Effects of chitosan coating combined with essential oils on quality and antioxidant enzyme activities of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C

Abstract

Effects of chitosan coating combined with essential oils from clove, cinnamon and lemon grass on quality and antioxidant enzyme activities of grass carp fillets stored at 4 AE 0.5°C were evaluated. The quality parameters (including pH, total volatile basic nitrogen (TVB-N), K value, thiobarbituric acid (TBA) value, shear force and total viable count (TVC)) and antioxidant enzyme activities were analysed periodically. The results indicated that composite chitosan coatings presented better preservation effects than chitosan coating alone. In addition, chitosan-clove essential oil coating had the best quality enhancement effects among treatments by inhibiting deterioration of physicochemical quality and microbial growth and maintaining antioxidant enzyme activities of fillets during refrigerated storage. The negative correlation was observed between the changes in TBA values and antioxidant enzyme activities in fillets. Based on these findings, chitosan-essential oil coatings effectively mitigated oxidative stress and extended shelf life of refrigerated grass carp fillets. Carp preservation of chitosan coating D. Yu et al. * P < 0.05.

Effects of chitosan edible coatings enriched with sumac on the quality and the shelf life of rainbow trout (Oncorhynchus mykiss, Walbaum, 1792) fillets

“…At Day 12, TVB‐N value of the T4 samples was 22.15, and it has been classified as “the highest acceptable level.” Similar results were found by Ojagh et al (), Wenjiao et al (), Chamanara et al (), and Yu et al (). Ojagh et al () reported that chitosan+cinnamon oil coating reduced the TVB‐N values of rainbow trout fillets.…”

“…Chamanara et al () reported that the chitosan coating enriched with thyme essential oil decreased the TVB‐N values of butterfly‐shaped rainbow trout stored under refrigerated condition for 15 days. Yu et al () found lower contents of TVB‐N in chitosan+clove oil coated grass carp fillets during 15 days storage.…”

“…There were a significant differences between the T1 and coated groups (T2, T3, and T4; p < .05). It is known that chitosan coating has an important effect on oxidation because of the antioxidant and oxygen barrier properties (Jeon, Kamil, & Shahidi, ; Li et al, ; Ojagh et al, ; Qiu, Chen, Liu, & Yang, ; Yu, Xu, Jiang, & Xia, ). During the storage period, T4 group showed significantly lowest TBA value than the other groups ( p < .05).…”

“…Moosavi‐Nasab et al () found that TVC value of common carp ( Cyprinus carpio ) fish treated with black pepper oil added chitosan coating was less than control samples at day 16. Yu et al () reported that chitosan coating combined with essential oil extended the microbiological shelf life of grass carp fillets to 15 days.…”

Quinoa as polymer in edible films with essential oil: Effects on rainbow trout fillets shelf life

“…Studies have shown that the essential oils obtained from thyme, sage, rosemary, clove, coriander, garlic, and onion have antimicrobial activity and this effect is due to the phenolic compounds found in their structures (Haşimi, Kızıl, & Tolan, ). It has been reported that the combinations of chitosan coatings with volatile oils have a positive effect on fillets, thus extending the shelf life and inhibiting effect of lemon oil applications on microorganism as in our study (Yu, Xu, Jiang, & Xia, ). In another study performed with plant extracts, it was reported that ginger extract inhibited the increase in total bacterial counts (Shi et al, ).…”