Investigating the effect of polylactic acid-nanocellulose composite film along with Lactobacillus casei on the quality and shelf life of beluga sturgeon (Huso huso) fillet

• Published in: Journal of food measurement & characterization 2023-08, Vol.17 (4), p.4161-4174
• Main Authors: Khanjani, Masoumeh, Ariaii, Peiman, Najafian, Leila, Esmaeili, Mahro
• Format: Article
• Language: English
• Subjects: Bacteria; cellulose; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cold storage; composite films; Engineering; Enterobacteriaceae; Fillets; Food Science; Huso huso; Lactic acid bacteria; Lactobacilli; Lactobacillus casei; Mechanical properties; Microorganisms; Opacity; Original Paper; Physical properties; Polylactic acid; Probiotics; Refrigerators; Sensory properties; Shelf life; storage time; Sturgeon; temperature; total volatile basic nitrogen; viability
• ISSN: 2193-4126; 2193-4134
• DOI: 10.1007/s11694-023-01945-1

Polylactic acid (PLA) nanocellulose (NC) composite film and probiotic bacteria  Lactobacillus casei  were used to increase the shelf life of beluga fillet at refrigerator temperature (4 ± 1 °C). First, the physical and mechanical properties of the films (1: PLA, 2: PLA-NC, 3: PLA-NC +  L. casei ) were investigated. Then the packed fillets (with the mentioned films) and control (without film) were evaluated in terms of chemical (PV, TBA, TVB-N, and pH), microbial (TVC, lactic acid bacteria, and  Enterobacteriaceae ) and sensory properties on days 0, 4, 8, 12 and 16. According to the results, the addition of  L.casei  improved the physical properties of the film, but it harmed the opacity and mechanical properties. With the increase of storage time in the refrigerator, the viability of L. casei in the film decreased and its values were equal to 6.12 log CFU/g (at the end of storage time), however, it was within the permissible range (6 log CFU/g). Furthermore, the chemical, microbial, and sensory properties in the packed fillets were significantly lower than the control (P