The identification of sustainable materials as an alternative to plastic is fundamental for theprotection of the environment and for the safeguard of marine ecosystems. The replacement of plasticwith organic materials for fish storage might affect its shelf-life due to the high concentration ofoxidizable fatty acids in fish flesh. This study investigated the effectiveness of two organic packagingmaterials, namely coconut fiber (Coc) and paper (Pap), as alternatives to the conventionally usedpolystyrene (Pol), on the shelf-life, hygienic parameters, and quality traits of anchovies refrigeratedfor one (T0), three (T1), or seven (T2) days. The hygienic quality of anchovies packaged in the organicPap and Coc boxes was better than the traditional Pol, probably due to the higher porosity of thepackaging, which allows a higher bacterial proliferation. Results of the T-BARS test showed a lower(p < 0.05) malondialdehyde concentration in fillets from the Pap group, which increased (p < 0.05)from the first to the seventh day of storage. The polyunsaturated fatty acids concentration did notdiffer between groups, but it decreased (p < 0.05) from T0 to T2. Coconut fiber and paper are worthyof further investigation since these packaging materials did not affect the shelf-life and fatty acidprofile of anchovies during storage.
Shelf-Life and Quality of Anchovies (Engraulis encrasicolus) Refrigerated Using Different Packaging Materials
Francesco Giannico;
2023-01-01
Abstract
The identification of sustainable materials as an alternative to plastic is fundamental for theprotection of the environment and for the safeguard of marine ecosystems. The replacement of plasticwith organic materials for fish storage might affect its shelf-life due to the high concentration ofoxidizable fatty acids in fish flesh. This study investigated the effectiveness of two organic packagingmaterials, namely coconut fiber (Coc) and paper (Pap), as alternatives to the conventionally usedpolystyrene (Pol), on the shelf-life, hygienic parameters, and quality traits of anchovies refrigeratedfor one (T0), three (T1), or seven (T2) days. The hygienic quality of anchovies packaged in the organicPap and Coc boxes was better than the traditional Pol, probably due to the higher porosity of thepackaging, which allows a higher bacterial proliferation. Results of the T-BARS test showed a lower(p < 0.05) malondialdehyde concentration in fillets from the Pap group, which increased (p < 0.05)from the first to the seventh day of storage. The polyunsaturated fatty acids concentration did notdiffer between groups, but it decreased (p < 0.05) from T0 to T2. Coconut fiber and paper are worthyof further investigation since these packaging materials did not affect the shelf-life and fatty acidprofile of anchovies during storage.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
