Effects of lysozyme combined with cinnamaldehyde on storage quality of olive flounder (Paralichthys olivaceus) fillets

Abstract

Effects of lysozyme (LYS) combined with cinnamaldehyde (CA) on quality enhancement of olive flounder (Paralichthys olivaceus) fillets during refrigerated storage at 4°C for 20 days were assessed. Changes of total viable count (TVC), K-value, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), texture profile analysis (TPA), and trichloroacetic acid-soluble peptide (TCA-soluble peptide) in samples were determined periodically. Results demonstrated that the combination of LYS and CA treatment enhanced the antibacterial activity against S. putrefaciens and P. fluorescens, and lowered TVC values. Meanwhile, LYS combined with CA significantly retarded the increases of TBA value, TVB-N, K-value, and TCA-soluble peptide content compared to the control. Furthermore, the combined treatment also effectively maintained the texture properties of flounder fillets during the storage period. The efficiency was better than that of LYS or CA treatment alone. Thus, LYS combined with CA is promising in olive flounder shelf life extension.

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

“…The chewiness, springiness, cohesiveness, and resilience parameters showed a similar tendency to change to the hardness, which were agreement with the ndings of Cai et al 2 and Xu et al 29 These results further demonstrated that the PUL-CMC-GA-PL could effectively protect the texture of the sea bass during storage. Texture soening of sh has been proven to be related to the changes in density of muscle bers, and the contents of collagen and fat, which was mostly attributed to proteolysis induced by endogenous autolytic enzymes and microbiological processes.…”

“…The upper acceptable limit of TVC for fresh sh was 7 log CFU g À1 . 2,29 On the 10th day of storage, the TVC value exceeded 7 log CFU g À1 in the control, PUL-CMC, and PUL-CMC-GA and reached 7 log CFU g À1 in PUL-CMC-PL, which indicated that the samples were at the end of their microbiological shelf-life. Subsequently, the TVC for PUL-CMC-GA-PL was judged to have reached its upper acceptable Fig.…”

Research progress in the application of lysozyme in food and medicine field

“…Table 1 lists the application of lysozyme in the preservation of aquatic products. A large number of studies have shown that the synergistic treatment of lysozyme with Nisin, chitosan and ascorbic acid can effectively inhibit the physicochemical indexs such as TVBN, pH value and TBARS of aquatic products such as Metapenaeus ensis, iced pomfret and paralichthys olivaceus during storage, significantly delay the proliferation of microorganisms, maintain the sensory quality of products, and effectively prolong the shelf life of aquatic products [6][7][8][9] . In addition, lysozyme is also used to prepare edible film, which has a good preservation effect in the application of aquatic products [10][11][12] .…”

Effects of cinnamaldehyde combined with ultrahigh pressure treatment on the flavor of refrigeratedParalichthys olivaceusfillets

“…The concentration of the cinnamaldehyde was selected based on our preliminary study. 20 Fresh whole ounder (weight: 800 AE 100 g) were purchased from Lin Xi Street Aquaculture Market (Jinzhou, China) and instantly transported to the laboratory, where they were killed by percussive stunning. They were lleted by hand, followed by washing with cold sterile water.…”