1. Preservative effects of fish gelatin coating enriched with CUR/βCD emulsion on grass carp (Ctenopharyngodon idellus) fillets during storage at 4 °C
- Author
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Jianhua Wang, Li Chen, Cui Cheng, Wenjin Zhu, Xinyu Sun, Xiaoban Guo, Jiulin Wu, Qiqing Zhang, and Ji Mingyu
- Subjects
Preservative ,Carps ,Curcumin ,food.ingredient ,Thiobarbituric acid ,engineering.material ,Protective Agents ,Shelf life ,01 natural sciences ,Gelatin ,Analytical Chemistry ,chemistry.chemical_compound ,0404 agricultural biotechnology ,food ,Coating ,Pseudomonas ,Animals ,Food science ,Peroxide value ,Amino Acids ,biology ,Chemistry ,beta-Cyclodextrins ,010401 analytical chemistry ,Temperature ,04 agricultural and veterinary sciences ,General Medicine ,Hydrogen-Ion Concentration ,Thiobarbiturates ,biology.organism_classification ,040401 food science ,0104 chemical sciences ,Grass carp ,Food Storage ,Seafood ,Emulsion ,engineering ,Emulsions ,Food Science - Abstract
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.
- Published
- 2019
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