Development of fish gelatin coatings incorporated with lemon peel extracts as antimicrobial packaging to extend the shelf life of Flammulina velutipes

• Main Authors: Naphawan, L., Zainal Arifin, Maryam 'Adilah, Zainal Abedin, Nur Hanani
• Format: Conference or Workshop Item
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2017
• Online Access: http://psasir.upm.edu.my/id/eprint/60330/1/46-11.pdf; http://psasir.upm.edu.my/id/eprint/60330/

Antimicrobial coatings based on fish gelatin with lemon peel extract (LPE) were developed to extend the shelf life of mushroom (Flammulina velutipes). Fish gelatin coatings incorporated with LPE successfully reduced up to 20% microbial growth on the mushroom on the 12th day of storage as compared with control. Lower temperature (4ºC) maintained the quality of mushrooms better than the higher temperature (25ºC) for all analyses. The sensory evaluation revealed that browning became prominent only on 8th day onwards at both temperatures. The overall acceptability showed that the coated mushroom sample is still acceptable even after the 8th day.