Fishy Flavor Research Articles

Effect of Pre-Processing Treatment and Concentration of Alaria esculenta, Saccharina latissima, and Laminaria digitata Varieties on Texture and Consumer Attribute Preference of Crackers.

This study investigates the effects of three brown seaweed species (Alaria esculenta, Saccharina latissima, and Laminaria digitata), their pre-processing treatments, and incorporation percentages on the physical and sensory properties of crackers. Significant (p ≤ 0.001) two-way and three-way interactions were observed for moisture content, with seaweed addition generally resulting in drier crackers. Shrinkage was primarily influenced by sample thermal treatment, while hardness was significantly affected by seaweed species, treatment, and their interactions. The freeze-thaw treatment produced harder crackers compared to other treatments. Sensory analysis using temporal dominance of sensations (TDS) revealed variations in dominant attributes across different seaweed species and treatments, with retorted and freeze-thaw treatments enhancing crunchiness and reducing fishy flavors. The study demonstrates the potential of seaweed as a functional ingredient in cracker formulations, affecting both textural properties and sensory experiences. It also highlights the importance of pre-processing treatments in modulating these effects, providing valuable insights for the development of seaweed-fortified food products with enhanced nutritional value and consumer acceptability.

Functional Breads with Encapsulated Vitamin C and Fish Oil: Nutritional, Technological, and Sensory Attributes.

The fortification of bread is considered an effective approach for improving its nutritional properties. However, the incorporation of free bioactive components into bread formulations may affect the overall quality of breads in different ways, depending on the sensitivity of bioactive components to baking factors. In this study, the incorporation of encapsulated vitamin C (ascorbic acid and its salts) and fish oil in breads was investigated for their stability and effect on bread quality. The combination of fish oil emulsions increased the retention of encapsulated ascorbic acid, calcium ascorbate, or sodium ascorbate in breads compared to that of the free non-combined vitamin. At the same time, the combination of vitamin gels increased the retention of docosahexaenoic acid (DHA) and decreased the lipid oxidation in breads compared to the non-combined encapsulated forms. The highest retention values of ascorbic groups, eicosapentaenoic acid (EPA), and DHA were about 70%, 88%, and 95% in breads after baking, respectively. There was the negative correlation between the ABTS radical scavenging capacity and peroxide value in breads. The specific volume of breads was improved by vitamin gels but reduced by fish oil emulsions. Their combination resisted individual impact on the specific volume of breads. The breads with combined ascorbic acid gels and fish oil emulsions showed similar textural properties to the control one. The functional bread with calcium ascorbate gel and fish oil emulsion had the highest moisture content of 45.87%. The inclusion of vitamin gels plus fish oil emulsion decreased free water but increased the bound water. Combining ascorbic acid gels with fish oil emulsions effectively reduced and masked the fishy flavor. The integration of encapsulation techniques and multi-nutrient fortification is proposed as an effective way to enhance the nutritional value and quality of functional bread through synergistic effects.

Optimization of Effervescent Tablets in Sensory Acceptance from the Active Ingredients of Fish Protein Hydrolysate and Microalgae Chlorellae sp. powder

