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

Molecular mechanisms and softening effects of edible acids on the intermuscular bones of grass carp (Ctenopharyngodon idella)

This study aimed to mitigate the health threats posed by intermuscular bones (IMBs) of grass carp (Ctenopharyngodon idella) by immersing them in dilute acetic acid (AA) and citric acid (CA). The hardness of AA-immersed IMBs reduced from 44.60 ± 0.25 N to 4.65 ± 0.34 N and CA-immersed IMBs from 44.27 ± 0.23 N to 3.58 ± 0.36 N. The reduction in IMBs hardness was attributed to the partial denaturation of collagen and hydroxyapatite, as shown by multispectral analysis and microstructural changes. Furthermore, sensory analysis confirmed that AA 0.75 mmol/L and CA 0.50 mmol/L significantly reduced IMBs hardness in the fish fillets (P < 0.05). Additionally, the use of these edible acids not only reduced IMBs hardness but also enhanced the textural and sensory attributes of the fish fillets, as demonstrated by textural parameters, color analysis, TVBN, and TBARS analysis. It is recommended that AA 0.75 mmol/L and CA 0.50 mmol/L can be used for IMBs softening and improving the acceptability of grass carp (C. idella) fillets in terms of texture, flavor, and aroma.

The pasture system improves natural antioxidants and functional lipids while reducing lipid peroxidation in Ctenopharyngodon idella (grass carp) burgers during storage

C. idella burgers made from a pasture-based system provide a natural method for producing high-quality fish products, resulting in meat enriched with polyunsaturated fatty acids, particularly EPA and DHA, as well as fat-soluble vitamins and antioxidants. In this study, C. idella meat burgers were made from two types of diets: pasture-based (PS) and grain-based (GS). A total of 36 burgers were stored in plastic trays (three burgers per tray; 12 trays per group), in a refrigeration chamber at 4 °C ± 0.1 °C for 120 h to conduct a shelf-life experiment comparing the meats. Initial fatty acid profile and nutritional composition were determined at 0 h. Additionally, fat-soluble vitamins, antioxidants, TBA, and FRAP were measured at 0, 24, 48, 72, 96, and 120 h. PS burgers exhibited higher concentrations of n-3 LC-PUFAs, vitamins, antioxidants, except for gamma-tocopherol, and FRAP than GS burgers (P < 0.05), while GS burgers had higher TBA and γ-tocopherol (P < 0.05). Both burgers experienced vitamin reduction during storage, with PS burgers maintaining higher concentrations. Vitamin decline correlated with increased oxidation (TBA) in both burger types. These results suggest that pasture-fed burgers have longer shelf life than GS burgers due to reduced oxidation and enhanced stability of bioactive compounds.

The influence of nanochitosan-incorporated edible coating on the characteristics of Pangasius (Pangasius sp.) fillet

Nanochitosan is known to have the potential to protect fish fillets, highly perishable products, as it can penetrate deep into the meat tissue and has high antibacterial activity. This study aimed to analyze the effect of nanochitosan incorporation to edible coating in inhibiting the degradation of Pangasius fillet quality during storage. The fillets were soaked with 2 % chitosan and nanochitosan concentrations (1 %, 2 %, and 3 %), stored for 15 days, and its quality was assessed periodically. On the 10th day of storage, the fillet coated with 2 % nanochitosan-incorporated edible coating (NEC) showed the lowest weight loss (1.41 ± 0.01 %) and maintained the pH close to neutral (6.92 ± 0.08), along with low TVB-N (33.55 mg N/100 g). and TPC (4.7 × 105 CFU/g) value, fulfilling the standard set by Indonesian National Standardization Agency. Based on the results, nanochitosan proved to extended the storage duration of Pangasius fillet while maintaining its quality.

Effects of different slaughtering methods on the biochemical characteristics and quality changes of tilapia (Oreochromis niloticus) during cold storage

Inappropriate slaughter methods can lead to differences in fish quality. In the past few years, few studies have focused on the effects of different slaughter methods on the postmortem effects of tilapia, especially the cold storage of tilapia after slaughter. The aim of this study was to investigate the effects of different slaughter methods on the biochemical characteristics and quality changes of tilapia during cold storage. In terms of blood and plasma parameters, the CS sample had lower levels of lactate dehydrogenase (LDH), cortisol (COR), and glucose (GLU) than the other samples. The results of K-value and FAAs showed that CS and ASCN groups were beneficial to prolong the freshness life of tilapia during cold storage. The texture properties of CS group were better. In summary, group CS is more conducive to prolonging the fresh life of refrigerated tilapia and is a recommended method of slaughter.

