Quality enhancement in refrigerated red drum (Sciaenops ocellatus) fillets using chitosan coatings containing natural preservatives

Food Chemistry

Volumn 138, Issue 2-3, 2013, Pages 821-826

  Li, Tingting ^a   Li, Jianrong ^b   Hu, Wenzhong ^a   Li, Xuepeng ^b  

^a DALIAN NATIONALITIES UNIVERSITY   (China)

^b BOHAI UNIVERSITY   (China)

Author keywords

Chitosan; Coating; Grape seed extract; Red drum fillets; Shelf life; Tea polyphenols

Indexed keywords

CHITOSAN COATINGS; CONTROL GROUPS; DIFFERENT TREATMENTS; GRAPE SEED EXTRACT; NATURAL PRESERVATIVES; PRE-TREATMENTS; QUALITY ENHANCEMENT; RED DRUM; REFRIGERATED STORAGES; SENSORY ATTRIBUTES; SHELF LIFE; TEA POLYPHENOLS;

CHITOSAN; COATINGS; FRUITS; PHENOLS; WOOD PRESERVATION;

QUALITY CONTROL;

CHITOSAN; GRAPE SEED EXTRACT; POLYPHENOL; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ARTICLE; CONTROLLED STUDY; CRYOPRESERVATION; FISH; FOOD ANALYSIS; FOOD COMPOSITION; FOOD CONTAMINATION; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; FOOD TEXTURE; FREEZING; HARDNESS; INTERMETHOD COMPARISON; MATERIAL COATING; MICROBIAL CONTAMINATION; NONHUMAN; PH; SCIAENOPS OCELLATUS; STORAGE TEMPERATURE;

ANIMALS; CAMELLIA SINENSIS; CHITOSAN; FOOD PRESERVATION; FOOD PRESERVATIVES; FOOD STORAGE; GRAPE SEED EXTRACT; MEAT; PERCIFORMES; POLYPHENOLS; QUALITY CONTROL; REFRIGERATION; SEAFOOD; VITIS;

SCIAENOPS; SCIAENOPS OCELLATUS; VITACEAE;

EID: 84873716997     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.11.092     Document Type: Article

References (31)