Graphical Abstract Highlight Research 1. FPH and Chlorella sp. microalgae can be used as effervescent tablet ingredients received by panelists. 2. The mixture design method can determine the formula of effervescent tablets made from a combination of FPH and microalgae 3. The best percentage of FPH and microalgae in effervescent tablets was 5.873% and 9.127%. Abstract Effervescent tablets are a popular pharmaceutical dosage due to their ease of use and effectiveness in delivering active ingredients to consumers. In order to develop effervescent tablets that are more effective and highly nutritious, this research focuses on the use of Fish Protein Hydrolysate (FPH) and microalgae Chlorella sp. powder as the active ingredient. This research aims to optimize the effervescent tablet formulation in Sensory Acceptance. Formula optimization uses the Design Expert 13.0® program with the d-optimal mixture design method, which recommends 13 formula combinations with analysis of response: color, plant and fishy flavor, sweet taste, sour taste, aftertaste, hedonic, protein content, lipid content, water, and pH of effervescent tablets with a p-value <0.05 indicates that the model results are significant. Evaluation of granules includes flow rate test, angle of repose test, compressibility test, and drying shrinkage test to meet the requirements. Evaluation of effervescent tablets includes size uniformity, weight uniformity, firmness, and dissolution time that meet the requirements. The proximate composition of FPH and Chlorella sp. powder consists of a protein content of 19.60% and 47.68%, a lipid content of 0.15% and 4.87%, a water content of 0.06% and 5.0%, and an ash content of 1.15% and 4.24%, respectively. In addition, Chlorella sp. powder consists of fiber (38.31%) and total flavonoids (2.69%). The optimal formula results obtained were with a composition of FPH 5.873% and Chlorella sp. powder 9.127%. The optimum formula of FPH and Chlorella sp. powder in effervescent tablets succeeded in increasing the acceptance of sensory attributes, including color response, plant aroma, fishy aroma, sweet taste, sour taste, aftertaste, hedonic, protein content, lipid content, and water content.

Establishment of intermittent ultrasound-complex enzyme deodorization technology for tilapia based on GC-IMS and HS-SPME-GC/MS analysis

The presence of a fishy odor has emerged as a significant obstacle in the processing and commercialization of tilapia. In light of this, the present study employed ultrasonic-assisted enzyme deodorization to address this issue. The deodorization effects were evaluated from multiple perspectives, including chemical indexes (amino acid nitrogen content, trimethylamine content, and thiobarbituric acid value), physical indexes (texture), and sensory scores. Through the application of response surface methodology, an ultrasound-complex enzyme deodorization (UED) technology was ultimately optimized. The UED process resulted in a 56% reduction in trimethylamine content while also enhancing the taste, odor, and texture of the fish, thereby demonstrating its ability to significantly improve overall quality. Additionally, headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC/MS) and gas chromatography-ion mobility spectrometry (GC-IMS) were utilized to comprehensively analyze the impact of UED on flavor and elucidate its deodorization mechanism. Notably, UED samples exhibited reduced levels of components associated with undesirable fishy flavors such as hexanal, nonanal, 1-octen-3-ol, and ethyl propanoate while experiencing an increase in components such as benzaldehyde, cis-Jasmone, and butyl lactate that contribute pleasant fruity and floral aromas. Overall, this study has developed an efficient convenient method for both deodorizing tilapia enhancing its aroma, making valuable contributions towards improving overall flavor profile tilapia products.

Effect of information on mothers’ sensory and emotional profiling of insect-based porridges in Kenya

Due to their nutritional value, insects are increasingly proposed as alternative food sources to address nutritional deficiencies. To better understand their potential for young children, this study aims to compare four insect-based instant porridges (termites and grasshoppers) and a standard ’control’ instant porridge to examine how information about the health benefits and composition of the insect-based porridges impacts sensory perceptions and evoked emotions. A between-subjects design was set up using 337 mothers with children aged 6–23 months in western Kenya, randomly assigned to a control and informed condition. This study found that information had a negative significant effect on the liking of flavour and mouthfeel of insect-based instant porridges, but no significant effect on overall liking and the liking of the aroma. However, information had a positive significant effect on participants appreciation of sensory attributes such as adhesiveness, nutty mouthfeel and thickness of insect-based instant porridges. Regarding the effect of information on sensory evaluation, differences were reported depending on the type of porridge. Those informed mainly criticised the fishy aroma and fishy flavour in the porridges. In addition, the provision of information had a limited, albeit negative, influence on the emotions evoked by some types of instant porridge. The participants associated positive emotions with the porridges after tasting but the intensity of several positive emotions was lower in the informed group.

