Horse mackerel (Trachurus trachurus) fillets biopreservation by using gallic acid and chitosan coatings

Zarandona, Iratxe; López‐Caballero, M.E.; Montero, María; Guerrero, Pedro; Caba, Koro de la; Gómez‐Guillén, M.C.

doi:10.1016/j.foodcont.2020.107511

Cited by 60 publications

(45 citation statements)

References 49 publications

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“…The sensory indicators of AA group also showed its whitish characteristics. Meanwhile, lower L* values were discovered in the AP + 1.0% CS group and the AP + 2.0% CS group, the results were discovered in the previous research for CS coating (Zarandona et al, 2021). Overall, the L* value was on the rise in back meat, while no significant difference was observed in belly meat ( p > .05).…”

Section: Resultssupporting

confidence: 71%

Effects of apple polyphenols and chitosan‐based coatings on quality and shelf life of large yellow croaker (Pseudosciaena crocea) as determined by low field nuclear magnetic resonance and fluorescence spectroscopy

Lan

Liu

Wang

et al. 2021

Journal of Food Safety

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In this study, the effects of apple polyphenols (AP) with chitosan (CS) coating on quality enhancement of large yellow croaker (Pseudosciaena crocea) during ice storage was assessed. Microbiological (total viable counts [TVC], psychrophilic bacteria counts [PBC], H2S‐producing bacteria counts, Pseudomonas bacteria counts) and physicochemical (K‐value, total volatile basic nitrogen [TVB‐N], thiobarbituric acid [TBA], water‐holding capacity [WHC] and color difference) indicators were measured periodically. Meanwhile, low field nuclear magnetic resonance (LF‐NMR), magnetic resonance imaging (MRI), and fluorescence spectroscopy were used to study the changes in moisture and lipid. The results showed that AP combined with CS could inhibit the increase of TVC, K‐value, TBA, and TVB‐N. Meanwhile, the results of LF‐NMR showed that group treated with 1.0%AP + 2.0%CS was superior in water retention, but overall water loss in different groups was less, which was similar to the change of WHC. For fluorescence intensity analysis, 1.0%AP + 2.0%CS group showed a slower increase than other groups during whole storage period, which was consistent with TBA value. In conclusion, the shelf life of large yellow croaker in control group was 8 days, while 1.0% AP combined with 2.0% CS could retard the quality deterioration and prolong the shelf life for another 8 days.

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Section: Resultssupporting

confidence: 71%

Effects of apple polyphenols and chitosan‐based coatings on quality and shelf life of large yellow croaker (Pseudosciaena crocea) as determined by low field nuclear magnetic resonance and fluorescence spectroscopy

Lan

Liu

Wang

et al. 2021

Journal of Food Safety

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“…The initial count of Pseudomonas bacteria was 2.5log CFU/g (Figure 2b), which was consistent with the result of Zarandona et al (2021). At the beginning of storage, the count of psychrophilic bacteria and H 2 S-producing bacteria was 2.5logCFU/g and 2.8log-CFU/g, respectively (Figure 2c,d).…”

Section: Microbiological Analysissupporting

confidence: 85%

“…TVB-N in samples was measured with FOSS Kjeldahl analyzer (Kjeltec TM 2,300, FOSS Co, Shanghai, China) according to Deng et al (2019) with some modifications and expressed as mgN/100g. The TBARS value was detected according to the method suggested in Zarandona et al (2021) and it was expressed by mg MDA/100 g. The WHC of fish was evaluated as described in Otero et al(2019). The WHC value was expressed as a formula:…”

Section: Physicochemical Analysismentioning

confidence: 99%

Combining slightly acidic electrolyzed water and slurry ice to prolong the shelf‐life of mackerel ( Pneumatophorus japonicus )

