Effect of high molecular weight chitosan coating on quality and shelf life of refrigerated channel catfish fillets

Karsli, Barış; Çağlak, Emre; Prinyawiwatkul, Witoon

doi:10.1016/j.lwt.2021.111034

Cited by 29 publications

(17 citation statements)

References 43 publications

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“…The texture results were consistent with the results of WHC and cooking losses. The protective effect of chitosan on a texture could be attributed to its role in controlling the activity of proteolytic enzymes in muscle tissues, 31 which rapidly damage cells and cause structural changes after death 32 . This is in agreement with the reports of prevous research reporting that ε‐polylysine combined with alginate coating strongly inhibited textual deterioration 33 …”

Section: Resultssupporting

confidence: 86%

“…The protective effect of chitosan on a texture could be attributed to its role in controlling the activity of wileyonlinelibrary.com/jsfa proteolytic enzymes in muscle tissues, 31 which rapidly damage cells and cause structural changes after death. 32 This is in agreement with the reports of prevous research reporting that ε-polylysine combined with alginate coating strongly inhibited textual deterioration. 33 TVB-N and TBA TVB-N has been widely used as an index to evaluate the freshness of meat, which increases with an increase in bacteria and enzymes during storage.…”

Section: Ph Valuesupporting

confidence: 91%

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Preparation of chitosan grafted caffeic acid coating and its effect on pompano (Trachinotus ovatus) preservation

et al. 2021

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BACKGROUND The present study aimed to investigate the preservative effect of chitosan‐caffeic acid grafts coating (CS‐g‐CA) on the quality and microbial characteristics of pompano (Trachinotus ovatus) during iced storage. CS‐g‐CA was prepared by a 1‐(3‐dimethylaminopropyl)‐3‐ethylcarbodiimidehydro/N‐hydroxysuccinimide coupling reaction. The grafting of CS‐g‐CA was confirmed by UV‐visible and Fourier‐transform infrared spectra. Samples were treated with distilled water (control), chitosan (CS), caffeic acid (CA) and CS‐g‐CA for 10 min, respectively. Microbiological [total viable count (TVC), H2S‐producing bacteria count, Pseudomonas bacteria count], physicochemical indicators [water holding capacity (WHC), cooking loss, pH, total volatile basic nitrogen (TVB‐N), thiobarbituric acid (TBA), texture profile analysis, free amino acids] and sensory evaluation were investigated during ice storage at 4 °C for up to 27 days. RESULTS The results showed that the antioxidant and antibacterial activities of CS could be improved by grafting CA onto CS. CS‐g‐CA coating could greatly slow down the speed of water loss and maintain WHC. Furthermore, CS‐g‐CA coating showed superior antibacterial activities by inhibiting the growth of TVC, delayed the decline of flavor amino acids and reduced sensory change. In addition, CS‐g‐CA coating reduced lipid oxidation and protein degradation as indicated by the decrease in TBA and TVB‐N, possibly as a result of the addition of CA into CS membrane significantly improving the antioxidant activity of CS. CONCLUSION Compared with the control group, CS‐g‐CA coating had the optimal effect and could enhance the shelf‐life of Trachinotus ovatus for at least another 9 days. © 2021 Society of Chemical Industry.

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Section: Resultssupporting

confidence: 86%

Section: Ph Valuesupporting

confidence: 91%

Preparation of chitosan grafted caffeic acid coating and its effect on pompano (Trachinotus ovatus) preservation

et al. 2021

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“…The application of films or coatings composed of edible and biodegradable compounds allowing the extension of shelf life and freshness periods of seafood products has been the focus of several recent studies [45][46][47][48][49]. These films and coatings can retard the spoilage of the products by inhibiting bacterial proliferation and promoting a protective layer between the product and the environment, retaining the sensorial properties of fish, such as smell, texture, and flavor [10].…”

Section: Biodegradable Films Edible Coatings and Natural Preservativesmentioning

confidence: 99%

Analysis of Alternative Shelf Life-Extending Protocols and Their Effect on the Preservation of Seafood Products

