Quality changes of sea bass slices wrapped with gelatin film incorporated with lemongrass essential oil

International Journal of Food Microbiology

Volumn 155, Issue 3, 2012, Pages 171-178

  Ahmad, Mehraj ^a   Benjakul, Soottawat ^a   Sumpavapol, Punnanee ^a   Nirmal, Nilesh Prakash ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Active film; Antimicrobial activity; Antioxidative activity; Essential oil; Gelatin; Lemongrass

Indexed keywords

ANTIINFECTIVE AGENT; ANTIOXIDANT; ESSENTIAL OIL; GELATIN; HYDROGEN SULFIDE; LEMONGRASS ESSENTIAL OIL; NITROGEN; THIOBARBITURIC ACID REACTIVE SUBSTANCE; UNCLASSIFIED DRUG;

ANTIMICROBIAL ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; CYMBOPOGON CITRATUS; ENTEROBACTERIACEAE; FISH; FOOD SPOILAGE; LACTIC ACID BACTERIUM; MICROORGANISM; NONHUMAN; PSYCHROPHILIC BACTERIUM; SEA BASS; STORAGE;

ANIMALS; BACTERIA; BASS; CYMBOPOGON; FOOD PACKAGING; FOOD PRESERVATION; GELATIN; OILS, VOLATILE; PLANT OILS; SEAFOOD; TERPENES;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; SERRANIDAE;

EID: 84859217774     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.01.027     Document Type: Article

References (57)

