Desarrollo de recubrimiento comestible a base de alginato de sodio para aumentar la vida útil del filete de corvinilla (Lepophidium negropinna ginsburg, 1953)

Jesús Sánchez Yont; Eduardo Pico-Lozano

doi:10.56124/yaku.v9i16.005

Authors

Jesús Sánchez Yont Grupo de investigación BIOCAL, Carrera de Biología, Facultad de Ciencias de la Vida y Tecnologías, Universidad Laica Eloy Alfaro de Manabí. Ecuador.
Eduardo Pico-Lozano Grupo de investigación BIOCAL, Carrera de Biología, Facultad de Ciencias de la Vida y Tecnologías, Universidad Laica Eloy Alfaro de Manabí. Ecuador.

DOI:

https://doi.org/10.56124/yaku.v9i16.005

Keywords:

Edible coating, Sodium alginate, Sea bass, Shelf life of fish, Microbiological and sensory quality

Abstract

This study evaluates the efficacy of an edible sodium alginate coating applied to sea bass (Lepophidium negropina) fillets in reducing microbial load and preserving sensory quality during refrigerated storage. A 3% alginate solution was applied by immersion and gelled with 2% CaCl₂. Treatments were compared with uncoated controls stored at 0°C for 12 days. Microbial counts of TVC and coliforms were performed, using a commercial limit of 1000 CFU/g as a reference for freshness and safety. In addition, a trained panel evaluated sensory attributes (odor, flavor, texture, appearance) using a 5-point hedonic scale. The results indicated that the coating significantly decreased microbial growth: coated fillets remained below the 1000 CFU/g threshold until day 10, while controls exceeded this threshold between days 6 and 8. Furthermore, the sensory attributes of coated fillets received scores between 4.2 and 4.6 until day 10, compared to 3.0–3.5 for controls on day 8, reflecting a better overall perception. Statistical analysis (ANOVA and Tukey's test, p < 0.05) confirmed significant differences between treatments. In conclusion, sodium alginate coating proved to be an effective strategy for extending the microbiological and sensory shelf life of sea bass, surpassing the sensory quality threshold just short of the microbiological limits, suggesting an optimal balance between product safety and acceptability. These findings support its potential industrial application as a natural alternative for the preservation of marine fillets.

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