Consumer acceptance of microalgae as a novel food - Where are we now? And how to get further.

Microalgae provide a potential new food resource for sustainable human nutrition. Many microalgae species can produce a high content of total protein with a balanced composition of essential amino acids, healthy oils rich in polyunsaturated fatty acids, carotenoids, fibers, and vitamins. These components can be made available via unprocessed microalgae or refined as individual ingredients. In either case, if added to foods, microalgae may affect taste, smell, texture, and appearance. This review focuses on how consumer acceptance of new foods - such as microalgae - can be accessed in the world of sensory science by bringing together examples from recent consumer surveys. The main aim is to obtain an overview of the attitude towards microalgae as a food ingredient in Europe. The overarching finding suggests that European consumers generally find microalgae acceptable as ingredients in food products. However, there is a prevailing preference for keeping inclusion levels low, primarily attributed to the vivid green color that algae impart to food items upon addition. Additionally, consumers tend to favor the taste of freshwater algae over marine species, often finding the latter's pronounced fishy flavor less appealing.

Snacks from the sea: a cross-national comparison of consumer acceptance for crackers added with algae

One of the main priorities of current food systems is to develop new and healthy foods to overcome food shortages considering consumer’s expectations. Algae are receiving increasing attention as nutritious and sustainable food, though studies are limited mainly to Arthrospira and Chlorella species and cross-national research is scant. This study aims to investigate European consumers’ liking and perception of crackers added with powders from Arthrospira platensis (green Spirulina), isolated proteins from Arthrospira platensis (blue Spirulina), Palmaria palmata, Saccharina latissima, Lithothamnium calcareum and a control cracker. Belgian, German, Italian, and Swedish participants (n = 413, 18–69 years, 59.8% females) evaluated cracker liking and perceived sensory attributes using the check-all-that-apply (CATA) task. Food neophobia, familiarity towards, and consumption of algae were also collected. Partial Least Squares Regression (PLSR) analyses showed that across all countries, Lithothamnium calcareum, blue Spirulina and the control samples were perceived as similar and were liked more than the other crackers. “Sweet”, “toasted bread”, and “bland” attributes were significant contributors to liking, while “off-flavor”, “fishy flavor”, “umami” and “speckled” contributed negatively. PLSR performed by country provided similar results except for Italians who liked the green Spirulina sample equally as the samples added with Lithothamnium calcareum, blue Spirulina, and the control. These cross-national differences can be ascribed to Italians’ lower food neophobia level. The present results suggest that Lithothamnium calcareum is the most promising algal species to be exploited in food formulations and that the use of isolated proteins from Spirulina (blue Spirulina) significantly reduces off-flavors, consequently improving consumers’ acceptance.

Removal of fishy flavor in kelp (Laminaria japonica) by natural antioxidant soaking combined with microbial fermentation

Kelp (Laminaria japonica) is rich in resources and a variety of active substances. However, its fishy flavor, which is hard to remove, poses challenges to consumer preferences. This study investigated the removal of fishy odor from Saccharomyces cerevisiae SK1.008 fermented kelp and kelp treated with fermentation combined natural antioxidant soaking through gas chromatography-mass spectrometry (GC-MS), odor activity values (OAVs) and gas chromatography-ion mobility spectrometry (GC-IMS). A total of 79 and 72 substances were identified in kelp using GC-MS and GC-IMS analysis, respectively. There were 16 volatile compounds (VOCs) with OAV>1 which were identified as key contributors to fishy odor, including (E,Z)-2,6-nonadienal, 1-octen-3-one, (E,E)-2,4-octadienal, (E,E)-2,4-decadienal and (E)-2-nonenal et al. The GC-MS analysis revealed that the removal efficiency of unsaturated aldehydes and ketones was 73.3% in kelp treated by fermentation combined soaking. The hierarchical cluster analysis and principal component analysis (PCA) constructed by GC-IMS revealed that the blank kelp, fermented kelp and kelp treated with fermentation combined soaking can be distinguished by volatile compounds. This study provides a reference for establishing a long-term effective deodorization method.