1. Ahmad M., Benjakul S. Impact of legume seed extracts on degradation and functional properties of gelatin from unicorn leatherjacket skin. Process Biochemistry 2011, 46:2021-2029.
2. Alasalvar C., Taylor K.D.A., Öksuz A., Gartwaite T., Alexis M.N., Grigoakis K. Freshness assessment of cultured sea bream (Sparus aurata) by chemical, physical and sensory methods. Food Chemistry 2001, 72:33-40.
3. AOAC Official Methods of Analysis 1999, Association of official analytical chemists, Washington, DC. 14th ed.
4. Asahara T., Nomoto K., Watanuki M., Yokokura T. Antimicrobial activity of intraurethrally administered probiotic Lactobacillus casei in a murine model of Escherichia coli urinary tract infection. Antimicrobial Agents and Chemotherapy 2001, 45:1751-1760.
5. Baron C.P., Andersen H.J. Myoglobin-induced lipid oxidation: a review. Journal of Agricultural and Food Chemistry 2002, 50:3887-3897.
6. Benjakul S., Visessanguan W., Phongkanpai V., Tanaka M. Antioxidative activity of caramelisation products and their preventive effect on lipid oxidation in fish mince. Food Chemistry 2005, 90:231-239.
7. Buege J.A., Aust S.D. The thiobarbuturic acid assay. Methods in Enzymology 1978, 52:306-307.
8. Cakli S., Kilinc B., Cadun A., Dincer T., Tolasa S. Effects of gutting and ungutting on microbiological, chemical, and sensory properties of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice. Critical Reviews in Food Science and Nutrition 2007, 46:519-527.
9. Cayre M.E., Garro O., Vignolo G. Effect of storage temperature and gas permeability of packaging film on the growth of lactic acid bacteria and Brochothrix thermosphacta in cooked meat emulsions. Food Microbiology 2005, 22:505-512.
10. Chang K.L.B., Chang J., Shiau C.Y., Pan B.S. Biochemical, microbiological and sensory changes of sea bass (Lateolabrax japonicus) under partial freezing and refrigerated storage. Journal of Agricultural and Food Chemistry 1998, 46:682-686.
11. Chiou B.S., Avena-Bustillos R.J., Bechtel P.J., Jafri H., Narayan R., Imama S.H., Glenn G.M., Orts W.J. Cold water fish gelatin films: effects of cross-linking on thermal, mechanical, barrier, and biodegradation properties. European Polymer Journal 2008, 44:3748-3753.
12. Chouliara E., Karatapanis A., Savvaidis I.N., Kontominas M.G. Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4°C. Food Microbiology 2007, 24:607-617.
13. Coma V., Martial-Gros A., Garreau S., Copinet A., Salin F., Deschamps A. Edible antimicrobial films based on chitosan matrix. Journal of Food Science 2002, 67:1163-1169.
14. Commission Decision 95/149/EC Commission Decision of 8th March, 1995 fixing the total volatile basic nitrogen (TVB-N) limit values for certain categories of fishery products and specifying the analysis methods to be used. Official Journal European Communities 1995, 97:84-87.
15. Conway E.J., Byrne A. An absorption apparatus for the micro-determination of certain volatile substances I. The micro-determination of ammonia. Journal of Biochemistry 1936, 27:419-429.
16. Djenane D., Sánchez-Escalante A., Beltrán J.A., Roncalés P. Extension of the shelf life of beef steaks packaged in a modified atmosphere by treatment with rosemary and displayed under UV-free lighting. Meat Science 2003, 64:417-426.
17. Gómez-Estaca J., Montero P., Giménez B., Gómez-Guillén M.C. Effect of functional edible films and high pressure-processing on microbial and oxidative spoilage in cold-smoked sardine (Sardina pilchardus). Food Chemistry 2007, 105:511-520.
18. Gómez-Guillén M.C., López-Caballero M.E., Alemán A., López-de-Lacey A., Giménez B., Montero P. Antioxidant and antimicrobial peptide fractions from squid and tuna skin gelatin. Sea By-Products as Real Material: New Ways of Application 2010, 89-115. Transworld Research Network, Kerala. E.L. Bihan (Ed.).
19. Harpaz S., Glatman L., Drabkin V., Gelman A. Effects of herbal essential oils used to extend the shelf life of freshwater-reared asian sea bass fish (Lates calcarifer). Journal of Food Protection 2003, 66:410-417.
20. Herland H., Esaiassen M., Olsen R.L. Muscle quality and storage stability of farmed cod (Gadus morhua L.) compared to wild cod. Journal of Aquatic Food Product Technology 2007, 16:55-65.
21. Holley R.A., Patel D. Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials. Food Microbiology 2005, 22:273-292.
22. Hozbor M.C., Saiz A.I., Yeannes M.I., Fritz R. Microbiological changes and its correlation with quality indices during aerobic iced storage of sea salmon (Pseudopercis semifasciata). LWT- Food Science and Technology 2006, 39:99-104.
23. Huss H.H. Fresh Fish-Quality and Quality Changes 1988, FAO Fisheries, Roma, series No. 29.
24. Kilinc B., Cakli S. Determination of the shelf life of sardine (Sardina pilchardus) marinades in tomato sauce stored at 4°C. Food Control 2005, 16:639-644.
25. Koka R., Weimer B.C. Influence of growth conditions on heat stable phospholipase activity in Pseudomonas. The Journal of Dairy Research 2001, 68:109-116.
26. Kostaki M., Giatrakou V., Savvaidis I.N., Kontominas M.G. Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets. Food Microbiology 2009, 26:475-482.
27. Kyrana V.R., Lougovois V.P. Sensory, chemical and microbiological assessment of farm-raised European sea bass (Dicentrarchus labrax) stored in melting ice. International Journal of Food Science and Technology 2002, 37:319-328.
