Effect of a chitosan coating incorporating epigallocatechin gallate on the quality and shelf life of bighead carp (Aristichthys nobilis) fillets during chilled storage
“…The darker the color, the stronger the correlation. In addition, the color and width of the line, which linked the organoleptic characteristics and physicochemical indicators, represented statistical significance and Mantel’s r statistic, respectively (Dai et al 2022 ). Fig.…”
A promising way to utilize fish by-products is to develop hydrolysis of fish proteins with enzymes. The obtained fish protein hydrolysates (FPHs) are rich in peptides and amino acids, but bitterness and aroma defects impede further utilization of FPHs. The present study adopted Maillard reaction to improve FPHs’ flavor and illustrated the role of cysteine in this system. We investigated the impact of cysteine (0, 0.25%, 0.5%, 0.75%, and 1%) on the browning intensity, free amino acids (FAAs), molecular weight distribution, structure of MRPs, volatile compounds changes and organoleptic characteristics of xylose–glycine–FPHs Maillard reaction systems. Results showed that the addition of cysteine lowered the browning degree of Maillard reaction products (MRPs) by inhibiting the cross-linking of small peptides and reducing the production of melanin. GC–MS and GC–IMS analysis indicated that cysteine inhibited the formation of furans and nitrogen-containing compounds and facilitated the formation of sulfur-containing compounds contributing to the meaty flavor. Sensory analysis revealed that 0.25–0.75% range of cysteine increased the meaty, caramel, umami, mouthfulness and salty notes, and caused a decrease in bitter taste of the MRPs as confirmed by GC–MS. A highly significant correlation between the organoleptic characteristics and physicochemical indicators of MRPs was found by Mantel test. These results elucidated the influence of cysteine on the formation of Maillard reaction products and will help improve the flavor profile of meat flavorings.
Graphical Abstract
“…The darker the color, the stronger the correlation. In addition, the color and width of the line, which linked the organoleptic characteristics and physicochemical indicators, represented statistical significance and Mantel’s r statistic, respectively (Dai et al 2022 ). Fig.…”
A promising way to utilize fish by-products is to develop hydrolysis of fish proteins with enzymes. The obtained fish protein hydrolysates (FPHs) are rich in peptides and amino acids, but bitterness and aroma defects impede further utilization of FPHs. The present study adopted Maillard reaction to improve FPHs’ flavor and illustrated the role of cysteine in this system. We investigated the impact of cysteine (0, 0.25%, 0.5%, 0.75%, and 1%) on the browning intensity, free amino acids (FAAs), molecular weight distribution, structure of MRPs, volatile compounds changes and organoleptic characteristics of xylose–glycine–FPHs Maillard reaction systems. Results showed that the addition of cysteine lowered the browning degree of Maillard reaction products (MRPs) by inhibiting the cross-linking of small peptides and reducing the production of melanin. GC–MS and GC–IMS analysis indicated that cysteine inhibited the formation of furans and nitrogen-containing compounds and facilitated the formation of sulfur-containing compounds contributing to the meaty flavor. Sensory analysis revealed that 0.25–0.75% range of cysteine increased the meaty, caramel, umami, mouthfulness and salty notes, and caused a decrease in bitter taste of the MRPs as confirmed by GC–MS. A highly significant correlation between the organoleptic characteristics and physicochemical indicators of MRPs was found by Mantel test. These results elucidated the influence of cysteine on the formation of Maillard reaction products and will help improve the flavor profile of meat flavorings.
Graphical Abstract
“…The pH of all four tissues decreased throughout the storage period, with the fastest decline in the body trunk, followed by the gills, mantle, and adductor muscle. The decrease in pH might be attributed to the decomposition of glycogen and ATP-related compounds [30]. A previous study [31] suggested that oysters with a pH above 6.0 were considered to be of good quality.…”
The aim of this study was to investigate the effect of neutral protease treatment on the biochemical properties of various parts of Pacific oysters (Crassostrea gigas) under different storage conditions. The mechanism of quality degradation in the mantle, adductor muscle, gill, and trunk of treated oysters stored at −1.5 °C (superchilling) or 4 °C (refrigeration) for several days using different storage methods was studied. The results showed that the oyster treated with the enzyme exhibited higher glycogen content, flavor nucleotide content, and sensory scores compared to the control group. Superchilling at −1.5 °C was observed to slow the increase in total volatile basic nitrogen (TVB-N), total viable count (TVC), and pH, while maintaining sensory scores better than refrigeration at 4 °C. Both wet superchilling (WS) and dry exposed superchilling (DeS) methods effectively preserved freshness and quality at −1.5 °C. The freshness of the oysters’ body trunk changed most significantly. K value, K′ value, and AEC value, as the evaluation indexes of oyster freshness, were affected by the storage medium. Therefore, neutral protease enhances the flavor of oysters in a short time, and oysters stored in wet superchilling or dry exposed superchilling conditions have an extended shelf life.
“…These compounds extend the shelf life of seafood products because of their antimicrobial and antioxidant properties. Adding these extracts to the coatings significantly improves the chemical changes, sensory scores, and shelf life of seafood products during refrigeration (Dai et al, 2022;Shahidi & Hossain, 2022;Urbonaviciute et al, 2023;Zhang et al, 2022). El-Obeid et al (2018) and Karaton Kuzgun and Gurel Inanli (2018) noted that thyme or clove oil incorporated into chitosan coatings exhibited improved efficacy in suppressing spoilage bacteria from proliferating in refrigerated fish fillets.…”
Section: Introductionmentioning
confidence: 99%
“…These compounds extend the shelf life of seafood products because of their antimicrobial and antioxidant properties. Adding these extracts to the coatings significantly improves the chemical changes, sensory scores, and shelf life of seafood products during refrigeration (Dai et al., 2022; Shahidi & Hossain, 2022; Urbonaviciute et al., 2023; Zhang et al., 2022). El‐Obeid et al.…”
Seafood is highly perishable and has a short shelf‐life. This study investigated the effect of chitosan and alginate (CH‐SA) coating combined with the cell‐free supernatant of Streptococcus thermophilus FUA329 (CFS) as a preservative on the quailty of white shrimp (Litopenaeus vannamei) refrigerated at 4° for 0, 3, 6, 9, 12, 15 days. Freshly shrimps were randomly divided into four groups: the CFS group (400 mL); the CH‐SA group (1% chitosan/1% alginate); the CFS‐CH‐SA group (1% chitosan/1% alginate with 400 mL CFS) are treatment groups, and the control group (400 mL sterile water). The CFS–CH–SA coating effectively suppressed microbial growth total viable count and chemical accumulation (pH, total volatile basic nitrogen, thiobarbituric acid reactive substance) compared with the control. Additionally, the CFS–CH–SA coating improved the texture and sensory characteristics of shrimp during storage. The coated shrimp exhibited significantly reduced water loss (p < 0.05). The combination of CH–SA coating with CFS treatment can extend the shelf life of shrimp.Practical ApplicationRecently, edible films have received more consideration as a promising method to enhance the shelf life of seafood. The presence of Lactic acid bacteria metabolites in edible films reduces spoilage and improves consumer health. Our findings encourage the application of edible coating incorporated with cell‐free supernatant of Streptococcus thermophilus FUA 329 to design multifubctional foods and preserve the qualities of shrimp.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
