Efficacy of Chitosan-Gallic Acid Coating on Shelf Life Extension of Refrigerated Pacific Mackerel Fillets

详细信息    查看全文

• 作者：Chunhua Wu ; Yuan Li ; Liping Wang ; Yaqin Hu ; Jianchu Chen…
• 关键词：Chitosan coating ; Gallic acid ; Synergistic effect ; Biogenic amine ; Lipid oxidation ; Pacific mackerel
• 刊名：Food and Bioprocess Technology
• 出版年：2016
• 出版时间：April 2016
• 年：2016
• 卷：9
• 期：4
• 页码：675-685
• 全文大小：489 KB
• 参考文献：Alak, G., Hisar, S. A., Hisar, O., & Genççelep, H. (2011). Biogenic amines formation in Atlantic bonito (Sarda sarda) fillets packaged with modified atmosphere and vacuum, wrapped in chitosan and cling film at 4°C. European Food Research and Technology, 232(1), 23–28.CrossRef
  Alkan, D., Aydemir, L. Y., Arcan, I., Yavuzdurmaz, H., Atabay, H. I., Ceylan, C., & Yemenicioglu, A. (2011). Development of flexible antimicrobial packaging materials against Campylobacter jejuni by incorporation of gallic acid into zein-based films. Journal of Agricultural and Food Chemistry, 59(20), 11003–11010.CrossRef
  AOAC, I., & Latimer, G.W. (2012) Official methods of analysis of AOAC International (No. 543/L357). AOAC International.
  Arkoudelos, J., Stamatis, N., & Samaras, F. (2007). Quality attributes of farmed eel (Anguilla anguilla) stored under air, vacuum and modified atmosphere packaging at 0°C. Food Microbiology, 24, 728–735.CrossRef
  Baixas‐Nogueras, S., Bover‐Cid, S., Vidal‐Carou, M. C., & Veciana‐Nogues, M. T. (2001). Volatile and nonvolatile amines in Mediterranean hake as function of their storage temperature. Journal of Food Science, 66(1), 83–88.CrossRef
  Bulushi, I. A., Poole, S., Deeth, H. C., & Dykes, G. A. (2009). Biogenic amines in fish: roles in intoxication, spoilage, and nitrosamine formation-a review. Critical Reviews in Food Science and Nutrition, 49(4), 369–377.CrossRef
  Cai, L., Li, X., Wu, X., Lv, Y., Liu, X., & Li, J. (2014). Effect of chitosan coating enriched with ergothioneine on quality changes of Japanese sea bass (Lateolabrax japonicas). Food and Bioprocess Technology, 7(8), 2281–2290.CrossRef
  Cao, Y., Gu, W., Zhang, J., Chu, Y., Ye, X., Hu, Y., & Chen, J. (2013). Effects of chitosan, aqueous extract of ginger, onion and garlic on quality and shelf life of stewed-pork during refrigerated storage. Food Chemistry, 141(3), 1655–1660.CrossRef
  Chamanara, V., Shabanpour, B., Gorgin, S., & Khomeiri, M. (2012). An investigation on characteristics of rainbow trout coated using chitosan assisted with thyme essential oil. International Journal of Biological Macromolecules, 50(3), 540–544.CrossRef
  Delbarre-Ladrat, C., Chéret, R., Taylor, R., & Verrez-Bagnis, V. (2006). Trends in postmortem aging in fish: understanding of proteolysis and disorganization of the myofibrillar structure. Critical Reviews in Food Science and Nutrition, 46(5), 409–421.CrossRef
  Duan, J., Jiang, Y., Cherian, G., & Zhao, Y. (2010). Effect of combined chitosan-krill oil coating and modified atmosphere packaging on the storability of cold-stored lingcod (Ophiodon elongates) fillets. Food Chemistry, 122(4), 1035–1042.CrossRef
  Elsabee, M. Z., & Abdou, E. S. (2013). Chitosan based edible films and coatings: a review. Materials Science and Engineering: C, 33(4), 1819–1841.CrossRef
  Fan, H., Luo, Y., Yin, X., Bao, Y., & Feng, L. (2014). Biogenic amine and quality changes in lightly salt-and sugar-salted black carp (Mylopharyngodon piceus) fillets stored at 4 C. Food Chemistry, 159, 20–28.CrossRef
  Fan, W., Sun, J., Chen, Y., Qiu, J., Zhang, Y., & Chi, Y. (2009). Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chemistry, 115(1), 66–70.CrossRef
  Food and Drug Administration. (1998). Scombrotoxin (histamine) formation. Fish and Fishery Products Hazards and Controls Guide, 2, 73–90.
  Gao, M., Feng, L., Jiang, T., Zhu, J., Fu, L., Yuan, D., & Li, J. (2014). The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage. Food Control, 37, 1–8.CrossRef
  Hager, A. S., Vallons, K. J., & Arendt, E. K. (2012). Influence of gallic acid and tannic acid on the mechanical and barrier properties of wheat gluten films. Journal of Agricultural and Food Chemistry, 60(24), 6157–6163.CrossRef
  Hu, Y., Zhang, J., Ebitani, K., & Kunihiko, K. (2013). Development of simplified method for extracting ATP-related compounds from fish meat. Nippon Suisan Gakkaishi, 79(2), 219–225.CrossRef
  Hungerford, J. M. (2010). Scombroid poisoning: a review. Toxicon, 56(2), 231–243.CrossRef
  Hunter, J. R., & Kimbrell, C. (1980). Early life history of Pacific mackerel, Scomber japonicus. Fishery Bulletin, 78(1), 89–101.
  Hwang, D. F., Chang, S. H., Shiua, C. Y., & Chai, T. J. (1997). High-performance liquid chromatographic determination of biogenic amines in fish implicated in food poisoning. Journal of Chromatography. B, Biomedical Sciences and Applications, 693(1), 23–30.CrossRef