SOCIALIZATION OF SALTED EGG MAKING IN TENGAH TANI VILLAGE

Salted egg is a livestock product technology that has quite a lot of enthusiasts. Tengah Tani Village is only accustomed to processing conventional salted eggs without using herbal ingredients. The purpose of this program is to increase the added value and durability of duck eggs and improve the skills of the people of Tengah Tani village in processing herbal salted eggs. Community service activities: 1. Socialization of joint counseling, 2. The direct practice of making herbal salted eggs. The results of community service activities provide a reasonable response where it is quite enthusiastic about attending a series of activities in groups and individuals, where there are innovations by adding spices that can reduce salt levels and fishy flavors.

Algae: A promising and sustainable protein-rich food ingredient for bakery and dairy products

The consumer demand for protein rich foods urges the exploration for novel products of natural origin. Algae can be considered as a gold mine of different bioactive compounds, among which protein is distributed in significant amounts i.e., around 30% and can even reach to 55–60% in some cyanobacteria. Bakery and dairy products are extensively consumed worldwide due to product diversification and innovation. However, incorporation of algae biomass can lead to the development of green colour and fishy flavour that usually is not accepted in such products. Therefore, isolation and application of algae-derived proteins opens a new door for food industry. The present review provides a comprehensive understanding of incorporation of algae as a protein-rich ingredient in bakery and dairy products. The paper provides a deep insight for all the possible recent trends related to production and extraction of algae proteins accompanied by their incorporation in bakery and dairy foods.

Physical, chemical and sensory properties of cookies added with Arthrospira platensis granules and stevia sugar

Cookies can be supplemented with the protein, fatty acids, vitamins, and minerals present in Arthrospira platensis, however adding the powder alters the product’s flavor, color, and aroma. Granulating the powder, which has the benefit of not being easily soluble in the dough, is one technique to reduce the fishy smell and flavor and boost consumer acceptance. Stevia sugar is used in this study to make low-calorie cookies in place of sucrose sugar. This study conduct to ascertain how the inclusion of Arthrospira granules and stevia sugar affected sensory qualities and levels of customer acceptance. The study 2×4 totally random design included stevia sugar replacement (30%; 50%) and granule addition (3%; 6%; 9% (w/w dough)) with 0% serving as the control. The results showed that stevia sugar affected swelling volume and that granules affected granule appearance, color, and flavor. A follow-up test was carried out because, with sensory averages of like-really like, the G1S1 (3% granules: 30% stevia) and G1S2 (3% granules: 50% stevia) treatments were not significantly different based on hedonics. Although the ash content was not considerably different, the water content and overall sugar content were. In the depth investigation revealed that 3% of granules can be added to arthrospira to lessen its fishy flavor. The Time Intensity results show that G1S1 treatment produces the best Arthrospira platensis granula cookies that can be utilized as an alternative functional food, whereas G1S2 treatment produces a very bitter aftertaste.

Foam-templated oleogels constructed by whey protein isolate and xanthan gum: Multiple-effect delivery vehicle for Antarctic krill oil

To address the limitations of Antarctic krill oil (AKO) such as easy oxidation, unacceptable fishy flavor and low bioaccessibility of astaxanthin in it, a multiple-effect delivery vehicle for AKO is needed. In this study, whey protein isolate (WPI) and xanthan gum (XG) were utilized to construct AKO into oleogels by generating foam-templates. The effects of the concentration of XG on the properties of foam, cryogel and the corresponding oleogels were investigated, and the formation mechanism of oleogel was discussed from the perspective of the correlation between foam–cryogel–oleogel. The results demonstrated that with the increase of the concentration of XG, the foam stability was improved, the cryogel after freeze drying had a more uniform network structure and superior oil absorption ability, and the corresponding oleogel had excellent oil holding ability after oil absorption. The AKO oleogels showed superior oxidative stability compared with AKO. The in vitro digestion experiments demonstrated that the bioaccessibility of the astaxanthin in this oleogel was also considerably higher than that in AKO. In addition, this oleogel had masking effect on the odor-presenting substances in AKO, while retaining other flavors of AKO. The foam-templated oleogel can be considered as a multiple-effect vehicle for AKO to facilitate its application in food products. This study provides theoretical basis and data support for the development and utilization of novel vehicle for AKO, broadening the application of AKO in the field of food science.

