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Inhibitory effects of chitosan-based coatings on endogenous enzyme activities, proteolytic degradation and texture softening of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C.
Food Chem. 2018 Oct 01; 262:1-6.FC

Abstract

The study evaluated the inhibitory effects of chitosan-based coatings on endogenous enzyme activities, proteolytic degradation and texture softening of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C for 15 days. In general, the inhibitory effects of chitosan coating were worse than that of chitosan composite coatings, which significantly inhibited cathepsin B, B + L and calpain activities of fillets, with the most reductions of 58%, 65% and 41%, respectively when compared to the corresponding values of control fillets. Besides, the treatments also retarded the proteolytic degradation through quantifiable indicators including salt-soluble proteins (SSP), TCA-soluble peptides and SDS-PAGE pattern. After storage of 15 days, the shear forces of coated fillets were 28-53% higher than that of control samples. These results indicated that chitosan composite coating combined with glycerol monolaurate and clove essential oil improved the quality of refrigerated grass carp fillets by alleviating endogenous enzyme induced proteolysis and softening.

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Authors+Show Affiliations

Yu D
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 14850, USA.
Regenstein JM
Department of Food Science, Cornell University, Ithaca, NY 14850, USA.
Zang J
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Xia W
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.
Xu Y
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Jiang Q
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Yang F
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.

MeSH

AnimalsCalpainCarpsCathepsin BChitosanEnzyme InhibitorsEnzymesFish ProductsFish ProteinsFood PackagingFood PreservationLauratesMonoglyceridesProteolysis

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29751895

Citation

Yu, Dawei, et al. "Inhibitory Effects of Chitosan-based Coatings On Endogenous Enzyme Activities, Proteolytic Degradation and Texture Softening of Grass Carp (Ctenopharyngodon Idellus) Fillets Stored at 4 °C." Food Chemistry, vol. 262, 2018, pp. 1-6.
Yu D, Regenstein JM, Zang J, et al. Inhibitory effects of chitosan-based coatings on endogenous enzyme activities, proteolytic degradation and texture softening of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C. Food Chem. 2018;262:1-6.
Yu, D., Regenstein, J. M., Zang, J., Xia, W., Xu, Y., Jiang, Q., & Yang, F. (2018). Inhibitory effects of chitosan-based coatings on endogenous enzyme activities, proteolytic degradation and texture softening of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C. Food Chemistry, 262, 1-6. https://doi.org/10.1016/j.foodchem.2018.04.070
Yu D, et al. Inhibitory Effects of Chitosan-based Coatings On Endogenous Enzyme Activities, Proteolytic Degradation and Texture Softening of Grass Carp (Ctenopharyngodon Idellus) Fillets Stored at 4 °C. Food Chem. 2018 Oct 1;262:1-6. PubMed PMID: 29751895.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Inhibitory effects of chitosan-based coatings on endogenous enzyme activities, proteolytic degradation and texture softening of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C. AU - Yu,Dawei, AU - Regenstein,Joe M, AU - Zang,Jinhong, AU - Xia,Wenshui, AU - Xu,Yanshun, AU - Jiang,Qixing, AU - Yang,Fang, Y1 - 2018/04/21/ PY - 2017/11/14/received PY - 2018/03/28/revised PY - 2018/04/19/accepted PY - 2018/5/13/entrez PY - 2018/5/13/pubmed PY - 2018/10/9/medline KW - Chitosan composite coatings KW - Endogenous enzyme activity KW - Grass carp KW - Proteolytic degradation KW - Refrigeration KW - Texture softening SP - 1 EP - 6 JF - Food chemistry JO - Food Chem VL - 262 N2 - The study evaluated the inhibitory effects of chitosan-based coatings on endogenous enzyme activities, proteolytic degradation and texture softening of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C for 15 days. In general, the inhibitory effects of chitosan coating were worse than that of chitosan composite coatings, which significantly inhibited cathepsin B, B + L and calpain activities of fillets, with the most reductions of 58%, 65% and 41%, respectively when compared to the corresponding values of control fillets. Besides, the treatments also retarded the proteolytic degradation through quantifiable indicators including salt-soluble proteins (SSP), TCA-soluble peptides and SDS-PAGE pattern. After storage of 15 days, the shear forces of coated fillets were 28-53% higher than that of control samples. These results indicated that chitosan composite coating combined with glycerol monolaurate and clove essential oil improved the quality of refrigerated grass carp fillets by alleviating endogenous enzyme induced proteolysis and softening. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/29751895/Inhibitory_effects_of_chitosan_based_coatings_on_endogenous_enzyme_activities_proteolytic_degradation_and_texture_softening_of_grass_carp__Ctenopharyngodon_idellus__fillets_stored_at_4_°C_ DB - PRIME DP - Unbound Medicine ER -
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