1. B. Adams, T. Sivarooban, N.S. Hettiarachchy, and M.G. Johnson Inhibitory activity against Listeria monocytogenes by soy protein edible film containing grape seed extract, nisin, and malic acid Discovery 6 2005 3 9
2. M. Aider Chitosan application for active bio-based films production and potential in the food industry: Review LWT-Food Science and Technology 43 2010 837 842
3. AOAC Official methods of analysis 16th ed. 1997 Association of Official Analytical Chemists Washington
4. D.A.P. De Abreu, P.P. Losada, J. Maroto, and J.M. Cruz Lipid damage during frozen storage of Atlantic halibut (Hippoglossus hippoglossus) in active packaging film containing antioxidants Food Chemistry 126 2011 315 320
5. F. Devlieghere, A. Vermeulen, and J. Debevere Chitosan: Antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables Food Microbiology 21 2004 703 714
6. J.Y. Duan, G. Cherian, and Y.Y. Zhao Quality enhancement in fresh and frozen lingcod (Ophiodon elongates) fillets by employment of fish oil incorporated chitosan coatings Food Chemistry 119 2010 524 532
7. P.K. Dutta, S. Tripathi, G.K. Mehrotra, and J. Dutta Perspectives for chitosan based antimicrobial films in food applications Food Chemistry 114 4 2009 1173 1182
8. S. Ehira A biochemical study on the freshness of fish Bulletin of Tokai Regional Fisheries Research Laboratory 88 1976 130 132
9. W.J. Fan, Y.L. Chi, and S. Zhang The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmichthys molitrix) during storage in ice Food Chemistry 108 2008 148 153
10. W.J. Fan, J.X. Sun, Y.C. Chen, J. Qiu, Y. Zhang, and Y.L. Chi Effects of chitosan coating on quality and shelf life of silver carp during frozen storage Food Chemistry 115 2009 66 70
11. FOSS. (2002). Determination of total volatile basic nitrogen of fresh fish and frozen fish. Application Sub Note. 8, 16.
12. B. Gimenez, P. Roncales, and J.A. Beltran Modified atmosphere packaging of filleted rainbow trout Journal of the Science of Food and Agriculture 84 2002 1154 1159
13. R.S. Kirk, and R. Sawyer Pearson's composition and analysis of foods 9th ed. 1991 Longman Scientific and Technical UK pp. 640, 643
14. M. Kostaki, V. Giatrakou, I.N. Savvaidis, and M.G. Kontominas Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets Food Microbiology 26 2009 475 482
15. L. Li Research on the finished processing technic of cultured red drum 2008 Ocean University of China pp. 4-5
16. T.T. Li, J.R. Li, W.Z. Hu, X.G. Zhang, X.P. Li, and J. Zhao Shelf-life extension on crucian carp (Carassius auratus) using natural preservatives during chilled storage Food Chemistry 135 2012 140 145
17. T.T. Li, W.Z. Hu, J.R. Li, X.G. Zhang, J.L. Zhu, and X.P. Li Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea) Food Control 25 2012 101 106
18. S. Maqsood, and S. Benjakul Synergistic effect of tannic acid and modified atmospheric packaging on the prevention of lipid oxidation and quality losses of refrigerated striped catfish slices Food Chemistry 121 2010 29 38
19. M.B. Mielnik, E. Olsen, G. Vogt, D. Adeline, and G. Skrede Grape seed extract as antioxidant in cooked, cold stored turkey meat LWT-Food Science and Technology 3 2006 191 198
20. M. Moradi, H. Tajik, S.M.R. Rohani, A.R. Oromiehie, H. Malekinejad, and J. Aliakbarlu Characterization of antioxidant chitosan film incorporated with Zataria multiflora Boiss essential oil and grape seed extract LWT-Food Science and Technology 46 2012 477 484
21. V.M. Ocaño-Higuera, A.N. Maeda-Martínez, E. Marquez-Ríos, D.F. Canizales-Rodríguez, F.J. Castillo- Yáñez, and E. Ruíz-Bustos Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods Food Chemistry 125 2011 49 54
22. S.M. Ojagh, M. Rezaei, S.H. Razavi, and S.M.H. Hosseini Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout Food Chemistry 120 2010 193 198
23. F. Özogul, K.D.A. Taylor, P. Quantick, and Y. Özogul Chemical, microbiological and sensory evaluation of Atlantic herring (Clupea harengus) stored in ice, modified atmosphere and vacuum pack Food Chemistry 71 2000 267 273
24. D.A. Pereira de Abreu, P.P. Losada, J. Maroto, and J.M. Cruz Evaluation of the effectiveness of a new active packaging film containing natural antioxidants (from barley husks) that retard lipid damage in frozen Atlantic salmon (Salmo salar L.) Food Research International 43 2010 1277 1282
25. D.A. Pereira de Abreu, J. Maroto, K. Villalba Rodríguez, and J.M. Cruz Antioxidants from barley husks impregnated in films of low-density polyethylene and their effect over lipid deterioration of frozen cod (Gadus morhua) Journal of the Science of Food and Agriculture 92 2012 427 432
26. A. Rodríguez, J.M. Cruz, P. Paseiro-Losada, and S.P. Aubourg Effect of a polyphenol-vacuum packaging on lipid deterioration during an 18-month frozen storage of Coho Salmon (Oncorhynchus kisutch) Food and Bioprocess Technology 5 2012 2602 2611
27. L. Rodriguez-Turienzo, A. Cobos, V. Moreno, A. Caride, J.M. Vieites, and O. Diaz Whey protein-based coatings on frozen Atlantic salmon (Salmo salar): Influence of the plasticiser and the moment of coating on quality preservation Food Chemistry 128 2011 187 194
28. S. Sigurgisladottir, H. Hafsteinsson, A. Jonsson, Ø. Lie, R. Nortvedt, and M. Thomassen Textural properties of raw salmon fillets as related to sampling method Journal of Food Science 64 1999 99 104
29. U. Siripatrawan, and B.R. Harte Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract Food Hydrocolloids 24 2010 770 775
30. U. Siripatrawan, and S. Noipha Active film from chitosan incorporating green tea extract for shelf life extension of pork sausages Food Hydrocolloids 27 2012 102 108
31. S.M. Yi, J.L. Zhu, L.L. Fu, and J.R. Li Tea polyphenols inhibit Pseudomonas aeruginosa through damage to the cell membrane International Journal of Food Microbiology 144 2010 111 117