In situ modification of foaming bacterial cellulose with chitosan and its application to active food packaging

Owing to a lack of specific biological functions, bacterial cellulose (BC) has been restricted in its application to the field of active packaging. In this study, we developed antimicrobial packaging materials using foaming BC (FBC) with chitosan (CS) and applied it to the preservation of chilled sea bass. The material property analysis demonstrated that 1.5 % CS/FBC maintained a high water content of 91 %, a swelling ratio of 75.6 %, great stress of 1.61 MPa, and great strain of 1.87 %. CS incorporation into FBC also decreased its crystallinity from 73.39 % to 69.3 %. Meanwhile, 1.5 % CS/FBC also provided great antimicrobial ability against Escherichia coli and Staphylococcus aureus by approximately 2 log colony-forming units/mL inhibition utilizing contact-killing. Results of the preservation assessment indicated that 1.5 % CS/FBC efficiently inhibited Shewanella putrefaciens growth, reduced total volatile basic nitrogen release, and slightly inhibited lipid oxidation. Based on the above results, CS/FBC is an ecofriendly biomaterial produced from a microorganism that possesses high absorbency and strong antibacterial properties, making it suitable for development as antibacterial active packaging.

Efficacy Evaluation of Chlorine Dioxide and Hypochlorous Acid as Sanitisers on Quality and Shelf Life of Atlantic Salmon (Salmo salar) Fillets

Microbial contamination during seafood processing can often lead to a reduction in shelf life and the possibility of food-borne illnesses. Sanitisation with chlorine-based products during seafood processing is therefore sometimes undertaken. This study compared the effects of two sanitisers, chlorine dioxide (ClO2) and hypochlorous acid (HOCl) at their suggested concentration (5 ppm and 10 ppm; 50 ppm and 100 ppm respectively), on physical, chemical, and microbial qualities of Atlantic salmon (Salmo salar) fillets throughout 7 days of simulated retail display refrigeration. Parameters used for assessment included quality index (QI), drip loss, colour, texture, histology, total volatile base nitrogen (TVB-N), lipid oxidation (malonaldehyde, MDA), pH, and total viable count changes. Results indicated that whilst drip loss increased over the storage time, day 4 and 7 drip loss in both sanitisers decreased significantly compared with the control. There was a linear relationship (R > 0.70) between QI and storage time in all treatments, particularly in regard to skin brightness, flesh odour, and gaping parameters, but treatment differences were not present. Texture parameters including gumminess, chewiness, and hardness increased over time in the control whilst both sanitiser treatments seemed to provide protective effects against texture hardening during storage. The observed softening effects from the sanitiser treatments were aligned with microstructural and cytological changes in the histology results, as evidenced by a reduced fibre-fibre adhesion, myodigeneration, and an increase in interfibrillar space over storage time. Colour, especially chroma (C*), was shown to decrease over time in control, whereas insignificant protective effects were observed in both sanitiser treatments at day 7. Irrespective of treatment and storage time, MDA levels exceeded the acceptable limit on all days, whilst TVB-N levels were below the critical limit. Although pH was influenced by treatment and storage time, the pH was within the normal range. Microbiological results showed that with sanitiser addition, TVC was below the permissible level (106 CFU/g) until day 4 but ClO2 ice (5 ppm), ClO2 (10 ppm), and HOCl (100 ppm) treated fillets all exceeded the limit on day 7. The mixed results on the effect of sanitiser addition on fillet quality and shelf life suggested that further investigation on pathogen reduction, sanitiser introductory method, as well as testing the same treatments in low-fat fish models would be recommended.

Gallic Acid Based Polymers for Food Preservation: A Review

The extensive usage of nonbiodegradable plastic materials for food packaging is a major environmental concern. To address this, researchers focus on developing biocompatible and biodegradable food packaging from natural biopolymers, such as polysaccharides, proteins, and polyesters. These biopolymer-based packaging materials extend the shelf life of food due to their inherent antimicrobial and antioxidant properties. An important additive that enhances these beneficial effects is gallic acid (GA), a naturally occurring phenolic compound. GA exhibits potent antioxidant activity by scavenging free radicals and excellent antimicrobial activity against a wide range of bacteria by disrupting cell membranes. These gallic acid based active packaging solutions have demonstrated remarkable abilities to inhibit lipid oxidation, enzymatic browning, and microbial contamination and even retard the ripening processes in mushrooms, walnuts, strawberries, fresh-cut apples, bananas, fish, pork, and beef. This review focuses on the antioxidant, antibacterial, and food preservation capabilities of GA-incorporated biodegradable food packaging materials as an eco-friendly alternative to conventional plastic packaging.

The Potential Health Benefits of Gallic Acid: Therapeutic and Food Applications

Gallic acid (GA), a phenolic acid found in fruits and vegetables, has been consumed by humans for centuries. Its extensive health benefits, such as antimicrobial, antioxidant, anticancer, anti-inflammatory, and antiviral properties, have been well-documented. GA's potent antioxidant capabilities enable it to neutralize free radicals, reduce oxidative stress, and protect cells from damage. Additionally, GA exerts anti-inflammatory effects by inhibiting inflammatory cytokines and enzymes, making it a potential therapeutic agent for inflammatory diseases. It also demonstrates anticancer properties by inhibiting cancer cell growth and promoting apoptosis. Furthermore, GA offers cardiovascular benefits, such as lowering blood pressure, decreasing cholesterol, and enhancing endothelial function, which may aid in the prevention and management of cardiovascular diseases. This review covers the chemical structure, sources, identification and quantification methods, and biological and therapeutic properties of GA, along with its applications in food. As research progresses, the future for GA appears promising, with potential uses in functional foods, pharmaceuticals, and nutraceuticals aimed at improving overall health and preventing disease. However, ongoing research and innovation are necessary to fully understand its functional benefits, address current challenges, and establish GA as a mainstay in therapeutic and nutritional interventions.

