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Journal of Food Quality
Volume 2018, Article ID 6194906, 12 pages
https://doi.org/10.1155/2018/6194906
Research Article

Effect of Antimicrobial Edible Coatings and Modified Atmosphere Packaging on the Microbiological Quality of Cold Stored Hake (Merluccius merluccius) Fillets

1Viscofan, S.A. R+D Department, Polígono Industrial Berroa, C/Berroa 15-4°, Tajonar, 31192 Navarra, Spain
2BCC Innovation, Basque Culinary Center, Paseo Juan Avelino Barriola 101, 20009 San Sebastián, Spain
3Biotechnology and Food Science Department, Universidad de Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain
4Food Technology Department, Universidad Pública de Navarra, Campus Arrosadia s/n, 31006 Pamplona, Spain

Correspondence should be addressed to I. Fern√°ndez-Pan; moc.yranilucb@zednanrefi

Received 29 October 2017; Accepted 16 January 2018; Published 11 February 2018

Academic Editor: Jorge Barros-Velázquez

Copyright © 2018 X. Carrión-Granda et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The effect of whey protein isolate (WPI) coatings incorporated with essential oils (EOs) and combined with modified atmosphere packaging (MAP) on the microbiological quality of fresh hake fillets was evaluated. Fresh hake fillets were coated with different formulations of WPI-EO coatings and packaged under air and MAP conditions (50% CO2/45% N2/5% O2). When WPI-enriched films were applied with or without the presence of MAP over hake fillets with a high initial microbial population, a limited but significant effect on the microbial growth was observed. This effect was more intense on Enterobacteriaceae and H2S-producing bacteria. When hake fillets with lower initial microbial counts were treated, a more intense antimicrobial effect was observed and a synergistic effect between WPI-EO coatings and MAP was detected. A significant extension of the lag phase and reduction, primarily, on the total viable counts and H2S-producing bacteria, was detected, doubling the shelf-life of hake fillets compared with control samples. The initial microbial load of the samples is a key factor influencing the effectiveness of the treatment. The obtained results demonstrated the effectiveness of this combined strategy as a promising alternative for enhancing the microbial quality of fish products during storage at refrigeration temperatures.