Preservative Effects of Gelatin Active Coating Enriched with Eugenol Emulsion on Chinese Seabass (Lateolabrax maculatus) during Superchilling (−0.9 °C) Storage

Abstract

This research was to evaluate the effects of gelatin (G) active coating containing eugenol/β-cyclodextrin (βCD) emulsions combined with superchilling (−0.9 °C) on physicochemical, microbiological, and organoleptic properties of Chinese seabass samples during 30 days of storage. Results showed that seabass samples dipped in G-βCD coatings containing 0.15% or 0.3% eugenol combined with superchilling could significantly lower the total volatile basic nitrogen, K value, total viable count, H2S-producing bacteria, Pseudomonas spp. and Psychrophilic counts, and free fatty acids. Further, G-βCD coatings containing eugenol with superchilling (−0.9 °C) were more effective in retarding the water migration by low field NMR and MRI results, maintaining quality of seabass during storage according to organoleptic evaluation results.

Effects of Ascorbic Acid and β-1,3-Glucan on Survival, Physiological Response and Flesh Quality of Cultured Tiger Grouper (Epinephelus fuscoguttatus) during Simulated Transport in Water

“…5 g mashed tiger grouper muscle tissue sample and 15 mL of 15% cold trichloroacetic acid were mixed and homogenized at 10,000 rpm, for 5 min. After standing at 4 • C for 2 h, the homogenate was centrifuged at 5980× g for 15 min, at 4 • C. Next, 5 mL supernatant was immediately neutralized to pH 2.00 and then diluted to 10 mL with ultrapure water [43]. The mixture was then filtered through a 0.22 µm, and an amino acid analyzer determined the contents of FAAs (Hitachi L-8800, Tokyo, Japan).…”

Preservative Effects of Gelatin Active Coating Containing Eugenol and Higher CO2 Concentration Modified Atmosphere Packaging on Chinese Sea bass (Lateolabrax maculatus) during Superchilling (−0.9 °C) Storage

“…In our previous research [24], the eugenol concentration used in the present research was 1.5% (v/v) and the microencapsulated emulsion was prepared according to Li et al [79]. A total of 150 µL eugenol and 750 mg β-cyclodextrin (β-CD) were stirred mechanically in a beaker and then 5 g Tween-80 was added to make them homogeneously dispersed.…”

“…It kills cells by increasing the permeability of bacterial cell membranes, which leads to the leakage of substances in the cells [23]. In our previous research [24], the addition of 0.15% eugenol combined with superchilling (−0.9 • C) could maintain the moisture and freshness of sea bass and extend the shelf life. Therefore, the objective of our research was to explore the effect of different ratios of atmosphere proportion combined with a gelatin active coating enriched with a eugenol emulsion on Chinese sea bass at −0.9 • C. Figure 1 shows the data corresponding to the growth of total viable count (TVC) of Pseudomonas spp.…”

Characterization and Testing of a Novel Sprayable Crosslinked Edible Coating Based on Salmon Gelatin

“…Also, it has been described as an effective barrier against oxygen and to reduce moisture loss during storage [3,7]. Gelatin edible coatings have been applied mostly by dipping or in the form of rigid films [8][9][10].…”