Shelf-life extension of refrigerated sea bass slices wrapped with fish protein isolate/fish skin gelatin-ZnO nanocomposite film incorporated with basil leaf essential oil

Yasir Ali Arfat; Soottawat Benjakul; Kitiya Vongkamjan; Punnanee Sumpavapol; Suthasinee Yarnpakdee

doi:10.1007/s13197-014-1706-y

Shelf-life extension of refrigerated sea bass slices wrapped with fish protein isolate/fish skin gelatin-ZnO nanocomposite film incorporated with basil leaf essential oil

Yasir Ali Arfat
, Soottawat Benjakul
, Kitiya Vongkamjan
, Punnanee Sumpavapol
, Suthasinee Yarnpakdee

Prince of Songkla University

Research output: Contribution to journal › Article › peer-review

182 Citations (Scopus)

Abstract

Microbiological, chemical and sensory changes of sea bass slices wrapped with fish protein isolate (FPI)/fish skin gelatin (FSG) films incorporated with 3 % ZnO nanoparticles (ZnONP) (w/w, based on protein content) and 100 % basil leaf essential oil (BEO) (w/w, based on protein content) during storage of 12 days at 4 °C were investigated. Sea bass slices wrapped with FPI/FSG-ZnONP-BEO film had the lowest growth of psychrophilic bacteria, lactic acid bacteria and spoilage microorganisms including Pseudomonas , H₂S-producing bacteria and Enterobacteriaceae throughout storage of 12 days in comparison with those wrapped with FPI/FSG-BEO, FPI/FSG-ZnONP, FPI/FSG film, polypropylene film (PP film) and the control (without wrapping), respectively (P < 0.05). Lowered increases in pH, total volatile base, peroxide value and TBARS value were found in FPI/FSG-ZnO-BEO film wrapped samples, compared with others (P < 0.05). Sensory evaluation revealed that shelf-life of sea bass slices was longest for samples wrapped with FPI/FSG-ZnONP-BEO film (12 days), as compared to the control (6 days) (P < 0.05).

Original language	English
Pages (from-to)	6182-6193
Number of pages	12
Journal	Journal of Food Science and Technology
Volume	52
Issue number	10
DOIs	https://doi.org/10.1007/s13197-014-1706-y
Publication status	Published - 24 Oct 2015
Externally published	Yes

Keywords

Active food packaging
Basil essential oil
Bionanocomposite
Fish protein isolate
Fish skin gelatin
ZnO nanoparticles

Access to Document

10.1007/s13197-014-1706-y

Cite this

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title = "Shelf-life extension of refrigerated sea bass slices wrapped with fish protein isolate/fish skin gelatin-ZnO nanocomposite film incorporated with basil leaf essential oil",

abstract = "Microbiological, chemical and sensory changes of sea bass slices wrapped with fish protein isolate (FPI)/fish skin gelatin (FSG) films incorporated with 3 \% ZnO nanoparticles (ZnONP) (w/w, based on protein content) and 100 \% basil leaf essential oil (BEO) (w/w, based on protein content) during storage of 12 days at 4 °C were investigated. Sea bass slices wrapped with FPI/FSG-ZnONP-BEO film had the lowest growth of psychrophilic bacteria, lactic acid bacteria and spoilage microorganisms including Pseudomonas , H2S-producing bacteria and Enterobacteriaceae throughout storage of 12 days in comparison with those wrapped with FPI/FSG-BEO, FPI/FSG-ZnONP, FPI/FSG film, polypropylene film (PP film) and the control (without wrapping), respectively (P < 0.05). Lowered increases in pH, total volatile base, peroxide value and TBARS value were found in FPI/FSG-ZnO-BEO film wrapped samples, compared with others (P < 0.05). Sensory evaluation revealed that shelf-life of sea bass slices was longest for samples wrapped with FPI/FSG-ZnONP-BEO film (12 days), as compared to the control (6 days) (P < 0.05).",

keywords = "Active food packaging, Basil essential oil, Bionanocomposite, Fish protein isolate, Fish skin gelatin, ZnO nanoparticles",

author = "Arfat, \{Yasir Ali\} and Soottawat Benjakul and Kitiya Vongkamjan and Punnanee Sumpavapol and Suthasinee Yarnpakdee",

