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The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage.
Food Chem. 2018 Mar 01; 242:412-420.FC

Abstract

This study investigated the effects of chitosan-based coatings on flavor retention of refrigerated grass carp fillets by using various indicators: free amino acids (FAA), nucleotides, trimethylamine (TMA), volatile profile, sensory quality, and electronic nose analysis. The results indicated that chitosan-based coatings contributed to the significant reduction of off-flavor compounds, such as TMA, hypoxanthine (Hx) and histidine, and accumulation of inosine monophosphate (IMP) and umami-associated FAA. GC-MS analysis showed 23 volatile organic compounds, including many C5-C9 aldehydes and alcohols in the fresh fillets. The coating treatments, especially chitosan-clove bud essential oil composite coatings, sharply reduced the relative content of off-odor volatiles, such as hexanal, octanal and 1-octen-3-ol. According to the results of the sensory evaluation and electronic nose analyses, chitosan coating combined with glycerol monolaurate and clove bud essential oil was a promising method to improve the edibility of grass carp fillets by maintaining flavor quality during refrigerated storage.

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Publisher Full Text (DOI)

Authors+Show Affiliations

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.

Department of Food Science, Cornell University, Ithaca, NY, 14853-7201, USA.

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: xiaws@jiangnan.edu.cn.

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.

MeSH

AnimalsCarpsChitosanCold TemperatureFood QualityFood StorageTaste

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29037708

Citation

Yu, Dawei, et al. "The Effects of Edible Chitosan-based Coatings On Flavor Quality of Raw Grass Carp (Ctenopharyngodon Idellus) Fillets During Refrigerated Storage." Food Chemistry, vol. 242, 2018, pp. 412-420.

Yu D, Xu Y, Regenstein JM, et al. The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage. Food Chem. 2018;242:412-420.

Yu, D., Xu, Y., Regenstein, J. M., Xia, W., Yang, F., Jiang, Q., & Wang, B. (2018). The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage. Food Chemistry, 242, 412-420. https://doi.org/10.1016/j.foodchem.2017.09.037

Yu D, et al. The Effects of Edible Chitosan-based Coatings On Flavor Quality of Raw Grass Carp (Ctenopharyngodon Idellus) Fillets During Refrigerated Storage. Food Chem. 2018 Mar 1;242:412-420. PubMed PMID: 29037708.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage. AU - Yu,Dawei, AU - Xu,Yanshun, AU - Regenstein,Joe M, AU - Xia,Wenshui, AU - Yang,Fang, AU - Jiang,Qixing, AU - Wang,Bin, Y1 - 2017/09/08/ PY - 2017/06/17/received PY - 2017/08/30/revised PY - 2017/09/07/accepted PY - 2017/10/18/entrez PY - 2017/10/19/pubmed PY - 2018/6/29/medline KW - Adenosine diphosphate (PubChem CID: 6022) KW - Adenosine monophosphate (PubChem CID: 6083) KW - Adenosine triphosphate (PubChem CID: 5957) KW - Chitosan-based coatings KW - Flavor quality KW - Grass carp KW - Histidine (PubChem CID: 6274) KW - Hypoxanthine (PubChem CID: 790) KW - Hypoxanthine ribonucleoside (PubChem CID: 6021) KW - Inosine monophosphate (PubChem CID: 8582) KW - Refrigeration KW - Trimethylamine (PubChem CID: 1146) KW - Volatile profile SP - 412 EP - 420 JF - Food chemistry JO - Food Chem VL - 242 N2 - This study investigated the effects of chitosan-based coatings on flavor retention of refrigerated grass carp fillets by using various indicators: free amino acids (FAA), nucleotides, trimethylamine (TMA), volatile profile, sensory quality, and electronic nose analysis. The results indicated that chitosan-based coatings contributed to the significant reduction of off-flavor compounds, such as TMA, hypoxanthine (Hx) and histidine, and accumulation of inosine monophosphate (IMP) and umami-associated FAA. GC-MS analysis showed 23 volatile organic compounds, including many C5-C9 aldehydes and alcohols in the fresh fillets. The coating treatments, especially chitosan-clove bud essential oil composite coatings, sharply reduced the relative content of off-odor volatiles, such as hexanal, octanal and 1-octen-3-ol. According to the results of the sensory evaluation and electronic nose analyses, chitosan coating combined with glycerol monolaurate and clove bud essential oil was a promising method to improve the edibility of grass carp fillets by maintaining flavor quality during refrigerated storage. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/29037708/The_effects_of_edible_chitosan_based_coatings_on_flavor_quality_of_raw_grass_carp__Ctenopharyngodon_idellus__fillets_during_refrigerated_storage_ DB - PRIME DP - Unbound Medicine ER -