Abstract
AbstractTreatments of chitosan‐epigallocatechin gallate (CE) conjugate nanoliposome (CELP) and unencapsulated CE conjugate (UNCE) at different concentrations (0.025 and 0.05 g 100 g−1) on quality and shelf‐life of Asian sea bass slices (ASB‐S) kept at 4 °C were studied. Total viable count of ASB‐S treated with 0.05 g 100 g−1 CELP (SB‐CELP‐0.05) was less than permissible limit (6 log CFUg−1 sample) within 15 days. Moreover, SB‐CELP‐0.05 sample had the lowest pathogenic and spoilage bacterial count than remaining samples during the storage (P < 0.05). Lower thiobarbituric acid reactive substances and peroxide values were obtained for SB‐CELP‐0.05 sample than those treated with 0.05 g 100 g−1 UNCE (SB‐UNCE‐0.05) at the end of storage (P < 0.05). The result was also advocated by higher polyunsaturated fatty acid content of SB‐CELP‐0.05 than SB‐UNCE‐0.05 (P < 0.05). Therefore, CELP efficiently extended ASB‐S shelf‐life with high consumer acceptability at 4 °C for minimum 12 days, whereas control had the shelf‐life less than 6 days.
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