note = "Publisher Copyright: {\textcopyright} 2015, Association of Food Scientists \& Technologists (India).",

year = "2015",

month = oct,

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doi = "10.1007/s13197-014-1706-y",

language = "English",

volume = "52",

pages = "6182--6193",

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Shelf-life extension of refrigerated sea bass slices wrapped with fish protein isolate/fish skin gelatin-ZnO nanocomposite film incorporated with basil leaf essential oil. / Arfat, Yasir Ali; Benjakul, Soottawat; Vongkamjan, Kitiya et al.
In: Journal of Food Science and Technology, Vol. 52, No. 10, 24.10.2015, p. 6182-6193.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - Shelf-life extension of refrigerated sea bass slices wrapped with fish protein isolate/fish skin gelatin-ZnO nanocomposite film incorporated with basil leaf essential oil

AU - Arfat, Yasir Ali

AU - Benjakul, Soottawat

AU - Vongkamjan, Kitiya

AU - Sumpavapol, Punnanee

AU - Yarnpakdee, Suthasinee

PY - 2015/10/24

Y1 - 2015/10/24

N2 - Microbiological, chemical and sensory changes of sea bass slices wrapped with fish protein isolate (FPI)/fish skin gelatin (FSG) films incorporated with 3 % ZnO nanoparticles (ZnONP) (w/w, based on protein content) and 100 % basil leaf essential oil (BEO) (w/w, based on protein content) during storage of 12 days at 4 °C were investigated. Sea bass slices wrapped with FPI/FSG-ZnONP-BEO film had the lowest growth of psychrophilic bacteria, lactic acid bacteria and spoilage microorganisms including Pseudomonas , H2S-producing bacteria and Enterobacteriaceae throughout storage of 12 days in comparison with those wrapped with FPI/FSG-BEO, FPI/FSG-ZnONP, FPI/FSG film, polypropylene film (PP film) and the control (without wrapping), respectively (P < 0.05). Lowered increases in pH, total volatile base, peroxide value and TBARS value were found in FPI/FSG-ZnO-BEO film wrapped samples, compared with others (P < 0.05). Sensory evaluation revealed that shelf-life of sea bass slices was longest for samples wrapped with FPI/FSG-ZnONP-BEO film (12 days), as compared to the control (6 days) (P < 0.05).

AB - Microbiological, chemical and sensory changes of sea bass slices wrapped with fish protein isolate (FPI)/fish skin gelatin (FSG) films incorporated with 3 % ZnO nanoparticles (ZnONP) (w/w, based on protein content) and 100 % basil leaf essential oil (BEO) (w/w, based on protein content) during storage of 12 days at 4 °C were investigated. Sea bass slices wrapped with FPI/FSG-ZnONP-BEO film had the lowest growth of psychrophilic bacteria, lactic acid bacteria and spoilage microorganisms including Pseudomonas , H2S-producing bacteria and Enterobacteriaceae throughout storage of 12 days in comparison with those wrapped with FPI/FSG-BEO, FPI/FSG-ZnONP, FPI/FSG film, polypropylene film (PP film) and the control (without wrapping), respectively (P < 0.05). Lowered increases in pH, total volatile base, peroxide value and TBARS value were found in FPI/FSG-ZnO-BEO film wrapped samples, compared with others (P < 0.05). Sensory evaluation revealed that shelf-life of sea bass slices was longest for samples wrapped with FPI/FSG-ZnONP-BEO film (12 days), as compared to the control (6 days) (P < 0.05).

KW - Active food packaging

KW - Basil essential oil

KW - Bionanocomposite

KW - Fish protein isolate

KW - Fish skin gelatin

KW - ZnO nanoparticles

UR - https://www.scopus.com/pages/publications/84942196324

U2 - 10.1007/s13197-014-1706-y

DO - 10.1007/s13197-014-1706-y

M3 - Article

AN - SCOPUS:84942196324

SN - 0022-1155

VL - 52

SP - 6182

EP - 6193

JO - Journal of Food Science and Technology

JF - Journal of Food Science and Technology

IS - 10

ER -

Shelf-life extension of refrigerated sea bass slices wrapped with fish protein isolate/fish skin gelatin-ZnO nanocomposite film incorporated with basil leaf essential oil

Abstract

Keywords

Access to Document

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