THE DEVELOPMENT OF NEW AND ALTERNATIVE TYPE OF PACKAGING FOR ATLANTIC SALMON (SALMO SALAR) FILLETS BY PRODUCING NONWOVEN FABRICS

• Published in: Journal of Food Processing and Preservation
• Main Authors: Kilinc, Berna, Altas, Sevda, Surengil, Goknur, Ozdil, Nilgun
• Other Authors: Ege Üniversitesi
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2017
• Subjects: Atlantic salmon; Salmo salar
• Online Access: https://hdl.handle.net/11454/32251; https://doi.org/10.1111/jfpp.12850

WOS: 000399356500067 In this study, new and alternative antibacterial nonwoven fabrics were investigated for extending the shelf-life of salmon fillets. For this purpose, nonwoven fabrics were produced with new generation fibers such as, bamboo, soybean, SeaCell , silver and traditional cotton was used for the control. These fabrics were used in the packing of salmon fillets and stored at the refrigerator conditions. The changes of microbiological and sensory characteristics of salmon fillets packaged with different nonwoven fabrics during storage were evaluated. The microbiological results showed that cotton fiber did not adversely effect the refrigerated shelf-life of salmon fillets which exceeded the microbiological limit on day 4. However, salmon fillets packaged with antimicrobial nonwoven fabrics had longer shelf-life. While salmon fillets packaged with seaCell and soybean containing nonwoven fabrics exceeded the microbiological limit on day 7, salmon fillets packaged with silver and bamboo containing nonwoven fabrics exceeded this limit on day 9. When compared with the control, the shelf life of salmon fillets was extended 5 days when they were packaged with silver and bamboo containing nonwoven fabrics. Silver and bamboo containing nonwoven fabrics gave the best results in terms of microbiological and sensory analyses. Silver and bamboo containing nonwoven fabrics can be recommended for packaging of fish to have a longer shelf-life.