Chitosan and Sodium Sulfite Membrane Coating for use in Food Processing
Overview of Technology
Chitosan, an antimicrobial barrier used to kill off common spoiling bacteria as well as dangerous pathogenic bacteria
Mississippi is the nation’s largest catfish producer, and in 2020 sale of catfish generated $221 million in revenue. However, fresh and refrigerated fillets begin to decline after 72 hours in the grocery store.
Chitosan is a by-product that comes from the exoskeletons of arthropods such as shrimp and insects. Once it is processed, it can be applied to foods to create a barrier between microbes and the food.
Researchers at Mississippi State have been testing a way to almost triple the shelf life of fish. This is achieved using chitosan, which is an antimicrobial barrier, killing off common spoiling bacteria and dangerous pathogenic bacteria by attaching to the negatively charged bacterial cell walls and inhibiting DNA reproduction.
MSU researchers discovered that dipping the fish in the chitosan solution was the most effective application method, which controlled the number of bacteria to stay within the safe zone and extend the shelf-life of the fish.
Could be highly advantageous to aquaculture markets in savoring fish products.