naa a22 4500 510725058 CHVBK 20180411082932.0 cr unu---uuuuu 180411e20130701xx s 000 0 eng 10.1007/s11947-012-0833-6 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0833-6 Effects of Vacuum Packaging and Wrapping with Chitosan-Based Edible Film on the Extension of the Shelf Life of Sea Bass ( Dicentrarchus labrax ) Fillets in Cold Storage (4°C) [Elektronische Daten] [Ali Günlü, Ebru Koyun] In the present study, we assessed the possibility of improving the shelf life of fresh sea bass (Dicentrarchus labrax) fillets by using vacuum packaging and wrapping with chitosan-based edible films during cold storage at 4°C. Sea bass fillet samples were periodically evaluated to assess chemical (pH, trimethylamine and total volatile basic nitrogen) and microbiological (presence of mesophilic aerobic bacteria and psychrotrophic bacteria) quality. Chemical spoilage (trimethylamine and total volatile basic nitrogen) and growth of microorganisms (total mesophilic and total psychrophilic aerobic bacterial counts) were significantly reduced (P ≤ 0.05) in vacuum-packaged chitosan film wrapping during cold storage at 4°C. The results showed that the shelf life of the control and vacuum-packaged groups ended within 5days, whereas that of vacuum-packaged chitosan film-wrapped samples ended at 25 to 30days. Therefore, the shelf life of sea bass fillets wrapped in chitosan was prolonged by about 20days. Springer Science+Business Media, LLC, 2012 Dicentrarchus labrax nationallicence Chitosan wrapping nationallicence Vacuum packaging nationallicence Shelf life nationallicence Microbial activity nationallicence Günlü Ali Eğirdir Fisheries Faculty, Department of Fish Processing Technology, Süleyman Demirel University, 32500, Isparta, Turkey aut Koyun Ebru Eğirdir Fisheries Faculty, Department of Fish Processing Technology, Süleyman Demirel University, 32500, Isparta, Turkey aut Food and Bioprocess Technology Springer-Verlag 6/7(2013-07-01), 1713-1719 1935-5130 6:7<1713 2013 6 11947 https://doi.org/10.1007/s11947-012-0833-6 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0833-6 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Günlü Ali Eğirdir Fisheries Faculty, Department of Fish Processing Technology, Süleyman Demirel University, 32500, Isparta, Turkey aut NATIONALLICENCE 700 1- Koyun Ebru Eğirdir Fisheries Faculty, Department of Fish Processing Technology, Süleyman Demirel University, 32500, Isparta, Turkey aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/7(2013-07-01), 1713-1719 1935-5130 6:7<1713 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer