Abstract
This research was to evaluate the effects of gelatin (G) active coating containing eugenol/β-cyclodextrin (βCD) emulsions combined with superchilling (−0.9 °C) on physicochemical, microbiological, and organoleptic properties of Chinese seabass samples during 30 days of storage. Results showed that seabass samples dipped in G-βCD coatings containing 0.15% or 0.3% eugenol combined with superchilling could significantly lower the total volatile basic nitrogen, K value, total viable count, H2S-producing bacteria, Pseudomonas spp. and Psychrophilic counts, and free fatty acids. Further, G-βCD coatings containing eugenol with superchilling (−0.9 °C) were more effective in retarding the water migration by low field NMR and MRI results, maintaining quality of seabass during storage according to organoleptic evaluation results.
Highlights
Chinese seabass (Lateolabrax maculatus) is recognized as one of the most important mariculture fish in China, which has an annual production exceeding 12 million tons [1,2]
The initial mesophiles population was 2.30 log CFU/g (Figure 1a), which was at a low microbial level for the starting seabass samples
The mesophile number increased during storage for all seabass samples and the G-βCD-3.00E group had significantly lower mesophile number than other samples during whole storage period
Summary
Chinese seabass (Lateolabrax maculatus) is recognized as one of the most important mariculture fish in China, which has an annual production exceeding 12 million tons [1,2]. Its high protein and low fat content make it a value-added seafood product with increasing demand [3]. Gutted seabass is extremely susceptible to endogenous enzymes and exogenous spoilage microflora, resulting in lipid oxidation, protein degradation, or decomposition [4]. A low temperature is very important to retard bacterial growth and reduce enzyme activity to extend the shelf life of fish for some days [5]. Superchilling has been used in the fish processing to significantly increase the shelf life and has been successfully applied in preservation of Atlantic mackerel [10], hairtail [11], olive flounder [12], seabream [13], as well as other seafood products
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