Effects of chitosan-gentianic acid derivatives on the quality and shelf life of seabass (Lateolabrax maculatus) during refrigerated storage

Chitosan is a natural polymer material with antibacterial, biodegradable and biocompatibility. At present, the research is mainly to enhance the antibacterial and antioxidant activity of chitosan by grafting with phenolic acids to further expand its application in food. In this study, the effect of chitosan-g-gentisic acid graft copolymer (CS-g-GA) on the shelf life of refrigerated seabass (Lateolabrax maculatus) was investigated. The results of microbial analysis demonstrated that GA and CS-g-GA treatment could effectively inhibit the growth of microorganisms. In addition, physicochemical analysis showed that GA and CS-g-GA treatment could reduce the increase of pH value, thiobarbituric acid reactive substances (TBARS), total volatile base nitrogen (TVB-N) and K-value, delay water loss, maintain texture and color, and postpone the decrease of sensory score. Compared with the control sample, CS-g-GA could keep the quality of Lateolabrax japonicus and extend its shelf-life for another 9 days. In summary, CS-g-GA has good application and development prospects for the preservation of seabass.

Characterization of chitosan film incorporated pine bark extract and application in carp slices packaging

Active films based on chitosan incorporated with pine bark extract (PBE) were prepared and characterized. Subsequently, these films were utilized for packaging carp slices in refrigerated storage at 4 ± 1 °C. Analysis of the physicochemical properties and biological activity of the active films revealed that, except for water content, all assessed indices showed an increasing trend with an increase in the amount of supplemental PBE. As this trend progresses, scanning electron microscopy (SEM) analysis revealed deposition on the film surface accompanied by transverse lines and fractures, while the color of the film gradually changed from light yellow to reddish-brown. Fourier transform infrared spectroscopy (FTIR) indicated that the phenolic hydroxyl groups in PBE interacted with the hydrogen in the amino groups of chitosan molecules to form non-covalent bonds. X-ray diffraction analysis (XRD) showed that the reaction between PBE and chitosan altered the crystalline structure of chitosan molecules. Moreover, the analysis of the effects of active films on the pH, water-holding capacity, thiobarbituric acid values, and the total bacterial counts of carp slices revealed that in terms of preservation, films containing 30 % PBE were the most effective, using which the shelf life of carp slices could be extended by 50 %.

Development of cinnamon essential oil-loaded PBAT/thermoplastic starch active packaging films with different release behavior and antimicrobial activity

The poly (butylene adipate-co-terephthalate)/thermoplastic starch (PBAT/TPS) active packaging films containing cinnamon essential oil (CEO) were fabricated by melting blending and extrusion casting method. The effects of TPS content (0 %, 10 %, 20 %, 30 %, 40 % and 50 %) on the properties of the films and their application in largemouth bass preservation were studied. As TPS content increased from 0 % to 50 %, the water vapor permeability increased from 7.923 × 10-13 (g•cm/(cm2•s•Pa)) to 23.967 × 10-13 (g•cm/(cm2•s•Pa)), the oxygen permeability decreased from 8.642 × 10-11 (cm3•m/(m2•s•Pa)) to 3.644 × 10-11 (cm3•m/(m2•s•Pa)), the retention of CEO in the films increased. The release rate of CEO from the films into food simulant (10 % ethanol) accelerated with increasing TPS. The films exhibited different antibacterial activity against E. coli, S. aureus, and S. putrefaciens. It was closely related with the release behavior of the CEO. The films containing CEO could efficiently inhibit the decomposition of protein and the growth of microorganisms in largemouth bass. It showed that the higher TPS in the films, the better inhibitory effect. This study provided a new idea for developing PBAT/TPS active films with different release behavior of active agents and different antibacterial activity for food packaging.

Fabrication of carvacrol loaded cellulose acetate phthalate/shellac composite film and its application to mackerel fillets preservation

In this research, the carvacrol (CAR) loaded cellulose acetate phthalate (CAP) /shellac (SH) films were prepared via electrostatic repulsion strategy and casting method. The CAP/SH-CAR films demonstrated excellent tensile strength, while also exhibiting good UV light barrier and thermal stability. The results showed that the addition of CAR significantly improved the barrier of the CAP film to water vapor and oxygen permeability. When the addition amount of CAR was 0.9 % (w/w) with respect to CAP content, the CAP/SH-CAR films exhibited good antibacterial activity and effectively reduced the growth of S. aureus and E. coli by approximately 47.9 % and 50.9 %, respectively. The presence of SH improved the retention rate of CAR in CAP/SH-CAR films, with the retention rate ranging from 45.2 to 56.8 %. Finally, the CAP/SH-CAR films were applied to preserve the mackerel fillets, indicating that the rate of freshness deterioration had been delayed and showing a good freshness preservation effect. Therefore, the CAP/SH-CAR films have the potential to be used as food packaging materials.

