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. 2022 Sep;59(9):3387-3398.
doi: 10.1007/s13197-021-05322-y. Epub 2022 Jan 4.

Influence of corn starch based bio-active edible coating containing fumaric acid on the lipid quality and microbial shelf life of silver pomfret fish steaks stored at 4 °C

S Remya  1 , G K Sivaraman  1 , Toms C Joseph  1 , Ejaz Parmar  2 , K R Sreelakshmi  1 , C O Mohan  1 , C N Ravishankar  1
Affiliations

Influence of corn starch based bio-active edible coating containing fumaric acid on the lipid quality and microbial shelf life of silver pomfret fish steaks stored at 4 °C

S Remya et al. J Food Sci Technol. 2022 Sep.

Abstract

The present study aimed at assessing the impact of addition of fumaric acid (0.5%), as an active agent, in a corn starch (2%) based edible coating, on the lipid quality and microbial shelf life of silver pomfret (Pampus argenteus) fish steaks stored at 4 °C. Treating fish steaks with FA resulted in a bacteriostatic effect leading to reduced counts of total mesophilic and psychrotrophic bacteria, H2S producing bacteria and Pseudomonas spp. The total mesophilic bacterial count of uncoated control sample exceeded the permissible limit of 7 log cfu g-1 on 6th day and had the lowest microbial shelf life. FA incorporation in the CS coating improved the microbial stability of fish steaks resulting in a shelf life of 15 days. The outcomes of the study suggest that CS based coating is beneficial in delaying lipid oxidation as displayed by the lower TBA and PV values while FA is an effective agent for further increasing the preservative action of CS coating by significantly inhibiting microbial growth as well as lipid quality deterioration, which could be exploited by the seafood industry as an active packaging component.

Keywords: Oxygen barrier; Pampus argenteus; Psychrotrophic bacterial count; Seafood.

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Conflict of interest statement

Conflict of interestThe authors declare that they have no competing interest.

Figures

Fig. 1
Fig. 1
Changes in the total mesophilic bacteria count* of silver pomfret steaks during refrigerated storage. ∗mean ± SD, n = 3, p < 0.01, CL, Uncoated control; CS, Coated with corn starch; FA, Treated with fumaric acid; CSFA, Coated with CS added with FA
Fig. 2
Fig. 2
Changes in the total psychrotrophic bacteria count* of silver pomfret steaks during refrigerated storage. ∗mean ± SD, n = 3, p < 0.01, CL, Uncoated control; CS, Coated with corn starch; FA, Treated with fumaric acid; CSFA, Coated with CS added with FA
Fig. 3
Fig. 3
Changes in the Pseudomonas spp. count* of silver pomfret steaks during refrigerated storage. ∗mean ± SD, n = 3, p < 0.01, CL: Uncoated control; CS, Coated with corn starch; FA, Treated with fumaric acid; CSFA, Coated with CS added with FA
Fig. 4
Fig. 4
Changes in the count of H2S producers* of silver pomfret steaks during refrigerated storage. ∗mean ± SD, n = 3, p < 0.01, CL, Uncoated control; CS, Coated with corn starch; FA, Treated with fumaric acid; CSFA: Coated with CS added with FA
Fig. 5
Fig. 5
Changes in the overall acceptability score* of silver pomfret steaks during refrigerated storage. ∗mean ± SD, n = 3, p < 0.05, CL, Uncoated control; CS, Coated with corn starch; FA, Treated with fumaric acid; CSFA, Coated with CS added with FA
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