title: Chitosan coating incorporated with the lactoperoxidase system: an active edible coating for fish preservation.
abstract: BACKGROUND
  As a result of consumers' concerns about chemicals there is a particular interest in the food industry to use natural bio-preservatives such as antimicrobial enzymes for antimicrobial packaging. Based on the antimicrobial activity of the lactoperoxidase system (LPOS), the present study evaluated the coating effect of LPOS incorporated into chitosan solution (CH) on the quality and shelf life extension of rainbow trout during refrigerated storage (4 ± 1 °C), for a period of 16 days.
  
  
  RESULTS
  The results indicated that samples of the CH+LPOS group had significantly lower numbers of Shewanella putrefaciens, Pseudomonas fluorescens, and psychrotrophic and mesophilic bacteria than did the CH and control group during the entire storage period. Total volatile basic nitrogen (TVB-N) levels for the CH+LPOS samples (22.07 mg 100 g(-1)) did not exceed the limit of consumption (30-35 mg N 100 g(-1)), while the CH (31.03 mg 100 g(-1) ) and control groups (37.78 mg 100 g(-1) ) reached this level at days 12 and 16, respectively. Thiobarbituric acid values of the CH and CH+LPOS samples, ranged between 0.49 and 0.51 on day 0 and 4.59-4.66 mg kg(-1) on day 16, were significantly lower (P < 0.05) than the corresponding values of the control samples (0.47 on day 0 to 4.78 mg kg(-1) on day 16 of storage) during the chilled storage period.
  
  
  CONCLUSIONS
  The coating treatments (CH and CH+LPOS) extended the shelf life of trout fillets by at least 4 days as compared to the control samples, so that they showed moderate to high acceptability in all investigated sensory attributes even on the 16th day of storage.
authors: Artemia and Aquatic Animal's Research Institute, Urmia University, Urmia, Iran.
authors: Mohammad Sedigh
authors: MS
authors: Jasour
authors: Ali
authors: A
authors: Ehsani
authors: Laleh
authors: L
authors: Mehryar
authors: Seyedeh Samaneh
authors: SS
authors: Naghibi
mesh_terms: D000818:Animals; D000890:Anti-Infective Agents / Q000494:pharmacology; D001419:Bacteria / Q000254:growth & development*; D048271:Chitosan; D003080:Cold Temperature; D003116:Color; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D061353:Food Storage / Q000379:methods; D006801:Humans; D007784:Lactoperoxidase / Q000494:pharmacology; D009584:Nitrogen / Q000032:analysis; D009812:Odorants; D017747:Seafood / Q000032:analysis* / Q000382:microbiology; D017392:Thiobarbituric Acid Reactive Substances; D014337:Trout / Q000382:microbiology*
chemical_list: D000890:Anti-Infective Agents; D017392:Thiobarbituric Acid Reactive Substances; D048271:Chitosan; D007784:Lactoperoxidase; D009584:Nitrogen
keywords: chitosan coating; lactoperoxidase; rainbow trout; shelf life