Antioxidant and antibacterial properties of coating with chitosan-citrus essential oil and effect on the quality of Pacific mackerel during chilled storage.

Yuan Li,Tiantian Wu,Yaqin Hu,Chunhua Wu,Chunhong Yuan

doi:10.1002/fsn3.958

Abstract

The goal of the study was to investigate whether chitosan–citrus essential oil composite works as an efficient preservative in Pacific mackerel (Pneumatophorus japonicus) during chilling storage. FT‐IR analysis showed that chitosan–citrus essential oil coating was successfully prepared. Our results demonstrated that chitosan–citrus essential oil coating possessed significantly higher capability of scavenging reactive oxygen species (O2- and OH−) than chitosan. Furthermore, Pacific mackerel coated with chitosan–citrus essential oil composite could significantly reduce parameters of corruption including physicochemical (drop loss, biogenic amine, and thiobarbituric acid‐reactive substances) and microbiological parameters (total viable count), as compared with untreated and chitosan groups after 12 days of storage at −3°C. These results indicated that CS‐CEOs could work as efficient preservative for Pacific mackerel storage through ameliorating redox state and inhibiting microbial growth and suggested that chitosan–citrus essential oil composite has great potential in preservation of aquatic products during superchilled storage.

Highlights

Pacific mackerel (Pneumatophorus japonicus) is an abundant species of pelagic fish and spoils
As polymer coating materials have the advantage of preserving water as well as the properties of antioxidant and antibacterial, there have been a broad range of applications in the field of food preservation
Pacific mackerel samples were divided into three treatment groups: (1) control group without any coating treatment (CK), (2) samples coated with chitosan (T1), and (3) samples coated with chitosan–citrus essential oil composite (T2)

Summary

Introduction

Pacific mackerel (Pneumatophorus japonicus) is an abundant species of pelagic fish and spoils . Low‐temperature storage is the most common method used in the preservation of fresh aquatic products, but deteriorative changes still occur during the process of freezing, storage, and thawing, leading to the changes in flavor, odor, texture, and color (Tironi, Tomás, & Añón, 2010). As polymer coating materials have the advantage of preserving water as well as the properties of antioxidant and antibacterial, there have been a broad range of applications in the field of food preservation. Among these polymer coating materials, chitosan (CS) is a biopolymer with a wide range of bio‐applications

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