Lan

et al. 2021

J. Food Process. Preserv.

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Mackerel (Pneumatophorus japonicus) is an attractive fish in Europe for the rich polyunsaturated fatty acids (PUFA), such as eicosatetraenoic acid (EPA) and docosahexaenoic acid (DHA), which demonstrate nutritional significance to the human diet (Domingo, 2016;Sumi et al., 2016). But like other aquatic products, mackerel is prone to spoilage due to biochemical reactions or storage conditions (Ezquerra-Brauer et al., 2016;Olatunde & Benjakul, 2018).Compare with flake ice, which could only cool the temperature of aquatic products to around 0°C, slurry ice is a novel chilling system that could preserve the marine species at −0.5 to −1.5°C (Chen et al., 2016). The major advantages of slurry ice include: (a) faster chilling rate; (b) minor physical damage. Due to these, the stronger attention on fresh-keeping function of slurry ice in aquatic products was attracted (Piñeiro et al., 2004). It has also been proven that slurry ice is an ideal pre-cooling medium that could be an alternative to traditional flake ice (Cakli et al., 2006).Electrolyzed water (EW) is developed as an environmentally friendly technology based on the electrolysis of diluted hydrochloric acid and/or sodium chloride solution, whose main product includes strongly acidic electrolyzed water (AEW) and slightly acidic electrolyzed water (SAEW). It has become popular chemical disinfectants because of the Generally Recognized as Safe (GRAS) status and

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“…In our study, it was determined that uncoated fillets had higher microbial load during storage compared to coated samples. Similarly, Zarandona et al (2021) associated the high initial load of fresh fillets with an increase in mesophilic flora caused by contamination during the preparation and processing of fillets and emphasized that chitosan coatings slow down microbial growth in mackerel fillets and maintain the quality until the last day of storage. The antimicrobial effect of chitosan is mediated by interactions between positively charged chitosan and negatively charged microbial cell membranes, which induces leakage of cellular proteins and other intracellular components.…”

Section: Determination Of Free Amino Acid Content and Total Mesophilic Aerobic Bacteria Countmentioning

confidence: 99%

The effects of ethyl lauroyl arginate and lemon essential oil added edible chitosan film coating on biogenic amines formation during storage in mackerel fillets

Demircan

Ocak

2021

J Food Process Preserv

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There are important limitations affecting product quality and human health during the production, processing, and consumption of seafood. Biogenic amines (BA), which are formed by microbial decarboxylation of amino acids in seafood, are important indicators of fillet quality due to their potential risks in food poisoning and bad odors (Yassoralipour et al., 2012). The importance of BAs for food is due to their potential toxicity when they are taken into the body more than the maximum intake specified in the Food and Drug Administration (FDA) and the codex and may result in headache, respiratory distress, heart palpitations, high or low blood pressure, and other allergic reactions. Not all BAs have the same toxic effect, and in general, it has been reported that histamine is the main cause of food poisoning, while potentials of the toxic effect of putrescine and cadaverine to other amines. In the literature, histamine poisoning levels are stated as follows for 100 g of fish: <5 mg histamine = safe, 5-10 mg histamine = possibly toxic, 20-100 mg histamine = probably toxic, >100 mg histamine = toxic (Özoğul & Özoğul, 2019).Although the legislation does not have an upper limit of BA levels in foods, there are some limits for histamine only, and there are mostly limitations on fishing products for this value. In the United States, the maximum allowable level for histamine in Scombroidtype fish is 50 mg/kg by FDA, 200 mg/kg by Codex Alimentarius, 100 mg/ kg by European Union regulations, 200 mg/kg by legal regulations in Germany, and 100 mg/kg by legal regulations in Canada, Finland, and Switzerland. In the Turkish Food Codex, the highest acceptable histamine value for fish is 200 mg/kg (Özoğul & Özoğul, 2019; Özdestan & Üren, 2012).

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Horse mackerel (Trachurus trachurus) fillets biopreservation by using gallic acid and chitosan coatings

Cited by 60 publications

References 49 publications

Effects of apple polyphenols and chitosan‐based coatings on quality and shelf life of large yellow croaker (Pseudosciaena crocea) as determined by low field nuclear magnetic resonance and fluorescence spectroscopy

Effects of apple polyphenols and chitosan‐based coatings on quality and shelf life of large yellow croaker (Pseudosciaena crocea) as determined by low field nuclear magnetic resonance and fluorescence spectroscopy

Combining slightly acidic electrolyzed water and slurry ice to prolong the shelf‐life of mackerel ( Pneumatophorus japonicus )

The effects of ethyl lauroyl arginate and lemon essential oil added edible chitosan film coating on biogenic amines formation during storage in mackerel fillets

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