Effects of chitosan coatings combined with resveratrol and lysozyme on the quality of <scp> Sciaenops ocellatus </scp> during refrigerated storage

• Published in: Journal of Food Safety
• Main Authors: Li, Yingchang, Zou, Qian, Song, Suzhen, Sun, Tong, Li, Jianrong
• Other Authors: Key Techniques of Green Manufacturing of Preservatives and Antioxidants
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2020
• Subjects: Microbiology; Food Science; Parasitology; Sciaenops ocellatus
• Online Access: http://dx.doi.org/10.1111/jfs.12777; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fjfs.12777; https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12777; https://onlinelibrary.wiley.com/doi/full-xml/10.1111/jfs.12777

Abstract The effects of combined application of lysozyme and resveratrol with chitosan coatings on the quality of Sciaenops ocellatus during refrigerated storage were studied. Physical and chemical indices were periodically analyzed. The chitosan composite coatings were characterized, and the mechanical properties and gas permeability were also measured. The results showed that chitosan coatings could significantly reduce the total viable count (TVC), maintain tissue hardness, chewiness and sensory quality, slow the rate of fat oxidation, and restrain the increases in pH and total volatile basic nitrogen (TVB‐N). Compared with chitosan coatings, the addition of resveratrol and lysozyme had increased the tensile strength and reduced the gas permeability. The lysozyme–resveratrol–chitosan coatings had good preservation properties. The study indicated that the 0.1% lysozyme + 0.2% resveratrol + 1% chitosan group of composite coatings could maintain the quality and extend the shelf life for 8 days compared with the control group during refrigerated storage.