Effect of Pectin Coating Infused with Gallic Acid on the Quality and Shelf Life of Japanese Sea Bass (Lateolabrax japonicas) Fillets
文献类型： 外文期刊
作者： Nie, Xiaobao 1 ; Gao, Zhe 2 ; Ren, Xinrong 1 ; Jiang, Qiannan 1 ; Li, Songlin 1 ; Jiang, Changxing 1 ; Liu, Bin 3 ; Liu, 1 ;
作者机构： 1.Huaiyin Inst Technol, Sch Life Sci & Food Engn, Huaian 223003, Peoples R China
2.Hebei Agr Univ, Coll Food Sci & Technol, Baoding 071000, Peoples R China
3.Chinese Acad Fishery Sci, Yellow Sea Fisheries Res Inst, Qingdao 266071, Peoples R China
4.Chongqing Univ Arts & Sci, Coll Landscape Architecture & Life Sci, Inst Special Plants, Chongqing 402160, Peoples R China
关键词： Gallic acid; Japanese sea bass; Pectin; Quality; Refrigeration
期刊名称：FOOD AND BIOPROCESS TECHNOLOGY （ 影响因子：4.465； 五年影响因子：4.793 ）
ISSN： 1935-5130
年卷期： 2020 年 13 卷 2 期
页码：
收录情况： SCI
摘要： In the present study, the effect of a pectin (PE) coating infused with gallic acid (GA) on the quality of fresh Japanese sea bass (Lateolabrax japonicas) fillets stored at 4 degrees C was evaluated over a 20-day period. PE or GA treatment alone and the PE infused with GA coating (PE-GA) all reduced microbial counts, with the PE-GA providing the greatest reduction. In general, samples of fish fillet treated with PE-GA had significantly lower levels of total volatile basic nitrogen, lipid oxidation, and total sulfhydryls, but higher Ca2+-ATPase activity during the storage period, compared with the untreated (control), PE-coated, and GA-treated fillets. Notably, PE-GA-treated samples also had the highest sensory quality rating. Results of the present study indicate that the PE-GA composite coating represents a promising food-grade biopreservative that can be used for maintaining the storage quality of fresh fish fillet.
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