Preservative Effects of Flaxseed Gum-Sodium Alginate Active Coatings Containing Carvacrol on Quality of Turbot (Scophthalmus maximus) during Cold Storage

Abstract

In this article, the effect of active coatings of flaxseed gum (FG) and sodium alginate (SA) containing carvacrol (CA) on the quality of turbot (Scophthalmus maximus) after storage at 4 °C for 18 days was evaluated. The experimental results showed that FG/SA-CA could effectively inhibit the growth of microorganisms. At the same time, FG/SA-CA reduced the value of odorous-related compounds including thiobarbituric acid reactive substances (TBARS), total volatile base nitrogen (TVB-N), and K values. The FG/SA-CA significantly delayed the oxidation of myofibrillar protein (MP) through controlling the development of carbonyl groups and maintaining a high content of sulfhydryl groups. Thus, FG/SA-CA inhibits the growth of spoilage microorganisms, maintains the structure of the protein, and extends the refrigerated shelf life of turbot.

Effects of multi-frequency ultrasound-assisted immersion freezing processing on myofibrillar protein structure and lipid oxidation of large yellow croaker (Larimichthys crocea) during long-time frozen storage

“…The same methodology as Yang et al [22] was used to determine TBARS with slight modifications. The fish flesh from the abdomen (5 g) was evenly mixed with 20 mL of a 20 % trichloroacetic acid (TCA) solution.…”

Effects of different power multi-frequency ultrasound-assisted thawing on the quality characteristics and protein stability of large yellow croaker (Larimichthys crocea)

“…The total sulfhydryl content was measured based on the method described by Yang et al ( Yang, Fang, Xie, Mei, & Xie, 2024 ). The total sulfhydryl contents in μmol/g of protein were determined using the extinction coefficient of 2-nitro-5-thiobenzoate (NTB).…”