Effect of Pectin Coating Infused with Gallic Acid on the Quality and Shelf Life of Japanese Sea Bass (Lateolabrax japonicas) Fillets

Effect of compound phosphate on the water‐holding capacity and nutritional quality of sea bass ( Lateolabrax japonicus ) fillets

“…Because of the high water content of sea bass meat, it easily deteriorates in the process of storage, transportation, processing, and marketing (Liu, Lan, et al, 2020; Liu, Zhou, et al, 2020). Freezing and cold storage are often used to slow the deterioration in quality that occurs during transportation and processing (Dave & Ghaly, 2014; Nie et al, 2020). However, prolonged freezing time can lead to the denaturation of proteins in aquatic products, and the sensory quality and economic value of the products will be decreased (Wang, Zhang, et al, 2021).…”

“…This fish is popular among consumers because of its delicious meat and its high nutritional value (Cai et al, 2014;Li, 2018).Because of the high water content of sea bass meat, it easily deteriorates in the process of storage, transportation, processing, and marketing (Liu, Lan, et al, 2020;Liu, Zhou, et al, 2020). Freezing and cold storage are often used to slow the deterioration in quality that occurs during transportation and processing (Dave & Ghaly, 2014;Nie et al, 2020).However, prolonged freezing time can lead to the denaturation of proteins in aquatic products, and the sensory quality and economic value of the products will be decreased (Wang, Zhang, et al, 2021). Therefore, an appropriate amount of a water retention agent is often added to aquatic products before freezing so that their degradation will not be severe upon thawing (Benjakul et al, 2003).…”

“…Because of the high water content of sea bass meat, it easily deteriorates in the process of storage, transportation, processing, and marketing (Liu, Lan, et al, 2020;Liu, Zhou, et al, 2020). Freezing and cold storage are often used to slow the deterioration in quality that occurs during transportation and processing (Dave & Ghaly, 2014;Nie et al, 2020).…”

Shelf-Life Extension of Refrigerated Turbot (Scophthalmus maximus) by Using Weakly Acidic Electrolyzed Water and Active Coatings Containing Daphnetin Emulsions

“…Cao et al (16) showed chitosan coating containing chlorogenic acid could inhibit lipid and protein oxidation in snakehead fish fillets stored at 2 • C for 5 months. Nie et al (17) reported the pectin coating infused with gallic acid had lower levels of total volatile basic nitrogen (TVB-N), lipid oxidation, and total sulfhydryls of Japanese sea bass fillets stored at 4 • C. Besides, active coatings have been successfully combined, within a hurdle strategy, with other technologies as, for example, WAEW. Luan et al (18) reported that the chitosan active coating combined with WAEW treatments could retard hairtail spoilage and slow down the protein deterioration of a hairtail (Trichiutus haumela) fillet during cold storage at −3 • C, which extended the shelf life of hairtail to 6-7 days.…”

Investigation of a Lipase-Catalyzed Reaction between Pectin and Salicylic Acid and Its Isomers and Evaluation of the Emulsifying Properties, Antioxidant Activities, and Antibacterial Activities of the Corresponding Products

“…Phenolic acids are often grafted onto polysaccharides to enhance their properties, such as antioxidant activity and antibacterial activity. Because they are easy to be oxidized and decomposed, phenolic acids are usually grafted to the chain of polysaccharides by an enzymatic method. , Common enzymes include tyrosinases, laccases, and peroxidases. For example, Yang et al modified chitosan with caffeic acid, ferulic acid, cinnamic acid, p -coumaric acid, and chlorogenic acid, using laccase from Pleurotus ostreatus as a catalyst.…”