Determination of shelf-life of vacuum-packed sea bream (Sparus aurata) fillets using chitosan-microparticles-coating

Figures & data

Figure 1. Bacterial growth evolution in total mesophilic TMC (a) and psychrotrophic TPC (b) counts of control (C) and chitosan-microparticles-coating (CMC) treated fillets (CH1 and CH2) during refrigerated storage. Values with different superscript letters (a-j) are significantly different (P < 0.05) according to ANOVA II and LSD post-hoc analysis. The dotted lines indicated the limit of acceptability.

Figura 1. Evolución del crecimiento bacteriano en recuentos de TMC mesofílica total (a) y TPC psicrotrófica (b) del control (C) y los filetes tratados con el revestimiento de micropartículas de quitosano (CMC) (CH1 y CH2) durante el almacenamiento refrigerado. Los valores con diferentes letras superíndice (a-j) son significativamente diferentes (P < 0.05) según ANOVA II y el análisis LSD post hoc. Las líneas punteadas indican el límite de aceptabilidad

Table 1. Changes in proximate composition of control (C) and coated fillets (CH1 and CH2) during the storage*.

Tabla 1. Cambios en la composición proximal del control (C) y los filetes recubiertos (CH1 y CH2) durante el almacenamiento*

Analyses	Days of storage	Fillet treatment
(%)		Control	CH1	CH2
Moisture	0	69.9 ± 0.1^a	70.1 ± 0.3^a	70.0 ± 0.1^a
	6	70.0 ± 0.1^a	69.9 ± 0.1^a	70.1 ± 0.1^a
	12	69.1 ± 0.1^b	69.9 ± 0.2^a	69.9 ± 0.1^a
	18	67.8 ± 0.3^c	69.0 ± 0.3^b	69.2 ± 0.2^b
	24	67.2 ± 0.1^d	68.0 ± 0.1^c	68.3 ± 0.2^c
Crude fat	0	9.32 ± 0.19^a	9.30 ± 0.32^abc	9.27 ± 0.16^ab
	6	9.23 ± 0.16^abc	9.19 ± 0.12^abc	9.28 ± 0.29^ab
	12	9.13 ± 0.34^abc	9.25 ± 0.24^ab	9.26 ± 0.16^ab
	18	8.58 ± 0.31^bc	8.89 ± 0.45^abc	9.11 ± 0.20^abc
	24	7.68 ± 0.24^d	8.53 ± 0.25^c	8.64 ± 0.24^abc
Crude protein	0	19.38 ± 0.29^abc	19.46 ± 0.18^ab	19.96 ± 0.12^a
	6	19.52 ± 0.07^ab	19.32 ± 0.27^abc	19.41 ± 0.23^abc
	12	19.18 ± 0.19^bc	19.11 ± 0.28^bc	19.55 ± 0.27^ab
	18	17.50 ± 0.25^f	18.76 ± 0.21^cd	18.89 ± 0.36^bc
	24	16.70 ± 0.28^g	17.98 ± 0.23^ef	18.18 ± 0.17^de
Crude ash	0	1.24 ± 0.03^a	1.20 ± 0.01^a	1.22 ± 0.0^a
	6	1.19 ± 0.01^a	1.21 ± 0.01^a	1.21 ± 0.01^a
	12	1.21 ± 0.01^a	1.19 ± 0.01^a	1.21 ± 0.01^a
	18	1.21 ± 0.01^a	1.19 ± 0.00^a	1.20 ± 0.01^a
	24	1.19 ± 0.00^a	1.19 ± 0.00^a	1.19 ± 0.01^a

*Data are mean ± standard deviation (n = 3 in each case). Values with different superscript letters (a-g) are significantly different (P < 0.05) according to ANOVA II and LSD post-hoc analysis. For crude ash was analyzed by Kruskal-Wallis test.

* Los datos representan la media ± desviación estándar (n = 3 en cada caso). Los valores con diferentes letras superíndice (a-g) son significativamente diferentes (P < 0.05) según ANOVA II y el análisis LSD post hoc. La ceniza bruta se analizó mediante la prueba de Kruska-Wallis.

