Improvement of the microbial quality, antioxidant activity, phenolic and flavonoid contents, and shelf life of smoked herring (Clupea harengus) during frozen storage by using chitosan edible coating

Abdel-Naeem, Heba H.S.; Sallam, Khalid Ibrahim; Malak, Nermeen M.L.

doi:10.1016/j.foodcont.2021.108317

Cited by 37 publications

(19 citation statements)

References 49 publications

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“…CS has been used to improve the quality of refrigerated and frozen fish because of its non‐toxicity, biodegradability, functionality, biocompatibility, and numerous antimicrobial properties 7 . Abdel‐Naeem et al 8 . found that CS coating could improve the quality and lipid stability of smoked herring ( Clupea harengus ) during frozen storage.…”

Section: Introductionmentioning

confidence: 99%

Effects of chitosan and apple polyphenol coating on quality and microbial composition of large yellow croaker (Pseudosciaena crocea) during ice storage

et al. 2021

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BACKGROUND Large yellow croaker (Pseudosciaena crocea) has important commercial value because of its high nutritional value and delicious taste. However, large yellow croaker is readily affected by microorganisms during storage, which causes the corruption of muscle tissue. Both chitosan (CS) and apple polyphenols (APs) are bio‐preservatives, which can effectively inhibit the growth of microorganisms and improve the quality of large yellow croaker. The effects of 10.0 and 20.0 g L–1 CS combined with 1.0 g L–1 AP coating on the quality and microbial composition of large yellow croaker during ice storage were investigated respectively. RESULTS CS + AP coating restrained the increase of total volatile basic nitrogen (TVB‐N) and biogenic amines, slowed down the rise of K‐value and retarded the growth of microorganisms. The bacteriostatic effect was positively correlated with the concentration of CS. Through the analysis of high‐throughput sequencing (HTS), the microbial diversity was changed respectively. The proportion of Shewanella was significantly decreased by CS + AP coating treatment and Pseudomonas was the dominant microorganism in spoiled samples. Compared with the shelf‐life of the control group (8 days), 20.0 g L–1 CS combined with 1.0 g L–1 AP coating treatment could extend the shelf‐life of large yellow croaker for another 8 days. CONCLUSIONS CS combined with AP coating may be considered a promising method to delay the biochemical changes of ice stored large yellow croaker and extend its shelf life. © 2021 Society of Chemical Industry.

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Section: Introductionmentioning

confidence: 99%

Effects of chitosan and apple polyphenol coating on quality and microbial composition of large yellow croaker (Pseudosciaena crocea) during ice storage

et al. 2021

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“…The results showed that the material had moderate antimicrobial activity against several foodborne pathogens and enhanced the shelf-life of the product. Similarly, different chitosan coatings were reported to have antimicrobial and antioxidant properties and also enhanced the physicochemical and sensory properties of smoked herring during cold storage [48].…”

Section: Edible Films and Coatingsmentioning

confidence: 95%

“…In the recent years, edible films and coatings are being increasingly studied due to various advantages over synthetic materials used for food packaging, such as polyethylene, polyamide, and polypropylene. These advantages include efficacy to retard food degradation and extent shelf life, no toxicity, and environmental friendliness [48,59]. Development of edible films and coatings has been powered by recent advances of 4IR technologies and related fields, especially nanotechnology.…”

Section: Edible Films and Coatingsmentioning

confidence: 99%

Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0

Hassoun¹,

Siddiqui

Smaoui

et al. 2022

Applied Sciences

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Fish and other seafood products are essential dietary components that are highly appreciated and consumed worldwide. However, the high perishability of these products has driven the development of a wide range of processing, preservation, and analytical techniques. This development has been accelerated in recent years with the advent of the fourth industrial revolution (Industry 4.0) technologies, digitally transforming almost every industry, including the food and seafood industry. The purpose of this review paper is to provide an updated overview of recent thermal and nonthermal processing and preservation technologies, as well as advanced analytical techniques used in the seafood industry. A special focus will be given to the role of different Industry 4.0 technologies to achieve smart seafood manufacturing, with high automation and digitalization. The literature discussed in this work showed that emerging technologies (e.g., ohmic heating, pulsed electric field, high pressure processing, nanotechnology, advanced mass spectrometry and spectroscopic techniques, and hyperspectral imaging sensors) are key elements in industrial revolutions not only in the seafood industry but also in all food industry sectors. More research is still needed to explore how to harness the Industry 4.0 innovations in order to achieve a green transition toward more profitable and sustainable food production systems.

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“…Chitosan, as well as chitosan film coating, enables it to increase the shelf life of food. Therefore, it is the most recent targeted material for this purpose [173][174][175]184]. Edible film with a visible colorimetric indicator, which changes color when the pH value changes due to rotting, is a promising direction for food quality management [185].…”

Section: Current Research Trends On Chitosanmentioning

confidence: 99%

Potential Economic Value of Chitin and Its Derivatives as Major Biomaterials of Seafood Waste, with Particular Reference to Southeast Asia

Tan¹,

Lim²,

Muhamad³

et al. 2022

Journal of Renewable Materials

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With a growing population, changes in consumerism behavior and trends in consumption in Indo-Pacific Asia, our seafood processing and consumption practices produce a large volume of waste products. There are several advantages in regulating and sustaining shellfish processing industries. The major advantage of waste management is that it leads to better conservation of natural resources in the long run. Shrimp shell waste contains useful biomaterials, which are still untapped due to inadequate waste disposal and solid waste management. Chitin, the major component of shell waste, can be extracted either chemically or biologically. The chemical extraction approaches, which use acids and alkali, could be an environmental burden. On the other hand, biological methods can be eco-friendly alternatives for shell waste management. In this review, recent trends in management of shellfish waste as sources of chitin, conversion of chitin into chitosan, economic aspects of waste treatment and application of chitosan will be discussed.

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Improvement of the microbial quality, antioxidant activity, phenolic and flavonoid contents, and shelf life of smoked herring (Clupea harengus) during frozen storage by using chitosan edible coating

Cited by 37 publications

References 49 publications

Effects of chitosan and apple polyphenol coating on quality and microbial composition of large yellow croaker (Pseudosciaena crocea) during ice storage

Effects of chitosan and apple polyphenol coating on quality and microbial composition of large yellow croaker (Pseudosciaena crocea) during ice storage

Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0

Potential Economic Value of Chitin and Its Derivatives as Major Biomaterials of Seafood Waste, with Particular Reference to Southeast Asia

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