The study investigated the effects of pectin-plant essential oil coating combined with vacuum packaging on Pseudosciaena crocea during iced storage. Samples were immersed in sterile water (CK), 25% ethanol (E), pectin + 0.4% oregano essential oil (PO), and pectin + 0.4% ginger essential oil (PG), respectively. The results showed that compared with the CK group, PO and PG coatings could effectively inhibit the increase of total viable counts (TVC) and H 2 S-producing bacteria counts by 1.25-1.64 log CFU/g and 1.18-1.37 log CFU/g, respectively. Meanwhile, PO and PG treatments could delay the increase of pH, thiobarbituric acid (TBA), and total volatile basic nitrogen (TVB-N) value, which also inhibited the degradation rate of adenosine triphosphate (ATP) in fish. When samples treated with PO and PG, the shelf-life of Pseudosciaena crocea could increase from 20 to 27 days and 24 days, respectively, which indicated that the combination of pectin-plant essential oil coating with vacuum packaging is a promising method for the preservation of Pseudosciaena crocea.
| INTRODUCTIONLarge yellow croaker (Pseudosciaena crocea) is an economically important aquatic breeding fish species, which has reached the output of 225,000 tons in recent years for its tender taste, abundant protein, trace element, and vitamins (Dong et al., 2019). However, it is extremely easy to decay because of high moisture content and nutrition, all of which provide conditions for spoilage microorganisms and biochemical reactions (Hussain et al., 2021). Fish spoilage, such as lipid
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