Figure 2. Changes in quality indicators: pH (a), TVB-N (b), TMA (c) and TBA (d) of control (C) and coated fillets (CH1 and CH2) with chitosan microparticles during refrigerated storage. Values with different superscript letters (a-k) are significantly different (P < 0.05) according to ANOVA II and LSD post-hoc analysis. For TMA was analyzed by Kruskal-Wallis test. The dotted lines indicated the limit of acceptability.

Figura 2. Cambios en los indicadores de calidad: pH (a), TVB-N (b), TMA (c) y TBA (d) del control (C) y los filetes recubiertos (CH1 y CH2) con micropartículas de quitosano durante el almacenamiento refrigerado. Los valores con diferentes letras superíndice (a-k) son significativamente diferentes (P < 0.05) según ANOVA II y el análisis LSD post hoc. Para El TMA se analizó mediante la prueba de Kruskal–Wallis. Las líneas punteadas indican el límite de aceptabilidad

Table 2. Changes in fatty acid composition of control (C) and coated fillets (CH1 and CH2) during the storage (%)*.

Tabla 2. Cambios en la composición de ácidos grasos del control (C) y los filetes recubiertos (CH1 y CH2) durante el almacenamiento (%)*

Fattyacids	Days of storage
	0 day	12 days			24 days
	Freshfillets	Control	CH1	CH2	Control	CH1	CH2
C14:0	1.11 ± 0.02^ab	1,22 ± 0.01^c	1.21 ± 0.01^c	1.10 ± 0.01^a	1.10 ± 0.01^a	1.14 ± 0.02^b	1.10 ± 0.01^a
C15:0	0.13 ± 0.01^c	0.16 ± 0.00^d	0.12 ± 0.00^b	0.12 ± 0.00^b	0.11 ± 0.00^a	0.11 ± 0.00^a	0.13 ± 0.00^c
C16:0	11.65 ± 0.07^a	12.02 ± 0.16^abc	12.19 ± 0.02^c	11.96 ± 0.03^b	13.46 ± 0.18^d	12.45 ± 0.38^abcd	11.81 ± 0.03^a
C16:1 n-7	2.36 ± 0.01^b	2.21 ± 0.00^a	2.55 ± 0.03^c	2.22 ± 0.03^a	2.75 ± 0.06^d	2.88 ± 0.12^d	2.46 ± 0.02^c
C16:2 n-4	0.15 ± 0.01^c	0.19 ± 0.00^e	0.14 ± 0.00^c	0.13 ± 0.00^b	0.11 ± 0.00^a	0.11 ± 0.00^a	0.16 ± 0.00^d
C16:3 n-4	0.23 ± 0.00^c	0.23 ± 0.00^c	0.25 ± 0.00^d	0.22 ± 0.00^b	0.17 ± 0.01^a	0.20 ± 0.01^ab	0.25 ± 0.00^d
C18:0	3.67 ± 0.04^b	3.72 ± 0.05^ab	3.49 ± 0.08^a	3.73 ± 0.03^b	3.59 ± 0.10^ab	3.44 ± 0.15^ab	3.78 ± 0.03^b
C18:1 n-9	25.07 ± 0.07^a	26.04 ± 0.13^c	25.68 ± 0.21^bc	25.46 ± 0.30^ab	26.60 ± 0.15^d	25.86 ± 0.19^bc	25.63 ± 0.11^bc
C18:2 n-6	43.13 ± 0.26^e	40.40 ± 0.15^a	41.24 ± 0.02^c	42.78 ± 0.12^d	41.21 ± 0.20^bc	41.42 ± 0.41^abc	40.90 ± 0.10^bc
C18:3 n-3	4.12 ± 0.05^c	4.35 ± 0.03^de	3.90 ± 0.01^bc	3.86 ± 0.02^b	3.59 ± 0.04^a	3.65 ± 0.04^a	4.44 ± 0.02^e
C18:4 n-3	0.23 ± 0.01^bc	0.27 ± 0.00^e	0.23 ± 0.00^b	0.22 ± 0.00^b	0.22 ± 0.02^abcd	0.18 ± 0.01^a	0.25 ± 0.00^d
