Effect of silver carp (Hypophthalmichthys molitrix) muscle hydrolysates and fish skin hydrolysates on the quality of common carp (Cyprinus carpio) during 4 °C storage

Abstract

Summary Silver carp (Hypophthalmichthys molitrix) skin and muscle were hydrolysed, respectively, and then used as part of an edible coating to preserve fish. The effects of muscle and skin hydrolysates as edible coatings for shelf life extension of common carp (Cyprinus carpio) were evaluated over 18 days at 4 °C, by comparing these two treatments, a chitosan coating with muscle hydrolysate, chitosan alone, and an untreated control. All coatings were made up with 5% glycerol. The quality of the carp was assessed by using total volatile basic nitrogen (TVB‐N), total viable counts (TVC), thiobarbituric acid (TBA) and K value. Compared with the control group, the rate of increase in TVB‐N, TVC, TBA and K value of carp coated with fish skin hydrolysates, fish muscle hydrolysates and chitosan added to fish muscle hydrolysates were lower. According to the total viable counts, the storage life of fish with fish skin hydrolysates coatings and chitosan added fish muscle hydrolysates coatings were 16 days, 2 days longer than those with the chitosan coatings and twice as long as the control group.

Effect of previous frozen storage on quality changes of grass carp (Ctenopharyngodon idellus) fillets during short‐term chilled storage

“…The total volatile basic nitrogen (TVB‐N) content was determined as described by Hu et al . (). The method was based on steam distillation and extraction of volatile base nitrogen.…”

Nondestructive determination of salmon fillet freshness during storage at different temperatures by electronic nose system combined with radial basis function neural networks

“…TBA was measured using the method of Erkan & Özkan (). TVB‐N was determined according to the method of Hu et al (). TAC was measured using the Chinese National Standard method (GB 4789.2‐2016).…”

Edible polymer films and coatings: background and current state (a review)

“…Мясо, птица и рыба Выделенный сывороточный протеин + эфирные масла Сушеная рыба [155] Хитозан + уксусная кислота + чайный полифенол Карп [156] Хитозан + гидролизат рыбных мышц Карп [157] Крахмал (картофельные отходы) + эфирное масло орегано Копченый лосось [158] Белок ячменных отрубей + желатин Лосось [159] Карбоксиметилцеллюлоза + экстракт розмарина Говядина [160] Белок молочной сыворотки Замороженный анчоус [161], замороженный лосось [162] Белок из семян хлопка+ наноглина + карвакрол Бекон [162] Материал съедобных пленок и покрытий Продукты питания…”