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Effect of Pectin Coating Infused with Gallic Acid on the Quality and Shelf Life of Japanese Sea Bass (Lateolabrax japonicas) Fillets

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Abstract

In the present study, the effect of a pectin (PE) coating infused with gallic acid (GA) on the quality of fresh Japanese sea bass (Lateolabrax japonicas) fillets stored at 4 °C was evaluated over a 20-day period. PE or GA treatment alone and the PE infused with GA coating (PE-GA) all reduced microbial counts, with the PE-GA providing the greatest reduction. In general, samples of fish fillet treated with PE-GA had significantly lower levels of total volatile basic nitrogen, lipid oxidation, and total sulfhydryls, but higher Ca2+-ATPase activity during the storage period, compared with the untreated (control), PE-coated, and GA-treated fillets. Notably, PE-GA-treated samples also had the highest sensory quality rating. Results of the present study indicate that the PE-GA composite coating represents a promising food-grade biopreservative that can be used for maintaining the storage quality of fresh fish fillet.

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Conflict of Interest

The authors declare that there are no conflicts of interests regarding the publication of this article.

Funding

This work was supported by the Huai’an Natural Science Research Project (HAB201901) and Agricultural Organization Innovation and Industrial Integration Development Project (125162002000160001).

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Author notes

  1. Xiaobao Nie and Zhe Gao contributed equally to this work.

Authors and Affiliations

  1. School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai’an, 223003, China

    Xiaobao Nie, Xinrong Ren, Qiannan Jiang, Songlin Li & Changxing Jiang

  2. College of Food Science and Technology, Hebei Agricultural University, Baoding, 071000, China

    Zhe Gao

  3. Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, 266071, China

    Bin Liu & Xinfu Liu

  4. College of Landscape Architecture and Life Science/Institute of Special Plants, Chongqing University of Arts and Sciences, Yongchuan, Chongqing, 402160, China

    Fangyun He

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  1. Xiaobao Nie
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Nie, X., Gao, Z., Ren, X. et al. Effect of Pectin Coating Infused with Gallic Acid on the Quality and Shelf Life of Japanese Sea Bass (Lateolabrax japonicas) Fillets. Food Bioprocess Technol 13, 300–307 (2020). https://doi.org/10.1007/s11947-019-02396-7

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