Therefore, the fish industry is focused on preventing and controlling foodborne illness and microbial growth, which can lead to food spoilage, the major cause of fish loss, spoil estimated at millions of tons per year and accounting for 10% of the total production from capture fisheries and aquaculture. Due to all these changes, the shelf-life and quality of fresh fish are very limited, resulting in health risks as well as in enormous economic loss. Specifically, the degradation of various components and the formation of new products are accountable for the alterations in odour, flavour, colour and texture that happen during the spoilage process, so that deterioration occurs very rapidly due to mechanisms triggered by the microbial community, endogenous enzymatic activity (autolysis), and the chemical oxidation of lipids. Indeed, spoilage starts quickly after fish are caught, and rigor mortis is responsible for changes in fish after death. However, fish is a highly perishable product due to its relevant water activity, nearly neutral pH and specific composition that make it vulnerable to various biochemical, physical and microbial forms of deterioration throughout the production chain, thus causing rejection by consumers. As such, high-quality food with an extended shelf-life is essential for both producers and consumers. However, its consumption in many parts of the world is far below the recommended level. Indeed, fish is considered of key importance for human nutrition all over the world, providing about 17% of the global intake of animal proteins. In this context, fish products have attracted considerable attention as a source of important nutritional components, such as high-quality protein, essential vitamins, minerals and polyunsaturated fatty acids (PUFA). Today, health, nutrition and convenience are the major drivers in the global food industry. This work provides further evidence that 1018K6-polymers have good potential as antimicrobial packaging for application in the food market to enhance quality and preserve the sensorial properties of fish products. Similar results were obtained on hamburgers of Sarda sarda performing the same analyses. Moreover, salmon also kept its freshness as per volatile chemical spoilage indices (CSIs) during storage. The results showed that application of 1018K6-polypropylene strongly inhibited the microbial growth of both pathogenic and specific spoilage organisms (SSOs) on fish fillets after 7 days. The main objective of this study was to evaluate the effects of an active polypropylene-based packaging functionalized with the antimicrobial peptide 1018K6 on microbial growth, physicochemical properties and the sensory attributes of raw salmon fillets. ![]() In this context, antimicrobial active packaging is one such promising solution to meet consumer demands. Therefore, the fishing industry has always been willing to explore new technologies to increase quality and safety of fish products through a decrease of the microbiological and biochemical damage. Microorganisms and chemical reactions cause the spoilage, leading to loss in quality, human health risks and a market value reduction. ![]() Fresh fish are highly perishable, owing mainly to their moisture content, high amount of free amino acids and polyunsaturated fatty acids.
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