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Abstract
Edible films based on fish-skin gelatin incorporated with chitosan and/or clove essential oil were elaborated and their antimicrobial activity was tested on Lactobacillus acidophilus, Pseudomonas fluorescens, Listeria innocua, and Escherichia coli. The films incorporated with the clove essential oil were the most effective although differences were observed depending on the biopolymeric matrix in which it was included. When a clove added film was applied to the preservation of raw sliced salmon, a reduction of the growth of total bacteria was observed after 11 days of storage at 2°C. So, edible films based on fish gelatin can be used as an active packaging applied to fish products.
This research was financed by the Ministerio de Educación y Ciencia, under projects I3‐200670l141 and AGL2005-02380.