Quality enhancement of smoked sea bass (Dicentrarchus labrax) fillets by adding resveratrol and coating with chitosan and alginate edible films

Martínez, Olaia; Egea, Jesús Salmerón; Epelde, Leire; Vicente, Marı́a Soledad; Vega, Carmen de

doi:10.1016/j.foodcont.2017.10.003

Cited by 51 publications

(39 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Sea bass ( Lateolabrax japonicus ) is an important economic aquacultural fish species, which has been extensively produced in China due to its high quality (Martínez, Salmerón, Epelde, Vicente, & de Vega, 2018). Sea bass contains high protein and moisture contents.…”

Section: Introductionmentioning

confidence: 99%

Effects of chitosan grafted phenolic acid coating on microbiological, physicochemical and protein changes of sea bass (Lateolabrax japonicus) during refrigerated storage

Liu

Lan

Sun

et al. 2020

Journal of Food Science

View full text Add to dashboard Cite

This project aimed to evaluate the effects of gallic acid (GA) and protocatechuic acid (PA) grafted onto chitosan (CS) on the improved quality of sea bass (Lateolabrax japonicus) during refrigerated storage. The incorporation of GA and PA onto CS (CS‐g‐GA and CS‐g‐PA) were achieved by the carbodiimide‐mediated grafting procedure. Samples were treated with different solutions (deionized water [CK], 1% CS [m/v], 1% CS‐g‐GA [m/v], and 1% CS‐g‐PA [m/v]) for 10 min, which were then stored at 4 °C. Microbiological quality, including total viable counts (TVC), psychrophilic bacterial counts (PBC), Pseudomonas bacterial counts, and H2S‐producing bacterial counts were measured. Physicochemical parameters, including pH, total volatile basic nitrogen (TVB‐N), thiobarbituric acid (TBA) value, water holding capacity (WHC), and K value, were measured. The changes in protein characteristics, including sulfhydryl groups (SH), Ca2+‐ATPase activity, sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE), and tertiary structure of protein were analyzed periodically, along with texture profile analysis (TPA). The results demonstrated that the CS copolymers treatment exhibited better preservation effects. The CS‐g‐GA and CS‐g‐PA treatments could significantly inhibit the growth of microorganisms and retard the increase of pH, TVB‐N, TBA, WHC, and K‐value during refrigerated storage compared with the CK and CS groups. Additionally, the CS‐g‐GA and CS‐g‐PA treatments could delay the protein oxidation by keeping a higher SH level and Ca2+‐ATPase activity. The CS copolymers treatment could also extend the shelf life for another 6 days compared with that of CK. As a result, CS copolymers can be employed in a promising method for the preservation of sea bass. Practical Application The incorporation of gallic acid and protocatechuic acid onto chitosan (CS‐g‐GA and CS‐g‐PA) showed superior antioxidant and antimicrobial activities when applied on sea bass. The CS‐g‐GA and CS‐g‐PA coatings could maintain the quality and freshness of refrigerated sea bass. Additionally, this research could provide a theoretical basis for the application of graft copolymers on the preservation of aquatic products.

show abstract

Section: Introductionmentioning

confidence: 99%

Effects of chitosan grafted phenolic acid coating on microbiological, physicochemical and protein changes of sea bass (Lateolabrax japonicus) during refrigerated storage

Liu

Lan

Sun

et al. 2020

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Edible coating as an effective fresh-keeping method has been considered in aquatic products [2][3][4]. Rosmarinic acid (RA) is a natural polyphenol present in Lamiaceae herbs like Perilla frutescens with antioxidant, anti-inflammatory, and antimicrobial effect and has beneficial applications in improving shelf-life and imparting a desirable flavor to foodstuffs.…”

Section: Introductionmentioning

confidence: 99%

“…However, low-field NMR (LF-NMR) and magnetic resonance imaging (MRI) techniques have more advantages in decreasing cost, saving time, and reducing damage to samples compared with the above instruments [4,10,11]. In addition, LF-NMR and MRI are able to assess the quality changes by providing the distribution as well as structural information of protons from water and lipid [12][13][14].…”

Section: Introductionmentioning

confidence: 99%

Low-Field NMR and MRI to Analyze the Effect of Edible Coating Incorporated with MAP on Qualities of Half-Smooth Tongue Sole (Cynoglossus Semilaevis Günther) Fillets during Refrigerated Storage

Shen

Liu

et al. 2018

Applied Sciences

View full text Add to dashboard Cite

Featured Application: The monitoring of quality characteristics of Half-smooth tongue sole (HTS, Cynoglossus semilaevis Günther) is essential during refrigerated period based on the edible coating incorporated with MAP treatment, which has not displayed in the previous literatures. Meanwhile, the low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) technology has a potential development to assess the quality of aquatic products, which is applied to assess the water distribution and migration of HTS fillets during 24-day storage. This study demonstrate that results of LF-NMR and MRI have the close connection with the physicochemical parameter of HTS fillets and can be applied to monitor water migration in a noninvasive and fast way.Abstract: Nondestructive and fast measurement and characterization of fish is highly desired during various processing treatments. This research investigated the effectiveness of low field LF-NMR and MRI as fast monitoring techniques to estimate the qualities of half-smooth tongue sole fillets treated with edible coating combined with modified atmosphere packaging during refrigeration. T 2 relaxation spectra showed three peaks representing bound water (T 21 ), immobile water (T 22 ), and free water (T 23 ), respectively. pT 22 accounted for the largest proportion of three types of water, followed by pT 23 . The weighted MRI provided the internal structure information associated with different samples, indicting the combination of edible coating and MAP (70% CO 2 + 30% N 2 ) is the best performance in the maintenance of qualities and freshness of HTS fillets. All results demonstrated that the combination of LF-NMR and MRI as fast and nondestructive methods have great potential to monitor qualities deterioration and predict shelf life in of HTS fillets during refrigerated storage.

