Chitosan coating incorporated with the lactoperoxidase system: an active edible coating for fish preservation

摘要

BACKGROUNDAs a result of consumers' concerns about chemicals there is a particular interest in the food industry to use natural bio-preservatives such as antimicrobial enzymes for antimicrobial packaging. Based on the antimicrobial activity of the lactoperoxidase system (LPOS), the present study evaluated the coating effect of LPOS incorporated into chitosan solution (CH) on the quality and shelf life extension of rainbow trout during refrigerated storage (41 degrees C), for a period of 16 days.