Effects of ε‐polylysine and rosemary extract on the quality of large yellow croaker ( Pseudosciaena crocea ) stored on ice at 4 ± 1°C

Abstract

To evaluate the quality changes in large yellow croaker (Pseudosciaena crocea) with ε-polylysine and rosemary extract stored on ice at 4 ± 1°C. About 0.1% ε-polylysine (PL) and 0.2% rosemary extract (RE) were individually or in combination with each other were treated with samples. Samples treated with deionized water were regarded as control check (CK) group. Physicochemical (texture profile analysis (TPA), pH, total volatile basis nitrogen (TVB-N), thiobarbituric acid (TBA)), endogenous enzyme activity (cathepsin B and D), proteolytic degradation (Trichloroacetic Acid (TCA)-soluble peptides and Sodium Salt-polyacrylamide gel electrophoresis (SDS-PAGE)), microbiological (Total viable count (TVC), Shewanella bacteria count, Pseudomonas bacteria count, Psychrophilic bacteria count) and sensory evaluation were conducted during the whole storage. As a result, PL + RE could delay the increase in pH, TVB-N, TBA value, and improve the texture attributes compared with the CK group. In addition, PL + RE could inhibit cathepsin B and D activities, protein degradation, and microbial growth effectively. Moreover, the shelf life of samples could be prolonged at least 4 days when compared with the CK group according to the quality index method (QIM) and physicochemical assay, indicating that the PL + RE treatment could maintain the quality of large yellow croaker more effectively. Practical applications The preservation of fish is becoming increasingly important in aquatic products. According to the fence theory, a combination of biopreservatives with different functions could be used to maintain the freshness synergistically. Furthermore, this research indicates that the combination of ε-polylysine and rosemary extract, a promising method for the preservation of aquatic products, could slow down the deterioration of large yellow croaker and prolong its shelf life.

Effects of different thawing methods on the physicochemical changes, water migration and protein characteristic of frozen pompano ( Trachinotus ovatus )

“…The changes in a* and b* values were mainly due to the oxidation degree of myoglobin and abundant polyunsaturated fatty acid (Zhan,et al., 2017). During freezing and thawing of aquatic products, pigment degradation, and lipid oxidation can cause color changes (Lan, Liu, et al, 2020). The decrease in a* value may be related to the degeneration and loss of myoglobin.…”

Role of lipid deterioration on the quality of aquatic products during low‐temperature storage: a lipidomics‐based study using large yellow croaker (Larimichthys crocea)

“…Large yellow croaker ( Larimichthys crocea ) is one of four main economic fishes in China (Ge et al ., 2016). Because of its meat quality fresh, tender, high fat content, and rich nutritional value, it is favoured by many consumers (Lan et al ., 2020). Large yellow croaker is usually preserved by low‐temperature freezing storage after fishing, at this time the quality is susceptible to protein freeze denaturation and ice crystal problems (Zhang et al ., 2019).…”

Shelf-Life Extension of Large Yellow Croaker (Larimichthys crocea) Using Active Coatings Containing Lemon Verbena (Lippa citriodora Kunth.) Essential Oil

“…Large yellow croaker ( Larimichthys crocea ) is an important commercial marine fish in China and cultured extensively due to its flavor and commercial value ( 1 , 2 ). However, fresh large yellow croaker is highly perishable and results in great economic losses ( 3 , 4 ) due to lipid oxidation, protein degradation, and the production of undesirable compounds in the presence of microorganisms and related enzymes ( 5 ). Freshness is the most important issue relating to its quality and value ( 6 ).…”