Development of plant-based fish analog: Optimization using D-optimal mixture design and fuzzy analysis, Characterization and shelf life study

This study aims to develop an analog fish product with comparable nutrients using plant-based materials such as oyster mushrooms, nori, and kombu and grade them on the 9-point hedonic scale for sensory characteristics such as appearance, aroma, juiciness, texture, and taste. Oyster mushrooms are high in protein and have an umami flavor amplified by adding seaweeds such as nori and kombu to give them a fishy flavor. The mushroom has a flaky texture that helps it resemble the fish's texture. We combined hydrated mushrooms and seaweeds with maize flour, baking powder, salt, and MSG to make the balls. The concentration of ingredients such as oyster mushroom, nori, kombu, baking powder, salt, and MSG was optimized using one-factor optimization. The final concentration of 6 % nori, 4 % kombu,24 % corn flour, 0.9 % baking powder, 1 % salt, 1 % MSG, and 63.1 % oyster mushroom using sensory data. Response surface methodology was also used to predict the appropriate model for the production of the fish analogs in which 8 % nori, 6 % kombu,23.981 % corn flour, 0.6 % baking powder, 0.81 % salt, 1.2 % MSG, and 59.4 % oyster mushroom using the D- optimal mixture design method. The sensory characteristics of vegan fish analogs were analyzed using the fuzzy scale (F1–F6), and samples were screened based on similarity values. The shelf life study was also carried out using an optimized formulation by treating with citric acid, adding preservatives like sodium benzoate and potassium sorbate, and in combination with potassium sorbate and citric acid. During the storage, antioxidant capacity, phytochemical analysis, rancidity study, moisture content, and microbial study were recorded.

Penciptaan Wirausaha Baru di Kampus Poltekkes Kemenkes Palu melalui Pengembangan Produk-Produk Bakery dan Kudapan

The liver and entrails of cakalang fish can be mixed into bakery products and other snacks using the latest technology to eliminate the fishy flavours. Although this product is believed to have selling value, this product has never been used as an idea in entrepreneurship. the target group is students and graduates who are or have been in the product sales business and have experience in the field of product marketing, a total of 10 people. The method of implementing the coaching system is related to practical knowledge about entrepreneurship and product manufacturing through training activities and technical guidance. Monitoring and evaluation of program success is carried out after 3 (three) months of entrepreneurial development with the achievement targets being the number of promotional activities and net profit earned. The results obtained were that there were 4 (four) people or 40% of participants who developed products in their line of business, where 2 people carried out business/entrepreneurship development and 2 people developed products into a snack menu at work. The average percentage of sales profit achievement is around 50% calculated during product sales. Based on the results of the program, it can be concluded that superior products have been created that can be developed into business ventures for students and graduates as training participants.

Effects of Cooking Processes on Protein Nutritional Values and Volatile Flavor Substances of Silver Carp (Hypophthalmichthys molitrix).