C20:1 n-9	0.36 ± 0.00^b	0.47 ± 0.01^d	0.40 ± 0.02^ac	0.34 ± 0.02^abc	0.33 ± 0.01^a	0.35 ± 0.02^abc	0.41 ± 0.01^c
C20:4 n-6	0.32 ± 0.01b^ab	0.39 ± 0.00^c	0.39 ± 0.03^abc	0.36 ± 0.02^abc	0.30 ± 0.00^a	0.35 ± 0.02^ab	0.35 ± 0.00^b
C20:4 n-3	0.15 ± 0.00^a	0.20 ± 0.00^c	0.19 ± 0.00^bc	0.16 ± 0.00^ab	0.14 ± 0.01^a	0.17 ± 0.01^b	0.20 ± 0.00^c
C20:5 n-3	1.28 ± 0.03^b	1.40 ± 0.02^bc	1.43 ± 0.03^bc	1.24 ± 0.03^b	1.10 ± 0.00^a	1.29 ± 0.02^b	1.36 ± 0.01^c
C22:5 n-3	0.48 ± 0.02^ab	0.71 ± 0.00^e	0.67 ± 0.03^de	0.52 ± 0.02^b	0.48 ± 0.00^a	0.57 ± 0.00^c	0.66 ± 0.00^d
C22:6 n-3	2.64 ± 0.17^b	3.59 ± 0.01^d	3.07 ± 0.14^abc	2.70 ± 0.13^ab	2.53 ± 0.03^a	2.69 ± 0.07^ab	3.17 ± 0.02^c
Total	97.08 ± 0.06^b	97.58 ± 0.05^c	97.15 ± 0.09^ab	97.12 ± 0.04^ab	97.79 ± 0.12^c	96.86 ± 0.12^a	97.06 ± 0.14^ab
ΣSFA	16.56 ± 0.02^a	17.12 ± 0.22^b	17.01 ± 0.05^b	16.91 ± 0.01^b	18.26 ± 0.27^c	17.14 ± 0.52^abc	16.83 ± 0.03^b
ΣMUFA	27.78 ± 0.07^a	28.73 ± 0.14^b	28.63 ± 0.24^ab	28.02 ± 0.35^ab	29.68 ± 0.22^c	29.09 ± 0.13^bc	28.50 ± 0.11^ab
ΣPUFA	52.74 ± 0.04^e	51.74 ± 0.19^cd	51.51 ± 0.19^c	52.19 ± 0.31^cd	49.85 ± 0.22^a	50.63 ± 0.36^b	51.74 ± 0.16^cd
ΣPUFA n-3	8.91 ± 0.26^bc	10.53 ± 0.06^e	9.49 ± 0.18^c	8.71 ± 0.17^b	8.06 ± 0.02^a	8.56 ± 0.05^b	10.08 ± 0.05^d
ΣPUFA n-6	43.46 ± 0.25^c	40.79 ± 0.15^a	41.63 ± 0.01^b	43.14 ± 0.14^c	41.51 ± 0.21^b	41.77 ± 0.39^b	41.25 ± 0.10^b

*SFA, Saturated Fatty Acid; MUFA, Monounsaturated Fatty Acid, PUFA, Polyunsaturated Fatty Acid. Data are mean ± standard deviation (n = 3 in each case). Values with different superscript letters (a-e) are significantly different (P < 0.05) according to ANOVA II and LSD post-hoc analysis.

* SFA, ácido graso saturado; MUFA, ácido graso monoinsaturado, PUFA, ácido graso poliinsaturado. Los datos representan la media ± desviación estándar (n = 3 en cada caso). Los valores con diferentes letras de superíndice (a-e) son significativamente diferentes (P < 0.05) según ANOVA II y el análisis LSD post-hoc.

Figure 3. The Principal Component Analysis (PCA) carried out on all variables (Storage time, pH, TMA, TVB-N, TBA), Bacterial counts (TMC and TPC), fatty acids and batches: Control, CH1 and CH2.

Figura 3. El análisis de componentes principales (PCA) se realizó en todas las variables (tiempo de almacenamiento, pH, TMA, TVB-N, TBA, recuentos bacterianos (TMC y TPC), ácidos grasos y lotes: control, CH1 y CH2