Efficacy of activated alginate-based nanocomposite films to control Listeria monocytogenes and spoilage flora in rainbow trout slice

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• 作者：Mehdi Alboofetileh ; Masoud Rezaei…
• 关键词：Antibacterial activity ; Listeria monocytogenes ; Fish fillet ; Food packaging
• 刊名：Journal of Food Science and Technology
• 出版年：2016
• 出版时间：January 2016
• 年：2016
• 卷：53
• 期：1
• 页码：521-530
• 全文大小：1,566 KB
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• 作者单位：Mehdi Alboofetileh (1)
  Masoud Rezaei (1)
  Hedayat Hosseini (2)
  Mehdi Abdollahi (1)
  
  1. Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, P.O.Box 46414-356, Noor, Iran
  2. Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  Chemistry
  
• 出版者：Springer India
• ISSN：0975-8402

文摘

Essential oils of clove, coriander, caraway, marjoram, cinnamon, and cumin were tested for their antilisterial activity by application of agar diffusion assay (experiment 1). Marjoram essential oil (MEO) showed the highest inhibitory effect, followed by clove and cinnamon. Subsequently, these essential oils were incorporated to alginate/clay nanocomposite films and antilisterial effectiveness of the films was studied in a model solid food system during 12 days at 10 °C (experiment 2). The results revealed that the films with MEO were more effective against Listeria monocytogenes in the model step. Finally, alginate-clay film incorporating 1 % MEO was applied to inoculated trout slices during refrigerated storage (4 °C) for 15 days (experiment 3). The control and the wrapped fish samples were analyzed periodically for microbiological (L. monocytogenes, total viable count, psychrotrophic count) and chemical (TVB-N) properties. The results demonstrated that alginate-clay films enriched with 1 % MEO significantly delayed the growth of L. monocytogenes during the 15-day storage with final counts reaching 6.23 log CFU/g while the counts in control samples were significantly higher reaching 7.38 log CFU/g (p < 0.05). Furthermore, active films efficiently reduced total viable count and psychrotrophic count as well as TVB-N in the fish slice during refrigerated storage. Keywords Antibacterial activity Listeria monocytogenes Fish fillet Food packaging