Abstract
Active coating could improve the fish quality and extend the shelf life. This study investigates the effect of locust bean gum (LBG) and sodium alginate (SA) active coatings containing lemon verbena (Lippa citriodora Kunth.) essential oil (LVEO) emulsions on microbiological, physicochemical and organoleptic evaluation of large yellow croaker (Larimichthys crocea) samples during refrigerated storage at 4°C. Results showed that LBG-SA coatings incorporated with 0.30 or 0.60% LVEO emulsions significantly inhibited the growth of mesophile bacteria, Pseudomonas spp., H2S-producing bacteria, lactic acid bacteria (LAB) and psychrophilic bacteria, and reduce the productions of trimethylamine (TMA), total volatile basic nitrogen (TVB-N) and ATP-related compounds. Further, the LVEO treatments also retarded the water migration and maintained the organoleptic evaluation results of large yellow croaker during storage at 4°C. In conclusion, the LBG-SA active coatings incorporated with LVEO emulsions maintained the quality and extended the shelf life of large yellow croaker during refrigerated storage.
Highlights
Large yellow croaker (Larimichthys crocea) is an important commercial marine fish in China and cultured extensively due to its flavor and commercial value [1, 2]
It should be noted that the smell of LVEO was detected in the organoleptic evaluation; the influence on large yellow croaker was limited at this concentration
The locust bean gum (LBG)-sodium alginate (SA) active coatings incorporated with different LVEO concentrations were applied to evaluate the effects on quality improvement of large yellow croaker samples spoilage during refrigerated storage at 4◦C for 18 days
Summary
Large yellow croaker (Larimichthys crocea) is an important commercial marine fish in China and cultured extensively due to its flavor and commercial value [1, 2]. Fresh large yellow croaker is highly perishable and results in great economic losses [3, 4] due to lipid oxidation, protein degradation, and the production of undesirable compounds in the presence of microorganisms and related enzymes [5]. Freshness is the most important issue relating to its quality and value [6]. The fish spoilage could produce trimethylamines (TMA), organic acids, biogenic amines, alcohols, sulfides, ketones and aldehydes with unacceptable off-flavors. Fish spoilage is mainly related to the presence of Gram-negative proteolytic psychrotrophic bacteria, mainly Pseudomonas spp., Shewanella spp., and Enterobacteriaceae [7].
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