Silver carp (Hypophthalmichthys molitrix) is normally cooked at a high temperature. In order to explore the effects of cooking methods on the protein nutritional values and volatile flavor substances of silver carp meat, the meat was fried, roasted and steamed, and its contents were determined in relation to moisture, protein, fat, ash, amino acids and volatile flavor substances. The results show that the moisture content of cooked silver carp can be ranked as follows: raw > steamed > roasted > fried. The protein content order of the four samples can be ranked: fried > roasted > raw > steamed. The ash and the fat contents of the four samples showed similar significant (p < 0.05) differences, in the order of fried > roasted > steamed > raw. The contents of all the amino acids in the fried meat were significantly (p < 0.05) higher than the contents in others, and the frying, roasting and steaming processes improved the umami taste (supported by the increased content of glutamate and aspartate) and the protein nutritional value (supported by the amino acid score, essential amino acid index and protein efficiency ratio) of the silver carp meat. A total of 51 compounds were detected in the fried, roasted and steamed meat. Frying and roasting reduced the fishy flavor of this meat. The odor activity value (OAV) indicated that methanethiol, 1-octen-3-ol and 2-heptanone were the key flavor chemicals in raw meat. Hexanal, propionaldehyde, octanal, nonanal, decanal, 1-octen-3-ol and 2-heptanone were key to the flavor of fried meat. Pentanal, decanal, methyl mercap-tan and 1-octen-3-ol contributed greatly to the overall flavor of the roasted meat. Nonanal, methylmercaptan and 1-octene-3-ol had strong effects on the flavor of the steamed silver carp meat.

Assessing Sensory Attributes and Properties of Infant Formula Milk Powder Driving Consumers’ Preference

Infant formula milk powder (IFMP) is an excellent substitute for breast milk. It is known that the composition of maternal food during pregnancy and lactation and exposure level to food during infancy highly influence taste development in early infancy. However, little is known about the sensory aspects of infant formula. Herein, the sensory characteristics of 14 brands of infant formula segment 1 marketed in China were evaluated, and differences in preferences for IFMPs were determined. Descriptive sensory analysis was performed by well-trained panelists to determine the sensory characteristics of evaluated IFMPs. The brands S1 and S3 had significantly lower astringency and fishy flavor compared to the other brands. Moreover, it was found that S6, S7 and S12 had lower milk flavor scores but higher butter scores. Furthermore, internal preference mapping revealed that the attributes fatty flavor, aftertaste, saltiness, astringency, fishy flavor and sourness negatively contributed to consumer preference in all three clusters. Considering that the majority of consumers prefer milk powders rich in aroma, sweet and steamed flavors, these attributes could be considered for enhancement by the food industry.

Insight into the Characterization of Volatile Compounds in Smoke-Flavored Sea Bass (Lateolabrax maculatus) during Processing via HS-SPME-GC-MS and HS-GC-IMS.

The present study aimed to ascertain how the volatile compounds changed throughout various processing steps when producing a smoke-flavored sea bass (Lateolabrax maculatus). The volatile compounds in different production steps were characterized by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). A total of 85 compounds were identified, and 25 compounds that may be considered as potential key compounds were screened by principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA). Results indicated that aldehydes were the major volatile compounds throughout the processing. The characteristic volatile compound in fresh samples was hexanol, and curing was an effective method to remove the fishy flavor. The concentration of volatile compounds was significantly higher in dried, smoked, and heated samples than in fresh and salted samples. Aldehydes accumulated because of the drying process, especially heptanal and hexanal. Smoke flavoring was an important stage in imparting smoked flavor, where phenols, furans and ketones were enriched, and heating leads to the breakdown of aldehydes and alcohols. This study will provide a theoretical basis for improving the quality of smoke-flavored sea bass products in the future.

Food Fortification Using Spray-Dried Emulsions of Fish Oil Produced with Maltodextrin, Plant and Whey Proteins-Effect on Sensory Perception, Volatiles and Storage Stability.

