The impact of chitosan film or chitosan/chitosan–epigallocatechin gallate conjugate composite film on the quality changes of Asian sea bass (Lates calcarifer) slices stored in air or under vacuum packaging

Ajay Mittal; Avtar Singh; Soottawat Benjakul

doi:10.1111/ijfs.15203

The impact of chitosan film or chitosan/chitosan–epigallocatechin gallate conjugate composite film on the quality changes of Asian sea bass (Lates calcarifer) slices stored in air or under vacuum packaging

Ajay Mittal
, Avtar Singh
, Soottawat Benjakul

Prince of Songkla University

Research output: Contribution to journal › Article › peer-review

8 Citations (Scopus)

Abstract

Quality and shelf-life of Asian sea bass slices (ASBS) wrapped with chitosan (CS)/CS–epigallocatechin gallate (CE) conjugate composite or CS films and packaged in air or under vacuum during storage at 4 °C were studied. Total viable count was less than permissible limit (6 log·CFU g⁻¹ sample) for ASBS wrapped with CS/CE conjugate composite film under vacuum (ASBS-COMP-VP) after 18 days. Moreover, lower microbial proliferation and volatile base contents were attained in ASBS-COMP-VP sample than other samples during the storage (P < 0.05). At the end of storage, ASBS-COMP-VP sample had lower lipid oxidation than those wrapped with CS film (P < 0.05). Polyunsaturated fatty acid content of ASBS-COMP-VP was retained at higher content at day 18. Therefore, ASBS-COMP-VP had the enhanced shelf-life with high acceptability up to 18 days at 4 °C, while ASBS wrapped with CS film and packaged in air or under vacuum had the shelf-life of 9 and 12 days, respectively.

Original language	English
Pages (from-to)	6025-6038
Number of pages	14
Journal	International Journal of Food Science and Technology
Volume	56
Issue number	11
DOIs	https://doi.org/10.1111/ijfs.15203
Publication status	Published - Nov 2021
Externally published	Yes

Keywords

Asian sea bass
chitosan-epigallocatechin gallate
composite film
shelf-life
vacuum packaging

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10.1111/ijfs.15203

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title = "The impact of chitosan film or chitosan/chitosan–epigallocatechin gallate conjugate composite film on the quality changes of Asian sea bass (Lates calcarifer) slices stored in air or under vacuum packaging",

abstract = "Quality and shelf-life of Asian sea bass slices (ASBS) wrapped with chitosan (CS)/CS–epigallocatechin gallate (CE) conjugate composite or CS films and packaged in air or under vacuum during storage at 4 °C were studied. Total viable count was less than permissible limit (6 log·CFU g−1 sample) for ASBS wrapped with CS/CE conjugate composite film under vacuum (ASBS-COMP-VP) after 18 days. Moreover, lower microbial proliferation and volatile base contents were attained in ASBS-COMP-VP sample than other samples during the storage (P < 0.05). At the end of storage, ASBS-COMP-VP sample had lower lipid oxidation than those wrapped with CS film (P < 0.05). Polyunsaturated fatty acid content of ASBS-COMP-VP was retained at higher content at day 18. Therefore, ASBS-COMP-VP had the enhanced shelf-life with high acceptability up to 18 days at 4 °C, while ASBS wrapped with CS film and packaged in air or under vacuum had the shelf-life of 9 and 12 days, respectively.",

keywords = "Asian sea bass, chitosan-epigallocatechin gallate, composite film, shelf-life, vacuum packaging",

author = "Ajay Mittal and Avtar Singh and Soottawat Benjakul",

note = "Publisher Copyright: {\textcopyright} 2021 Institute of Food Science and Technology",

year = "2021",

month = nov,

doi = "10.1111/ijfs.15203",

language = "English",

volume = "56",

pages = "6025--6038",

journal = "International Journal of Food Science and Technology",

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}

Mittal, A, Singh, A & Benjakul, S 2021, 'The impact of chitosan film or chitosan/chitosan–epigallocatechin gallate conjugate composite film on the quality changes of Asian sea bass (Lates calcarifer) slices stored in air or under vacuum packaging', International Journal of Food Science and Technology, vol. 56, no. 11, pp. 6025-6038. https://doi.org/10.1111/ijfs.15203

The impact of chitosan film or chitosan/chitosan–epigallocatechin gallate conjugate composite film on the quality changes of Asian sea bass (Lates calcarifer) slices stored in air or under vacuum packaging. / Mittal, Ajay; Singh, Avtar; Benjakul, Soottawat.
In: International Journal of Food Science and Technology, Vol. 56, No. 11, 11.2021, p. 6025-6038.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - The impact of chitosan film or chitosan/chitosan–epigallocatechin gallate conjugate composite film on the quality changes of Asian sea bass (Lates calcarifer) slices stored in air or under vacuum packaging

AU - Mittal, Ajay

AU - Singh, Avtar

AU - Benjakul, Soottawat

PY - 2021/11

Y1 - 2021/11

N2 - Quality and shelf-life of Asian sea bass slices (ASBS) wrapped with chitosan (CS)/CS–epigallocatechin gallate (CE) conjugate composite or CS films and packaged in air or under vacuum during storage at 4 °C were studied. Total viable count was less than permissible limit (6 log·CFU g−1 sample) for ASBS wrapped with CS/CE conjugate composite film under vacuum (ASBS-COMP-VP) after 18 days. Moreover, lower microbial proliferation and volatile base contents were attained in ASBS-COMP-VP sample than other samples during the storage (P < 0.05). At the end of storage, ASBS-COMP-VP sample had lower lipid oxidation than those wrapped with CS film (P < 0.05). Polyunsaturated fatty acid content of ASBS-COMP-VP was retained at higher content at day 18. Therefore, ASBS-COMP-VP had the enhanced shelf-life with high acceptability up to 18 days at 4 °C, while ASBS wrapped with CS film and packaged in air or under vacuum had the shelf-life of 9 and 12 days, respectively.

AB - Quality and shelf-life of Asian sea bass slices (ASBS) wrapped with chitosan (CS)/CS–epigallocatechin gallate (CE) conjugate composite or CS films and packaged in air or under vacuum during storage at 4 °C were studied. Total viable count was less than permissible limit (6 log·CFU g−1 sample) for ASBS wrapped with CS/CE conjugate composite film under vacuum (ASBS-COMP-VP) after 18 days. Moreover, lower microbial proliferation and volatile base contents were attained in ASBS-COMP-VP sample than other samples during the storage (P < 0.05). At the end of storage, ASBS-COMP-VP sample had lower lipid oxidation than those wrapped with CS film (P < 0.05). Polyunsaturated fatty acid content of ASBS-COMP-VP was retained at higher content at day 18. Therefore, ASBS-COMP-VP had the enhanced shelf-life with high acceptability up to 18 days at 4 °C, while ASBS wrapped with CS film and packaged in air or under vacuum had the shelf-life of 9 and 12 days, respectively.

KW - Asian sea bass

KW - chitosan-epigallocatechin gallate

KW - composite film

KW - shelf-life

KW - vacuum packaging

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JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

IS - 11

ER -

The impact of chitosan film or chitosan/chitosan–epigallocatechin gallate conjugate composite film on the quality changes of Asian sea bass (Lates calcarifer) slices stored in air or under vacuum packaging

Abstract

Keywords

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