Open AccessEffect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage
Author(s) -
Cao Xiaohuang,
Islam Md. Nahidul,
Chitrakar Bimal,
Duan Zhenhua,
Xu Wanxiu,
Zhong Saiyi
Publication year - 2020
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.1378
Subject(s) - snakehead , chemistry , food science , chlorogenic acid , chitosan , antioxidant , lipid oxidation , coating , fish <actinopterygii> , fish fillet , antimicrobial , biochemistry , fishery , biology , organic chemistry
Degradation of meat quality has always been a burning issue in fish preservation. To maintain the quality, a novel combination of chlorogenic acid (CGA) and chitosan (CS) coating was applied to snakehead fish fillets. Fish fillets were soaked into 2% chitosan (2CS), 0.2% CGA in 2% chitosan (0.2CGA/2CS), 0.5% CGA in 2% chitosan (0.5CGA/2CS), or 1.0% CGA in 2% chitosan (1.0CGA/2CS) solution; and then, coated samples were vacuum‐packaged and stored at 2 ± 0.5°C. pH values, color values, microbial loads, hardness, sensory qualities, and oxidization of lipids and proteins of stored fish fillets were investigated for 5 months. Antimicrobial activity was found to be nonsignificant ( p ≤ .05) among different coated fish fillets, while color, antioxidant, and pH values were significantly ( p ≤ .05) different. Lipid oxidation and protein oxidation were found to be inhibited in 2CS‐, 0.5CGA/2CS‐ and 1.0CGA/2CS‐coated fish fillet. All CGA/CS coating delayed increase in pH ( p ≤ .05) and resulted brown color. However, only CS coating resulted in higher sensory scores ( p ≤ .05) and controlled browning. Considering antioxidant properties and other quality parameters, CGA/CS coating might be applied commercially in fish preservation.