z-logo
open-access-imgOpen Access
Effect 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.

The content you want is available to Zendy users.

Already have an account? Click here to sign in.
Having issues? You can contact us here