Effects of pectin/chitosan composite and bi-layer coatings combined with Artemisia dracunculus essential oil on the mackerel's shelf life

This study investigated the effects of pectin coating incorporated with chitosan (CH) and Tarragon essential oil (Artemisia dracunculus) (TEO) on the microbiological, physicochemical, and sensory properties of Scomberomorus commerson muscle during refrigerated storage. The results showed that pectin coating incorporated with CH and TEO could develop active coatings with excellent antibacterial activity to inhibit bacterial growth (mesophilic, psychrotrophic, and lactic acid bacteria). The initial mesophilic, psychrotrophic, and lactic acid bacteria (log(10) CFU/g) in the all samples of fillet were 3.21, 4.03 and 1.23-1.72 log(10) CFU/g. Pectin-CH coating on mackerel samples enriched with TEO could retard physicochemical properties and preserve the fish quality during refrigerated storage. There was a statistical difference between composite and bi-layer coatings (CC and BC) incorporating TEO (P < 0.05). The SDS-PAGE analysis of the samples during storage exhibited higher degradation of proteins (myosin heavy chain (MHC), paramyosin, actin, troponin T, and tropomyosin bands) in the control samples than in the treated samples. According to the quality attributes, the incorporation of essential oils or other biopolymers into edible coatings could decrease the bacterial and physicochemical deterioration of seafood during chilling.

Automated summary

The study found that the combination of pectin coating with chitosan and Tarragon essential oil could effectively inhibit bacterial growth and delay quality changes in fish during refrigerated storage. Incorporating essential oils or other biopolymers into edible coatings can reduce bacterial and physicochemical deterioration in seafood.