A bioactive film composed of agar, incorporating green tea extract and probiotic strains (Lactobacillus paracasei L26 and Bifidobacterium lactis B94) was applied on hake fillets in order to evaluate the effect of the films during 15 days of storage.
Hake was previously inoculated with Shewanella putrefaciens and Photobacterium phosphoreum (103e104 CFU/g) to simulate a spoilage process. The green tea and/or probiotic film provoked a reduction, particularly of H2S-producing bacteria counts and total viable
bacteria throughout the storage period.