| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4367551 | International Journal of Food Microbiology | 2012 | 8 Pages |
Microbiological, chemical and physical changes of sea bass slices wrapped with gelatin film incorporated with 25% (w/w) lemongrass essential oil (LEO) during storage of 12 days at 4 °C were investigated. Sea bass slices wrapped with LEO film had the retarded growth of lactic acid bacteria (LAB), psychrophilic bacteria and spoilage microorganisms including H2S-producing bacteria and Enterobacteriaceae throughout storage of 12 days in comparison with the control and those wrapped with gelatin film without LEO (G film) (P < 0.05). Lowered changes of colour, K value, total volatile base nitrogen (TVB) and TBARS value were also found in LEO film wrapped samples, compared with those wrapped with G film and control, respectively. Therefore, the incorporation of LEO into gelatin film could enhance the antimicrobial and antioxidative properties of the film, thereby maintaining the qualities and extending the shelf-life of the sea bass slices stored at refrigerated temperature.
► Lemongrass oil incorporated into gelatin film enhanced antimicrobial properties of film. ► Films were able to prevent microbial growth and extend shelf-life of sea bass slices. ► Gelatin-essential oil based film could be used as an active food packaging.
