Effect of functional edible films and high pressure processing on microbial and oxidative spoilage in cold-smoked sardine (Sardina pilchardus)

The present experiment was an attempt to improve the shelf-life of cold-smoked sardine (Sardina pilchardus) using, singly or in combination, high pressure (300 MPa/20 °C/15 min) and gelatin-based functional edible films enriched by adding an extract of oregano (Origanum vulgare) or rosemary (Rosmarinus officinalis) or by adding chitosan. The uncoated muscle itself exhibited a certain level of antioxidant power (as measured by the FRAP method) ensuing from the deposition of phenols during smoking. Coating the muscle with the films enriched with the oregano or rosemary extracts increased the phenol content and the antioxidant power of the muscle, particularly when used in association with high pressure, due to migration of antioxidant substances from the film. The edible films with the added plant extracts lowered lipid oxidation levels (as measured by the peroxide and TBARS indices) and also, to a lesser extent, reduced microbial growth (total counts), whereas the gelatin–chitosan-based edible films lowered microbial counts (total counts, sulphide-reducing bacteria). Neither luminescent bacteria nor Enterobacteriaceae were detected in any of the batches. The combination of high pressure and edible films yielded the best results in terms of both preventing oxidation and inhibiting microbial growth.