Effects of chitosan coatings combined with resveratrol and lysozyme on the quality of <scp> Sciaenops ocellatus </scp> during refrigerated storage
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 mechan...
Published in: | Journal of Food Safety |
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crwiley:10.1111/jfs.12777 2024-04-21T08:11:03+00:00 Effects of chitosan coatings combined with resveratrol and lysozyme on the quality of <scp> Sciaenops ocellatus </scp> during refrigerated storage Li, Yingchang Zou, Qian Song, Suzhen Sun, Tong Li, Jianrong Key Techniques of Green Manufacturing of Preservatives and Antioxidants 2020 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 en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Safety volume 40, issue 3 ISSN 0149-6085 1745-4565 Microbiology Food Science Parasitology journal-article 2020 crwiley https://doi.org/10.1111/jfs.12777 2024-03-28T08:27:35Z 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. Article in Journal/Newspaper Sciaenops ocellatus Wiley Online Library Journal of Food Safety 40 3 |
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Wiley Online Library |
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language |
English |
topic |
Microbiology Food Science Parasitology |
spellingShingle |
Microbiology Food Science Parasitology Li, Yingchang Zou, Qian Song, Suzhen Sun, Tong Li, Jianrong Effects of chitosan coatings combined with resveratrol and lysozyme on the quality of <scp> Sciaenops ocellatus </scp> during refrigerated storage |
topic_facet |
Microbiology Food Science Parasitology |
description |
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. |
author2 |
Key Techniques of Green Manufacturing of Preservatives and Antioxidants |
format |
Article in Journal/Newspaper |
author |
Li, Yingchang Zou, Qian Song, Suzhen Sun, Tong Li, Jianrong |
author_facet |
Li, Yingchang Zou, Qian Song, Suzhen Sun, Tong Li, Jianrong |
author_sort |
Li, Yingchang |
title |
Effects of chitosan coatings combined with resveratrol and lysozyme on the quality of <scp> Sciaenops ocellatus </scp> during refrigerated storage |
title_short |
Effects of chitosan coatings combined with resveratrol and lysozyme on the quality of <scp> Sciaenops ocellatus </scp> during refrigerated storage |
title_full |
Effects of chitosan coatings combined with resveratrol and lysozyme on the quality of <scp> Sciaenops ocellatus </scp> during refrigerated storage |
title_fullStr |
Effects of chitosan coatings combined with resveratrol and lysozyme on the quality of <scp> Sciaenops ocellatus </scp> during refrigerated storage |
title_full_unstemmed |
Effects of chitosan coatings combined with resveratrol and lysozyme on the quality of <scp> Sciaenops ocellatus </scp> during refrigerated storage |
title_sort |
effects of chitosan coatings combined with resveratrol and lysozyme on the quality of <scp> sciaenops ocellatus </scp> during refrigerated storage |
publisher |
Wiley |
publishDate |
2020 |
url |
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 |
genre |
Sciaenops ocellatus |
genre_facet |
Sciaenops ocellatus |
op_source |
Journal of Food Safety volume 40, issue 3 ISSN 0149-6085 1745-4565 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/jfs.12777 |
container_title |
Journal of Food Safety |
container_volume |
40 |
container_issue |
3 |
_version_ |
1796952679950319616 |