The preservation effect and mechanism of gelatin on golden pompano (Trachinotus blochii) fillets during cold storage

Abstract

The effect of different concentrations of gelatin (0%, 2.5%, and 5%) and vacuum packaged on the preservation of golden pompano (Trachinotus blochii) fillets stored at 4 °C was studied over 14 days. The results suggested that both the gelatin groups (2.5% and 5%) showed a reduction in deterioration of colour, drip loss and texture compared to the control group (0%). On addition, the gelatin coating caused a slower reduction in the freshness indexes of the fish, such as total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), total viable counts and pH. During a certain storage period, the gelatin notably prevented the deterioration of the golden pompano fillet at 4 °C. The 5% gelatin group showed the best effect on preserving the freshness indexes. Thus, the application of gelatin as a preservative is highly prospective for the preservation of fish fillets.

Improving the quality of the chicken fillet using chitosan, gelatin, and starch coatings incorporated with bitter orange peel extract during refrigeration

“…Compared with pure chitosan coating, composite coating of chitosan/Jicama starch showed a stronger effect on reducing the drip loss that expressed the higher ability of starch molecules to hold water inside the polymer structure (Li et al, 2018). Wei et al (2019) declared that gelatin (0%, 2.5%, and 5%) reduced the drip loss of golden pompano ( Trachinotus blochii ) fillets stored at 4°C over 14 days (Wei et al, 2019). In this work, the chicken fillets coated with starch, gelatin, and chitosan reflected significantly lower drip loss compared to BOE‐coated samples and control that indicates higher muscle integrity and water holding of the texture (Yang et al, 2018).…”

Smart film of jackfruit seed starch as a potential indicator of fish freshness

“…Based on the characteristic of the color change in relation to the acidic or basic media, pH colorimetric indicators have presented great potential for use in monitoring food freshness when relating the pH values with oxidation and microbial deterioration in fish (Huang et al, 2019;Aghaei et al, 2020), seafood (Wu et al, 2019;Mohammadalinejhad et al, 2020), pork (Chen et al, 2019), and packaged foods in general, for example, pork, milk and seafood (Qin et al, 2019). While biogenic amines are currently found among the decomposing agents of meat products, volatile amines such as ammonia, dimethylamine (DMA) and trimethylamine (TMA), designated as total volatile basic nitrogen (TVB-N), are responsible for the typical taste and smell of fish at the beginning of microbial decomposition (Wei et al, 2019). Due to the toxicity of these compounds, the production of amine indicator films offer advantages for fish and seafood consumers (Dudnyk et al, 2018;Aghaei et al, 2020).…”

Green biosynthesized Satureja rechingeri Jamzad-Ag/poly vinyl alcohol film: quality improvement of Oncorhynchus mykiss fillet during refrigerated storage

“…To extend the shelf-life, fish should be kept under appropriate condition, in which the growth of bacterial spoilage is prohibited. natural compounds such as gelatin, and green nanocomposites are used to inhibit spoilage activities of bacteria (Wei et al, 2019). Nanocomposites are fabricated with silver nanoparticles/lowdensity polyethylene (AgNPs/LDPE) which can increase the shelf-life of fish at refrigerator temperature (Anvar et al, 2019), but for a limited storage time.…”