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Abstract:

The combined effect of binary and tertiary antimicrobial mixtures of chitosan, nisin and sodium lactate at pH 5.50, modified atmosphere packaging (MAP) and refrigerated storage on the global quality of Argentine hake burgers was studied. Global quality was evaluated through microbiological (mesophilic, lactic acid and proteolytic bacteria), physicochemical (pH, total volatile basic nitrogen and trimethylamine) and sensory (odor) parameters during 30 days at 4 °C. Burgers free of antimicrobials and packed in air or in MAP were used as controls. A challenge test with Listeria innocua was also performed. Fish burgers stored in air showed a global quality lower than 5 days. MAP was able to extend fish burgers quality, but it was not able to control L. innocua's development. The addition of antimicrobials improved microbiological, chemical and sensory characteristics. Among the different tested combinations, the one containing chitosan, nisin and sodium lactate must be highlighted. This mixture extended microbiological, physicochemical and sensory quality of burgers to 30 days. Furthermore, it controlled the development of L. innocua throughout storage. This study showed that the use of the proposed tertiary mixture of antimicrobials combined with MAP represents a promising technique to extend the shelf-life and safety of refrigerated hake burgers. © 2015 Elsevier Ltd.

Registro:

Documento: Artículo
Título:Effect of antimicrobial mixtures and modified atmosphere packaging on the quality of Argentine hake (Merluccius hubbsi) burgers
Autor:Schelegueda, L.I.; Delcarlo, S.B.; Gliemmo, M.F.; Campos, C.A.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Intendente Güiraldes 2160, Capital Federal, 1428, Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas, Argentina
Palabras clave:Argentine hake; Chitosan; Fish burgers; Nisin; Sodium lactate; Antibiotics; Binary mixtures; Chitin; Chitosan; Fish; Food storage; Lactic acid; Microorganisms; Mixtures; Quality control; Sensory perception; Sodium; Argentine hake; Listeria innocua; Nisin; Refrigerated storages; Sensory characteristics; Sensory qualities; Sodium lactate; Total volatile basic nitrogens; Modified atmosphere packaging
Año:2016
Volumen:68
Página de inicio:258
Página de fin:264
DOI: http://dx.doi.org/10.1016/j.lwt.2015.12.012
Título revista:LWT - Food Science and Technology
Título revista abreviado:LWT - Food Sci. Technol.
ISSN:00236438
CODEN:LBWTA
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v68_n_p258_Schelegueda

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Citas:

---------- APA ----------
Schelegueda, L.I., Delcarlo, S.B., Gliemmo, M.F. & Campos, C.A. (2016) . Effect of antimicrobial mixtures and modified atmosphere packaging on the quality of Argentine hake (Merluccius hubbsi) burgers. LWT - Food Science and Technology, 68, 258-264.
http://dx.doi.org/10.1016/j.lwt.2015.12.012
---------- CHICAGO ----------
Schelegueda, L.I., Delcarlo, S.B., Gliemmo, M.F., Campos, C.A. "Effect of antimicrobial mixtures and modified atmosphere packaging on the quality of Argentine hake (Merluccius hubbsi) burgers" . LWT - Food Science and Technology 68 (2016) : 258-264.
http://dx.doi.org/10.1016/j.lwt.2015.12.012
---------- MLA ----------
Schelegueda, L.I., Delcarlo, S.B., Gliemmo, M.F., Campos, C.A. "Effect of antimicrobial mixtures and modified atmosphere packaging on the quality of Argentine hake (Merluccius hubbsi) burgers" . LWT - Food Science and Technology, vol. 68, 2016, pp. 258-264.
http://dx.doi.org/10.1016/j.lwt.2015.12.012
---------- VANCOUVER ----------
Schelegueda, L.I., Delcarlo, S.B., Gliemmo, M.F., Campos, C.A. Effect of antimicrobial mixtures and modified atmosphere packaging on the quality of Argentine hake (Merluccius hubbsi) burgers. LWT - Food Sci. Technol. 2016;68:258-264.
http://dx.doi.org/10.1016/j.lwt.2015.12.012