Influence of Ag/LDPE nanocomposite films on the microbial growth of Beluga (Huso huso) fillets during the refrigerated storage period


1 Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.

2 Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran


In the present study, 7% silver-low-density thin polyethylene films were successfully prepared through the melt mixing method. These films were applied to reduce the harmful antibacterial properties of H. huso fillets at refrigeration temperatures, thus extending their shelf life. The total viable count for the H. huso fillets wrapped in a 7% Ag/LDPE nanocomposite was 3.04±2.43 (log CFU/g) in 10-2-diluted fish samples, which is significantly lower than those of the control and the LDPE group after two days of cold storage. The lowest psychrophilic bacteria count (log CFU/g) was recorded for the 10-2-diluted fish samples encased in Ag/LDPE-NC in which Staphylococcus aureus count (SAC) reached 1.3±1.40 log CFU/g on days 2 and 4 at 10-2 dilution, respectively. It was extraordinarily going up and reached 6.97±3.91 log CFU/g for group Ag/LDPE showing the high effectiveness of Ag/LDPE on retarding the SAC sampled from caviar fish fillets up to the fourth day. It is concluded that the application of 7% Ag/LDPE film produced by the melt mixing method can remarkably retard the growth of bacteria on fresh H. huso fillets. Thereupon, the total viable bacterial count and psychrophilic bacteria growth and  S. aureus activity were significantly mitigated up to four days of preservation at the refrigerator at which the values were below acceptable limits for fresh fish.