Effects of chitosan oligosaccharides on microbiota composition of silver carp ( Hypophthalmichthys molitrix ) determined by culture-dependent and independent methods during chilled storage

Jia, Shiliang; Liu, Xiaochang; Huang, Zhan; Li, Yan; Zhang, Longteng; Luo, Yongkang

doi:10.1016/j.ijfoodmicro.2018.01.011

Cited by 46 publications

(41 citation statements)

References 36 publications

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“…Similar to the reported results (Jia et al, ), the color of C. niveatus did not change significantly after treated with COS, COS–N MIX, and COS–N CON. As shown in Figure , the initial sensory scores of C. niveatus in different groups were all close to five, which indicating the selected fishes were relatively fresh.…”

Section: Resultssupporting

confidence: 91%

“…In our study, the antimicrobial properties of COS toward Gram–negative (G−) were increased ( p < .05) after conjugated with nisin (in pubilication). It was possible that the solubility of nisin was improved after conjugating with COS. COS was reported to prolong the shelf life of silver carp fillets by significantly ( p < .05) reducing the growth of Pseudomonas , Aeromonas , and Shewanella (Jia et al, ). Similarity, in order to elucidate the specific antimicrobial spectrum of COS–N CON, the predominant microbiota of spoiled C. niveatus treated with COS and COS–N CON needs to be further studied.…”

Section: Resultsmentioning

confidence: 99%

“…Moreover, the COS is reported as non–toxic, and non–allergenic to living tissues (Dash, Chiellini, Ottenbrite, & Chiellini, ). Owing to the advantages mentioned above, the application of chitosan and its derivatives on the preservation of aquatic product has attracted attentions (Jia et al, ; Sun et al, ; Wu, Fu, et al, ; Wu, Li, et al, ; Wu et al, ).…”

Section: Introductionmentioning

confidence: 99%

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Effects of Chitosan Oligosaccharide–Nisin Conjugates Formed by Maillard reaction on the preservation of Collichthys niveatus

Zheng

He²,

Zhou³

et al. 2019

J Food Process Preserv

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This study evaluated the effects of chitosan oligosaccharides (COS)–nisin conjugates (COS‐N CON) on the quality changes of Collichthys niveatus during storage at 4°C. COS–N CON were prepared by heating the aqueous solution of COS and nisin together at 80°C for 24 hr. In order to control the degree of conjugation, the total concentration and pH of mixed solution were adjusted to 2% and 2.00, respectively. COS–N CON were identified by Fourier transform infrared (FT–IR) and X–ray diffraction analysis (XRD). During storage, COS–N CON treated samples showed retarded sensory and texture deterioration, with significantly slower increase rate of pH, total viable counts (TVC), and total volatile basic nitrogen (TVB–N). At the day 6, the TVC, TVB–N, and hardness of C. niveatus treated with distilled water reached 6 log10(CFU/g), 28 mg/100 g, and 15 g, respectively; while that in COS–N CON treated samples was 5.1 log10(CFU/g), 21 mg/100 g, and 18 g, respectively. Based on indicating parameters tested, it was revealed that the COS–N CON treatment could prolong the shelf life of C. niveatus by 2 days during chilled storage, compared to the chitosan oligosaccharides (COS)–nisin mixture (COS–N MIX). Practical applications The novel preservation agent we created in this study could be considered as safe and renewable, which could be a great advantage in practical application. It was formed by conjugating chitosan oligosaccharides (COS) with nisin via Maillard reaction. Both COS and nisin were considered as green and renewable antimicrobial agents. Maillard reaction is one of the main reactions taking place in food that does not need catalyst and organic solvent. COS–nisin conjugates had a better effect on preservation of Collichthys niveatus, compared with COS–nisin mixtures, which indicating Maillard reaction could be the effective way in modifying the preservation properties of natural antimicrobial agents.

