Volume 18 Issue 2
Apr.  2022
Turn off MathJax
Article Contents
Abstract
References
Related Articles
ZHAO Wenyu, YU Dawei, DONG Junli, XIA Wenshi, LI Lihua. Effect of different molecular weight chitosan coating on preservation of fish fillets during refrigerated storage[J]. South China Fisheries Science, 2022, 18(2): 150-157. DOI: 10.12131/20210333
Citation: ZHAO Wenyu, YU Dawei, DONG Junli, XIA Wenshi, LI Lihua. Effect of different molecular weight chitosan coating on preservation of fish fillets during refrigerated storage[J]. South China Fisheries Science, 2022, 18(2): 150-157. DOI: 10.12131/20210333
shu

Effect of different molecular weight chitosan coating on preservation of fish fillets during refrigerated storage

  • 1.

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

  • 2.

    Department of Materials Science and Engineering, Jinan University/Engineering Research Center of Artificial Organs and Materials, Guangzhou 511486, China

More Information
  • Received Date: November 03, 2021
  • Revised Date: January 06, 2022
  • Accepted Date: January 09, 2022
  • Available Online: January 26, 2022
    Graphical Abstract
    • Abstract
  • In order to explore the differences in the effect of different molecular weight (Mw) chitosan coatings (50, 200 and 500 kD) on the quality of refrigerated grass carp (Ctenopharyngodon idella) fillets, we applied the biological, physical and chemical methods to detect the fresh-keeping quality of the fish fillets, and compared the changes in the sensory scores, microbial enumeration [total viable count (TVC) and Pseudomonas count], and physicochemical indicators [shear force, water loss rate, pH, total volatile base nitrogen (TVB-N), TCA-soluble peptides and biogenic amines] during the storage of different coating samples. The results show that compared with the control group, the coating treatments with all the three Mw chitosan coatings could inhibit the deterioration of fillets quality effectively. Combining with the results of sensory evaluation, TVB-N and TVC, the shelf life of the control group was less than 6 d, while the coating treatment could extend the shelf life more than at least 2 d, and especially the sensory quality of fillets with 200 kD Mw chitosan coating remained the best and had the longest shelf life during the storage. By comparing the microbial and physicochemical indexes of the three coated groups, we found that the total viable count (TVC), Pseudomonas count, shear force, juice loss rate, TVB-N and putrescine content of 200 kD Mw chitosan coating on the 8th day of storage were better than those of the other two groups. Thus, 200 kD Mw chitosan coating could be used as a preferred coating material for the preservation of fresh fish meat.
    • FullText(HTML)
    • References (30)
  • [1]
    农业农村部渔业渔政管理局. 2020中国渔业统计年鉴 [M]. 北京: 中国农业出版社, 2020 : 24.
    [2]
    刘大松. 草鱼肉在微冻和冰藏保鲜中的品质变化及其机理 [D]. 无锡: 江南大学, 2012: 4-7.
    [3]
    DEHGHANI S, HOSSEINI S V, REGENSTEIN J M. Edible films and coatings in seafood preservation: a review[J]. Food Chem, 2018, 240: 505-513. doi: 10.1016/j.foodchem.2017.07.034
    [4]
    李婷婷, 励建荣, 胡文忠. 可食性壳聚糖涂膜保鲜大黄鱼品质控制研究[J]. 中国食品学报, 2013, 13(6): 147-152.
    [5]
    李婷婷, 励建荣, 赵崴. 壳聚糖涂膜对冷藏美国红鱼品质的影响[J]. 食品科学, 2013, 34(10): 299-303. doi: 10.7506/spkx1002-6630-201310066
    [6]
    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[J]. Int J Biol Macromol, 2021, 193: 847-855. doi: 10.1016/j.ijbiomac.2021.10.190
    [7]
    LI T, SUN X, CHEN H, et al. Effect of the combination of vanillin and chitosan coating on the microbial diversity and shelf-life of refrigerated turbot (Scophthalmus maximus) filets[J]. Front Microbiol, 2020, 11: 462. doi: 10.3389/fmicb.2020.00462
    [8]
    YU D, REGENSTEIN J M, XIA W. Bio-based edible coatings for the preservation of fishery products: a review[J]. Crit Rev Food Sci Nutr, 2019, 59(15): 2481-2493. doi: 10.1080/10408398.2018.1457623
    [9]
    KONG M, CHEN X G, XING K, et al. Antimicrobial properties of chitosan and mode of action: a state of the art review[J]. Int J Food Microbiol, 2010, 144(1): 51-63. doi: 10.1016/j.ijfoodmicro.2010.09.012
    [10]
    CHANG S H, LIN H T, WU G J, et al. pH Effects on solubility, zeta potential, and correlation between antibacterial activity and molecular weight of chitosan[J]. Carbohydr Polym, 2015, 134: 74-81. doi: 10.1016/j.carbpol.2015.07.072
