Introduction:

Chitosan, a biopolymer derived from chitin, exhibits antimicrobial and antifungal properties and can form biodegradable films, making it a promising natural preservative for seafood. Its encapsulation enables controlled release and increases stability.

Objective:

To evaluate the effectiveness of chitosan extracted from Litopenaeus vannamei shells, encapsulated in soybean phosphatidylcholine, applied as a coating on Merluccius gayi fillets stored under vacuum at room temperature and 4 °C.

Materials and methods:

Chitosan was encapsulated by ionic gelation and applied to fish fillets as a protective film. Physicochemical parameters (texture, elasticity, pH) and microbiological indicators were analyzed. Samples were tested at CESECCA laboratory to detect Vibrio parahaemolyticus, Vibrio cholerae, and total aerobic and anaerobic counts, according to INEN 183:2013 standards.

Results:

Treated samples showed a significant reduction in microbial growth. Vibrio parahaemolyticus and Vibrio cholerae were not detected in coated fillets. Aerobic and anaerobic bacteria levels remained within acceptable limits. Physicochemical tests revealed improved preservation compared to controls, particularly under refrigerated conditions, with better pH and texture retention.

Conclusions:

Encapsulated chitosan is a sustainable and effective alternative to conventional preservatives, extending shelf life and enhancing food safety in seafood products without altering sensory properties. This strategy aligns with the increasing demand for natural, eco-friendly preservation methods in the food industry, supporting high-quality production and reduced environmental impact.