:: Volume 21, Issue 2 (2022) ::
IJFS 2022, 21 Back to browse issues page
Research Article: Influence of Ag/LDPE nanocomposite films on the microbial growth of Beluga (Huso huso) fillets during the refrigerated storage period
M. Yadolahi, H. Ahari *, A.A. Anvar
Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran. , dr.h.ahari@gmail.com
Abstract:   (1046 Views)
In the present study, 7% silver-low-density thin polyethylene films were successfully prepared through the melt mixing method. These films were applied to reduce the harmful antibacterial properties of Huso huso fillets at refrigeration temperatures, thus extending their shelf life. The total viable bacteria count for H. huso fillets wrapped in a 7% Ag/LDPE nanocomposite was 3.04±2.43 (log CFU/g) in 10-2-diluted fish samples, which is significantly lower than those of the control and the LDPE group after two days of cold storage. The lowest psychrophilic bacteria count (log CFU/g) was recorded for the 10-2-diluted fish samples encased in Ag/LDPE-NC in which Staphylococcus aureus count (SAC) reached 1.3±1.40 log CFU/g on days 2 and 4 at 10-2 dilution, respectively. It was extraordinarily going up and reached 6.97±3.91 log CFU/g for group Ag/LDPE showing high effectiveness of Ag/LDPE on retarding the SAC sampled from the caviar fish fillets up to the fourth day. It is concluded that application of 7% Ag/LDPE film produced by the melt mixing method can remarkably retard growth of bacteria on fresh H. huso fillets. Thereupon, the total viable bacterial count and psychrophilic bacteria growth and S. aureus activity were significantly mitigated up to four days of preservation at the refrigerator at which the values were below acceptable limits for fresh fish.
Keywords: Nanocomposite, Ag/LDPE, Huso huso, Fillet, Storage
Full-Text [PDF 449 kb]   (488 Downloads)    
Type of Study: Orginal research papers | Subject: Biotechnology
Received: 2020/11/27 | Accepted: 2021/01/24 | Published: 2022/03/19

XML     Print

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Volume 21, Issue 2 (2022) Back to browse issues page