    [11]
    JONGSRI P, WANGSOMBOONDEE T, ROJSITTHISAK P, et al. Effect of molecular weights of chitosan coating on postharvest quality and physicochemical characteristics of mango fruit[J]. LWT, 2016, 73: 28-36. doi: 10.1016/j.lwt.2016.05.038
    [12]
    DREVINSKAS T, NAUJOKAITYTE G, MARUSKA A, et al. Effect of molecular weight of chitosan on the shelf life and other quality parameters of three different cultivars of Actinidia kolomikta (kiwifruit)[J]. Carbohydr Polym, 2017, 173: 269-275. doi: 10.1016/j.carbpol.2017.06.002
    [13]
    ZHAO X, ZHOU Y, ZHAO L, et al. Vacuum impregnation of fish gelatin combined with grape seed extract inhibits protein oxidation and degradation of chilled tilapia fillets[J]. Food Chem, 2019, 294: 316-325. doi: 10.1016/j.foodchem.2019.05.054
    [14]
    KHAZANDI M, DEO P, FERRO S, et al. Efficacy evaluation of a new water sanitizer for increasing the shelf life of Southern Australian King George whiting and Tasmanian Atlantic salmon fillets[J]. Food Microbiol, 2017, 68: 51-60. doi: 10.1016/j.fm.2017.06.008
    [15]
    LI Y, ZHUANG S, LIU Y, et al. Effect of grape seed extract on quality and microbiota community of container-cultured snakehead (Channa argus) fillets during chilled storage[J]. Food microbiol, 2020, 91: 103492. doi: 10.1016/j.fm.2020.103492
    [16]
    YU D, XIA W, XU Y, et al. The effects of chitosan coating on biogenic amines inhibition and microbial succession of refrigerated grass carp (Ctenopharyngodon idellus) fillets[J]. J Aquat Food Prod T, 2017, 26(10): 1266-1279. doi: 10.1080/10498850.2016.1233473
    [17]
    SUN X, HONG H, JIA S, et al. Effects of phytic acid and lysozyme on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C[J]. Food Microbiol, 2020, 86: 103313. doi: 10.1016/j.fm.2019.103313
    [18]
    HUANG Z, LIU X, JIA S, et al. The effect of essential oils on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets during chilled storage[J]. Int J Food Microbiol, 2017, 266: 52-59.
    [19]
    ICMSF. Micro-organisms in foods: a publication of the International Commission on Microbiological Specifications for Foods (ICMSF) of the international association of microbiological societies [M]. Toronto: University of Toronto Press, 1986: 181-196.
    [20]
    ALISHAHI A, AÏDER M. Applications of chitosan in the seafood industry and aquaculture: a review[J]. Food Bioproc Tech, 2012, 5(3): 817-830. doi: 10.1007/s11947-011-0664-x
    [21]
    HOSSEINNEJAD M, JAFARI S M. Evaluation of different factors affecting antimicrobial properties of chitosan [J]. Int J Biol Macromol 2016, 85: 467-475.
    [22]
    LIU X, HUANG Z, JIA S, et al. The roles of bacteria in the biochemical changes of chill-stored bighead carp (Aristichthys nobilis): proteins degradation, biogenic amines accumulation, volatiles production, and nucleotides catabolism[J]. Food Chem, 2018, 255: 174-181. doi: 10.1016/j.foodchem.2018.02.069
    [23]
    YU D, XU Y, JIANG Q, et al. Freshness assessment of grass carp (Ctenopharyngodon idellus) fillets during storage at 4°C by physicochemical, microbiological and sensorial evaluations[J]. J Food Saf, 2017, 37(2): 1-9.
    [24]
    余达威. 壳聚糖涂膜对冷藏草鱼片的品质影响研究 [D]. 无锡: 江南大学, 2019: 6.
    [25]
    葛黎红. 内源蛋白酶在低温保鲜草鱼质构劣化中的作用与控制研究 [D]. 无锡: 江南大学, 2017: 44.
    [26]
    SINGH A, BENJAKUL S. Proteolysis and its control using protease inhibitors in fish and fish products: a review[J]. Compr Rev Food Sci F, 2018, 17(2): 496-509. doi: 10.1111/1541-4337.12337
    [27]
    WANG L L, YU Q L, HAN L, et al. Study on the effect of reactive oxygen species-mediated oxidative stress on the activation of mitochondrial apoptosis and the tenderness of yak meat[J]. Food Chem, 2018, 244: 394-402. doi: 10.1016/j.foodchem.2017.10.034
    [28]
    LI Y, WU T, WU C, et al. Eugenol-loaded chitosan emulsion holds the texture of chilled hairtail (Trichiurus lepturus) better: mechanism exploration by proteomic analysis[J]. Food Funct, 2020, 11(9): 7509-7522. doi: 10.1039/D0FO01135E
    [29]
    洪惠. 鳙脂肪酸组成及贮藏过程中品质变化规律与控制技术的研究 [D]. 北京: 中国农业大学, 2015: 90-91.
    [30]
    王航. 草鱼贮藏过程中品质变化规律及特定腐败菌的研究 [D]. 北京: 中国农业大学, 2016: 44-48.
    • Related Articles

