Effects of Fish Gelatin and Tea Polyphenol Coating on the Spoilage and Degradation of Myofibril in Fish Fillet During Cold Storage

Feng, Xiao; Ng, Voon Kunn; Mikš-Krajnik, Marta; Yang, Hongshun

doi:10.1007/s11947-016-1798-7

Cited by 198 publications

(84 citation statements)

References 40 publications

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“…It can be seen from Table that higher concentration of CGA resulted in lowest TBARS values during storage. Several researchers reported that additive antioxidant can effectively increase antioxidant properties of chitosan film (Feng et al, ; Rui et al, ). Moreover, it has been reported that chitosan film with additional 1.5% cinnamon oil deters lipid oxidization in fish fillets (Ojagh, Rezaei, Razavi, & Hosseini, ).…”

Section: Resultsmentioning

confidence: 99%

“…Its high content of water and protein results in easy deterioration, including changes in physicochemical properties, increasing microbial load, and decreasing nutritional and sensory qualities (Feng, Ng, Mikš‐Krajnik, & Yang, ; Jääskeläinen et al, ; Luksiene & Buchovec, ). Several researches contributed to explore the nutrition, microbial safety, appearance, and product quality during storage (Chauhan et al, ; Feng et al, ; Gokoglu, Yerlikaya, Topuz, & Buyukbenli, ; Kayim & Can, ; Sreelakshmi et al, ; Trabelsi et al, ). Fish processing and preservation have developed rapidly to provide new exciting knowledge for addressing industry requirements.…”

Section: Introductionmentioning

confidence: 99%

“…physicochemical properties, increasing microbial load, and decreasing nutritional and sensory qualities (Feng, Ng, Mikš-Krajnik, & Yang, 2017a;Jääskeläinen et al, 2019;Luksiene & Buchovec, 2019). Several researches contributed to explore the nutrition, microbial safety, appearance, and product quality during storage (Chauhan et al, 2019;Feng et al, 2017a;Gokoglu, Yerlikaya, Topuz, & Buyukbenli, 2012;Kayim & Can, 2010;Sreelakshmi et al, 2019;Trabelsi et al, 2019).…”

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confidence: 99%

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Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage

Cao

Islam

Chitrakar

et al. 2020

Food Science & Nutrition

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Degradation of meat quality has always been a burning issue in fish preservation. To maintain the quality, a novel combination of chlorogenic acid (CGA) and chitosan (CS) coating was applied to snakehead fish fillets. Fish fillets were soaked into 2% chitosan (2CS), 0.2% CGA in 2% chitosan (0.2CGA/2CS), 0.5% CGA in 2% chitosan (0.5CGA/2CS), or 1.0% CGA in 2% chitosan (1.0CGA/2CS) solution; and then, coated samples were vacuum‐packaged and stored at 2 ± 0.5°C. pH values, color values, microbial loads, hardness, sensory qualities, and oxidization of lipids and proteins of stored fish fillets were investigated for 5 months. Antimicrobial activity was found to be nonsignificant (p ≤ .05) among different coated fish fillets, while color, antioxidant, and pH values were significantly (p ≤ .05) different. Lipid oxidation and protein oxidation were found to be inhibited in 2CS‐, 0.5CGA/2CS‐ and 1.0CGA/2CS‐coated fish fillet. All CGA/CS coating delayed increase in pH (p ≤ .05) and resulted brown color. However, only CS coating resulted in higher sensory scores (p ≤ .05) and controlled browning. Considering antioxidant properties and other quality parameters, CGA/CS coating might be applied commercially in fish preservation.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage

Cao

Islam

Chitrakar

et al. 2020

Food Science & Nutrition

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“…Wang et al reported that the pH of unwrapped pork slices was higher than a sample wrapped with chitosan film containing cinnamon oil‐ginger oil. Feng et al suggested that gelatin coating incorporated with tea polyphenol could delay the pH changes of a golden pomfret fillet for up to 17 days during storage at 4 ± 1°C when compared to a control group (uncoated). Factors such as the species, the type of muscle, variability between animals, environmental temperature, and the administration of drugs during preslaughter typically affect the pH value of fresh meat …”

Section: Resultsmentioning

confidence: 99%

The properties of gelatin film‐neem extract and its effectiveness for preserving minced beef

et al. 2018

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The properties of gelatin films developed from neem extract (NE; Azadirachta indica) were determined. Moreover, the developed films were applied to minced beef to test its effectiveness for preserving the meat. The quality attributes of the minced beef wrapped with the developed film were monitored over a 7‐day period in refrigerated storage (4 ± 1°C) and were compared to a control commercial wrap film (polyvinyl chloride). The addition of NE improved the elongation at break, solubility, and antioxidant activity of the gelatin films. After 7 days of storage, the minced beef wrapped with the experimental film showed the highest a* and weight loss values. Gradually, changes in TBARS were more pronounced in the experimental sample. It was concluded that gelatin film containing NE is a potentially promising film that could help delay oxidative reactions. However, some characteristics of the film (eg, mechanical properties and water vapor permeability) need to be improved before putting them to commercial use.

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“…Figure shows the AFM images of myofibril after different hydrolysis time. Myofibril remained intact strip‐like structure before hydrolysis (Feng, Ng, Mikš‐Krajnik, & Yang, ; Kong, Tang, Lin, & Rasco, ). Table showed that the length of myofibril before hydrolysis was greater than 15 μm, and the width and height was 5.05 and 0.51 μm, respectively.…”

Section: Resultsmentioning

confidence: 99%

Bromelain Kinetics and Mechanism on Myofibril from Golden Pomfret (Trachinotus blochii)

Feng

Hang

Zhou

et al. 2018

Journal of Food Science

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Meat of golden pomfrets is tough, thus not idea for fish balls or fish cakes. Tenderization is essential to achieve desired texture and consumer acceptance, especially for this fish meat with intrinsic hard texture. Bromelain can be extracted from pineapple processing waste. Enzymatic kinetics was studied to instruct industry to control the tenderness of the processed fish meat. The microstructural and mechanism study elucidate the process, thus could be applied to improve the quality of the seafood products correspondingly.

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Effects of Fish Gelatin and Tea Polyphenol Coating on the Spoilage and Degradation of Myofibril in Fish Fillet During Cold Storage

Cited by 198 publications

References 40 publications

Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage

Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage

The properties of gelatin film‐neem extract and its effectiveness for preserving minced beef

Bromelain Kinetics and Mechanism on Myofibril from Golden Pomfret (Trachinotus blochii)

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