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6411746 
Journal Article 
Antibacterial and amine scavenging properties of silver-silica composite for post-harvest storage of fresh fish 
El Boujaady, H; El Rhilassi, A; Bennani-Ziatni, M; El Hamri, R; Taitai, A; Singh, S; Lee, M; Gaikwad, KK; Lee, Y 
2018 
Yes 
Food and bioproducts processing
ISSN: 0960-3085
EISSN: 1744-3571 
107 
61-69 
WOS:000424182800006 
Polypropylene (PP) films containing silver–silica (AgSiO2) were prepared using hot pressing. Incorporating AgSiO2 into PP films enhanced the antimicrobial properties, and tensile and compressive strengths of the composite by 5.85MPa, 4.08MPa respectively. The pH of the fresh chub mackerel with PP+AgSiO2 composite increased from 6.17 to 6.76 during storage at 2±0.5°C for seven days, whereas the pH of the control sample initially increased from 6.17 to 6.55, and then decreased to 6.48. The control-sample thiobarbituric acid (TBA) value increased during storage, but remained low in the PP+AgSiO2 composite. Total psychrophilic counts for fish stored in the composite containing 5.0% and 10.0% AgSiO2, were 3.06 and 3.11logCFU/g, respectively, whereas the count reached 4.81logCFU/g in the control sample. Trimethylaimne values of the control sample increased from 1.6 to 2.5mg TMA/100g; however, there was no change in the composite sample. The hue angle increased from red to yellow for the control sample, while remaining between the red and yellow zones for composite samples, indicating that the quality of the treated fish was retained. 
Post-harvest; Antimicrobial packaging; Silver-silica; Shelf life; Amine; Chub mackerel