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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

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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).

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Acknowledgments

The authors would like to express their sincere thanks to Prince of Songkla University and the TRF Distinguished Research Professor Grant for the financial support.

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Authors and Affiliations

  1. Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand

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

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  1. Yasir Ali Arfat
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  2. Soottawat Benjakul
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  3. Kitiya Vongkamjan
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  4. Punnanee Sumpavapol
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Correspondence to Soottawat Benjakul.

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Arfat, Y.A., Benjakul, S., Vongkamjan, K. et al. 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. J Food Sci Technol 52, 6182–6193 (2015). https://doi.org/10.1007/s13197-014-1706-y

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  • DOI: https://doi.org/10.1007/s13197-014-1706-y

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