Rezende

Barbosa

Teixeira

2022

Foods

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Seafood is essential to a healthy and varied diet due to its highly nutritious characteristics. However, seafood products are highly perishable, which results in financial losses and quality concerns for consumers and the industry. Due to changes in consumer concerns, demand for healthy products has increased. New trends focusing on reducing synthetic preservatives require innovation and the application of additional or alternative strategies to extend the shelf life of this type of product. Currently, refrigeration and freezing storage are the most common methods for fish preservation. However, refrigeration alone cannot provide long shelf-life periods for fish, and freezing worsens sensorial characteristics and consumer interest. Therefore, the need to preserve seafood for long periods without exposing it to freezing temperatures exists. This review focuses on the application of other approaches to seafood products, such as biodegradable films and coating technology; superchilling; irradiation; high-pressure processing; hyperbaric storage; and biopreservation with lactic acid bacteria, bacteriocins, or bacteriophages. The efficiency of these techniques is discussed based on their impact on microbiological quality, sensorial degradation, and overall preservation of the product’s nutritional properties. Although these techniques are already known, their use in the industrial processing of seafood is not widespread. Thus, the novelty of this review is the aggregation of recent studies on shelf life extension approaches, which provide useful information for the selection of the most appropriate technology and procedures and industrial innovation. Despite the fact that all techniques inhibit or delay bacterial proliferation and product decay, an undesirable sensory impact may occur depending on the treatment conditions. Although no technique appears to replace refrigeration, the implementation of additional treatments in the seafood processing operation could reduce the need for freezing, extending the shelf life of fresh unfrozen products.

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“…The chain length of a polymer when interacting in a polymeric mixture can present changes in its chemical composition. This increases the active sites for the formation of biochemical interactions that improve the hydrophilic, mechanical, and morphological properties [15][16][17]. Likewise, the molecular weight affects the rheological properties of the polymeric mixtures such as viscosity, surface tension, and conductivity, which in synergy with the electrospinning parameters favor the stability of the Taylor cone and thus the formation of fibers without the presence of defects.…”

Section: Introductionmentioning

confidence: 99%

Effect of Molecular Weight and Nanoarchitecture of Chitosan and Polycaprolactone Electrospun Membranes on Physicochemical and Hemocompatible Properties for Possible Wound Dressing

et al. 2021

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Tissue engineering has focused on the development of biomaterials that emulate the native extracellular matrix. Therefore, the purpose of this research was oriented to the development of nanofibrillar bilayer membranes composed of polycaprolactone with low and medium molecular weight chitosan, evaluating their physicochemical and biological properties. Two-bilayer membranes were developed by an electrospinning technique considering the effect of chitosan molecular weight and parameter changes in the technique. Subsequently, the membranes were evaluated by scanning electron microscopy, Fourier transform spectroscopy, stress tests, permeability, contact angle, hemolysis evaluation, and an MTT test. From the results, it was found that changes in the electrospinning parameters and the molecular weight of chitosan influence the formation, fiber orientation, and nanoarchitecture of the membranes. Likewise, it was evidenced that a higher molecular weight of chitosan in the bilayer membranes increases the stiffness and favors polar anchor points. This increased Young’s modulus, wettability, and permeability, which, in turn, influenced the reduction in the percentage of cell viability and hemolysis. It is concluded that the development of biomimetic bilayer nanofibrillar membranes modulate the physicochemical properties and improve the hemolytic behavior so they can be used as a hemocompatible biomaterial.

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Effect of high molecular weight chitosan coating on quality and shelf life of refrigerated channel catfish fillets

Cited by 29 publications

References 43 publications

Preparation of chitosan grafted caffeic acid coating and its effect on pompano (Trachinotus ovatus) preservation

Preparation of chitosan grafted caffeic acid coating and its effect on pompano (Trachinotus ovatus) preservation

Analysis of Alternative Shelf Life-Extending Protocols and Their Effect on the Preservation of Seafood Products

Effect of Molecular Weight and Nanoarchitecture of Chitosan and Polycaprolactone Electrospun Membranes on Physicochemical and Hemocompatible Properties for Possible Wound Dressing

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