show abstract

“…Alginate salts both as packaging films and coatings have been used for preservation purposes in a large variety of food commodities in the literature: for shelf life extension of potato strips and fresh-cut apples [ 15 , 16 ]; for the reduction in browning of fresh-cut mangoes during storage [ 17 ]; for the retention of sensory quality of mushrooms [ 18 ] and fresh-cut carrots [ 19 ] in combination with nanoparticles; for shelf life extension of pineapple in combination with modified atmosphere packaging [ 20 ] for quality retention and antioxidant properties of sweet cherries [ 21 ]; for shelf life extension of peaches [ 22 ] and melons in combination with essential oils [ 23 ]; for the prevention of dehydration and retention of sensory characteristics of pork patties [ 24 ]; for the retention of color, prevention of drip loss and off-odor detection of beef steaks in combination with HOCl [ 25 ]; to inhibit the growth of pathogenic bacteria such as L. monocytogenes , Salmonella typhimurium and E. coli [ 26 ]; for the improvement of microbial quality of chicken meat in combination with nisin and essential oils [ 27 ]; for the improvement of beef consumer acceptability in combination with essential oils [ 28 ]; to retain quality and extend shelf life of fresh pork in combination with carboxymethyl cellulose and epigallocatechin [ 29 ]; to control the growth of L. monocytogenes in ham slices in combination with oregano essential oil [ 30 ]; to improve quality and extend shelf life of chicken nuggets in combination with green tea extract [ 31 ]; to control L. monocytogenes in sliced cooked ham in combination with vacuum packaging and the addition of enterocins [ 32 ]; to prevent moisture loss and lipid oxidation in precooked ground-beef patties in combination with α-tocopherol and vacuum packaging [ 33 ]; to inhibit Staphylococcus aureus in beef in combination with nisin [ 34 ]; to inhibit L. monocytogenes in smoked salmon in combination with lactic acid bacteria [ 35 ]; to retard microbial growth and chemical changes in rainbow trout with the addition of resveratrol [ 36 ]; to enhance quality by retarding lipid oxidation in sea bass in combination with smoking and the addition of resveratrol [ 37 ]; to preserve quality and extend shelf life of red sea bream with the addition of 6-gingerol [ 38 ]; to preserve the quality and inhibit Escherichia coli O157:H7 of silver carp fillets in combination with carboxymethyl cellulose and clove essential oil […”

mentioning

confidence: 99%

Use of Alginates as Food Packaging Materials

Kontominas

2020

Foods

View full text Add to dashboard Cite

Packaging mainly functions by protecting and preserving its contents. In the case of food packaging, the package protects the contained food product from (i) physical/mechanical damage; (ii) physico-chemical changes due to the effect of light, oxygen, moisture and odors; and (iii) biological changes due to the presence of microorganisms and pests; all the above parameters result in the reduction in product quality and safety. Due to the negative impact of synthetic packaging materials on the environment, research organizations as well as the food industry are currently exploring the possibility of using biodegradable and renewable materials deriving from natural sources. Such biopolymers include: proteins (whey proteins, wheat, corn and soy proteins, gelatin), lipid derivatives (waxes, acetylated triglycerides) and carbohydrates (starch, cellulose and its derivatives, carrageenan, pectin, chitosan, alginates) used in food packaging applications. Alginates are natural hydrophilic polysaccharide biopolymers mainly extracted from marine brown algae. In the form of films or coatings, they exhibit: good film-forming properties, low permeability to O2 and vapors, flexibility, water solubility and gloss while being tasteless and odorless. When combined with additives such as organic acids, essential oils, plant extracts, bacteriocins and nanomaterials, they contribute to the retention of moisture, reduction in shrinkage, retardation of oxidation, inhibition of color and texture degradation, reduction in microbial load, enhancement of sensory acceptability and minimization of cooking losses. Alginates were initially used as a coating for perishable fresh fruits and vegetables to control respiration rate, but can be applied to a wide range of foods, such as meat, poultry, seafood and cheese products, resulting in the extension of product shelf life. When used as part of the principle of active, intelligent and green packaging technologies, alginates can work synergistically to yield a multi-function food packaging system comprising the ultimate goal of food packaging technology.

show abstract

Quality enhancement of smoked sea bass (Dicentrarchus labrax) fillets by adding resveratrol and coating with chitosan and alginate edible films

Cited by 51 publications

References 35 publications

Effects of chitosan grafted phenolic acid coating on microbiological, physicochemical and protein changes of sea bass (Lateolabrax japonicus) during refrigerated storage

Effects of chitosan grafted phenolic acid coating on microbiological, physicochemical and protein changes of sea bass (Lateolabrax japonicus) during refrigerated storage

Low-Field NMR and MRI to Analyze the Effect of Edible Coating Incorporated with MAP on Qualities of Half-Smooth Tongue Sole (Cynoglossus Semilaevis Günther) Fillets during Refrigerated Storage

Use of Alginates as Food Packaging Materials

Contact Info

Product

Resources

About