Horse mackerel (Trachurus trachurus) fillets biopreservation by using gallic acid and chitosan coatings

被引：71

作者：

Zarandona, Iratxe ^{[1
]}

Elvira Lopez-Caballero, M. ^{[2
]}

Pilar Montero, M. ^{[2
]}

Guerrero, Pedro ^{[1
]}

de la Caba, Koro ^{[1
]}

Carmen Gomez-Guillen, M. ^{[2
]}

机构：

[1] Univ Basque Country UPV EHU, Escuela Ingn Gipuzkoa, BIOMAT Res Grp, Plaza Europa 1, Donostia San Sebastian 20018, Spain

[2] Inst Food Sci Technol & Nutr ICTAN CSIC, C Jose Antonio Novais 10, Madrid 28040, Spain

来源：

FOOD CONTROL | 2021年 / 120卷

关键词：

Horse mackerel; Chitosan; Nanoparticles; Edible coating; Shelf life; SHELF-LIFE EXTENSION; QUALITY ENHANCEMENT; SCOMBER-SCOMBRUS; ACTIVE FILMS; EXTRACT; STORAGE; FISH; PRESSURE; SYSTEM; GROWTH;

D O I：

10.1016/j.foodcont.2020.107511

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Atlantic horse mackerel (Trachurus trachurus) fillets were coated by gallic acid and chitosan solutions, including chitosan nanoparticles, and fish quality and shelf life were assessed during chilled storage for 13 days. All chitosan-containing coatings decreased microorganisms' growth in more than 2 log cycles up to late storage stages; however, those with chitosan nanoparticles resulted to be more effective, probably due to a greater contact surface with fish muscle. Furthermore, the lowest total volatile basic nitrogen (TVB-N) values, as well as pH values below 7, were found for horse mackerel fillets coated by those solutions with chitosan nanoparticles. Additionally, horse mackerel fillets coated by solutions with chitosan nanoparticles also showed the lowest thiobarbituric acid reactive substances (TBARS) values, maybe owing to a more sustained release of gallic acid. In this regard, it is worth noting that, although gallic acid solution showed no antimicrobial activity, this prevented lipid oxidation and, therefore, preserved color and texture during the chilling storage.

引用

页数：9

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