Effect of Pectin Coating Infused with Gallic Acid on the Quality and Shelf Life of Japanese Sea Bass (Lateolabrax japonicas) Fillets

In the present study, the effect of a pectin (PE) coating infused with gallic acid (GA) on the quality of fresh Japanese sea bass (Lateolabrax japonicas) fillets stored at 4 degrees C was evaluated over a 20-day period. PE or GA treatment alone and the PE infused with GA coating (PE-GA) all reduced microbial counts, with the PE-GA providing the greatest reduction. In general, samples of fish fillet treated with PE-GA had significantly lower levels of total volatile basic nitrogen, lipid oxidation, and total sulfhydryls, but higher Ca2+-ATPase activity during the storage period, compared with the untreated (control), PE-coated, and GA-treated fillets. Notably, PE-GA-treated samples also had the highest sensory quality rating. Results of the present study indicate that the PE-GA composite coating represents a promising food-grade biopreservative that can be used for maintaining the storage quality of fresh fish fillet.