Horse mackerel (Trachurus trachurus) fillets biopreservation by using gallic acid and chitosan coatings

Atlantic horse mackerel (Trachurus trachurus) fillets were coated by gallic acid and chitosan solutions, including chitosan nanoparticles, and fish quality and shelf life were assessed during chilled storage for 13 days. All chitosan-containing coatings decreased microorganisms' growth in more than 2 log cycles up to late storage stages; however, those with chitosan nanoparticles resulted to be more effective, probably due to a greater contact surface with fish muscle. Furthermore, the lowest total volatile basic nitrogen (TVB-N) values, as well as pH values below 7, were found for horse mackerel fillets coated by those solutions with chitosan nanoparticles. Additionally, horse mackerel fillets coated by solutions with chitosan nanoparticles also showed the lowest thiobarbituric acid reactive substances (TBARS) values, maybe owing to a more sustained release of gallic acid. In this regard, it is worth noting that, although gallic acid solution showed no antimicrobial activity, this prevented lipid oxidation and, therefore, preserved color and texture during the chilling storage.

Automated summary

Chitosan nanoparticles proved to be more effective in improving the quality and shelf life of Atlantic horse mackerel fillets, reducing microbial growth, and maintaining low TVB-N and TBARS values. The coatings also helped preserve the color and texture of the fish during chilled storage.