Shelf-life extension of chilled olive flounder (Paralichthys olivaceus ) using chitosan coatings containing clove oil

Abstract

This work aims to evaluate the effects of clove oil combined with a chitosan coating on the quality and shelf‐life of refrigerated flounder using microbiological, physicochemical, and sensory assessments. The effects of the chitosan (Ch) coating combined with clove oil (Ch + CO) on the quality of olive flounder were examined during 15 days of chilled storage. The microbiological, physicochemical, and sensory attributes of the olive flounder were determined. The growth of microbes on the olive flounder was most rapid in the control samples, followed by growth on the Ch coating, and was least on the Ch + CO coating. Bacterial counts of Pseudomonas spp., lactic acid bacteria, Enterobacteriaceae and H2S‐producing bacteria were significantly lower than that in the samples coated with Ch + CO. The TBA values of all of the samples were lower than 0.4 mg/100 g during storage, and the lowest TBA value of the flounder coatings was obtained with the Ch + CO coating. The total volatile basic nitrogen (TVB‐N) and K values for all of the samples increased during storage, but the increases were significantly less rapid in the samples coated with Ch and Ch + CO. Interestingly, the TVB‐N and K values were well correlated with the microbiological data, indicating that the TVB‐N and K values could serve as useful indices for evaluating fish freshness. The results indicated that the Ch + CO coating extended the shelf‐life of the fish by 6 days. Practical application Applications of edible chitosan‐based coatings may be useful in prolonging the shelf‐life of fish and meat because these coatings provide a barrier against moisture, moisture transfer, and oxygen penetration. Clove oil is an essential oil that is mainly composed of eugenol, beta‐caryophyllene, alpha‐humulene, and eugenyl acetate, and has analgesic, anti‐inflammatory, and antimicrobial properties. The development of targeted antioxidant and antimicrobial natural food coatings to prolong the shelf‐life of fish is desirable. Thus, this work aims to evaluate the effects of clove oil combined with a chitosan coating on the quality and shelf‐life of refrigerated flounder by microbiological, physicochemical, and sensory assessments.

Effects of Glazing with Preservatives on the Quality Changes of Squid during Frozen Storage

“…An amount of malonaldehyde (MDA) was employed to measure the extent of lipid oxidation [23,36]. Figure 4 showed that the MDA values for all samples increased during frozen storage, which agreed with the results of Xuan et al [30].…”

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

“…The amount of malonaldehyde (MDA) is commonly used to measure the level of rancidity and is mainly related to the accumulation of secondary products via liquid oxidation [20]. In the present study, the MDA value of CK1 increased gradually from 0.86 nmol/mgprot at day 0 to 3.89 nmol/mgprot at day 16 ( Figure 1f).…”

“…The fact suggested that a high concentration of CO 2 in the MAP environment could effectively retard the increased rate of K value and extend the shelf life of HTS fillets. Reports showed that the transformation process from IMP to Hx can be affected by spoilage bacteria [20]. Therefore, a high concentration of CO 2 can suppress ATP breakdown via retarding the growth of microbial metabolism.…”

A Combination of Hermetia illucens Reared on Fish Waste and Poultry By-Product Meal Improves Sensory and Physicochemical Quality of Farmed Barramundi Filets

“…Although pH elevation may be attributed to the formation of nitrogenous compounds such as ammonia, dimethylamine, trimethylamine, histamine, etc., produced by endogenous enzymes and microbial enzymatic actions ( 102 ), the increase in pH at certain levels has been reported to prevent the production of volatile bases, leading bacteria to take energy from the oxidative product rather than glycogen and other normal substrates ( 12 ). Hence, an inverse association between pH and lipid has been reported in barramundi filet after 5 months of feeding of alpha-tocopherol acetate and following a 2-week post-storage time ( 12 ).…”