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Effect of pullulan hydrolysates on the quality of Nile tilapia ( Oreochromis niloticus ) fillets during ice storage
Author(s) -
Chen Hui,
Wu Yongmin,
Chen Zhou,
Jia Yingmin,
Han Peng,
Cheng Chunsheng
Publication year - 2019
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14043
Subject(s) - pullulan , oreochromis , food science , chemistry , tilapia , nile tilapia , hydrolysate , tbars , fishery , hydrolysis , fish <actinopterygii> , polysaccharide , antioxidant , biology , biochemistry , lipid peroxidation
Pullulan was hydrolyzed by pullulanase producted by Bacillus megaterium . The ABTS + , OH, and DPPH scavenging activities of hydrolysates were 37.73, 21.67, and 17.03%, respectively, when its concentration reached 30 mg/ml, significantly higher than pullulan ( p < 0.05). Edible coatings based on pullulan hydrolysates were used to preserve Nile tilapia ( Oreochromis niloticus ) fillets under ice storage. The results showed that 2 and 3% hydrolysates were most effective in decreasing physicochemical changes including 2‐thiobarbituric acid (TBA), total volatile basic nitrogen, electrical conductivity, pH, water loss, and discoloration, inhibiting bacterial growth; and increasing the sensory quality of fish fillets compared with control samples ( p < 0.05), and no significant differences were observed between them ( p > 0.05). Practical applications Edible coating based on polysaccharide is an ideal method of fish fillets preservation. Results indicated that pullulan hydrolysates has good ability on extending shelf life of fish fillets. This study could provide a efficient method on the quality control of Nile tilapia fillets.