Abstract
This study investigated the effects of chitosan-based coatings on flavor retention of refrigerated grass carp fillets by using various indicators: free amino acids (FAA), nucleotides, trimethylamine (TMA), volatile profile, sensory quality, and electronic nose analysis. The results indicated that chitosan-based coatings contributed to the significant reduction of off-flavor compounds, such as TMA, hypoxanthine (Hx) and histidine, and accumulation of inosine monophosphate (IMP) and umami-associated FAA. GC–MS analysis showed 23 volatile organic compounds, including many C5–C9 aldehydes and alcohols in the fresh fillets. The coating treatments, especially chitosan-clove bud essential oil composite coatings, sharply reduced the relative content of off-odor volatiles, such as hexanal, octanal and 1-octen-3-ol. According to the results of the sensory evaluation and electronic nose analyses, chitosan coating combined with glycerol monolaurate and clove bud essential oil was a promising method to improve the edibility of grass carp fillets by maintaining flavor quality during refrigerated storage.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
