The shelf life extension of refrigerated Nemipterus japonicus fillets by chitosan coating incorporated with propolis extract

International Journal of Biological Macromolecules
Zeynab EbadiNasim Zanguee

Abstract

In this study, chitosan coatings incorporated with propolis extract (PE) were utilized to extend the shelf-life of refrigerated Nemipterus japonicus fillets. Microbiological (total mesophilic bacteria (TMB) and total psychrotrophic count (TPC)), physicochemical (pH, total volatile bases nitrogen (TVB-N), 2-thiobarbituric acid reactive substances (TBARS), free fatty acid (FFA)) and sensory (color, odor and preference) characteristics of coated fillets were evaluated during 12days. The results showed that incorporating PE into chitosan solution could significantly (P<0.05) improve the quality of fish fillets. The results showed that the chitosan+PE samples reduced the extent of lipid oxidation, as judged by TBARS and FFA, suggesting that there is a synergistic effect between chitosan coating and propolis. Moreover, the application of chitosan coatings with PE improved the TVB-N and pH values of the Nemipterus japonicus samples significantly compared to untreated sample, thus extending the shelf life of Nemipterus japonicus fillet approximately >10days. All wrapped fillets in treatment samples incorporated with PE had lower bacterial counts compared to control (P<0.05). However, the bacterial counts of chitosan coating combined wi...Continue Reading

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Mar 13, 2019·Food Chemistry·Janaína Brandão SeibertOrlando David Henrique Dos Santos

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Citations

Jan 25, 2021·Comprehensive Reviews in Food Science and Food Safety·Huimin Yong, Jun Liu
Sep 6, 2019·International Journal of Biological Macromolecules·Tooraj Mehdizadeh, Ali Mojaddar Langroodi
Dec 4, 2021·Comprehensive Reviews in Food Science and Food Safety·Avtar SinghSoottawat Benjakul

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