Development of Whey Protein Isolate Films Incorporated with Rosemary Extracts to Improve the Microbiological Quality of Fresh Tuna

  • Pan I
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Abstract

The antibacterial activity of supercritical fluid extracts (SCFEs) of sage, oregano, garlic and rosemary was tested against 12 bacteria related with the spoilage of fish. Results show that rosemary SCFE was the most effective followed by garlic extract. Bacteria like S. epidermidis was the most sensitive. In addition, rosemary SCFE was included in whey protein isolate (WPI) films at three different concentrations and their antibacterial activity was also tested. WPI-rosemary films showed different activity clearly dependent on the concentration of extract and bacteria strain. S. putrefaciens was the most sensitive strain. When fresh tuna steaks (Thunnus alalunga) stored at refrigeration conditions were coated with WPI incorporated with 2 different concentrations of rosemary SCFE, the growth of microorganisms was inhibited especially aerobic mesophilic and Enterobacteriaceae. Whey protein edible films could be proposed as a preservation technology to improve the microbiological quality and food

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APA

Pan, I. F. (2017). Development of Whey Protein Isolate Films Incorporated with Rosemary Extracts to Improve the Microbiological Quality of Fresh Tuna. MOJ Food Processing & Technology, 5(2). https://doi.org/10.15406/mojfpt.2017.05.00123

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