期刊
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
卷 103, 期 1, 页码 152-163出版社
WILEY
DOI: 10.1002/jsfa.12125
关键词
Chitooligosaccharides; epsilon-Polylysine; Maillard reaction products; moisture state; quality change; shelf-life
This study demonstrates that treating sea bass fillets with chitooligosaccharide conjugates (LC-MRPs) can effectively extend their shelf-life, inhibit microbial growth, delay texture softening and water migration, and increase water holding capacity.
BACKGROUND: The Maillard reaction is a promising and safe method for obtaining chitooligosaccharide conjugates with proteins or peptides as food preservatives. This study aims to investigate the moisture state, physicochemical properties, and shelf-life of sea bass fillets treated with epsilon-polylysine (epsilon-PL) and chitooligosaccharides (COS), which are Maillard reaction products (LC-MRPs), during refrigerated storage. RESULTS: The results of microbiological analysis and confocal laser scanning microscope (CLSM) revealed that LC-MRPs could retard microbial growth effectively. Compared with control, other treated groups could strongly retard the increase in the thiobarbituric acid (TBA) value, the K-value and the total volatile basic nitrogen (TVB-N) value, and also inhibited the softening of texture and the accumulation of biogenic amines in fish. The results of low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) indicate that LC-MRPs could delay the water migration of fillets and increase water holding capacity (WHC). Through sensory evaluation, the application of LC-MRPs increased the shelf-life of refrigerated sea bass fillets for another 9 days. CONCLUSION: Maillard reaction products derived from chitooligosaccharides and e-polylysine have strong potential for preserving sea bass. (c) 2022 Society of Chemical Industry.
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