| Literature DB >> 30309593 |
Xinyu Sun1, Xiaoban Guo1, Mingyu Ji1, Jiulin Wu2, Wenjin Zhu1, Jianhua Wang1, Cui Cheng1, Li Chen1, Qiqing Zhang1.
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.Entities:
Keywords: CUR/βCD emulsion; Fish gelatin-based coating; Grass carp (Ctenopharyngodon idellus); Shelf life
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Year: 2018 PMID： 30309593 DOI： 10.1016/j.foodchem.2018.08.040
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514