Oregano Essential Oil-Pectin Edible Films on Shelf-Life Extension of Large Yellow Croaker (Pseudosciaena crocea) Fillet during Iced Storage

Abstract

ABSTRACT The aim of this research was to determine the effects of pectin (P) combined with oregano essential oil (OEO) on the shelf-life extension of large yellow croaker (Pseudosciaena crocea) during storage at 4±1°C. Microbiological, physicochemical indexes, which also combined with low field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI), were periodically assessed during 21-day storage. The results showed that pectin combined with OEO added to can effectively inhibit the increase of microorganisms in fish, slow down the speed of lipid oxidation and delayed the rise of pH and TVB-N. Besides this, pectin coating with OEO has the positive effect on the increase of K value. Compared with CK group, 2.5% pectin + 0.6% oregano essential oil treatment could prolong the shelf-life of Pseudosciaena crocea for another 6 days. The combinations of pectin and OEO show promise as a natural preservative in aquatic products.