28. Liston J. Microbiology in fishery science. Advances in Fishery Science and Technology 1980, 138-157. Fishing News Books Ltd., Farnham, England. J.J. Connell (Ed.).
29. Liston J. Bacterial spoilage in see foods. Development in Food Science. Quality Assurance in the Sea Fish Industry 1992, vol. 30:93-105. Elsevier Science Publishing. H.H. Huss, M. Jacobsen, J. Liston (Eds.).
30. Lopez-Caballero M.E., Martinez-Alvarez O., Gomez-Guillen M.C., Montero P. Quality of thawed deepwater pink shrimp (Parapenaeus longirostris) treated with melanosis-inhibiting formulations during chilled storage. International Journal of Food Science and Technology 2007, 42:1029-1038.
31. Maftoonazad N., Badii F. Use of edible films and coatings to extend the shelf life of food products. Recent Patents on Food, Nutrition and Agriculture 2009, 1:162-170.
32. Masniyom P., Benjakul S., Visessanguan W. Shelf-life extension of refrigerated sea bass slices under modified atmosphere packaging. Journal of the Science of Food and Agriculture 2002, 82:873-880.
33. Mastromatteo M., Lucera A., Sinigaglia M., Corbo M.R. Microbiological characteristics of poultry patties in relation to packaging atmospheres. International Journal of Food Science and Technology 2009, 44:2620-2628.
34. Nirmal N.P., Benjakul S. Melanosis and quality changes of Pacific white shrimp (Litopenaeus vannamei) treated with catechin during iced storage. Journal of Agricultural and Food Chemistry 2009, 57:3578-3586.
35. Ojagh S.M., Rezaei M., Razavi S.H., Hosseini S.M.H. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry 2010, 120:193-198.
36. Oussalah M., Caillet S., Salmiéri S., Saucier L., Lacroix M. Antimicrobial and antioxidant effects of milk protein-based film containing essential oils for the preservation of whole beef muscle. Journal of Agricultural and Food Chemistry 2004, 52:5598-5605.
37. Ozogul F., Polat A., Ozogul Y. The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus). Food Chemistry 2004, 85:49-57.
38. Pastoriza L., Sampedro G., Herrera J.J., Cabo M.L. Effect of modified atmosphere packaging on shelf life of iced fresh hake slices. Journal of the Science of Food and Agriculture 1996, 71:541-547.
39. Perumalla A.V.S., Hettiarachchy N.S. Green tea and grape seed extracts-potential applications in food safety and quality. Food Research International 2011, 44:827-839.
40. Sacchetti G., Maietti M., Muzzoli M., Scaglianti M., Manfredini M., Radice M., Bruni R. Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods. Food Chemistry 2005, 91:621-632.
41. Sallam K.I. Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food Control 2007, 18:566-575.
42. Sánchez-González L., Pastor C., Vargas M., Chiralt A., González-Martínez C., Cháfer M. Effect of hydroxypropylmethylcellulose and chitosan coatings with and without bergamot essential oil on quality and safety of cold-stored grapes. Postharvest Biology and Technology 2011, 60:57-63.
43. Shoji T., Saeki H. Use of high pressure on food. High Pressure Science for Foods 1989, 75-87. San-ei Publications, Kyoto. R. Hayashi (Ed.).
44. Sikkema J., De Bont J.A.M., Poolman B. Interactions of cyclic hydrocarbons with biological membranes. The Journal of Biological Chemistry 1994, 269:8022-8028.
45. Simeonidou S., Govaris A., Vareltzis K. Quality assessment of seven Mediterranean fish species during storage on ice. Food Research International 1998, 30:479-484.
46. Simopoulos P. The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomedicine and Pharmacotherapy 2002, 56:365-379.
47. Sivropoulou A., Papanikolaou E., Nikolaou C., Kokkini S., Lanaras T., Arsenakis M. Antimicrobial and cytotoxic activities of Origanum essential oils. Journal of Agricultural and Food Chemistry 1996, 44:1202-1205.
48. Suppakul P., Miltz J., Sonneveld K., Bigger S.W. Active packaging technologies with an emphasis on antimicrobial packaging and its applications. Journal of Food Science 2003, 68:408-420.
49. Surette M., Gill T., Maclean S. Purification and characterization of purine nucleoside phosphorylase from Proteus vulgaris. Applied and Environmental Microbiology 1990, 56:1435-1439.
50. Thiansilakul Y., Benjakul S., Richards M.P. Effect of myoglobin from eastern little tuna muscle on lipid oxidation of washed Asian seabass mince at different ph conditions. Journal of Food Science 2011, 76:C242-C249.
51. Uchiyama H., Kakuda K.A. Simple and rapid method for measuring k-value, a fish freshness index Bull. Japanese Society for the Science of Fish 1984, 50:263-267.
52. Wu C.H., Huang S.M., Lin J.A., Yen G.C. Inhibition of advanced glycation endproduct formation by foodstuffs. Food and Function 2011, 2:224-234.
53. Xu Y.S., Kim K.M., Hanna M.A., Nag D. Chitosan-starch composite film: preparation and characterization. Industrial Crops and Products 2005, 21:185-192.
54. Yamagata M., Low L.K. Banana shrimp, Penaeus merguiensis, quality changes during iced and frozen storage. Journal of Food Science 1995, 60:721-726.
55. Zaika L.L., Kissinger J.G., Wasserman A.E. Inhibition of lactic acid bacteria by herbs. Journal of Food Science 1983, 48:1455-1459.
56. Zeisel S.H., Dacosta K.A., Fox J.G. Endogenous formation of dimethylamine. Biochemistry Journal 1985, 232:403-408.
57. Zivanovic S., Chi S., Draughon F.A. Antimicrobial activity of essential oils incorporated in chitosan films. Journal of Food Science 2005, 70:M45-M51.