Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage

• Published in: Food science & nutrition Vol. 8; no. 2; pp. 973 - 981
• Main Authors: Cao, Xiaohuang, Islam, Md. Nahidul, Chitrakar, Bimal, Duan, Zhenhua, Xu, Wanxiu, Zhong, Saiyi
• Format: Journal Article
• Language: English
• Published: United States John Wiley & Sons, Inc 01.02.2020; John Wiley and Sons Inc; Wiley
• Subjects: Acids; Antiinfectives and antibacterials; Antimicrobial activity; Antioxidants; Browning; Burning; Chitosan; Chlorogenic acid; Coating; Coatings; Cold storage; Color; Fillets; Fish; Food science; Lipid peroxidation; Lipids; Meat; microbial load; Microorganisms; Original Research; Oxidation; oxidization; pH effects; Preservation; Product quality; Proteins; quality; Sensory properties; snakehead fish; Vacuum; Variance analysis; China; oxidization; microbial load; coating; cold storage; snakehead fish; quality
• ISSN: 2048-7177; 2048-7177
• DOI: 10.1002/fsn3.1378

Degradation of meat quality has always been a burning issue in fish preservation. To maintain the quality, a novel combination of chlorogenic acid (CGA) and chitosan (CS) coating was applied to snakehead fish fillets. Fish fillets were soaked into 2% chitosan (2CS), 0.2% CGA in 2% chitosan (0.2CGA/2CS), 0.5% CGA in 2% chitosan (0.5CGA/2CS), or 1.0% CGA in 2% chitosan (1.0CGA/2CS) solution; and then, coated samples were vacuum‐packaged and stored at 2 ± 0.5°C. pH values, color values, microbial loads, hardness, sensory qualities, and oxidization of lipids and proteins of stored fish fillets were investigated for 5 months. Antimicrobial activity was found to be nonsignificant (p ≤ .05) among different coated fish fillets, while color, antioxidant, and pH values were significantly (p ≤ .05) different. Lipid oxidation and protein oxidation were found to be inhibited in 2CS‐, 0.5CGA/2CS‐ and 1.0CGA/2CS‐coated fish fillet. All CGA/CS coating delayed increase in pH (p ≤ .05) and resulted brown color. However, only CS coating resulted in higher sensory scores (p ≤ .05) and controlled browning. Considering antioxidant properties and other quality parameters, CGA/CS coating might be applied commercially in fish preservation. Chitosan coating possesses antioxidant and antimicrobial properties in coating fish fillets; the additional CGA further enhanced antioxidant properties but not influence hardness of snakehead fish fillets in preservation. This work implied that CGA/CS coating will enhance the food safety and quality in preservation of fresh fish.