Effect of a Gelatin-Based Film Including sp. Algal Flour on Antimicrobial Properties Against Spoilage Bacteria and Quality Enhancement of Refrigerated .

BACKGROUND

Red macroalgal flour resulting from commercial phycocolloid extraction has been shown to include valuable preservative compounds.

METHODS

This study focused on the preservative effect of a gelatin-based packaging system including sp. flour during refrigerated storage of fillets. Different microbial and chemical indices related to quality loss were determined in fish muscle during a 6-day storage period at 4 °C.

RESULTS

Compared with gelatin-packaged control samples, those packaged in the system including the algal flour presented significantly lower microbial development (aerobic bacteria, psychrotrophic bacteria, and proteolytic bacteria) and significantly lower chemical indices related to microbial development (pH and trimethylamine). With respect to lipid oxidation, there was significantly greater retention of peroxides and significantly lower formation of secondary oxidation products in the samples packaged with the algal flour. Additionally, the algal flour group presented significantly less lipid hydrolysis.

CONCLUSIONS

A preservative effect was derived from the addition of flour to a gelatin-based packaging system during refrigerated storage of . This study supports the practical and valuable use of sp. flour and addresses the current global interest in natural sources of preservative compounds and the use of marine byproducts.