Nanocomplexes film composed of gallic acid loaded ovalbumin/chitosan nanoparticles and pectin with excellent antibacterial activity: Preparation, characterization and application in coating preservation of salmon fillets

Active packaging has been recognized as an effective approach to extend the shelf life of food, but the rapid release of active substances limits the preservation effect. In this study, gallic acid (GA)-loaded ovalbumin (OVA)/chitosan (CS) nanoparticles with slow-release properties were prepared and embedded into the pectin matrix to refine the rapid release of GA in the pectin and elongate the shelf life of salmon fillets. Our results showed that GA could be released continuously from the OVA/CS nanoparticles. The pectin film incorporated with GA-loaded OVA/CS nanoparticles exhibited good light barrier and mechanical properties. The opacity value of the film reached 1.65 ± 0.06 UA/mm, and the tensile strength and elongation at break were 15.97 ± 1.55 MPa and 7.29 ± 0.42 %, respectively. In addition, the pectin film combined with GA-loaded OVA/CS nanoparticles showed improved antibacterial activity against two common biogenic amine-producing bacteria (Morganella morganii and Escherichia coli). Moreover, the nanocomposite film delayed salmon fillets' biogenic amine generation, and the shelf life was extended by 3 days compared with the control group. These promising properties supported using the GA-loaded OVA/CS nanoparticle-pectin films as preservation materials for fish.

Design and Development of an Edible Coating for a Ready-to-Eat Fish Product

The application of chitosan and alginate coatings for a ready-to-eat (RTE) baked fish product was studied. An experimental design was used to investigate the effect of coating a polysaccharide concentration and glycerol addition on the safety (microbial growth) and quality (water loss and lipid oxidation) of an RTE fish product under optimal and abused storage conditions. The results showed that a chitosan coating with 1% (w/v) chitosan in 1% (v/v) acetic acid and 15% (w/w chitosan) glycerol, or a 1% (w/v) alginate coating with no glycerol and no crosslinking, showed the best performance in controlling the tested safety and quality parameters. The desirability method was used to identify the shelf lives of chitosan, alginate, and double-coated RTE products. The chitosan-coated samples showed the best performance with a three-fold shelf-life extension compared to the uncoated products stored at 4 °C. Moreover, the tested coatings demonstrated their ability to provide protective functions under abused storage conditions. These results strongly suggest that edible coatings have significant potential in enhancing the shelf life and safety of ready-to-eat (RTE) fish products.

Emerging technologies in seafood processing: An overview of innovations reshaping the aquatic food industry

Seafood processing has traditionally been challenging due to the rapid spoilage rates and quality degradation of these products. With the rise of food science and technology, novel methods are being developed to overcome these challenges and improve seafood quality, shelf life, and safety. These methods range from high-pressure processing (HPP) to edible coatings, and their exploration and application in seafood processing are of great importance. This review synthesizes the recent advancements in various emerging technologies used in the seafood industry and critically evaluates their efficacy, challenges, and potential benefits. The technologies covered include HPP, ultrasound, pulsed electric field, plasma technologies, pulsed light, low-voltage electrostatic field, ozone, vacuum cooking, purified condensed smoke, microwave heating, and edible coating. Each technology offers unique advantages and presents specific challenges; however, their successful application largely depends on the nature of the seafood product and the desired result. HPP and microwave heating show exceptional promise in terms of quality retention and shelf-life extension. Edible coatings present a multifunctional approach, offering preservation and the potential enhancement of nutritional value. The strength, weakness, opportunity, and threat (SWOT) analysis indicates that, despite the potential of these technologies, cost-effectiveness, scalability, regulatory considerations, and consumer acceptance remain crucial issues. As the seafood industry stands on the cusp of a technological revolution, understanding these nuances becomes imperative for sustainable growth. Future research should focus on technological refinements, understanding consumer perspectives, and developing regulatory frameworks to facilitate the adoption of these technologies in the seafood industry.

Influence of Different Previous Frozen Holding Periods on the Canned Fish Quality

The combined effects of thermal processing (i.e., sterilisation treatment) and the prior frozen storage time (3 or 6 months at -18 °C) on the quality loss in canned Atlantic horse mackerel (Trachurus trachurus) were determined. Thus, the sterilisation step led to a remarkable (p < 0.05) formation in the canned fish muscle of fluorescent compounds, free fatty acids (FFAs), and trimethylamine and an increase in the L* and b* colour parameters; meanwhile, a decrease (p < 0.05) in the total ω3 FA/total ω6 FA ratio and the a* colour value were detected. The prior frozen storage period led to an increased (p < 0.05) lipid oxidation (peroxide, thiobarbituric acid reactive substance, and fluorescent compound formation) and hydrolysis (FFA formation) development and to increased L* and b* colour values in the corresponding canned samples; additionally, a lower (p < 0.05) polyene index and phospholipid content were observed in canned fish previously subjected to frozen storage. In most indices, physico-chemical changes related to quality loss were found to be higher if the previous storage period was increased. According to the marked effects of the sterilisation step and the prior frozen storage period, the optimisation of such processing conditions is recommended to maximise the quality of canned horse mackerel.

