bacteria (including Shewanella putrefaciens), lactic acid bacteria and Enterobacteriaceae. Production of TMA-N and TVB-N for A-CH, VP and VP-CH swordfish samples was significantly lower than for control (A) samples at day 8 of storage. Histamine formation for all treatments was low. A-CH and VP-CH resulted in significantly lower levels of putrescine, cadaverine and tyramine (day 8) as compared to A and VP swordfish samples. Results of this study indicate that the shelf-life of swordfish steaks can be extended using, either aerobic or vacuum packaging and in combination with chitosan, by approximately 4 (A-CH), 8 (VP) and 12 (VP-CH) days. Swordfish steaks treated with chitosan and stored under VP were sensorially acceptable up to 17days. The presence of chitosan (A-CH and VP-CH) did not negatively influence the taste of cooked swordfish.
Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, Ioannina 45110, Greece.
Maria
M
Tsiligianni
Eikaterini
E
Papavergou
Nikolaos
N
Soultos
Taxiarhoula
T
Magra
Ioannis N
IN
Savvaidis
D000388:Air; D000818:Animals; D001419:Bacteria / Q000187:drug effects; D048271:Chitosan / Q000494:pharmacology*; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D010473:Perciformes; D017747:Seafood / Q000382:microbiology*; D013649:Taste; D014618:Vacuum
D048271:Chitosan