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Efficacy of Chitosan-Gallic Acid Coating on Shelf Life Extension of Refrigerated Pacific Mackerel Fillets

Wu, Chunhua, Li, Yuan, Wang, Liping, Hu, Yaqin, Chen, Jianchu, Liu, Donghong, Ye, Xingqian
Food and bioprocess technology 2016 v.9 no.4 pp. 675-685
Scomber japonicus, chitosan, coatings, cold storage, edible films, fillets, fish industry, gallic acid, lipid peroxidation, mackerel, microbial growth, plate count, protein degradation, seafoods, sensory properties, shelf life, synergism, thiobarbituric acid, total volatile basic nitrogen
The synergistic effect of gallic acid (GA) and chitosan (CS) as edible coatings on the quality and shelf life of Pacific mackerel (Pneumatophorus japonicus) fillets during chilled storage was investigated in this study. Pacific mackerel fillets were periodically evaluated to assess their microbiological (total viable count), physicochemical (pH, total volatile basic nitrogen, biogenic amine, thiobarbituric acid, and K value), and sensory characteristics. The results indicated that CS + GA was more effective than either treatment alone in inhibiting microbial growth, protein decomposition, biogenic amine formation, lipid oxidation and nucleotide breakdown, and maintaining better sensory characteristics during storage, thereby extending the shelf life of mackerel by 6 days compared with the control group. Therefore, a coating with the combination of chitosan with GA represents a promising method for maintaining the storage quality of Pacific mackerel fillets and has broad potential applications in the seafood industry as a food-grade biopreservative.