Shelf-Life Extension of Refrigerated Turbot (Scophthalmus maximus) by Using Weakly Acidic Electrolyzed Water and Active Coatings Containing Daphnetin Emulsions

• Published in: Frontiers in Nutrition
• Main Authors: Wenru Liu, Qi Wang, Jun Mei, Jing Xie
• Format: Article in Journal/Newspaper
• Language: English
• Published: Frontiers Media S.A. 2021
• Subjects: active coating; daphnetin; turbot; quality; shelf-life; Nutrition. Foods and food supply; TX341-641; Scophthalmus maximus; Turbot
• Online Access: https://doi.org/10.3389/fnut.2021.696212; https://doaj.org/article/795f837397ac4640a04d5722badf4997

This research was to investigate the effect of weakly acidic electrolytic water (WAEW) treatments combining with the locust bean gum (LBG) and sodium alginate (SA) active coatings, containing daphnetin emulsions on microbiological, physicochemical, and sensory changes of turbot (Scophthalmus maximus) during refrigerated storage at 4°C for 24 days. Results showed that WAEW, together with LBG-SA coatings containing daphnetin emulsions treatments, could significantly lower the total viable count (TVC), H2S-producing bacteria, pseudomonas spp., and psychrotrophic bacteria counts, and inhibit the productions of off-flavor compounds, including the total volatile basic nitrogen (TVB-N), inosine (HxR), and hypoxanthine (Hx). Furthermore, the treatments also prevented textural deterioration, delayed water migration, and had higher organoleptic evaluation results. Therefore, WAEW, together with LBG-SA coatings, containing daphnetin emulsions treatments, had the potential to improve the quality of turbot during refrigerated storage.