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Microencapsulated Lactobacillus reuteri combined with modified atmosphere as a way to improve tuna burger shelf life
Author(s) -
Angiolillo Luisa,
Conte Amalia,
Del Nobile Matteo A.
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13430
Subject(s) - shelf life , tuna , modified atmosphere , food science , lactobacillus reuteri , chemistry , fishery , biology , lactobacillus , fermentation , fish <actinopterygii>
In this study, tuna burgers were subjected to a bio‐preservation treatment combined with modified atmosphere packaging ( MAP ) in order to prolong the shelf life. After L. reuteri production of reuterin, the antimicrobial compound was microencapsulated and then added to tuna burger formulation. Reuterin content was analysed before and after the spray drying treatment, thus assessing its final concentration. Then, the effects of spray‐dried reuterin on tuna burgers quality were investigated with success on samples packaged under both ordinary and MAP conditions. The efficacy of bio‐control was evident in all the samples. For burgers stored in air, a shelf life of about 7.63 days was recorded for the active samples with respect to the 5.78 days of the reuterin‐free samples. Under MAP , a similar reuterin effectiveness was recorded but a general shelf life improvement was reached, accounting for about 13 days in the active samples and 12 days in the reuterin‐free samples.