Effects of chitosan and apple polyphenol coating on quality and microbial composition of large yellow croaker (Pseudosciaena crocea) during ice storage

Abstract

BACKGROUND Large yellow croaker (Pseudosciaena crocea) has important commercial value because of its high nutritional value and delicious taste. However, large yellow croaker is readily affected by microorganisms during storage, which causes the corruption of muscle tissue. Both chitosan (CS) and apple polyphenols (APs) are bio‐preservatives, which can effectively inhibit the growth of microorganisms and improve the quality of large yellow croaker. The effects of 10.0 and 20.0 g L–1 CS combined with 1.0 g L–1 AP coating on the quality and microbial composition of large yellow croaker during ice storage were investigated respectively. RESULTS CS + AP coating restrained the increase of total volatile basic nitrogen (TVB‐N) and biogenic amines, slowed down the rise of K‐value and retarded the growth of microorganisms. The bacteriostatic effect was positively correlated with the concentration of CS. Through the analysis of high‐throughput sequencing (HTS), the microbial diversity was changed respectively. The proportion of Shewanella was significantly decreased by CS + AP coating treatment and Pseudomonas was the dominant microorganism in spoiled samples. Compared with the shelf‐life of the control group (8 days), 20.0 g L–1 CS combined with 1.0 g L–1 AP coating treatment could extend the shelf‐life of large yellow croaker for another 8 days. CONCLUSIONS CS combined with AP coating may be considered a promising method to delay the biochemical changes of ice stored large yellow croaker and extend its shelf life. © 2021 Society of Chemical Industry.

Antimicrobial and Antioxidant Effects of Kappa-Carrageenan Coatings Enriched with Cinnamon Essential Oil in Pork Meat

“…These results suggested that KC-based coatings exerted an inhibitory effect on the growth of HSPB in pork meat. Similar results were observed for the anti-HSPB effect of chitosan–caffeic acid coatings on pompano [ 40 ], gelatin–eugenol emulsion coatings on Chinese seabass [ 41 ], and chitosan–polyphenol coatings on large yellow croaker [ 42 ]. Considering that the proliferation of HSPB can result in off-flavors of food products [ 43 ], the inhibition of HSPB growth by KC-based coatings in the current work will potentially contribute to improving the sensory quality of pork meat.…”

Stable chlorine dioxide combined with slightly acidic electrolyzed water as preservation strategies in large yellow croaker (Pseudosciaena crocea) during cold storage: Effects on microbiological, physicochemical, and sensorial qualities

“…The high‐performance liquid chromatography (HPLC) equipment (Waters E2695, Co, USA) was used to determine the adenosine triphosphate (ATP) and its degradation products (Lan, Zhao, et al, 2021). The K‐value was expressed as follows: $$$$ \mathrm{K}-\mathrm{value}\ \left(\%\right)=\frac{\mathrm{HxR}+\mathrm{Hx}}{\mathrm{ATP}+\mathrm{ADP}+\mathrm{AMP}+\mathrm{IMP}+\mathrm{Hx}\mathrm{R}+\mathrm{Hx}}\times 100 $$$$ …”

“…The high-performance liquid chromatography (HPLC) equipment (Waters E2695, Co, USA) was used to determine the adenosine triphosphate (ATP) and its degradation products (Lan, Zhao, et al, 2021).…”

Microstructure and physicochemical properties: effects of different pretreatment combined with dual‐frequency ultrasound on quality of large yellow croaker (Pseudosciaena crocea) during cold storage

“…Large yellow croaker ( Pseudosciaena crocea ) is widely cultivated in Southeast China due to its tenderness, deliciousness, and nutrition. Interestingly, large yellow croaker rots easily for endogenous enzymes, microorganisms and fat oxidation while stored, leading to poor quality (Lan et al ., 2022b). Among them, microbial activity is the leading cause of quality deterioration in fish meat during storage, resulting in a large number of metabolites and putrefactive odours (Lan et al ., 2021c).…”