Abstract
This research was conducted to investigate the effect of active coatings composed of locust bean gum (LBG) and sodium alginate (SA) containing daphnetin emulsions (DEs) combined with modified atmosphere packaging (MAP) on the microbiological and physicochemical properties of turbot during 4 °C refrigerated storage for 32 days. The results revealed that LBG-SA-DE coatings together with high CO2 MAP (60% CO2/35% N2/5% O2) maintained the total viable count (TVC) of H2S-producing bacteria in 4–6 lg CFU/g, which is lower than the limit (7 lg CFU/g). In addition, LBG-SA-DE coatings together with high CO2 MAP (60% CO2/35% N2/5% O2) inhibited the production of odor compounds, including thiobarbituric acid (TBA), trimethylamine-nitrogen (TMA-N), K value, and total volatile basic nitrogen (TVB-N). The low-field NMR analysis (LF-NMR) and magnetic resonance imaging (MRI) indicated that LBG-SA-DE coatings together with high CO2 MAP (60% CO2/35% N2/5% O2) treatments could delay the release of water located in muscle fiber macromolecules or convert it into free water based on muscle fiber destruction, thus maintaining the water content and migration. The results of the sensory evaluation showed that turbot treated with LBG-SA-DE coatings together with MAP could maintain its freshness during refrigerated storage.
Highlights
Turbot (Scophthalmus maximus) is popular for its extraordinarily palatable flavor, which has prominent economic and nutritional value [1]
The total viable count (TVC) counts of all samples increased during refrigerated storage, though the CK samples showed the fastest increase in TVC counts
The TVC count of fr4esofh12turbot in this experiment was 3.45 lg colony forming units (CFU)/g, which is lower than the initial acceptable amount for fresh fish (4 lg CFU/g), indicating that the fresh turbot samples were of good quality [30t]h. iTshexepTeVriCmecnotuwnatso3f.4C5KlgsCamFUp/legs, wrehaicchheisdlo7w.15erltghaCnFtUhe/ginointiatlhaecc1e2ptthabdlaeya,meoxucenet dfoinr g the limfirtesohf fiaschce(p4 tlagbCleFUm/igc)r,oinodrgicaantiinsgmtshaint tmheafrrienseh ftuisrhbo(t7slagmCpFleUs w/ge)r[e3o1f].goTohdeqguraolwityth[3r0a].tes of TVTlCimheiintTotVhfCeacocctoehupentratbtorlefeaCmtKeicdrsoasoamrmgpaplenlseissrmewasceihnreedmlo7aw.r1in5eerlgtfihsCahFn(U7t/hlggosCoenFoUtfh/tehg)1e2[C3th1K].dsaTayhm,eepxglcreeosew,datihnndgrattthheese TVC couonf tToVfCLiBnGth-SeAot-hDeEr ttrreeaatteeddsasammpplelseswderiedlnowoterexthceanedthtohseeuopf ptheer CliKmsitamafptelers3, 2anddatyhseof refrigTeVrCaticoonunsttoorfaLgBeG
Summary
Turbot (Scophthalmus maximus) is popular for its extraordinarily palatable flavor, which has prominent economic and nutritional value [1]. Studies have concentrated on active coatings containing natural preservatives and MAP to extend the shelf life of fish [4,5]. Previous studies have shown that high concentrations of CO2 can extend the shelf life of fish products by decreasing the pH in microorganisms and extracting phospholipids and hydrophobic compound fractions from cell membranes, thereby causing inactivation of aerobic bacteria and filamentous fungi [19,20,21]. Active cling films were combined with modified atmosphere packaging the preservative effect of LBG-SA active coatings containing different concentrations of DE in combination with MAP treatment on turbots was evaluated; and the microbiological analysis, TVB-N, K value, TBA, TMA, moisture distribution, and migration were determined
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