Conference Abstract Book

Laboratory of Food Chemistry & Technology School of Chemical Engineering National Technical University of Athens 7 th International Conference on Food Science & Technology: Innovation and Sustainability challenges, 8–9 November, Athens, Greece 17 Results Effect of coating on microbial growth in fish croquette during storage ❑ Coating didn’t affect the initial microbial load ❑ Chitosan: ➢ Extension of lag phase by 2 – 7 d ➢ Reduce of microbial growth rate by 18 – 59% compared to uncoated samples Sample Growth rate constant (d -1 ) 0°C 4°C 8°C 12°C Control (Uncoated) 0.69 ± 0.06 1.02 ± 0.24 0.98 ± 0.15 2.50 ± 0.41 Chitosan- coated 0.56 ± 0.05 0.52 ± 0.03 0.73 ± 0.08 1.05 ± 0.15 Lag phase (days) Control (Uncoated) 8.0 ± 0.3 2.6 ± 0.8 1.8 ± 0.3 1.4 ± 0.3 Chitosan- coated 15.1 ± 1.0 5.6 ± 1.1 4.1 ± 0.5 1.2 ± 0.6 Sample Shelf-life (days) 0°C 4°C 8°C 12°C Control (Uncoated) 14 8 6 3 Chitosan- coated 23 14 9 5 *Limit of acceptability based on TVC: 7 log(CFU)/g Total Viable Count (TVC) Chitosan coating extended the shelf-life by 2 – 9 d