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Food Chem

Title:		The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage
Author(s):		Yu D; Xu Y; Regenstein JM; Xia W; Yang F; Jiang Q; Wang B;
Address:		"State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. Department of Food Science, Cornell University, Ithaca, NY, 14853-7201, USA. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: xiaws@jiangnan.edu.cn"
Journal Title:		Food Chem
Year:		2018
Volume:		20170908
Issue:
Page Number:		412 - 420
DOI:		10.1016/j.foodchem.2017.09.037
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"This study investigated the effects of chitosan-based coatings on flavor retention of refrigerated grass carp fillets by using various indicators: free amino acids (FAA), nucleotides, trimethylamine (TMA), volatile profile, sensory quality, and electronic nose analysis. The results indicated that chitosan-based coatings contributed to the significant reduction of off-flavor compounds, such as TMA, hypoxanthine (Hx) and histidine, and accumulation of inosine monophosphate (IMP) and umami-associated FAA. GC-MS analysis showed 23 volatile organic compounds, including many C(5)-C(9) aldehydes and alcohols in the fresh fillets. The coating treatments, especially chitosan-clove bud essential oil composite coatings, sharply reduced the relative content of off-odor volatiles, such as hexanal, octanal and 1-octen-3-ol. According to the results of the sensory evaluation and electronic nose analyses, chitosan coating combined with glycerol monolaurate and clove bud essential oil was a promising method to improve the edibility of grass carp fillets by maintaining flavor quality during refrigerated storage"
Keywords:		Animals Carps/*metabolism Chitosan/*pharmacology *Cold Temperature *Food Quality *Food Storage Taste/*drug effects Adenosine diphosphate (PubChem CID: 6022) Adenosine monophosphate (PubChem CID: 6083) Adenosine triphosphate (PubChem CID: 5957) Chitosan-ba;
Notes:		"MedlineYu, Dawei Xu, Yanshun Regenstein, Joe M Xia, Wenshui Yang, Fang Jiang, Qixing Wang, Bin eng England 2017/10/19 Food Chem. 2018 Mar 1; 242:412-420. doi: 10.1016/j.foodchem.2017.09.037. Epub 2017 Sep 8"