The Effect of a Chitosan/TiO2-Nanoparticle/ Rosmarinic Acid-Based Nanocomposite Coating on the Preservation of Refrigerated Rainbow Trout Fillets (Oncorhynchus mykiss)

The aim of this study was to determine the effect of chitosan (CH)-based nanocomposite coating applications [chitosan+TiO2 (CHT) and chitosan+TiO2+rosmarinic acid (CHTRA)] on changes in quality attributes of rainbow trout fillets during cold storage (4°C). Fish fillets were randomly divided into four groups and subjected to treatments (CH, CHT, CHTRA, and control). After treatments, the groups were packaged under a modified atmosphere (40% CO2+30% O2+30% N2) and stored at 4°C for 18 days. During cold storage, the samples were subjected to physico-chemical and microbiological analyses. During storage, CH, CHT, and CHTRA treatments showed lower aerobic mesophilic and psychrotrophic bacteria counts than the control. However, the differences between coating treatments were not significant. The highest mean pH value was determined in the control group. As the storage time increased, the thiobarbituric acid reactive substances value increased. At the end of the storage period, no significant differences were observed between the treatments, including in the control group. The total volatile basic nitrogen (TVB-N) level in the control group was above 25 mg/100 g on day 15 of storage. However, the TVB-N level in the treatment groups was below 20 mg/100 g on day 18. It was also determined that coating application×storage period interaction had a significant effect on all color parameters (p<0.01). At the end of storage, the highest CIE L* was observed in CHTRA treatment. However, the value of this treatment did not differ from that of the CH treatment.

Effect of alginate-gallic acid coating on freshness and flavor properties of Mackerel (Scomberomorus commerson) fillets under refrigerated storage

This study investigates the effect of sodium alginate-gallic acid (ALG-GAL) coating on mackerel's flavor compounds and quality properties during cold storage at 4 °C for 12 days. To this end, freshness quality indicators, including biogenic amines (BAs), volatile organic compounds (VOCs), ATP-related compounds, K value, total viable counts (TVC), thiobarbituric acid (TBA), and sensory assessment, were measured. During storage, eight BAs, i.e., histamine (HIS), tyramine (TYR), putrescine (PUT), cadaverine (CAD), 2-phenylethylamine (2-PHE), agimation, spermine (SPM), and spermidine (SPD) were identified in control and treated samples. The biogenic amine index (BAI) for control samples was 56.25 at the time of sensory rejection (day 6). BAI for samples coated with ALG-GAL did not exceed 20 mg/100 g at the time of sensory rejection (day 12). The fillets treated with the ALG alone or incorporated with GAL possessed a different trend in the retardation of VOCs, including aldehydes, ketones, alcohols, and hydrocarbons. Seven key flavors VOCs, including 3-methylbutanal, phenylacetaldehyde, E-2-hexanal, 1-hexanol, 1-octen-3-ol, 2,3 pentanedione, and hydroxyl-2-butanone, were identified in control and coated samples. Samples coated with ALG and GAL were of significantly higher quality (p < 0.05) throughout storage, which could result in lower Inosine (HxR) concentrations and K values. The results of TVC showed that use ALG-GAL had lower bacterial counts compared to control (p < 0.05). The ALG-GAL-coated samples retarded the increase in the contents of TBA during storage. In addition, significant differences in sensory scores between ALG and ALG-GAL were observed (p < 0.05). In this study, aldehydes and hypoxanthine (Hx) were the main compounds in the formation of off-flavor. These results revealed that ALG coating combined with GAL improved the quality of refrigerated mackerel fillets by decreasing off-flavor compounds and TVC population.

Slightly acidic electrolyzed water-slurry ice: shelf-life extension and quality maintenance of mackerel (Pneumatophorus japonicus) during chilled storage

BACKGROUND

Different ice treatments were applied for the preservation of mackerel (Pneumatophorus japonicus). The quality changes of samples treated with flake ice (Control), slurry ice (SI) and slightly acidic electrolyzed water-slurry ice (SAEW-SI) in microbiological, physicochemical, protein characteristic, and sensory evaluation were investigated during chilled storage.

RESULTS

SAEW-SI showed a significant advantage for the inhibition of microbial growth, which could extend the shelf-life for another 144 h at least, compared with Control group. SAEW-SI treatment also showed a strong inhibition for the increase in pH, total volatile basic nitrogen (TVB-N), K-value, histamine and metmyoglobin (MetMb) content. Results of texture profile analysis (TPA) and water holding capacity (WHC) indicated that SAEW-SI can obviously suppress the decrease of hardness value, and have a better protective effect on muscle structure compared to flake ice and SI (P < 0.05). During the whole experiment, the highest sensory scores and a* were obtained in the SAEW-SI group, which indicated that SAEW-SI treatment could maintain better sensory characteristics. According to the results of thiobarbituric acid reactive substances (TBARS) and fluorescence spectroscopy analysis, SAEW-SI treatment could effectively retard protein degradation and lipid oxidation compared with Control and SI group. In maintaining the quality of mackerel, SAEW-SI shows a better effect than SI due to the synergistic effect of fence factors.

