Preservative Effects of Gelatin Active Coating Enriched with Eugenol Emulsion on Chinese Seabass (Lateolabrax maculatus) during Superchilling (−0.9 °C) Storage
Source abstract
Abstract
This research was to evaluate the effects of gelatin (G) active coating containing eugenol/β-cyclodextrin (βCD) emulsions combined with superchilling (−0.9 °C) on physicochemical, microbiological, and organoleptic properties of Chinese seabass samples during 30 days of storage. Results showed that seabass samples dipped in G-βCD coatings containing 0.15% or 0.3% eugenol combined with superchilling could significantly lower the total volatile basic nitrogen, K value, total viable count, H2S-producing bacteria, Pseudomonas spp. and Psychrophilic counts, and free fatty acids. Further, G-βCD coatings containing eugenol with superchilling (−0.9 °C) were more effective in retarding the water migration by low field NMR and MRI results, maintaining quality of seabass during storage according to organoleptic evaluation results.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Meat and Animal Product Quality · Nanocomposite Films for Food Packaging · Protein Hydrolysis and Bioactive Peptides
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China
Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Funding
National Natural Science Foundation of China · China Agriculture Research System · National Key Research and Development Program · Doctoral Start-Up Fund from SHOU
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