Preparation of chitosan grafted caffeic acid coating and its effect on pompano (Trachinotus ovatus) preservation

Abstract

BACKGROUND The present study aimed to investigate the preservative effect of chitosan‐caffeic acid grafts coating (CS‐g‐CA) on the quality and microbial characteristics of pompano (Trachinotus ovatus) during iced storage. CS‐g‐CA was prepared by a 1‐(3‐dimethylaminopropyl)‐3‐ethylcarbodiimidehydro/N‐hydroxysuccinimide coupling reaction. The grafting of CS‐g‐CA was confirmed by UV‐visible and Fourier‐transform infrared spectra. Samples were treated with distilled water (control), chitosan (CS), caffeic acid (CA) and CS‐g‐CA for 10 min, respectively. Microbiological [total viable count (TVC), H2S‐producing bacteria count, Pseudomonas bacteria count], physicochemical indicators [water holding capacity (WHC), cooking loss, pH, total volatile basic nitrogen (TVB‐N), thiobarbituric acid (TBA), texture profile analysis, free amino acids] and sensory evaluation were investigated during ice storage at 4 °C for up to 27 days. RESULTS The results showed that the antioxidant and antibacterial activities of CS could be improved by grafting CA onto CS. CS‐g‐CA coating could greatly slow down the speed of water loss and maintain WHC. Furthermore, CS‐g‐CA coating showed superior antibacterial activities by inhibiting the growth of TVC, delayed the decline of flavor amino acids and reduced sensory change. In addition, CS‐g‐CA coating reduced lipid oxidation and protein degradation as indicated by the decrease in TBA and TVB‐N, possibly as a result of the addition of CA into CS membrane significantly improving the antioxidant activity of CS. CONCLUSION Compared with the control group, CS‐g‐CA coating had the optimal effect and could enhance the shelf‐life of Trachinotus ovatus for at least another 9 days. © 2021 Society of Chemical Industry.

Antimicrobial and Antioxidant Effects of Kappa-Carrageenan Coatings Enriched with Cinnamon Essential Oil in Pork Meat

“…These results suggested that KC-based coatings exerted an inhibitory effect on the growth of HSPB in pork meat. Similar results were observed for the anti-HSPB effect of chitosan–caffeic acid coatings on pompano [ 40 ], gelatin–eugenol emulsion coatings on Chinese seabass [ 41 ], and chitosan–polyphenol coatings on large yellow croaker [ 42 ]. Considering that the proliferation of HSPB can result in off-flavors of food products [ 43 ], the inhibition of HSPB growth by KC-based coatings in the current work will potentially contribute to improving the sensory quality of pork meat.…”

Effects of chitosan coating on quality and protein characteristics of large yellow croaker ( Pseudosciaena crocea ) during ice storage

“…Moreover, the CS2 sample had the highest hardness value compared to the CK and AA samples. Chewiness is related to the number of chews required to swallow food (Sun et al, 2021). It was not observed that chewiness followed a clear trend in all samples during storage and Liu et al (2021) also showed the same result.…”

Effects of ultrasound-assisted chitosan grafted caffeic acid coating on the quality and microbial composition of pompano during ice storage

“…The synthesis of G was performed by EDC/NHS coupling according to the previous study [11] . The grafting ratios of CS-g-CA were 93.68 mg/g.…”

“…All microbiological enumeration were measured by previous study [11] . Fish flesh (5 g) was put in a sterile bag and homogenized 5 min in 45 mL of 0.85% (w/v) sterilized normal saline with an Interscience Bag Mixer (HaiBo Biological Technology Co., Ltd, Qingdao, China) and then the homogenate was serially diluted.…”

“…Recently, the combination of phenolic acid and CS effectively enhanced the antioxidant and antibacterial activities of CS coatings, and further used CS graft copolymer for food preservation [9] , [10] . In our previous study, CS-g-CA was attained by 1-(3-dimethylaminopropyl)-3-ethylcarbodiimide hydro (EDC)/N-hydroxy succinimide (NHS) coupling reaction, which displayed superior antioxidant and antimicrobial activities [11] .…”