  • Related Articles

    [1]LI Yu, HUANG Jiansheng, CHEN Youming, WEN Zhenwei, OU Guanghai, HUANG Jianpeng, JIANG Xintao, XIE Ruitao, MA Qian, CHEN Gang. Effect of low temperature stress on antioxidant stress, apoptosis and histological structure of gills in cobia (Rachycentron canadum)[J]. South China Fisheries Science, 2023, 19(3): 68-77. DOI: 10.12131/20220227
    [2]CHEN Jie, HE Yang, DAI Xuping, WANG Jun, QING Chuanjie, LI Rui. Histological observation and innate immune barrier study of head kidney of Pelteobagrus vachelli[J]. South China Fisheries Science, 2021, 17(1): 82-90. DOI: 10.12131/20200119
    [3]WANG Jian, ZENG Benhe, XU Zhaoli, ZHANG Bianbian, LIU Haiping, WANG Wanliang, WANG Jinlin, ZHOU Jianshe, HUANG Liping. Effect of dietary protein level on digestive enzyme activity and histological structure in intestine and liver of juvenile Schizopygopsis younghusbandi[J]. South China Fisheries Science, 2019, 15(6): 112-119. DOI: 10.12131/20190107
    [4]MA Dingchang, YE Liuhe, XU Aiyu, PAN Gan, LONG Cheng. A histological study of Tylorrhynchus heterochaetus[J]. South China Fisheries Science, 2014, 10(4): 58-63. DOI: 10.3969/j.issn.2095-0780.2014.04.010
    [5]LIU Zaijun, CEN Jianwei, LI Laihao, YANG Xianqing, HAO Shuxian, WEI Ya, ZHOU Wanjun. Thoughts and prospect of comprehensive utilization of tilapia blood[J]. South China Fisheries Science, 2012, 8(2): 76-80. DOI: 10.3969/j.issn.2095-0780.2012.02.012
    [6]WANG Jingxiang, LI Jia′er, OU Youjun, WANG Yongcui. Ultrastructure of peripheral blood cells of highfin grouper Cromileptes altivelis[J]. South China Fisheries Science, 2011, 7(5): 50-54. DOI: 10.3969/j.issn.2095-0780.2011.05.008
    [7]HU Lingling, LI Jia'er, OU Youjun, YU Na, WANG Gang. Study on microstructure of head-kidney and spleen of Oplegnathus fasciatus[J]. South China Fisheries Science, 2010, 6(3): 41-45. DOI: 10.3969/j.issn.1673-2227.2010.03.008
    [8]LAO Haihua, YE Xing, ZOU Weimin, BAI Junjie, TAN Aiping. Detection of infectious spleen and kidney necrosis virus (ISKNV) of mandarin fish (Siniperca chuatsi) by nested PCR[J]. South China Fisheries Science, 2009, 5(4): 69-72. DOI: 10.3969/j.issn.1673-2227.2009.04.013
    [9]SU Youlu, XU Liwen, FENG Juan, GUO Zhixun, WANG Jiangyong. Study on the morphology of peripheral blood cells of juvenile cobia Rachycentron canadum[J]. South China Fisheries Science, 2007, 3(1): 48-53.
    [10]HUANG Jian-hua, MA Zhi-ming, ZHOU Fa-lin, YE Le, JIANG Shi-gui. Study on anatomy structure and histology of the ovary of wild Penaeus monodon(Fabricius) from the north of South China Sea[J]. South China Fisheries Science, 2005, 1(3): 49-53.

  • Cited by

    Periodical cited type(2)

    1. 安余梁，祁峰，母锐敏，马桂霞. 微藻除磷机理及其工艺模式的研究进展. 工业水处理. 2025(02): 10-17 .
    2. 马林，李春艳，李明泽，罗鑫，丁子元，孟睦涵，徐林通，姜巨峰. 天津市碳汇渔业潜力研究及未来展望. 海洋湖沼通报(中英文). 2024(04): 81-88 .

    Other cited types(2)

Catalog

    Get Citation
    PDF
    XML
    Article views PDF downloads Cited by(4)
    Related

    Supported by: Beijing Renhe Information Technology Co., Ltd.  

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return