A novel superchilling storage - ice glazing (SS-IG) approach using biopolymer-based composite hydrogel to delay microbiological spoilage and organic oxidation of preserved tilapia

作者：He, Qi; Gong, Bin; He, Jiapeng; Yang, Xiaocui; Xiao, Kaijun^*; Zhu, Liang^*

来源：Journal of the Science of Food and Agriculture, 2018, 98(13): 5045-5051.

DOI：10.1002/jsfa.9040

• tilapia
• chitosan
• catechin
• ice glazing
• superchilling
• quality in general

BackgroundMost aquatic products are highly susceptible to deterioration and microbial spoilage during storage. Cold storage is a frequently used method to preserve them. However, products preserved by traditional frozen method are prone to suffer damage. This can significantly impair the quality of the products. To solve the problem, this work established a novel superchilling storage-ice glazing (SS-IG) approach using chitosan-catechin composite material. It can maximize the postmortem quality of preserved products during storage, avoiding damage.
ResultsDuring storage at -1.5 0.2 degrees C for 25 days, the SS-IG approach using 5 g L-1 chitosan and 1 approximate to 3 g L-1 catechin as IG layers can effectively enhance the postmortem quality of preserved tilapia fillets. The sensory qualities of these fillets were effectively maintained. The microbial counts in these fillets were strongly suppressed. Oxidative rancidity in these fillets was observably inhibited. Less biogenic amine was produced in these fillets.
ConclusionThe results indicated that the SS-IG with chitosan-catechin composite-ice glazing layers can be effective in maintaining the postmortem quality of tilapia fillets. This will have a wide potential application.

• 出版日期2018-10
• 单位华南理工大学