A novel superchilling storage-ice glazing (SS-IG) approach using anti-oxidative and antimicrobial essential oil (EO) for freshness-keeping of sea bass (Dicentrarchus labrax)

He, Qi; Gong, Bin; He, Jiapeng; Xiao, Kaijun

doi:10.1016/j.aquaculture.2018.10.022

Cited by 27 publications

(22 citation statements)

References 42 publications

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“…Changes in pH values of all squid samples during frozen storage are shown in Figure 3a. The pH value in all of the treatments first showed a decreasing trend, after that an increase was observed [17,30]. The decrease might be due to obvious acidification which was caused by the liberation of inorganic phosphates and the accumulation of lactic acid produced.…”

Section: Ph Value and Color Analysismentioning

confidence: 92%

“…Antioxidants have been used as glazing materials for better protective effects on the quality of frozen food products during frozen storage such as chitosan [12][13][14], rosemary extract [15], saponin-free quinoa extract [16] and essential oil (EO) [17]. As a stereoisomer of sodium ascorbate, sodium erythorbate can effectively prevent or delay food oxidation [18,19].…”

Section: Introductionmentioning

confidence: 99%

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Effects of Glazing with Preservatives on the Quality Changes of Squid during Frozen Storage

Tan

et al. 2019

Applied Sciences

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This study aimed to investigate the effects of glazing with sodium polyacrylate (SP) and D-sodium erythorbate (DSE) on the quality changes of squid during frozen storage. Frozen squid samples were randomly divided into seven groups: (1) CK (unglazed); (2) WG (distilled water-glazed);(3) SG (0.1% SP -glazed); (4) SG-1DSE (0.1% SP with 0.1% DSE -glazed); (5) SG-3DSE (0.1% SP with 0.3% DSE-glazed); (6) SG-5DSE (0.1% SP with 0.5% DSE-glazed); (7) WG-1DSE (0.1% DSE-glazed). The efficacy of the different coatings was evaluated using various indicators, such as water holding capacity (WHC), pH value, low field nuclear magnetic resonance (LF-NMR), color, malondialdehyde (MDA) content value, free amino acids (FAAs) content, intrinsic fluorescence intensity (IFI) and the total sulfhydryl content (SH) content. Intrinsic fluorescence intensity (IFI) and low field nuclear magnetic resonance (LF-NMR) were used as fast monitoring techniques to monitor changes in quality of squid samples. The results showed that compared with the CK and WG groups, coating with either SG or DSE alone resulted in reduced rate of moisture loss (p < 0.05), lipid oxidation (p < 0.05) protein degradation (p < 0.05) and prolonged its shelf-life. The combination of glazing treatment with SG and DSE (groups SG-1DSE, SG-3DSE and SG-5DSE) further improved the protective effects of coating, particularly in the SG-3DSE group. Therefore, the glazing of SG-3DSE is recommended to be used to control the quality of frozen squid and to prolong its shelf-life during frozen storage.

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Section: Ph Value and Color Analysismentioning

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Effects of Glazing with Preservatives on the Quality Changes of Squid during Frozen Storage

Tan

et al. 2019

Applied Sciences

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“…Color and texture appear to be the most relevant sensory properties affecting consumer purchasing decisions of foods [ 146 , 147 ]. The L * color parameter describes the ‘‘lightness” and usually lessens in meat and meat products during extended refrigerated storage because of oxidation [ 148 ].…”

Section: Traditional Methods Used To Evaluate Quality Changesmentioning

confidence: 99%

“…In a similar study, the addition of an extract of thyme (0.04% w/v), oregano (0.03% w/v), and clove (0.02% w/v) in ice used for the storage of anchovies resulted in a longer shelf-life [ 154 ]. He et al studied super chilling storage-ice glazing (SS-IG), applying 0.1, 0.2, and 0.3% v/v of clove EO mixtures on sea bass [ 146 ]. Results indicated that the mixture was efficient in the prevention of microbial and chemical spoilage of fish samples.…”

Section: Traditional Methods Used To Evaluate Quality Changesmentioning

confidence: 99%

Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review

et al. 2020

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Consumer demand for food of high quality has driven research for alternative methods of food preservation on the one hand, and the development of new and rapid quality assessment techniques on the other hand. Recently, there has been a growing need and interest in healthier food products, which has led to an increased interest in natural preservatives, such as essential oils, plant extracts, and edible films and coatings. Several studies have shown the potential of using biopreservation, natural antimicrobials, and antioxidant agents in place of other processing and preservation techniques (e.g., thermal and non-thermal treatments, freezing, or synthetic chemicals). Changes in food quality induced by the application of natural preservatives have been commonly evaluated using a range of traditional methods, including microbiology, sensory, and physicochemical measurements. Several spectroscopic techniques have been proposed as promising alternatives to the traditional time-consuming and destructive methods. This review will provide an overview of recent studies and highlight the potential of spectroscopic techniques to evaluate quality changes in food products following the application of natural preservatives.

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“…36,37 However, as the storage time was prolonged, accumulation of volatile bases such as ammonia and trimethylamine from the action of microorganisms and endogenous enzymes will cause the pH increase. 36,37 Although changes in pH of all the groups exhibited similar trends, the pH in the coating groups progressed at a slower rate of increase than that of the control group during the whole storage time. This indicated that the PUL-CMC composite coatings could effectively reduce the accumulation of volatile bases and delay the spoilage of sea bass, and this may be due to the barrier property of the PUL-CMC coating, the antioxidant activity of GA and the antibacterial activity of PL.…”

Section: Ph Valuesmentioning

confidence: 99%

Effects of gallic acid combined with epsilon-polylysine hydrochloride incorporated in a pullulan–CMC edible coating on the storage quality of sea bass

Zhang

Zhu

et al. 2021

RSC Adv.

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A novel superchilling storage-ice glazing (SS-IG) approach using anti-oxidative and antimicrobial essential oil (EO) for freshness-keeping of sea bass (Dicentrarchus labrax)

Cited by 27 publications

References 42 publications

Effects of Glazing with Preservatives on the Quality Changes of Squid during Frozen Storage

Effects of Glazing with Preservatives on the Quality Changes of Squid during Frozen Storage

Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review

Effects of gallic acid combined with epsilon-polylysine hydrochloride incorporated in a pullulan–CMC edible coating on the storage quality of sea bass

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