期刊
FOOD SCIENCE & NUTRITION
卷 8, 期 2, 页码 973-981出版社
WILEY
DOI: 10.1002/fsn3.1378
关键词
coating; cold storage; microbial load; oxidization; quality; snakehead fish
资金
- Special Fund for Science and Technology Base and Talent of Guangxi [GKAD17195088]
- Zhanjiang Technology Program [2019A01033]
- Program for Scientific Research Start-up Funds of Guangdong Ocean University [R19001]
- National Key Research and Development Project [2019YFD0902005]
Degradation of meat quality has always been a burning issue in fish preservation. To maintain the quality, a novel combination of chlorogenic acid (CGA) and chitosan (CS) coating was applied to snakehead fish fillets. Fish fillets were soaked into 2% chitosan (2CS), 0.2% CGA in 2% chitosan (0.2CGA/2CS), 0.5% CGA in 2% chitosan (0.5CGA/2CS), or 1.0% CGA in 2% chitosan (1.0CGA/2CS) solution; and then, coated samples were vacuum-packaged and stored at 2 +/- 0.5 degrees C. pH values, color values, microbial loads, hardness, sensory qualities, and oxidization of lipids and proteins of stored fish fillets were investigated for 5 months. Antimicrobial activity was found to be nonsignificant (p <= .05) among different coated fish fillets, while color, antioxidant, and pH values were significantly (p <= .05) different. Lipid oxidation and protein oxidation were found to be inhibited in 2CS-, 0.5CGA/2CS- and 1.0CGA/2CS-coated fish fillet. All CGA/CS coating delayed increase in pH (p <= .05) and resulted brown color. However, only CS coating resulted in higher sensory scores (p <= .05) and controlled browning. Considering antioxidant properties and other quality parameters, CGA/CS coating might be applied commercially in fish preservation.
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