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Vacuum impregnation of chitosan coating combined with water-soluble polyphenol extracts on sensory, physical state, microbiota composition and quality of refrigerated grass carp slices.
Int J Biol Macromol. 2021 Dec 15; 193(Pt A):847-855.IJ

Abstract

Herein, the effects of chitosan (CH) coating with different water-soluble polyphenol extracts (pomegranate peel (PPE), grape seed (GSE) and green tea (GTE)) through vacuum impregnation on the quality retention and microflora of refrigerated grass carp fillets were studied. Generally, the quality degradation of carp fillets was remarkably alleviated using coatings when compared to the control. As suggested by microbial enumeration and high-throughput sequencing, protective coatings were conductive to inhibit bacteria growth, especially spoilage bacteria of Pseudomonas. As a result, the indicator related to bacteria such as total volatile basic nitrogen (TVB-N) and K value had lower levels in coating groups than that in control. In addition, coating also slowed down the deterioration of physical properties of color, texture and water holding capacity in fillets, giving fillets a better edible quality. By contrast, the fillets treated by composite coatings had better quality during storage when compared to chitosan coating alone, and a relatively good synergistic antibacterial effect between chitosan and extracts was also observed, especially for CH-GTE. Overall, the best performance to inhibit quality deterioration was recorded in CH-GTE, with the lowest values of TVB-N, TBARS, K-value and water loss, and highest values of shear force and sensory preference among groups.

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Publisher Full Text (DOI)

Authors+Show Affiliations

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 of Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
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 of Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: yudw@jiangnan.edu.cn.
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 of Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: xiaws@jiangnan.edu.cn.

MeSH

AnimalsBacteriaCarpsChitosanFood PreservationFood StorageSeafoodTaste

Pub Type(s)

Journal Article

Language

eng

PubMed ID

34740680

Citation

Zhao, Wenyu, et al. "Vacuum Impregnation of Chitosan Coating Combined With Water-soluble Polyphenol Extracts On Sensory, Physical State, Microbiota Composition and Quality of Refrigerated Grass Carp Slices." International Journal of Biological Macromolecules, vol. 193, no. Pt A, 2021, pp. 847-855.
Zhao W, Yu D, Xia W. Vacuum impregnation of chitosan coating combined with water-soluble polyphenol extracts on sensory, physical state, microbiota composition and quality of refrigerated grass carp slices. Int J Biol Macromol. 2021;193(Pt A):847-855.
Zhao, W., Yu, D., & Xia, W. (2021). Vacuum impregnation of chitosan coating combined with water-soluble polyphenol extracts on sensory, physical state, microbiota composition and quality of refrigerated grass carp slices. International Journal of Biological Macromolecules, 193(Pt A), 847-855. https://doi.org/10.1016/j.ijbiomac.2021.10.190
Zhao W, Yu D, Xia W. Vacuum Impregnation of Chitosan Coating Combined With Water-soluble Polyphenol Extracts On Sensory, Physical State, Microbiota Composition and Quality of Refrigerated Grass Carp Slices. Int J Biol Macromol. 2021 Dec 15;193(Pt A):847-855. PubMed PMID: 34740680.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Vacuum impregnation of chitosan coating combined with water-soluble polyphenol extracts on sensory, physical state, microbiota composition and quality of refrigerated grass carp slices. AU - Zhao,Wenyu, AU - Yu,Dawei, AU - Xia,Wenshui, Y1 - 2021/11/02/ PY - 2021/08/25/received PY - 2021/10/11/revised PY - 2021/10/26/accepted PY - 2021/11/7/pubmed PY - 2021/12/21/medline PY - 2021/11/6/entrez KW - Grass carp (Ctenopharyngodon idellus) KW - Microbial composition KW - Multifunctional bioactive coatings KW - Physical state KW - Polyphenol plant extracts SP - 847 EP - 855 JF - International journal of biological macromolecules JO - Int J Biol Macromol VL - 193 IS - Pt A N2 - Herein, the effects of chitosan (CH) coating with different water-soluble polyphenol extracts (pomegranate peel (PPE), grape seed (GSE) and green tea (GTE)) through vacuum impregnation on the quality retention and microflora of refrigerated grass carp fillets were studied. Generally, the quality degradation of carp fillets was remarkably alleviated using coatings when compared to the control. As suggested by microbial enumeration and high-throughput sequencing, protective coatings were conductive to inhibit bacteria growth, especially spoilage bacteria of Pseudomonas. As a result, the indicator related to bacteria such as total volatile basic nitrogen (TVB-N) and K value had lower levels in coating groups than that in control. In addition, coating also slowed down the deterioration of physical properties of color, texture and water holding capacity in fillets, giving fillets a better edible quality. By contrast, the fillets treated by composite coatings had better quality during storage when compared to chitosan coating alone, and a relatively good synergistic antibacterial effect between chitosan and extracts was also observed, especially for CH-GTE. Overall, the best performance to inhibit quality deterioration was recorded in CH-GTE, with the lowest values of TVB-N, TBARS, K-value and water loss, and highest values of shear force and sensory preference among groups. SN - 1879-0003 UR - https://www.unboundmedicine.com/medline/citation/34740680/Vacuum_impregnation_of_chitosan_coating_combined_with_water_soluble_polyphenol_extracts_on_sensory_physical_state_microbiota_composition_and_quality_of_refrigerated_grass_carp_slices_ DB - PRIME DP - Unbound Medicine ER -