CONCLUSION

The results demonstrated that the shelf-life of mackerel could be extended and the quality of mackerel could be maintained effectively with SAEW-SI treatment during chilled storage. © 2022 Society of Chemical Industry.

Preparation of Colorimetric Sensor Array System to Evaluate the Effects of Alginate Edible Coating on Boiled-Dried Anchovy

The colorimetric sensor array (CSA) is a simple, rapid, and cost-effective system widely used in food science to assess food quality by identifying undesirable volatile organic compounds. As a prospective alternative to conventional techniques such as total volatile basic nitrogen, peroxide value, and thiobarbituric acid reactive substance analysis, the CSA system has garnered significant attention. This study evaluated the quality of edible-coated food products using both conventional and CSA methods in order to demonstrate that the CSA approach is a feasible alternative to conventional methods. Boiled-dried anchovies (BDA) were selected as the model food product, and the sample's quality was assessed as a function of storage temperature and incubation period using conventional techniques and the CSA system. The surface of BDA was coated with an edible alginate film to form the surface-modified food product. The conventional methods revealed that an increase in storage temperature and incubation time accelerated the lipid oxidation process, with the uncoated BDA undergoing lipid oxidation at a faster rate than the coated BDA. Utilizing multivariate statistical analysis, the CSA approach essentially yielded the same results. In addition, the partial least square regression technique revealed a strong correlation between the CSA system and conventional methods, indicating that the CSA system may be a feasible alternative to existing methods for evaluating the quality of food products with surface modifications.

Ultrasound assisted treatment improves the preservation performance of chitosan-grafted-chlorogenic acid on refrigerated sea bass (Lateolabrax japonicus) fillets

BACKGROUND

Ultrasound can increase the mass transfer between preservatives and food, and enhances the effect of preservatives on food. Chitosan-grafted-chlorogenic acid (CS-g-CA) is a new synthetic compound with good antiseptic properties. Therefore, the present study evaluated the preservation performance of ultrasound-assisted CS-g-CA (GUA) coatings on refrigerated sea bass fillets in terms of changes in microorganisms, lipids, proteins, tissue structures, and moisture.

RESULTS

The results showed that GUA treatment effectively inhibited the growth of microorganisms in sea bass fillets. Meanwhile, the changes in total volatile basal nitrogen, thiobarbituric acid reactive substances, and pH values were all slowed down under GUA treatment, indicating that protein degradation and lipid oxidation in sea bass were inhibited. Low-field nuclear magnetic resonance and magnetic resonance imaging results indicated that the GUA retarded the conversion of mobile water to free water. In addition, GUA treatment maintained the flavor quality of fish fillets, and also inhibited the reduction of inosine monophosphate and the production of bitter substances (inosine and hypoxanthine), suppressed muscle tissue degeneration, and maintained better sensory scores.

CONCLUSION

Overall, GUA treatment inhibited microbial growth, protein degradation, lipid oxidation, moisture migration, decomposition of umami substances, and deterioration of sensory quality in sea bass fillets. Finally, the shelf-life of sea bass fillets with GUA treatment was extended by an additional 9 days. The results showed that ultrasonic assistance further enhanced the effect of preservatives on aquatic products. © 2022 Society of Chemical Industry.

Influence of Gelatin-Chitosan-Glycerol Edible Coating Incorporated with Chlorogenic Acid, Gallic Acid, and Resveratrol on the Preservation of Fresh Beef

Chlorogenic acid (CA), gallic acid (GA), and resveratrol (RES) were added to a gelatin (GEL)-chitosan (CHI)-glycerol (GLY) edible coating, and their effects on the coating of fresh beef preservation were investigated. The results revealed that CA had the most significant improvement effect on fresh beef preservation. The combination of GEL-CHI-GLY-CA preserved the color of the beef better and delayed the increase of the total volatile base nitrogen, even though its total phenolic content decreased at a faster rate during beef preservation. GA also improved the preservation effect as on the 12th day of storage, the beef samples treated with GEL-CHI-GLY-GA had the lowest thiobarbituric acid reactive substances (0.76 mg Malondialdehyde (MDA)/kg) and total viable count (6.0 log cfu/g). On the whole, though RES showed an improvement on beef preservation, the improvement was not as good as the other two polyphenols. After 12 days of storage, the beef samples treated with GEL-CHI-GLY-RES had a higher pH value (6.25) than the other two polyphenol treatmed groups. Overall, the three polyphenol-added combinations increased the shelf life of beef by approximately 3-6 days compared to the control group (treated GEL-CHI-GLY with distilled water).

