文献类型：期刊文献

英文题名：Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage

作者：Cao, Xiaohuang[1];Islam, Md. Nahidul[2];Chitrakar, Bimal[3];Duan, Zhenhua[4];Xu, Wanxiu[5];Zhong, Saiyi[1,6]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang, Peoples R China;[2]Aarhus Univ, Dept Food Sci, Aarslev, Denmark;[3]Jiangnan Univ, Lab Food Sci & Technol, Wuxi, Jiangsu, Peoples R China;[4]Hezhou Univ, Bioproc Engn, Hezhou, Peoples R China;[5]Zhejiang Normal Univ, Jinhua, Zhejiang, Peoples R China;[6]Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian, Peoples R China

年份：2020

卷号：8

期号：2

起止页码：973

外文期刊名：FOOD SCIENCE & NUTRITION

收录：SCI-EXPANDED(收录号：WOS:000506085300001)、、Scopus(收录号：2-s2.0-85077884829)、WOS

基金：Special Fund for Science and Technology Base and Talent of Guangxi, Grant/Award Number: GKAD17195088; Zhanjiang Technology Program, Grant/Award Number: 2019A01033; Program for Scientific Research Start-up Funds of Guangdong Ocean University, Grant/Award Number: R19001; National Key Research and Development Project, Grant/Award Number: 2019YFD0902005

语种：英文

外文关键词：coating; cold storage; microbial load; oxidization; quality; snakehead fish

外文摘要：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 degrees 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.