Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage

Food Science & Nutrition
Xiaohuang CaoSaiyi Zhong

Abstract

Degradation of meat quality has always been a burning issue in fish preservation. To maintain the quality, a novel combination of chlorogenic acid (CGA) and chitosan (CS) coating was applied to snakehead fish fillets. Fish fillets were soaked into 2% chitosan (2CS), 0.2% CGA in 2% chitosan (0.2CGA/2CS), 0.5% CGA in 2% chitosan (0.5CGA/2CS), or 1.0% CGA in 2% chitosan (1.0CGA/2CS) solution; and then, coated samples were vacuum-packaged and stored at 2 ± 0.5°C. pH values, color values, microbial loads, hardness, sensory qualities, and oxidization of lipids and proteins of stored fish fillets were investigated for 5 months. Antimicrobial activity was found to be nonsignificant (p ≤ .05) among different coated fish fillets, while color, antioxidant, and pH values were significantly (p ≤ .05) different. Lipid oxidation and protein oxidation were found to be inhibited in 2CS-, 0.5CGA/2CS- and 1.0CGA/2CS-coated fish fillet. All CGA/CS coating delayed increase in pH (p ≤ .05) and resulted brown color. However, only CS coating resulted in higher sensory scores (p ≤ .05) and controlled browning. Considering antioxidant properties and other quality parameters, CGA/CS coating might be applied commercially in fish preservation.

References

Nov 21, 2009·Colloids and Surfaces. B, Biointerfaces·Nan Liu, Hyun-Jin Park
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Jul 31, 2018·Asian-Australasian Journal of Animal Sciences·Pranav ChauhanArun K Das
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Mar 29, 2019·Food Science & Nutrition·Ibukunoluwa F OlawuyiWon Young Lee

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Citations

Jan 10, 2021·Animals : an Open Access Journal From MDPI·Michael G KontominasCosmas I Nathanailides
Jun 20, 2021·Comprehensive Reviews in Food Science and Food Safety·Nikheel Bhojraj RathodFatih Ozogul
Aug 7, 2021·Comprehensive Reviews in Food Science and Food Safety·Nikheel Bhojraj RathodUday Shriramrao Annapure

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