Quality improvement of half-smooth tongue sole (Cynoglossus Semilaevis) fillets by chitosan coatings containing rosmarinic acid during storage

Abstract

The effects of chitosan edible coating incorporated with rosmarinic acid on the quality of half-smooth tongue sole fillets were examined during 18 days of refrigerated storage (4 ± 0.5°C). The samples were analyzed by physicochemical, microbiological, and sensory characteristics. Results showed that samples coated with 1% chitosan containing 30 or 40 mg/L rosmarinic acid significantly lower the total volatile basic nitrogen, K value, free fatty acids, trimethylamine, total viable counts, and H 2 S-producing bacteria. Low field NMR analysis (LF-NMR) results indicated that chitosan-rosmarinic acid edible coating had positive effects on maintaining the water content and water migration. These results indicated that 1% chitosan coating with 30 mg/L rosmarinic acid was a potential alternative method to improve the quality of half-smooth tongue sole fillets during refrigerated storage. Mejoramiento cualitativo durante el almacenamiento de filetes de lenguado (Cynoglossus Semilaevis) recubiertos de quitosano con ácido rosmarínico RESUMEN En el presente estudio se investigaron los efectos que se producen en la calidad de filetes de lenguado recubiertos con quitosano comestible al que se le agregó ácido rosmarínico. Para ello se examinaron los filetes durante los 18 días que permanecieron almacenados en frío (4 ± 0.5°C). En este sentido, se analizaron las características fisicoquímicas, microbiológicas y sensoriales de las muestras. Los resultados dan cuenta de que las muestras recubiertas con 1% del quitosano que contiene 30 o 40 mg/L de ácido rosamarínico presentaron niveles de nitrógeno básico volátil total, valor K, ácidos grasos libres, trimetilamina, recuentos viables totales y bacterias productoras de H 2 S significativamente más bajos. Por otra parte, los resultados obtenidos al realizar el análisis con RMN campo bajo indican que la capa comestible de quitosano y ácido rosmarínico produjo efectos positivos en términos de mantener el contenido de agua y la migración de agua. Asimismo, dieron cuenta de que una capa de 1% del quitosano con 30 mg/L de ácido rosmarínico constituye un posible método alternativo para mejorar la calidad de los filetes de lenguado durante su almacenamiento en frío.

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

“…FAAs are precursors of volatile flavor compounds and are responsible for flavor development during storage [56]. In the present research, most of the FAAs showed upward trends in all Chinese sea bass samples during superchilling storage at −0.9 • C ( Table 1).…”

Evaluation of weakly acidic electrolyzed water and modified atmosphere packaging on the shelf life and quality of farmed puffer fish (Takifugu obscurus) during cold storage

“…FAAs are precursors of volatile flavor compounds and responsible for flavor development (Li, Mei, Shen, & Xie, ). In the present research, most of FAAs and total FAAs showed upward trends in all samples during cold storage (Table ).…”

High-CO2 Modified Atmosphere Packaging with Superchilling (−1.3 °C) Inhibit Biochemical and Flavor Changes in Turbot (Scophthalmus maximus) during Storage

“…Adenosine triphosphate (ATP) and its degradation products (adenosine diphosphate (ADP), adenosine monophosphate (AMP), IMP, HxR and Hx) in turbot samples were determined by a RP-HPLC procedure proposed by Li et al [ 37 ]. After obtaining all of the ATP metabolites from HPLC, the freshness index K value was calculated as follows: …”