Faculty of Fisheries, Department of Seafood Processing Technology, Recep Tayyip Erdogan University, Rize, 53100, Turkey.
School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, 70803-4200.
J Food Sci. 2021 Mar;86(3):762-769. doi: 10.1111/1750-3841.15622. Epub 2021 Feb 10.
Effects of high-molecular-weight (800 kDa) chitosan coating on quality of catfish fillets were examined during 6-month frozen (-20 °C) storage. Coating solutions, included distilled water (Control), 800AC1% (1% w/v chitosan in 1% v/v acetic acid), AS3% (3% w/v aspartic acid), and 800AS3% (3% w/v chitosan in 3% w/v aspartic acid). Changes in physicochemical, microbial, and consumer perception of chitosan-coated catfish fillets during frozen storage were examined. The 800AS3% coating was found to be effective in inhibiting microbial growth, controlling lipid oxidation, reducing drip loss and cooking loss, and retaining color and texture of catfish fillet during frozen storage. After 6-month frozen storage, the aroma of thawed fillets coated with 800AS3% was accepted by 77.92% of consumers with 66% positive purchase intent. This study demonstrated that a nonpungent aspartic acid, instead of commonly used pungent acetic acid, can be used in preparation of preservative high-molecular-weight chitosan coating. PRACTICAL APPLICATION: The findings of this study indicated that high-molecular-weight chitosan coating showed preservative effects on quality of frozen raw catfish fillets. In our previous study, chitosan (800 kDa) at 1% and 3% concentrations showed antibacterial activity in vitro. The nonpungent aspartic acid can be used as a solvent to dissolve high-molecular-weight chitosan instead of the commonly used pungent acetic acid. The most effective coating treatment was 3% w/v chitosan in 3% w/v aspartic acid. This finding would be applicable to other seafood and fish products.
在-20°C 的冷冻条件下，研究了高分子量（800kDa）壳聚糖涂层对鲶鱼片品质的影响，为期 6 个月。涂层溶液包括蒸馏水（对照）、800AC1%（1%w/v 壳聚糖在 1%v/v 乙酸中）、AS3%（3%w/v 天门冬氨酸）和 800AS3%（3%w/v 壳聚糖在 3%w/v 天门冬氨酸中）。在冷冻储存期间，研究了壳聚糖涂层鲶鱼片的理化性质、微生物和消费者感知的变化。结果表明，800AS3%的涂层能有效抑制微生物生长、控制脂质氧化、减少滴水损失和蒸煮损失，保持鲶鱼片的颜色和质地。经过 6 个月的冷冻储存，用 800AS3%处理的解冻鱼片的香气被 77.92%的消费者接受，其中 66%的消费者有购买意向。本研究表明，非刺激性的天门冬氨酸可代替常用的刺激性乙酸，用于制备保鲜高分子量壳聚糖涂层。 实际应用：本研究结果表明，高分子量壳聚糖涂层对冷冻生鲶鱼片的品质有保鲜作用。在我们之前的研究中，1%和 3%浓度的壳聚糖（800kDa）在体外表现出抗菌活性。非刺激性的天门冬氨酸可用作溶解高分子量壳聚糖的溶剂，而不是常用的刺激性乙酸。最有效的涂层处理是 3%w/v 壳聚糖在 3%w/v 天门冬氨酸中。这一发现适用于其他海鲜和鱼类产品。