Inhibitory effects of chitosan grafted chlorogenic acid on antioxidase activity, and lipid and protein oxidation of sea bass (Lateolabrax japonicus) fillets stored at 4 °C

BACKGROUND

Sea bass (Lateolabrax japonicus), a marine fish, is prone to spoilage due to its high nutritional value. Preservatives are commonly used for storage for the production of fish fillets. In this work, chitosan (CS) was grafted onto chlorogenic acid (CA) to obtain a new preservative, chitosan grafted chlorogenic acid (CS-g-CA), which could enhance the biochemical properties of chitosan and obtain better antibacterial and antibacterial properties. This study therefore investigated the inhibitory effects of CS-g-CA on antioxidant enzyme activity, and lipid and protein oxidation of sea bass fillets stored at 4 °C.

RESULTS

Compared with the control group on day 9, the activity of 63% catalase (CAT), 78% superoxide diamidase (SOD), 73% glutathione peroxide enzyme (GSH-Px) and 60% DPPH scavenging activity was retained by CS-g-CA treatment. Changes in thiobarbituric acid (TBA) and conjugated diene (CD) values were delayed by CS-g-CA treatment. The use of CS-g-CA retards protein oxidation by inhibiting the formation of free amino acid and carbonyl groups, and maintaining a higher sulfhydryl content. Regarding myofibril degradation, CS-g-CA could maintain protein secondary structure by increasing the ratio of α-helices.

CONCLUSIONS

Chitosan-grafted chlorogenic acid could protect the activity of antioxidant enzymes and inhibit lipid oxidation by slowing down the production of lipid oxidation products. It also delayed protein oxidation by inhibiting oxidation product generation and stabilizing protein structure. It could therefore be used as a promising preservative for seafood. © 2022 Society of Chemical Industry.

Effect of Stable Chlorine Dioxide and Vacuum-Packing Treatments on the Physicochemical and Volatile Flavor Properties of Pike Eel (Muraenesox cinereus) during Chilled Storage

The effects of vacuum-packaging and stable chlorine dioxide treatments on the quality of pike-eel fillets were investigated during chilled storage for a period of up to 10 days. The results reveal that the sensory scores, total volatile basic nitrogen (TVB-N) content, total viable count (TVC), malondialdehyde (MDA) content, and the myofibrillar protein (MP) content of pike-eel fillets with different packing treatments all decreased significantly over 10 days of storage. However, the vacuum-packaging and stable chlorine dioxide pretreatment showed positive effects on the protein stability of pike-eel samples. Compared with the simple packaging (SP) and vacuum packing (VP) treatments, the combination treatments (CP) significantly inhibited the rapid increases in the TVB-N content, TVC values, and MDA content. Moreover, the comparative stability in the MP and its carbonyl content were maintained. Furthermore, our volatile organic compounds (VOCs) analysis confirmed that the combined packaging treatments significantly hindered protein and lipid oxidation, inhibited the growth of spoilage bacteria, and maintained the volatile flavors of pike-eel samples during chilled storage.

Analysis of Alternative Shelf Life-Extending Protocols and Their Effect on the Preservation of Seafood Products

Seafood is essential to a healthy and varied diet due to its highly nutritious characteristics. However, seafood products are highly perishable, which results in financial losses and quality concerns for consumers and the industry. Due to changes in consumer concerns, demand for healthy products has increased. New trends focusing on reducing synthetic preservatives require innovation and the application of additional or alternative strategies to extend the shelf life of this type of product. Currently, refrigeration and freezing storage are the most common methods for fish preservation. However, refrigeration alone cannot provide long shelf-life periods for fish, and freezing worsens sensorial characteristics and consumer interest. Therefore, the need to preserve seafood for long periods without exposing it to freezing temperatures exists. This review focuses on the application of other approaches to seafood products, such as biodegradable films and coating technology; superchilling; irradiation; high-pressure processing; hyperbaric storage; and biopreservation with lactic acid bacteria, bacteriocins, or bacteriophages. The efficiency of these techniques is discussed based on their impact on microbiological quality, sensorial degradation, and overall preservation of the product’s nutritional properties. Although these techniques are already known, their use in the industrial processing of seafood is not widespread. Thus, the novelty of this review is the aggregation of recent studies on shelf life extension approaches, which provide useful information for the selection of the most appropriate technology and procedures and industrial innovation. Despite the fact that all techniques inhibit or delay bacterial proliferation and product decay, an undesirable sensory impact may occur depending on the treatment conditions. Although no technique appears to replace refrigeration, the implementation of additional treatments in the seafood processing operation could reduce the need for freezing, extending the shelf life of fresh unfrozen products.

