Bremenkamp Ina, Sousa-Gallagher Maria J
Process & Chemical Engineering, School of Engineering & Architecture, College of Science, Engineering and Food Science, University College Cork, T12 K8AF Cork, Ireland.
Polymers (Basel). 2024 Jan 27;16(3):346. doi: 10.3390/polym16030346.
The application of chitosan and alginate coatings for a ready-to-eat (RTE) baked fish product was studied. An experimental design was used to investigate the effect of coating a polysaccharide concentration and glycerol addition on the safety (microbial growth) and quality (water loss and lipid oxidation) of an RTE fish product under optimal and abused storage conditions. The results showed that a chitosan coating with 1% (/) chitosan in 1% (/) acetic acid and 15% (/ chitosan) glycerol, or a 1% (/) alginate coating with no glycerol and no crosslinking, showed the best performance in controlling the tested safety and quality parameters. The desirability method was used to identify the shelf lives of chitosan, alginate, and double-coated RTE products. The chitosan-coated samples showed the best performance with a three-fold shelf-life extension compared to the uncoated products stored at 4 °C. Moreover, the tested coatings demonstrated their ability to provide protective functions under abused storage conditions. These results strongly suggest that edible coatings have significant potential in enhancing the shelf life and safety of ready-to-eat (RTE) fish products.
研究了壳聚糖和海藻酸盐涂层在即食（RTE）烘焙鱼产品中的应用。采用实验设计来研究多糖浓度涂层和添加甘油对即食鱼产品在最佳和滥用储存条件下的安全性（微生物生长）和品质（水分损失和脂质氧化）的影响。结果表明，在1%（/）乙酸和15%（/壳聚糖）甘油中含有1%（/）壳聚糖的壳聚糖涂层，或不含甘油且未交联的1%（/）海藻酸盐涂层，在控制测试的安全性和品质参数方面表现最佳。采用期望度法确定壳聚糖、海藻酸盐和双层涂层即食产品的货架期。与在4℃下储存的未涂层产品相比，壳聚糖涂层样品表现最佳，货架期延长了三倍。此外，测试的涂层在滥用储存条件下显示出它们提供保护功能的能力。这些结果有力地表明，可食用涂层在延长即食（RTE）鱼产品的货架期和安全性方面具有巨大潜力。
