Título

Effect of Chitosan Edible Coating on the Biochemical 
and Physical Characteristics of Carp Fillet (Cyprinus carpio) Stored at −18ºC.

Autor

ANA GABRIELA MORACHIS VALDEZ

LEOBARDO MANUEL GOMEZ OLIVAN

IMELDA GARCIA ARGUETA

MARIA DOLORES HERNANDEZ NAVARRO

DANIEL DIAZ BANDERA

OCTAVIO DUBLAN GARCIA

Nivel de Acceso

Acceso Abierto

Licencia

http://creativecommons.org/licenses/by-nc-nd/4.0

Materias

common carp - ([2356-7015]) Chitosan - ([2356-7015]) Cyprinus carpio - ([2356-7015]) edible coating - ([2356-7015]) BIOLOGÍA Y QUÍMICA - (CTI)

Resumen o descripción

The effect of an edible coating (EC) with 1.5% chitosan as an additive, on common carp (Cyprinus carpio) fillet, was determined

evaluating the biochemical, physicochemical, textural, microbiological, and nutritional characteristics periodically during its

hydroperoxides content (HPC) (0.8324 nM hydroperoxides/mg of protein versus 0.5540 nM/mg with regard to the EC sample),

as well as protein carbonyl content (PCC) (0.5860 nM versus 0.4743 nM of reactive carbonyl groups/mg of protein of noncoated

material), keeping properties for a longer period of time, and a lower protein solubility (7.8 mg of supernatant protein/mg of total

microbialgrowth,thecountwas2.2×10 CFU/gofsampleinmesophilesversus4.7×10 intheECsample.Theresultsindicatethat the use of EC added with chitosan maintains the quality of the product regarding lipid and protein oxidation until fourth month of storage, maintaining moisture content without variation for at least 3 months, and inhibits microbial growth up to 2 logarithmic units, during five months of frozen storage.

Editor

Hindawi

Fecha de publicación

1 de julio de 2017

Tipo de publicación

Artículo

Recurso de información

http://hdl.handle.net/20.500.11799/67641

Fuente

2356-7015

Idioma

Inglés

Relación

doi;10.1155/2017/2812483

Audiencia

Estudiantes

Investigadores

Repositorio Orígen

REPOSITORIO INSTITUCIONAL DE LA UAEM

Descargas

166