Functional stability of gelatin–lignosulphonate films and their feasibility to preserve sardine fillets during chilled storage in combination with high pressure treatment

The physico-chemical and functional stability of gelatin (G) and gelatin–lignosulphonate (GLS) films stored during 4 weeks at 21 °C, (i) in container or (ii) in contact with oil, was examined. Addition of lignosulphonate dramatically increased ABTS radical scavenging and ferric ion reducing capacities, which remained practically unaltered after the storage period. GLS films exhibited reduced elongation at break, irrespective of storage medium, and retained their water resistance. The feasibility of using GLS film to improve the quality of sardine fillets during chilled storage, alone or in combination with high pressure treatment (300 MPa/10 min/7 °C), was evaluated. The combined use of GLS film with high pressure reduced microbial growth, total volatile basic compounds (TVB) and thiobarbituric acid reactive substances (TBARS) during chilled storage. No noteworthy high pressure-induced colour changes were observed in the sardine muscle using this treatment alone, although an increase in yellowness due to the combined treatment was detected.Industrial RelevanceAddition of lignosulphonate dramatically increased antioxidant properties (ABTS radical scavenging and ferric ion reducing) of gelatin films, which remained practically unaltered during 4 weeks of storage at room temperature. Application of those films confers stability during storage of chilled sardine, especially in combination with high pressure treatment. These novel packaging was promising for fish preservation.