The impact of chitosan film or chitosan/chitosan–epigallocatechin gallate conjugate composite film on the quality changes of Asian sea bass (Lates calcarifer) slices stored in air or under vacuum packaging

Abstract

Quality and shelf-life of Asian sea bass slices (ASBS) wrapped with chitosan (CS)/CS-epigallocatechin gallate (CE) conjugate composite or CS films and packaged in air or under vacuum during storage at 4 °C were studied. Total viable count was less than permissible limit (6 logÁCFU g −1 sample) for ASBS wrapped with CS/CE conjugate composite film under vacuum (ASBS-COMP-VP) after 18 days. Moreover, lower microbial proliferation and volatile base contents were attained in ASBS-COMP-VP sample than other samples during the storage (P < 0.05). At the end of storage, ASBS-COMP-VP sample had lower lipid oxidation than those wrapped with CS film (P < 0.05). Polyunsaturated fatty acid content of ASBS-COMP-VP was retained at higher content at day 18. Therefore, ASBS-COMP-VP had the enhanced shelf-life with high acceptability up to 18 days at 4 °C, while ASBS wrapped with CS film and packaged in air or under vacuum had the shelf-life of 9 and 12 days, respectively.

Effect of Stable Chlorine Dioxide and Vacuum-Packing Treatments on the Physicochemical and Volatile Flavor Properties of Pike Eel (Muraenesox cinereus) during Chilled Storage

“…Interestingly, higher MP content was found in the VP and CP samples than that in the SP samples from 4 to 10 days of storage, and this was likely due to the effective inhibition of aerobic spoilage bacteria by the vacuum-packaging treatment. The vacuum conditions facilitated the stability of MPs by inhibiting the autolysis of enzymes produced by aerobic bacterium metabolism, and the vacuum process might also promote the biochemical reaction of stable chlorine dioxide with the microorganism on the surface of pike-eel fillets [ 26 ].…”

Effects of Different Phenolic Compounds on the Redox State of Myoglobin and Prevention of Discoloration, Lipid and Protein Oxidation of Refrigerated Longtail Tuna (Thunnus tonggol) Slices

“…This was related to enhanced lipid oxidation as the storage time of tuna slices was augmented to 72 h as witnessed by the increased TBARS values (Figure 10B). MUFAs and PUFAs undergo oxidation rapidly in the presence of reactive species [22,92]. After 72 h of storage, E-200 showed significantly more PUFAs, compared to control (p < 0.05).…”