Tartary Buckwheat Extract and Chitosan Coated Tilapia (Oreochromis Niloticus) Fillets Determine Their Shelf Life

Abstract

The preservation effects of tartary buckwheat extract (T) and chitosan (C) coatings on the physicochemical (pH value, thiobarbituric acid value, Peroxide value (PV), total volatile basic nitrogen (TVB‐N), K value, surface color and the texture profiles), bacteriological (total viable counts (TVC) and psychrotrophic bacteria counts (PBC)), and sensory characteristics of tilapia (Oreochromis niloticus) fillets storage at 0 °C for 18 days were evaluated. The fillets coated with 0.5% T + 1.0% C, 1.0% T + 1.0% C and 1.5% T + 1.0% C maintained better quality and had longer shelf life with respect to samples coated with chitosan alone and the control. Base on the limit values of TVB‐N, K value, TVC and sensory preference scores, the shelf life of control fillets was 6 days. By contrast, shelf life of 9 days for 0.5% T + 1.0% C‐coated fillets, 12 days for 1.0% T + 1.0% C treated‐fillets, and 15 days for 1.5% T + 1.0% C‐treated fillets were obtained. Therefore, TBE combined with chitosan coatings have the potential to extend the shelf life of tilapia fillets during storage at 0 °C. Practical Application This study provides basic theory regarding the application of TBE to fish preservation. The edible coating of TBE combined with chitosan has potential use in developing activity food preservation coating.

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

“…Moreover, AP + 2.0% CS was more effective than AP + 1.0% CS to inhibit nucleotide degradation for the same storage conditions. The results were similar to Yang et al (2019), which indicated that CS contained tartary buckwheat extract could effectively delay the ATP decomposition and quality deterioration of tilapia fillets. Zhu, Ma, Yang, Xiao, and Xiong (2016) suggested that the sharp increase of K ‐value lead to the decline of freshness and satisfying flavor, which mainly because of IMP rapidly broke down into HxR and Hx in fish meat.…”

An active packaging film based on esterified starch with Tartary buckwheat bran extract and chitosan and its application for mutton preservation

“…Tartary buckwheat bran (100 g) was extracted with 75% ethanol (1 L) at 70°C for 100 min (DKS28-Water bath kettle; Jinghong Experimental Equipment, Shanghai, Beijing). The obtained mixtures were centrifuged at 6,000×g for 10 min (XHF-D, Xinzhi Biotechnology Co. Ltd.), and then, the precipitates were collected (Yang et al, 2019). Next, the collected precipitate was washed three times, and then, dried at 40°C.…”

Differences in physicochemical quality, texture, and fractal dimensions of tilapia fillets in different specifications and partitions

“…The difference in fat F I G U R E 3 The color parameters of fresh tilapia fillets with different specifications and partitions. Different capital letters of the same specification indicate significant differences in partitions, and different capital letters in the same partition indicate significant differences in specifications and protein content of fillets will be demonstrated in texture, but as the fish grows, the texture parameters do not show significant differences (Olafsdottir et al, 2004;Yang et al, 2019).…”