Effect of antimicrobial mixtures and modified atmosphere packaging on the quality of Argentine hake (Merluccius hubbsi) burgers

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 (mesophil...

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Autores principales: Gliemmo, María Fernanda, Campos, Carmen Adriana
Publicado: 2016
Materias:
Argentine hake
Chitosan
Fish burgers
Nisin
Sodium lactate
Antibiotics
Binary mixtures
Chitin
Fish
Food storage
Lactic acid
Microorganisms
Mixtures
Quality control
Sensory perception
Sodium
Listeria innocua
Refrigerated storages
Sensory characteristics
Sensory qualities
Total volatile basic nitrogens
Modified atmosphere packaging
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v68_n_p258_Schelegueda
http://hdl.handle.net/20.500.12110/paper_00236438_v68_n_p258_Schelegueda
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_00236438_v68_n_p258_Schelegueda
record_format dspace
spelling paper:paper_00236438_v68_n_p258_Schelegueda2023-06-08T14:51:49Z Effect of antimicrobial mixtures and modified atmosphere packaging on the quality of Argentine hake (Merluccius hubbsi) burgers Gliemmo, María Fernanda Campos, Carmen Adriana 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 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. Fil:Gliemmo, M.F. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Campos, C.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2016 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v68_n_p258_Schelegueda http://hdl.handle.net/20.500.12110/paper_00236438_v68_n_p258_Schelegueda
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic 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
spellingShingle 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
Gliemmo, María Fernanda
Campos, Carmen Adriana
Effect of antimicrobial mixtures and modified atmosphere packaging on the quality of Argentine hake (Merluccius hubbsi) burgers
topic_facet 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
description 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.
author Gliemmo, María Fernanda
Campos, Carmen Adriana
author_facet Gliemmo, María Fernanda
Campos, Carmen Adriana
author_sort Gliemmo, María Fernanda
title Effect of antimicrobial mixtures and modified atmosphere packaging on the quality of Argentine hake (Merluccius hubbsi) burgers
title_short Effect of antimicrobial mixtures and modified atmosphere packaging on the quality of Argentine hake (Merluccius hubbsi) burgers
title_full Effect of antimicrobial mixtures and modified atmosphere packaging on the quality of Argentine hake (Merluccius hubbsi) burgers
title_fullStr Effect of antimicrobial mixtures and modified atmosphere packaging on the quality of Argentine hake (Merluccius hubbsi) burgers
title_full_unstemmed Effect of antimicrobial mixtures and modified atmosphere packaging on the quality of Argentine hake (Merluccius hubbsi) burgers
title_sort effect of antimicrobial mixtures and modified atmosphere packaging on the quality of argentine hake (merluccius hubbsi) burgers
publishDate 2016
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v68_n_p258_Schelegueda
http://hdl.handle.net/20.500.12110/paper_00236438_v68_n_p258_Schelegueda
work_keys_str_mv AT gliemmomariafernanda effectofantimicrobialmixturesandmodifiedatmospherepackagingonthequalityofargentinehakemerlucciushubbsiburgers
AT camposcarmenadriana effectofantimicrobialmixturesandmodifiedatmospherepackagingonthequalityofargentinehakemerlucciushubbsiburgers
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