| Title: | Effect of locust bean gum-sodium alginate coatings incorporated with daphnetin emulsions on the quality of Scophthalmus maximus at refrigerated condition |
| Address: | "College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China. Electronic address: jmei@shou.edu.cn. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China. Electronic address: jxie@shou.edu.cn" |
| DOI: | 10.1016/j.ijbiomac.2020.12.089 |
| ISSN/ISBN: | 1879-0003 (Electronic) 0141-8130 (Linking) |
| Abstract: | "In this study, the microbiological, physicochemical, and flavor changes of turbot (Scophthalmus maximus) coated with a composite active coating of locust bean gum (LBG) and sodium alginate (SA) supplemented with daphnetin emulsions (0.16, 0.32, 0.64 mg.mL(-1)) were determined during 18 days of refrigerated storage (4 +/- 1 degrees C). Results showed that LBG-SA coatings containing 0.32 mg.mL(-1) daphnetin emulsions could significantly lower the total viable count (TVC), psychrophiles, Pseudomonas spp. and H(2)S-producing bacteria counts, and inhibit the productions of off-flavor compounds including the total volatile basic nitrogen (TVB-N), trimethylamine (TMA) and ATP-related compounds. 32 volatile compounds were identified by solid phase microextraction combined with gas chromatography-mass spectrometer method (SPME-GC/MS) during refrigerated storage and the treated turbot samples significantly lowered the relative content of fishy flavor compounds. Further, the LBG-SA coatings containing daphnetin could also delay the myofibril degradation of the turbot samples. These results indicated that the LBG-SA coatings with 0.32 mg.mL(-1) daphnetin were a potential alternative way to improve the quality of turbot during refrigerated storage" |
| Keywords: | Alginates/administration & dosage/*pharmacology Animals Anti-Bacterial Agents/administration & dosage/*pharmacology Antioxidants/administration & dosage/*pharmacology Bacterial Load *Cryopreservation Emulsions *Flatfishes/microbiology Flavoring Agents/adm; |
| Notes: | "MedlineLiu, Wenru Mei, Jun Xie, Jing eng Netherlands 2020/12/19 Int J Biol Macromol. 2021 Feb 15; 170:129-139. doi: 10.1016/j.ijbiomac.2020.12.089. Epub 2020 Dec 16" |