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of Chitosan Oligosaccharide–Nisin Conjugates Formed by Maillard reaction on the preservation of Collichthys niveatus

Zheng

He²,

Zhou³

et al. 2019

J Food Process Preserv

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“…The ATP‐related compounds (ATP, ADP, AMP, IMP, HxR, and Hx) were obtained with cold perchloric acid (PCA) solution (Jia, Liu, Huang, Li, & Zhang, 2018). The ATP‐related compounds were measured by a High Performance Liquid Chromatography (HPLC) system combined with the normal C18 column.…”

Section: Methodsmentioning

confidence: 99%

Effects of chitosan grafted phenolic acid coating on microbiological, physicochemical and protein changes of sea bass (Lateolabrax japonicus) during refrigerated storage

Liu

Lan

Sun

et al. 2020

Journal of Food Science

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This project aimed to evaluate the effects of gallic acid (GA) and protocatechuic acid (PA) grafted onto chitosan (CS) on the improved quality of sea bass (Lateolabrax japonicus) during refrigerated storage. The incorporation of GA and PA onto CS (CS‐g‐GA and CS‐g‐PA) were achieved by the carbodiimide‐mediated grafting procedure. Samples were treated with different solutions (deionized water [CK], 1% CS [m/v], 1% CS‐g‐GA [m/v], and 1% CS‐g‐PA [m/v]) for 10 min, which were then stored at 4 °C. Microbiological quality, including total viable counts (TVC), psychrophilic bacterial counts (PBC), Pseudomonas bacterial counts, and H2S‐producing bacterial counts were measured. Physicochemical parameters, including pH, total volatile basic nitrogen (TVB‐N), thiobarbituric acid (TBA) value, water holding capacity (WHC), and K value, were measured. The changes in protein characteristics, including sulfhydryl groups (SH), Ca2+‐ATPase activity, sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE), and tertiary structure of protein were analyzed periodically, along with texture profile analysis (TPA). The results demonstrated that the CS copolymers treatment exhibited better preservation effects. The CS‐g‐GA and CS‐g‐PA treatments could significantly inhibit the growth of microorganisms and retard the increase of pH, TVB‐N, TBA, WHC, and K‐value during refrigerated storage compared with the CK and CS groups. Additionally, the CS‐g‐GA and CS‐g‐PA treatments could delay the protein oxidation by keeping a higher SH level and Ca2+‐ATPase activity. The CS copolymers treatment could also extend the shelf life for another 6 days compared with that of CK. As a result, CS copolymers can be employed in a promising method for the preservation of sea bass. Practical Application The incorporation of gallic acid and protocatechuic acid onto chitosan (CS‐g‐GA and CS‐g‐PA) showed superior antioxidant and antimicrobial activities when applied on sea bass. The CS‐g‐GA and CS‐g‐PA coatings could maintain the quality and freshness of refrigerated sea bass. Additionally, this research could provide a theoretical basis for the application of graft copolymers on the preservation of aquatic products.

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“…Microbial activity can also be measured indirectly by pH values [37]. The pH value of sea bass muscle on 0 day was 6.77 and showed a decreased tendency initially, and then increased (Figure 2a).…”

Section: Ph Valuesmentioning

confidence: 99%

Preservative Effects of Gelatin Active Coating Containing Eugenol and Higher CO2 Concentration Modified Atmosphere Packaging on Chinese Sea bass (Lateolabrax maculatus) during Superchilling (−0.9 °C) Storage

Zhou

Fang

et al. 2020

Molecules

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The purpose of this research was to explore the fresh keeping effect of modified atmosphere packaging (MAP) with different gas ratios combined with gelatin active coatings containing eugenol on Chinese sea bass stored at −0.9 °C for 36 days. The results showed that MAP3 (60% CO2/10% O2/30% N2), together with gelatin active coatings containing eugenol, could prevent water loss, which maintained high field NMR, MRI, and organoleptic evaluation results. This hurdle technology could also effectively delay the bacterial reproduction, protein degradation, and alkaline accumulation, so it showed the lowest K value, total volatile basic nitrogen, free amino acids, total viable count, Pseudomonas spp., and H2S-producing bacteria, which better maintain the quality of sea bass.

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Effects of chitosan oligosaccharides on microbiota composition of silver carp ( Hypophthalmichthys molitrix ) determined by culture-dependent and independent methods during chilled storage

Cited by 46 publications

References 36 publications

Effects of Chitosan Oligosaccharide–Nisin Conjugates Formed by Maillard reaction on the preservation of Collichthys niveatus

Effects of Chitosan Oligosaccharide–Nisin Conjugates Formed by Maillard reaction on the preservation of Collichthys niveatus

Effects of chitosan grafted phenolic acid coating on microbiological, physicochemical and protein changes of sea bass (Lateolabrax japonicus) during refrigerated storage

Preservative Effects of Gelatin Active Coating Containing Eugenol and Higher CO2 Concentration Modified Atmosphere Packaging on Chinese Sea bass (Lateolabrax maculatus) during Superchilling (−0.9 °C) Storage

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