Effects of Chitosan and Hawthorn Flavonoid Coating on Quality and Shelf Life of Flounder (Paralichthys olivaceus) Fillets During Refrigerated Storage

Abstract

Effects of chitosan (CS) and hawthorn flavonoid coating on quality and shelf life in flounder (Paralichthys olivaceus) fillets during refrigerated storage were investigated. Fish samples were treated with 0.5% acetic aqueous, 1% CS, 1% CS + 0.3% hawthorn flavonoids, then stored at 4–8C for 14 days. All the samples were analyzed periodically for microbiological (total plate count and psychrotrophic count), chemical (pH, TVB-N, K-value, TABRS), physical quality (hardness, color), and sensory evaluation. Compared with the other two groups, treated with CS, CS and hawthorn flavonoids (CS + HF) were found to extend the shelf life by 4–6 days during refrigerated storage. The results showed that CS and hawthorn flavonoid coating on fish samples could retain part of good quality characteristics and extend the shelf life of fish samples during refrigerated storage, which was supported by the results of microbiological, chemical, physical, and sensory evaluation analyses. Practical Applications Flounder (Paralichthys olivaceus) is an important marine-cultured fish species in China, which was an appreciated fish for its less muscle connective tissue and high endogenous activity during refrigerated storage. In this study, CS and hawthorn flavonoid coating has been found to be effectively extending the shelf life of fish samples by 4-6 days during refrigerated storage. Thus, CS and hawthorn flavonoid coating can be commercially applied in fish processing factory or aquatic market to extend the shelf life of fish samples.