期刊
FOOD AND BIOPROCESS TECHNOLOGY
卷 9, 期 4, 页码 675-685出版社
SPRINGER
DOI: 10.1007/s11947-015-1659-9
关键词
Chitosan coating; Gallic acid; Synergistic effect; Biogenic amine; Lipid oxidation; Pacific mackerel
资金
- Key Project of National Science and Technology Ministry [2012BAD38B09]
The synergistic effect of gallic acid (GA) and chitosan (CS) as edible coatings on the quality and shelf life of Pacific mackerel (Pneumatophorus japonicus) fillets during chilled storage was investigated in this study. Pacific mackerel fillets were periodically evaluated to assess their microbiological (total viable count), physicochemical (pH, total volatile basic nitrogen, biogenic amine, thiobarbituric acid, and K value), and sensory characteristics. The results indicated that CS + GA was more effective than either treatment alone in inhibiting microbial growth, protein decomposition, biogenic amine formation, lipid oxidation and nucleotide breakdown, and maintaining better sensory characteristics during storage, thereby extending the shelf life of mackerel by 6 days compared with the control group. Therefore, a coating with the combination of chitosan with GA represents a promising method for maintaining the storage quality of Pacific mackerel fillets and has broad potential applications in the seafood industry as a food-grade biopreservative.
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