The effects of ethyl lauroyl arginate and lemon essential oil added edible chitosan film coating on biogenic amines formation during storage in mackerel fillets

Biogenic amines are hygiene and quality indicator in seafoods. In order to prevent the formation of biogenic amines, edible chitosan (2% wt/vol) film coating with lemon essential oil (1% vol/vol) or ethyl lauroyl arginate (0.1% wt/vol) was applied to mackerel fillets and biogenic amines (putrescine, cadaverine, spermine, spermidine, and histamine), free amino acid content, total mesophilic aerobic bacteria count, and sensory analysis were performed at +2 degrees C for 9 days. While the highest amount of biogenic amine was observed in uncoated fillets (86.19 mg/kg), lower formation was observed in coated fillets (51.48-64.48 mg/kg) at the end of the storage. Histamine was significantly prevented in coated samples (7.61-9.58 mg/kg). Ethyl lauroyl arginate is used at much lower doses than lemon essential oil but has shown the strongest effect on histamine formation. Thus, antimicrobial substance added chitosan coatings have been beneficial in increasing shelf life without affecting consumability of the fillets. Novelty impact statement: Chitosan coatings prevented the formation of biogenic amines in mackerel fillets. LAE has been the most effective additive on histamine formation. Antimicrobial edible coatings provide food safety in seafood.

Automated summary

The study demonstrates that chitosan coatings combined with lemon essential oil or ethyl lauroyl arginate help reduce the formation of biogenic amines in mackerel fillets, particularly histamine. This technology can extend the shelf life of products without compromising the edibility of the food.