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Effects of tartary buckwheat polysaccharide combined with nisin edible coating on the storage quality of tilapia ( Oreochromis niloticus ) fillets
Author(s) -
Wang Fengping,
Zhang Huijun,
Jin Wengang,
Li Lirong
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8781
Subject(s) - nisin , tilapia , food science , oreochromis , shelf life , chemistry , food preservation , thiobarbituric acid , fish <actinopterygii> , antioxidant , biology , antimicrobial , fishery , biochemistry , organic chemistry , lipid peroxidation
BACKGROUND To investigate the effect of tartary buckwheat polysaccharide (TBP) combined with nisin edible coatings on the preservation of tilapia ( Oreochromis niloticus ) fillets, fillets were dip treated with different concentrations of TBP (5, 10 and 15 g kg –1 ) combined with nisin and stored at 4 °C for 12 days. The pH values, thiobarbituric acid contents, total volatile base nitrogen (TVB‐N) content, total viable count (TVC), surface colors, textures and sensory properties of the tilapia fillets at storage were all periodically investigated. RESULTS TBP combined with nisin‐treated groups significantly improved the bacteriological, physicochemical, and sensory characteristics of the tilapia fillets to a greater extent compared to the control group and presented better quality preservation effects than nisin coating alone. Based on the limits of the TVB‐N, TVC and sensory scores, the shelf life of the control tilapia fillets was 4 days, whereas that for nisin with TBP‐coated fillets was 8–10 days. CONCLUSION Edible coatings made from TBP combined with nisin are suitable for maintaining qualities and enhancing the shelf lives of tilapia fillets stored at 4 °C. © 2017 Society of Chemical Industry