Fortification of foods with fish oil rich in n–3 fatty acids improves the nutritional value, but creates challenges with flavor and oxidative stability, especially during storage. Pea, soy, and sunflower proteins were used in combination with whey protein or maltodextrin to encapsulate fish oil by spray-drying. The use of whey protein compared with maltodextrin as wall material improved oxidative stability of spray-dried emulsions, although the use of whey protein increased the number of observed cracks in outer shell of the particles. Non- and encapsulated oil were used in cookies and chocolates to examine flavor characteristics by generic descriptive analysis and volatile products by solid-phase microextraction with gas chromatography-mass spectrometry. A long-term storage test at room temperature was conducted to evaluate the oxidative stability of the food models. Fortification changed the texture, odor, and flavor of the food models with fishy flavor being the most impactful attribute. For both food models, use of pea protein with maltodextrin resembled attributes of control the best. Fortification and encapsulation material also affected volatile profiles of food models. Both non-encapsulated oil and whey protein formulations performed well in regard to oxidative stability for both food models. Generally, the cookie model showed more potential for fortification than the chocolate one.

Preparation and Quality Attributes of Egg-reduced Pound Cake Incorporating Grass Carp (Ctenopharyngodonidella) Protein Concentrate

ABSTRACT This research evaluates the quality and acceptability of 25%, 50%, and 75% fish protein concentrate (FPC) egg substituted cakes. Proximate chemical composition, batter and cake physical quality, microbial activity, and sensory evaluation were carried out. An impressive increase in protein, fats and ash content was noticed in GPSC. By increasing the FPC concentration, the viscosity of batters and cake volume decreased, while the specific gravity increased. In texture, the hardness, chewiness, and gumminess were increased while elasticity and cohesiveness were decreased with increase in substitution. An increase in substitution increased baking loss (BL) but reduced the water activity (aw) and the number and size of air bubbles in cake batter. By evaluating microbial activity, the total plate count (TPC) value increased, and the total fungal count (TFC) decreased while the cake crumb showed inconsistent change. The cake with 75% egg substitution was highly nutritious but displayed lower sensory attributes due to slight fishy flavor and dark color, while 25% and 50% GPSCs showed almost similar sensory attributes but nutritional value of 50% GPSC was higher than 25% GPSC. So, the cake with 50% substitution is a better option to prepare a good quality protein-enriched cake with acceptable sensory attributes.

Effect of Gum Tragacanth-Sodium Alginate Active Coatings Incorporated With Epigallocatechin Gallate and Lysozyme on the Quality of Large Yellow Croaker at Superchilling Condition.

This research was done to investigate the synergistic interactions of the gum tragacanth (GT)–sodium alginate (SA) active coatings, incorporated with epigallocatechin gallate and lysozyme, on the quality of large yellow croaker (Larimichthys crocea) during superchilling storage at −3°C. Results showed that the GT-SA active coatings, containing epigallocatechin gallate [EGCG (E), 0.32% w/v], and lysozyme [LYS (L), 0.32% w/v] have reduced the total viable count, psychrophilic bacteria, and Pseudomonas spp. by about 1.55 log CFU/g, 0.49 log CFU/g, and 1.64 log CFU/g compared to the control at day 35. The GT-SA active coatings containing EGCG and LYS were effective in lowering the formations of off-odor compounds such as total volatile basic nitrogen (TVB-N), malondialdehyde (MDA), and off-favor amino acid (histidine). The solid phase microextraction gas chromatography-mass spectrometer (SPME-GC/MS) was applied to characterize and to quantify the volatile compounds of large yellow croaker samples during superchilling storage, while the relative content of the fishy flavor compounds (including 1-octen-3-ol and acetoin) was significantly reduced in the active coatings treated samples. Furthermore, the GT-SA active coatings containing EGCG and LYS treatments was found to be more effective in retarding the migration of water based on magnetic resonance imaging (MRI) results and in maintaining the organoleptic quality of large yellow croaker in superchilling storage at −3°C according to the sensory evaluation results. The results showed that the GT-SA active coating containing EGCG and LYS was effective to be used as a fish preservative to improve the quality and to prolong the shelf life of large yellow croaker in a superchilling storage for at least 7 days.