Study on application of antimicrobial sodium alginate films in Tilapia fillet preservation

Abstract:

This study focused on inhibition mechanism of antimicrobial films and its application in Tilapia fillet preservation. The antimicrobial films were obtained by incorporating preservatives into alginate films through calcium cross linking process. Results showed that antimicrobial film was sustained-release film which had strong inhibiting capability against such strains of bacteria as Escherichia coli，Staphylococcus aureus，Bacillus subtilis，Shewanella putrefaciens as well as miscellaneous microbes on fish epidermis. Preservatives could be completely released from the films and maintain high concentration on the surface of aquatic products. Coated fillet were stored at 4±1℃ under aerobic conditions and the microbiological, biochemical and sensory changes were periodically evaluated. The antimicrobial films could restrain the growth of bacteria, keep the TVB-N value at relatively low level and improve the sensory quality of fillet, thus the shelf-life of Tilapia fillet was extended for about 5.5 days.