Abstract
Polypropylene (PP) films containing silver–silica (AgSiO2) were prepared using hot pressing. Incorporating AgSiO2 into PP films enhanced the antimicrobial properties, and tensile and compressive strengths of the composite by 5.85 MPa, 4.08 MPa respectively. The pH of the fresh chub mackerel with PP + AgSiO2 composite increased from 6.17 to 6.76 during storage at 2 ± 0.5 °C for seven days, whereas the pH of the control sample initially increased from 6.17 to 6.55, and then decreased to 6.48. The control-sample thiobarbituric acid (TBA) value increased during storage, but remained low in the PP + AgSiO2 composite. Total psychrophilic counts for fish stored in the composite containing 5.0% and 10.0% AgSiO2, were 3.06 and 3.11 log CFU/g, respectively, whereas the count reached 4.81 log CFU/g in the control sample. Trimethylaimne values of the control sample increased from 1.6 to 2.5 mg TMA/100 g; however, there was no change in the composite sample. The hue angle increased from red to yellow for the control sample, while remaining between the red and yellow zones for composite samples, indicating that the quality of the treated fish was retained.
| Original language | English |
|---|---|
| Pages (from-to) | 61-69 |
| Number of pages | 9 |
| Journal | Food and Bioproducts Processing |
| Volume | 107 |
| DOIs | |
| Publication status | Published - 2018 Jan 1 |
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All Science Journal Classification (ASJC) codes
- Biotechnology
- Food Science
- Biochemistry
- Chemical Engineering(all)
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Antibacterial and amine scavenging properties of silver–silica composite for post-harvest storage of fresh fish. / Singh, Suman; Lee, Myungho; Gaikwad, Kirtiraj K.; Lee, Youn Suk.
In: Food and Bioproducts Processing, Vol. 107, 01.01.2018, p. 61-69.Research output: Contribution to journal › Article
TY - JOUR
T1 - Antibacterial and amine scavenging properties of silver–silica composite for post-harvest storage of fresh fish
AU - Singh, Suman
AU - Lee, Myungho
AU - Gaikwad, Kirtiraj K.
AU - Lee, Youn Suk
PY - 2018/1/1
Y1 - 2018/1/1
N2 - Polypropylene (PP) films containing silver–silica (AgSiO2) were prepared using hot pressing. Incorporating AgSiO2 into PP films enhanced the antimicrobial properties, and tensile and compressive strengths of the composite by 5.85 MPa, 4.08 MPa respectively. The pH of the fresh chub mackerel with PP + AgSiO2 composite increased from 6.17 to 6.76 during storage at 2 ± 0.5 °C for seven days, whereas the pH of the control sample initially increased from 6.17 to 6.55, and then decreased to 6.48. The control-sample thiobarbituric acid (TBA) value increased during storage, but remained low in the PP + AgSiO2 composite. Total psychrophilic counts for fish stored in the composite containing 5.0% and 10.0% AgSiO2, were 3.06 and 3.11 log CFU/g, respectively, whereas the count reached 4.81 log CFU/g in the control sample. Trimethylaimne values of the control sample increased from 1.6 to 2.5 mg TMA/100 g; however, there was no change in the composite sample. The hue angle increased from red to yellow for the control sample, while remaining between the red and yellow zones for composite samples, indicating that the quality of the treated fish was retained.
AB - Polypropylene (PP) films containing silver–silica (AgSiO2) were prepared using hot pressing. Incorporating AgSiO2 into PP films enhanced the antimicrobial properties, and tensile and compressive strengths of the composite by 5.85 MPa, 4.08 MPa respectively. The pH of the fresh chub mackerel with PP + AgSiO2 composite increased from 6.17 to 6.76 during storage at 2 ± 0.5 °C for seven days, whereas the pH of the control sample initially increased from 6.17 to 6.55, and then decreased to 6.48. The control-sample thiobarbituric acid (TBA) value increased during storage, but remained low in the PP + AgSiO2 composite. Total psychrophilic counts for fish stored in the composite containing 5.0% and 10.0% AgSiO2, were 3.06 and 3.11 log CFU/g, respectively, whereas the count reached 4.81 log CFU/g in the control sample. Trimethylaimne values of the control sample increased from 1.6 to 2.5 mg TMA/100 g; however, there was no change in the composite sample. The hue angle increased from red to yellow for the control sample, while remaining between the red and yellow zones for composite samples, indicating that the quality of the treated fish was retained.
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UR - http://www.scopus.com/inward/citedby.url?scp=85034024558&partnerID=8YFLogxK
U2 - 10.1016/j.fbp.2017.10.009
DO - 10.1016/j.fbp.2017.10.009
M3 - Article
AN - SCOPUS:85034024558
VL - 107
SP - 61
EP - 69
JO - Food and Bioproducts Processing
JF - Food and Bioproducts Processing
SN - 0960-3085
ER -