title: Effect of edible chitosan/clove oil films and high-pressure processing on the microbiological shelf life of trout fillets.
abstract: BACKGROUND
  The inhibitory effect of chitosan films with clove oil (0-50 g kg(-1) ) was evaluated on a range of ten representative food spoilage and pathogenic bacteria.
  
  
  RESULTS
  The most sensitive bacteria to the films was Shewanella putrefaciens and the most resistant was Aeromonas hydrophila (inhibition was apparent only at 50 g kg(-1) clove essential oil (CEO)). Films with 20 g kg(-1) CEO inhibited nine of ten of the bacteria tested. Chitosan films with 20 g kg(-1) CEO were combined with high-pressure (HPP) processing as treatments for trout fillets, and changes in physicochemical parameters and microbial load were evaluated at 4 °C over 22 days of storage. The films reduced weight loss and water activity compared to fresh and treated samples (HPP and cooking). Results showed that microbial load (total aerobic mesophilic, lactic acid bacteria and total coliform) of the trout fillets covered with chitosan films was lower than that for HPP-treated samples, and similar to cooked samples, except for coliform counts.
  
  
  CONCLUSIONS
  The use of 20 g kg(-1) CEO-chitosan films showed a further improvement in the shelf-life of trout fillets when compared to that obtained with HPP and cooking treatment.
authors.affiliation: Agrarian Technological Institute of Castilla and Leon (ITACyL), 47071 Valladolid, Spain.
authors.forename: Irene
authors.initials: I
authors.lastname: Albertos
authors.affiliation: Agrarian Technological Institute of Castilla and Leon (ITACyL), 47071 Valladolid, Spain.
authors.forename: Daniel
authors.initials: D
authors.lastname: Rico
authors.affiliation: Department of Biotechnology and Food Science, University of Burgos, 09001 Burgos, Spain.
authors.forename: Ana María
authors.initials: AM
authors.lastname: Diez
authors.affiliation: Agrarian Technological Institute of Castilla and Leon (ITACyL), 47071 Valladolid, Spain.
authors.forename: Lucía
authors.initials: L
authors.lastname: González-Arnáiz
authors.affiliation: Agrarian Technological Institute of Castilla and Leon (ITACyL), 47071 Valladolid, Spain.
authors.forename: María Jesús
authors.initials: MJ
authors.lastname: García-Casas
authors.affiliation: Department of Biotechnology and Food Science, University of Burgos, 09001 Burgos, Spain.
authors.forename: Isabel
authors.initials: I
authors.lastname: Jaime
mesh_terms: D000818:Animals; D000890:Anti-Infective Agents; D001419:Bacteria / Q000187:drug effects / Q000254:growth & development; D048271:Chitosan; D045783:Clove Oil / Q000494:pharmacology*; D005516:Food Microbiology; D018857:Food Packaging; D005519:Food Preservation / Q000379:methods*; D061353:Food Storage; D006801:Humans; D009822:Oils, Volatile / Q000494:pharmacology; D011312:Pressure; D017747:Seafood / Q000382:microbiology*; D027842:Syzygium; D014337:Trout
chemical_list: D000890:Anti-Infective Agents; D045783:Clove Oil; D009822:Oils, Volatile; D048271:Chitosan
keywords: chitosan; clove essential oil; edible films; high-pressure processing; trout