Effects of Konjac Glucomannan/ε-Polylysine Hydrochloride/Ferulic Acid Composite Coating on the Freshness Preservation Performance and Flavor of Refrigerated Sea Bass Fillets

Abstract

Coating preservation has a remarkable effect on the preservation of aquatic products. This work prepared a composite coating using konjac glucomannan (KGM) as the film-forming matrix and ε-polylysine hydrochloride (ε-PL) and ferulic acid (FA) as the preservative. Three types of treated sea bass (KGM, KGM-ε-PL, and KGM-ε-PL-FA) and untreated sea bass were stored at 4 °C for 20 days to compare freshness changes under different treatment conditions. The results showed that the surface color and texture of sea bass in refrigerated storage changed dramatically and deteriorated as storage time increased. The composite coating treatment was significantly different from the control group. Using Gas-phase ion migration spectrometry (GC-IMS) technology, 32 volatile compounds, such as aldehydes, alcohols, and ketones, were found in fillets during flavor quality analysis. The composite coating can successfully inhibit the formation of odor compounds such as 2-nonenone, isoamyl alcohol monomer, ammonia, and trimethylamine, delaying the deterioration of fish and improving freshness. Among them, KGM-ε-PL-FA composite coating has the most remarkable preservation performance, which significantly inhibits the occurrence of rotten odor, and has a potential application prospect in the field of food preservation.

Cell-Cultured Fish Meat via Scale-Up Expansion of Carassius auratus Skeletal Muscle Cells Using Edible Porous Microcarriers and Quality Evaluation

“…Flavor analysis of cell-cultured fish meat was determined by a FlavourSpec gas chromatography-ion mobility spectrometry coupled instrument (GC-IMS), following the previous method with appropriate modifications. , Briefly, 5 g of sample was placed in a 20 mL headspace vial and incubated at 80 °C for 15 min at 500 rpm/min. The Restek MXT-WAX column was used for the separation of volatile organic compounds by aspirating 1 mL of gas in the injection needle at 85 °C.…”

Structure, Merits, Gel Formation, Gel Preparation and Functions of Konjac Glucomannan and Its Application in Aquatic Food Preservation

“…The experimental results showed that the composite films effectively inhibited the growth and reproduction of microorganisms and delayed the deterioration of large yellow croakers, thus extending the shelf life and enhancing economic benefits. Xiao et al [ 123 ] developed a composite coating using KGM as the film-forming matrix and ε-polylysine hydrochloride (ε-PL) and ferulic acid as the preservative. The composite coating successfully inhibited the formation of odor compounds such as 2-nonenone, isoamyl alcohol monomer, ammonia and trimethylamine, delaying the deterioration of fish and improving freshness.…”