Development of a Multifunctional Edible Coating and Its Preservation Effect on Sturgeon (<i>Acipenser baeri</i><i>♀</i><i>× Acipenser schrenckii</i><i>♂</i>) Fillets during Refrigerated Storage at 4 °C
Although many coatings and films can improve the quality and shelf life of fish fillets during refrigerated storage, a more multifunctional coating material is needed. In this study, an edible alginate/protein-based coating solution was prepared by incorporating antimicrobial agents. The coating pro...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/21/3380 |
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| author | Chunming Tan De Pang Ruiyun Wu Fanglei Zou Bo Zhang Nan Shang Pinglan Li |
| author_facet | Chunming Tan De Pang Ruiyun Wu Fanglei Zou Bo Zhang Nan Shang Pinglan Li |
| author_sort | Chunming Tan |
| collection | DOAJ |
| description | Although many coatings and films can improve the quality and shelf life of fish fillets during refrigerated storage, a more multifunctional coating material is needed. In this study, an edible alginate/protein-based coating solution was prepared by incorporating antimicrobial agents. The coating properties were characterized and its effects on the quality and shelf life of sturgeon fillets during refrigeration (4 °C) were investigated. Compared with sodium alginate coating (2% sodium alginate + antibacterial agents, H), the composite coatings (2% sodium alginate + antibacterial agents + 1:15 or 1:10 protein solution, HP-15 and HP-10) exhibited a more stable structure and better light, gas, and water barrier properties, and showed better quality-preservation effects on sturgeon fillets. The composite coatings treatments, especially HP-10 composite coating, exhibited significant (<i>p</i> < 0.05) effects in inhibiting microbial growth, maintaining sensory quality, reducing the production of total volatile basic nitrogen (TVB-N), decreasing nucleotide breakdown, and delaying the lipid oxidation and protein degradation in fillets. These findings confirm that the composite coatings can be used as a multifunctional coating material for freshness preservation of sturgeon fillets to improve quality and extend shelf life. |
| first_indexed | 2024-03-09T19:05:18Z |
| format | Article |
| id | doaj.art-485a2755b47a453498b38f9afcc28f4b |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T19:05:18Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-485a2755b47a453498b38f9afcc28f4b2023-11-24T04:39:53ZengMDPI AGFoods2304-81582022-10-011121338010.3390/foods11213380Development of a Multifunctional Edible Coating and Its Preservation Effect on Sturgeon (<i>Acipenser baeri</i><i>♀</i><i>× Acipenser schrenckii</i><i>♂</i>) Fillets during Refrigerated Storage at 4 °CChunming Tan0De Pang1Ruiyun Wu2Fanglei Zou3Bo Zhang4Nan Shang5Pinglan Li6Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaBeijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaBeijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaCollege of Engineering, China Agricultural University, Beijing 100083, ChinaCollege of Engineering, China Agricultural University, Beijing 100083, ChinaKey Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, ChinaBeijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaAlthough many coatings and films can improve the quality and shelf life of fish fillets during refrigerated storage, a more multifunctional coating material is needed. In this study, an edible alginate/protein-based coating solution was prepared by incorporating antimicrobial agents. The coating properties were characterized and its effects on the quality and shelf life of sturgeon fillets during refrigeration (4 °C) were investigated. Compared with sodium alginate coating (2% sodium alginate + antibacterial agents, H), the composite coatings (2% sodium alginate + antibacterial agents + 1:15 or 1:10 protein solution, HP-15 and HP-10) exhibited a more stable structure and better light, gas, and water barrier properties, and showed better quality-preservation effects on sturgeon fillets. The composite coatings treatments, especially HP-10 composite coating, exhibited significant (<i>p</i> < 0.05) effects in inhibiting microbial growth, maintaining sensory quality, reducing the production of total volatile basic nitrogen (TVB-N), decreasing nucleotide breakdown, and delaying the lipid oxidation and protein degradation in fillets. These findings confirm that the composite coatings can be used as a multifunctional coating material for freshness preservation of sturgeon fillets to improve quality and extend shelf life.https://www.mdpi.com/2304-8158/11/21/3380sodium alginateedible coatingsturgeon filletfreshness preservationrefrigeration |
| spellingShingle | Chunming Tan De Pang Ruiyun Wu Fanglei Zou Bo Zhang Nan Shang Pinglan Li Development of a Multifunctional Edible Coating and Its Preservation Effect on Sturgeon (<i>Acipenser baeri</i><i>♀</i><i>× Acipenser schrenckii</i><i>♂</i>) Fillets during Refrigerated Storage at 4 °C Foods sodium alginate edible coating sturgeon fillet freshness preservation refrigeration |
| title | Development of a Multifunctional Edible Coating and Its Preservation Effect on Sturgeon (<i>Acipenser baeri</i><i>♀</i><i>× Acipenser schrenckii</i><i>♂</i>) Fillets during Refrigerated Storage at 4 °C |
| title_full | Development of a Multifunctional Edible Coating and Its Preservation Effect on Sturgeon (<i>Acipenser baeri</i><i>♀</i><i>× Acipenser schrenckii</i><i>♂</i>) Fillets during Refrigerated Storage at 4 °C |
| title_fullStr | Development of a Multifunctional Edible Coating and Its Preservation Effect on Sturgeon (<i>Acipenser baeri</i><i>♀</i><i>× Acipenser schrenckii</i><i>♂</i>) Fillets during Refrigerated Storage at 4 °C |
| title_full_unstemmed | Development of a Multifunctional Edible Coating and Its Preservation Effect on Sturgeon (<i>Acipenser baeri</i><i>♀</i><i>× Acipenser schrenckii</i><i>♂</i>) Fillets during Refrigerated Storage at 4 °C |
| title_short | Development of a Multifunctional Edible Coating and Its Preservation Effect on Sturgeon (<i>Acipenser baeri</i><i>♀</i><i>× Acipenser schrenckii</i><i>♂</i>) Fillets during Refrigerated Storage at 4 °C |
| title_sort | development of a multifunctional edible coating and its preservation effect on sturgeon i acipenser baeri i i ♀ i i acipenser schrenckii i i ♂ i fillets during refrigerated storage at 4 °c |
| topic | sodium alginate edible coating sturgeon fillet freshness preservation refrigeration |
| url | https://www.mdpi.com/2304-8158/11/21/3380 |
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