Vacuum impregnation of chitosan coating combined with water-soluble polyphenol extracts on sensory, physical state, microbiota composition and quality of refrigerated grass carp slices

Herein, the effects of chitosan (CH) coating with different water-soluble polyphenol extracts (pomegranate peel (PPE), grape seed (GSE) and green tea (GTE)) through vacuum impregnation on the quality retention and microflora of refrigerated grass carp fillets were studied. Generally, the quality degradation of carp fillets was remarkably alleviated using coatings when compared to the control. As suggested by microbial enumeration and high-throughput sequencing, protective coatings were conductive to inhibit bacteria growth, especially spoilage bacteria of Pseudomonas. As a result, the indicator related to bacteria such as total volatile basic nitrogen (TVB-N) and K value had lower levels in coating groups than that in control. In addition, coating also slowed down the deterioration of physical properties of color, texture and water holding capacity in fillets, giving fillets a better edible quality. By contrast, the fillets treated by composite coatings had better quality during storage when compared to chitosan coating alone, and a relatively good synergistic antibacterial effect between chitosan and extracts was also observed, especially for CH-GTE. Overall, the best performance to inhibit quality deterioration was recorded in CH-GTE, with the lowest values of TVB-N, TBARS, K-value and water loss, and highest values of shear force and sensory preference among groups.

Bacterial Diversity of Sun-Dried Spanish Mackerel in Dalian and Application of Lactobacillus plantarum X23 as a Biopreservative

ABSTRACT

Sun-dried Spanish mackerel is a common food in Dalian and made by adding salt and sun drying, which has special physical, chemical, and microbiological properties. In this study, the physicochemical properties and microbial composition of commercially available sun-dried Spanish mackerel in Dalian were assessed, and some Lactobacillus strains were screened as a biopreservative for sun-dried Spanish mackerel preparation. The results showed that the total volatile base nitrogen content in the traditional sun-dried Spanish mackerel samples from Dalian was within 30 mg/100 g, the histamine content was 7 to 17 mg/kg, and the dominant bacteria at the genus level were Lactobacillus, Psychrobacter, and Ralstonia. A strain with biopreservative potential was isolated from a sun-dried Spanish mackerel sample, identified as L. plantarum species by 16S rDNA sequencing, and assigned as L. plantarum X23. Fresh Spanish mackerel flesh was treated with 16% brine and L. plantarum X23 at a dose of 107 CFU/mL and then dried in the sun. The sun-dried Spanish mackerel flesh treated with 16% brine and L. plantarum X23 showed a decreased histamine and acid value, increased free amino acid content, and a higher sensory score compared with the sun-dried Spanish mackerel without L. plantarum X23 treatment (P < 0.05). In conclusion, the sun-dried Spanish mackerel purchased from the supermarkets in Dalian were safely edible, and L. plantarum X23 can significantly reduce the content of histamine and putrescine in self-made, low-salt, sun-dried Spanish mackerel and has potential as a biopreservative for sun-dried Spanish mackerel preparation.

HIGHLIGHTS

Multi-frequency ultrasound:A potential method to improve the effects of surface decontamination and structural characteristics on large yellow croaker (Pseudosciaena crocea) during refrigerated storage

The effects of multi-frequency ultrasound on surface decontamination and structural characteristics of large yellow croaker (Pseudosciaena crocea) during refrigerated storage were evaluated. The results of total viable counts (TVCs) and psychrophilic bacteria counts (PBCs) demonstrated that multi-frequency ultrasound retarded the growth of microorganisms. The bacteriostatic effect was positively correlated with the increase of ultrasound frequencies. However, compared with triple-frequency ultrasound (TUS, 20/28/40 kHz) treatment, dual-frequency ultrasound (DUS, 20/28 kHz) treatment had higher water-holding capacity (WHC) and immobilized water content, better texture characteristics, lower pH and total volatile basic nitrogen (TVB-N). Through the results of myofibrillar fragmentation index (MFI), intrinsic fluorescence intensity (IFI) and atomic force microscope (AFM), multi-frequency ultrasound could effectively stabilize the myofibrillar protein structure of refrigerated large yellow croaker, which could maintain better texture characteristics. The effects of DUS were the most significant. Therefore, multi-frequency ultrasound treatment could inhibit the growth of microorganisms and improve the structural characteristics of large yellow croaker during refrigerated storage.

Effects of Whey Protein Isolate-Based Film Incorporated with Tarragon Essential Oil on the Quality and Shelf-Life of Refrigerated Brook Trout

The efficiency of some films prepared from heat-denatured whey protein isolate solutions on the quality and shelf-life of brook trout samples during storage at 4 °C was studied in this research (WPIf-a film based on whey protein isolate and WPIf+2.5%TEO-a film based on whey protein isolate incorporated with 2.5% tarragon essential oil). The control and covered fish samples were periodically assessed (at 3 days) over 15 days of storage for the physicochemical (pH; EC, electrical conductivity; TVB-N, total volatile basic nitrogen; TBARS, thiobarbituric acid reactive substances; color), microbiological (TVC, total viable count; PTC, psychrotrophic count; LAB, lactic acid bacteria; H₂S-producing bacteria), and sensory properties (color discoloration; odor; overall acceptability). The WPIf+2.5%TEO has proven enhanced quality preservation effects compared to WPIf by showing lower values for physicochemical parameters, lower microbial loads, and higher sensory scores in the fish sample. All these effects have led to an extension of the sample’s shelf-life. In conclusion, the tarragon essential oil has conferred antioxidant and antimicrobial properties to the film. Thus, the WPIf+2.5%TEO could be a promising material for the packaging of fresh brook trout during refrigerated storage.