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Preservative effects of fish gelatin coating enriched with CUR/βCD emulsion on grass carp (Ctenopharyngodon idellus) fillets during storage at 4 °C

Sun, Xinyu, Guo, Xiaoban, Ji, Mingyu, Wu, Jiulin, Zhu, Wenjin, Wang, Jianhua, Cheng, Cui, Chen, Li, Zhang, Qiqing
Food chemistry 2019 v.272 pp. 643-652
Ctenopharyngodon idella, Pseudomonas, bacteria, coatings, color, emulsions, fish, fish fillets, free amino acids, gelatin, molds (fungi), pH, peroxide value, plate count, polyacrylamide gel electrophoresis, shelf life, storage temperature, thiobarbituric acid, total volatile basic nitrogen, weight loss, yeasts
This study investigated the effects of a novel edible coating combining fish gelatin with curcumin/β-cyclodextrin (CUR/βCD) emulsion on the quality of grass carp fillets (GCFs) during storage at 4 °C. For all samples, the quality parameters, including weight loss, pH, total volatile basic nitrogen (TVB-N), peroxide value (PV), thiobarbituric acid (TBA) value, SDS-PAGE, free amino acids (FAA), microbiological (total viable counts (TVC), Pseudomonas counts, yeasts and molds, and H2S-producing bacteria), color and sensorial characteristics, were tested periodically. The coatings containing CUR/βCD emulsions exhibited better preservative effects than gelatin/βCD coating. Therefore, fish gelatin coating enriched with CUR/βCD emulsion can be used as an effective way to maintain the quality of GCF and extend its shelf life during storage at 4 °C.