  ICMSF. (1986). Microorganisms in Foods 2–Sampling for Microbiological Analysis. Principles and Specific: Applications.
  Jiang, Q. Q., Dai, Z. Y., Zhou, T., Wu, J. J., Bu, J. Z., & Zheng, T. L. (2013). Histamine production and bacterial growth in mackerel (Pneumatophorus japonicus) during storage. Journal of Food Biochemistry, 37(2), 246–253.CrossRef
  Li, X., Li, J., Zhu, J., Wang, Y., Fu, L., & Xuan, W. (2011). Postmortem changes in yellow grouper (Epinephelus awoara) fillets stored under vacuum packaging at 0 C. Food Chemistry, 126(3), 896–901.CrossRef
  Li, T., Hu, W., Li, J., Zhang, X., Zhu, J., & Li, X. (2012). Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea). Food Control, 25(1), 101–106.CrossRef
  Li, T., Li, J., Hu, W., & Li, X. (2013). Quality enhancement in refrigerated red drum (Sciaenops ocellatus) fillets using chitosan coatings containing natural preservatives. Food Chemistry, 138(2), 821–826.CrossRef
  Liu, Y., Yan, L., Hu, F., & Chen, J. (2005). Age and growth of Pneumatophorus japonicus in the north of the East China Sea and the south of the Yellow Sea. Marine Tieheries. 2
  Liu, Z. F., Wei, Y. X., Zhang, J. J., Liu, D. H., Hu, Y. Q., & Ye, X. Q. (2011). Changes in biogenic amines during the conventional production of stinky tofu. International Journal of Food Science and Technology, 46(4), 687–694.CrossRef
  Matsumoto, M., & Yamanaka, H. (1990). Post-mortem biochemical changes in the muscle of kuruma prawn during storage and evaluation of the freshness. Nippon Suisan Gakkaishi, 56(7), 1145–1149.CrossRef
  Mohan, C. O., Ravishankar, C. N., Lalitha, K. V., & Gopal, T. S. (2012). Effect of chitosan edible coating on the quality of double filleted Indian oil sardine (Sardinella longiceps) during chilled storage. Food Hydrocolloids, 26(1), 167–174.CrossRef
  Neo, Y. P., Swift, S., Ray, S., Gizdavic-Nikolaidis, M., Jin, J., & Perera, C. O. (2013). Evaluation of gallic acid loaded zein sub-micron electrospun fibre mats as novel active packaging materials. Food Chemistry, 141(3), 3192–3200.CrossRef
  Ocaño-Higuera, V. M., Maeda-Martínez, A. N., Marquez-Ríos, E., Canizales-Rodríguez, D. F., Castillo-Yáñez, F. J., Ruíz-Bustos, E., & Plascencia-Jatomea, M. (2011). Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods. Food Chemistry, 125(1), 49–54.CrossRef
  Ojagh, S. M., Rezaei, M., Razavi, S. H., & Hosseini, S. M. H. (2010). Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry, 120(1), 193–198.CrossRef
  Özyurt, G., Kuley, E., Balikçi, E., Kaçar, Ç., Gökdogan, S., Etyemez, M., & Özogul, F. (2012). Effect of the icing with rosemary extract on the oxidative stability and biogenic amine formation in sardine (Sardinella aurita) during chilled storage. Food and Bioprocess Technology, 5(7), 2777–2786.CrossRef
  Qiu, X., Chen, S., Liu, G., & Yang, Q. (2014). Quality enhancement in the Japanese sea bass (Lateolabrax japonicas) fillets stored at 4°C by chitosan coating incorporated with citric acid or licorice extract. Food Chemistry, 162, 156–160.CrossRef
  Ramezani, Z., Zarei, M., & Raminnejad, N. (2015). Comparing the effectiveness of chitosan and nanochitosan coatings on the quality of refrigerated silver carp fillets. Food Control, 51, 43–48.CrossRef
  Saxena, A., Saxena, T. M., Raju, P. S., & Bawa, A. S. (2013). Effect of controlled atmosphere storage and chitosan coating on quality of fresh-cut jackfruit bulbs. Food and Bioprocess Technology, 6(8), 2182–2189.CrossRef
  Siripatrawan, U., & Noipha, S. (2012). Active film from chitosan incorporating green tea extract for shelf life extension of pork sausages. Food Hydrocolloids, 27(1), 102–108.CrossRef
  Souza, B. W., Cerqueira, M. A., Ruiz, H. A., Martins, J. T., Casariego, A., Teixeira, J. A., & Vicente, A. A. (2010). Effect of chitosan-based coatings on the shelf life of salmon (Salmo salar). Journal of Agricultural and Food Chemistry, 58(21), 11456–11462.CrossRef
  Sun, X., Wang, Z., Kadouh, H., & Zhou, K. (2014). The antimicrobial, mechanical, physical and structural properties of chitosan-gallic acid films. LWT--Food Science and Technology, 57(1), 83–89.CrossRef
  Wang, X., Xing, R., Chen, Z., Yu, H., Li, R., & Li, P. (2014). Effect and mechanism of mackerel (cbv) peptides for anti-fatigue. Food and Function, 5(9), 2113–2119.CrossRef
  
• 作者单位：Chunhua Wu (1)
  Yuan Li (1)
  Liping Wang (1)
  Yaqin Hu (1)
  Jianchu Chen (1)
  Donghong Liu (1)
  Xingqian Ye (1)
  
  1. College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Food Science
  Chemistry
  Agriculture
  Biotechnology
  
• 出版者：Springer New York
• ISSN：1935-5149

文摘

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.