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A strategy of ultrasound-assisted processing to improve the performance of bio-based coating preservation for refrigerated carp fillets (Ctenopharyngodon idellus).
Food Chem. 2021 May 30; 345:128862.FC

Abstract

Effects of ultrasound-assisted chitooligosaccharides (COS-UA) coating on the quality attributes and microbial composition of refrigerated grass carp fillets were evaluated. The results showed that COS and COS-UA coatings retarded quality deterioration of fillets during storage. Compared to COS coatings, COS-UA treated samples had lower contents of BAs, simultaneously their levels of total volatile base nitrogen (TVB-N), K value and total viable counts (TVC) were further decreased by 13.6%, 4.2% and 7.8% on day 12, respectively. High-throughput sequencing showed that Aeromonas and Shewanella increased rapidly in control samples and became the main microbiota at day 12. By contrast, both coatings changed the microbial composition and reduced the proportion of spoilage organisms. Based on multiple evaluations, COS-UA extended shelf life of fillets by another 2 days when compared to COS. Therefore, ultrasonic treatment could be considered as an effective supplementary to improve the preservation effect of COS-based coatings for fresh preprocessed fish.

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Publisher Full Text (DOI)

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; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: yudawei90@126.com.
Zhao W
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, 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; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, 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; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
Xu Y
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, 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; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: xiaws@jiangnan.edu.cn.

MeSH

AnimalsCarpsFood PreservationFood StorageMicrobiotaSeafoodUltrasonic Waves

Pub Type(s)

Journal Article

Language

eng

PubMed ID

33338838

Citation

Yu, Dawei, et al. "A Strategy of Ultrasound-assisted Processing to Improve the Performance of Bio-based Coating Preservation for Refrigerated Carp Fillets (Ctenopharyngodon Idellus)." Food Chemistry, vol. 345, 2021, p. 128862.
Yu D, Zhao W, Yang F, et al. A strategy of ultrasound-assisted processing to improve the performance of bio-based coating preservation for refrigerated carp fillets (Ctenopharyngodon idellus). Food Chem. 2021;345:128862.
Yu, D., Zhao, W., Yang, F., Jiang, Q., Xu, Y., & Xia, W. (2021). A strategy of ultrasound-assisted processing to improve the performance of bio-based coating preservation for refrigerated carp fillets (Ctenopharyngodon idellus). Food Chemistry, 345, 128862. https://doi.org/10.1016/j.foodchem.2020.128862
Yu D, et al. A Strategy of Ultrasound-assisted Processing to Improve the Performance of Bio-based Coating Preservation for Refrigerated Carp Fillets (Ctenopharyngodon Idellus). Food Chem. 2021 May 30;345:128862. PubMed PMID: 33338838.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - A strategy of ultrasound-assisted processing to improve the performance of bio-based coating preservation for refrigerated carp fillets (Ctenopharyngodon idellus). AU - Yu,Dawei, AU - Zhao,Wenyu, AU - Yang,Fang, AU - Jiang,Qixing, AU - Xu,Yanshun, AU - Xia,Wenshui, Y1 - 2020/12/13/ PY - 2020/07/31/received PY - 2020/12/03/revised PY - 2020/12/07/accepted PY - 2020/12/19/pubmed PY - 2021/2/25/medline PY - 2020/12/18/entrez KW - Biochemical quality KW - Cadaverine (PubChem CID: 273) KW - Chitooligosaccharides KW - Grass carp KW - Histamine (PubChem CID: 774) KW - Hypoxanthine (PubChem CID: 135398638) KW - Hypoxanthine ribonucleoside (PubChem CID: 135398641) KW - Inosine monophosphate (PubChem CID: 135398640) KW - Microbiota composition KW - Putrescine (PubChem CID: 1045) KW - Shelf life KW - Tyramine (PubChem CID: 5610) KW - Ultrasound assistance SP - 128862 EP - 128862 JF - Food chemistry JO - Food Chem VL - 345 N2 - Effects of ultrasound-assisted chitooligosaccharides (COS-UA) coating on the quality attributes and microbial composition of refrigerated grass carp fillets were evaluated. The results showed that COS and COS-UA coatings retarded quality deterioration of fillets during storage. Compared to COS coatings, COS-UA treated samples had lower contents of BAs, simultaneously their levels of total volatile base nitrogen (TVB-N), K value and total viable counts (TVC) were further decreased by 13.6%, 4.2% and 7.8% on day 12, respectively. High-throughput sequencing showed that Aeromonas and Shewanella increased rapidly in control samples and became the main microbiota at day 12. By contrast, both coatings changed the microbial composition and reduced the proportion of spoilage organisms. Based on multiple evaluations, COS-UA extended shelf life of fillets by another 2 days when compared to COS. Therefore, ultrasonic treatment could be considered as an effective supplementary to improve the preservation effect of COS-based coatings for fresh preprocessed fish. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/33338838/A_strategy_of_ultrasound_assisted_processing_to_improve_the_performance_of_bio_based_coating_preservation_for_refrigerated_carp_fillets__Ctenopharyngodon_idellus__ DB - PRIME DP - Unbound Medicine ER -
Grapherence [↓7]

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