Active starch-gelatin films for shelf-life extension of marinated salmon

[EN] Biodegradable active films were obtained by casting, using glycerol plasticized oxidized corn starch (OS) and bovine gelatine (BG) blends (1:1 mass ratio), with and without ethyl lauroyl arginate (LAE) as antimicrobial agent (13 g LAE/100 g polymer). Water vapour barrier capacity and colour of the films conditioned at 53 or 88% relative humidity were determined. Both LAE incorporation and high RH promoted film browning, coherently with the progression of Maillard reactions between amino groups of gelatine or LAE and carbonyl groups of oxidized starch. These compounds imparted antimicrobial properties to the films with and without LAE, both exhibiting antilisterial activity in in vitro tests. Packaging of marinated salmon samples in these films greatly reduced the total viable counts, which remained below the legal limit after 45 storage days at 5 degrees C. Nevertheless, films were not effective at controlling weight loss of salmon samples during the cold storage.The authors acknowledge the financial support provided by Ministerio de Economia y Competividad (Projects AGL2013-42989-R and AGL2016-76699-R). Olga Moreno Marro also thanks the Ministerio de Educacion, Cultura y Deporte for the FPU 2012-1121 grant.Moreno Marro, O.; Gil, A.; Atarés Huerta, LM.; Chiralt, A. (2017). Active starch-gelatin films for shelf-life extension of marinated salmon. LWT - Food Science and Technology. 84:189-195. https://doi.org/10.1016/j.lwt.2017.05.0051891958