Skip to main content
SpringerLink
Log in

Effect of Chitosan Coating Enriched with Ergothioneine on Quality Changes of Japanese Sea Bass (Lateolabrax japonicas)

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

The effect of chitosan–ergothioneine coating (CHER) on the post-mortem quality and shelf life of Japanese sea bass (Lateolabrax japonicas) stored at 4 ± 1 °C for 16 days was investigated. Four different treatments were used: control without coating, CH with chitosan coating, ER with 0.3 % ergothioneine immersion, and CHER with chitosan containing 0.3 % ergothioneine coating. Sea bass pH value, total volatile basic nitrogen, peroxide value, thiobarbituric acid-reactive substances, biogenic amines, color, texture profile, and microbiological and sensory qualities were measured. The results indicate that treatment with CHER coating inhibited increase of total volatile basic nitrogen, peroxide value, and TBA value; maintained tissue hardness; and reduced microorganism counts, such as Pseudomonas, compared with control treatment. The efficiency was better than that of ER or CH treatment. Furthermore, sea bass treated with chitosan–ergothioneine coating also exhibited a positive effect, causing low biogenic amine content, especially putrescine, cadaverine, and histamine. Sensory evaluation proved the efficacy of chitosan–ergothioneine coating by maintaining the overall quality of sea bass during the storage period. Our study suggests that chitosan–ergothioneine coating might be a promising candidate for maintaining sea bass quality and extending their shelf life.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  • A.O.C.S. (1994). The official methods and recommended practices of the American oil chemists’ society. Champaign: American Oil Chemists’ Society Press.

    Google Scholar 

  • Alak, G., Hisar, S. A., Hisar, O., & Genccelep, H. (2011). Biogenic amines formation in Atlantic bonito (Sarda sarda) fillets packaged with modified atmosphere and vacuum, wrapped in chitosan and cling film at 4 °C. European Food Research and Technology, 232, 23–28.

    Article  CAS  Google Scholar 

  • Alishahi, A., & Aider, M. (2012). Applications of chitosan in the seafood industry and aquaculture: A review. Food and Bioprocess Technology, 5, 817–830.

    Article  CAS  Google Scholar 

  • Aubourg, S. P., & Medina, I. (1999). Influence of storage time and temperature on lipid deterioration during cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) frozen storage. Journal of the Science of Food and Agriculture, 79, 1943–1948.

    Article  CAS  Google Scholar 

  • Bahmani, Z. A., Rezai, M., Hosseini, S. V., Regenstein, J. M., Bohme, K., Alishahi, A., et al. (2011). Chilled storage of golden gray mullet (Liza aurata). LWT--Food Science and Technology, 44, 1894–1900.

    Article  CAS  Google Scholar 

  • Baixas-Nogueras, S., Bover-Cid, S., Vidal-Carou, M. C., & Veciana-Nogueras, M. T. (2001). Volatiles and nonvolatile amines in Mediterranean hake as a function of their storage temperature. Journal of Food Science, 66, 83–88.

    Article  CAS  Google Scholar 

  • Bao, H. N. D., Ushio, H., & Ohshima, T. (2008). Antioxidative activity and antidiscoloration efficacy of ergothioneine in mushroom (Flammulina velutipes) extract added to beef and fish meats. Journal of Agricultural and Food Chemistry, 56, 10032–10040.

    Article  CAS  Google Scholar 

  • Bao, H. N. D., Osako, K., & Ohshima, T. (2010). Value-added use of mushroom ergothioneine as a colour stabilizer in processed fish meats. Journal of the Science of Food and Agriculture, 90, 1634–1641.

    Article  CAS  Google Scholar 

  • Bohme, K., Fernandez-No, I. C., Gallardo, J. M., Canas, B., & Calo-Mata, P. (2011). Safety assessment of fresh and processed seafood products by MALDI-TOF mass fingerprinting. Food and Bioprocess Technology, 4, 907–918.

    Article  Google Scholar 

  • Botsoglou, N. A., Fletouris, D. J., Papageorgiou, G. E., Vassilopoulos, V. N., Mantis, A. J., & Trakatellis, A. G. (1994). Rapid, sensitive and specific thiobarbituric acid method for measuring peroxidation in animal tissue, food and feedstuff samples. Journal of Agricultural and Food Chemistry, 42, 1931–1937.

    Article  CAS  Google Scholar 

  • Bourne, M. C. (2002). Concept and measurement. In: Food texture and viscosity (2nd ed). New York, NY: Academic Press.

  • Boyd, L. C., Green, D. P., & LePors, L. A. (1992). Quality changes of pond-raised hybrid striped bass during chillpack and refrigerated storage. Journal of Food Science, 57, 59–62.

    Article  CAS  Google Scholar 

  • Cao, R., Xue, C. H., & Liu, Q. (2009). Changes in microbial flora of Pacific oysters (Crassostrea gigas) during refrigerated storage and its shelf-life extension by chitosan. International Journal of Food Microbiology, 131, 272–276.

    Article  CAS  Google Scholar 

  • Encarnacion, A. B., Fagutao, F., Shozen, K., Hirono, I., & Ohshima, T. (2011). Biochemical intervention of ergothioneine-rich edible mushroom (Flammulina velutipes) extract inhibits melanosis in crab (Chionoecetes japonicus). Food Chemistry, 127, 1594–1599.

    Article  CAS  Google Scholar 

  • Encarnacion, A. B., Fagutao, F., Jintasataporn, O., Worawattanamateekul, W., Hirono, I., & Ohshima, T. (2012). Application of ergothioneine-rich extract from an edible mushroom Flammulina velutipes for melanosis prevention in shrimp, Penaeus monodon and Litopenaeus vannamei. Food Research International, 45, 232–237.

    Article  CAS  Google Scholar 

  • Ey, J., Schoemig, E., & Taubert, D. (2007). Dietary sources and antioxidant effects of ergothioneine. Journal of Agricultural and Food Chemistry, 55, 6466–6474.

    Article  CAS  Google Scholar 

  • Feng, L. F., Jiang, T. J., Wang, Y. B., & Li, J. R. (2012). Effects of tea polyphenol coating combined with ozone water washing on the storage quality of black sea bream (Sparus macrocephalus). Food Chemistry, 135, 2915–2921.

    Article  CAS  Google Scholar 

  • Gimenez, B., Roncales, P., & Beltran, J. A. (2002). Modified atmosphere packaging of filleted rainbow trout. Journal of the Science of Food and Agriculture, 84, 1154–1159.

    Article  Google Scholar 

  • Gines, R., Valdimarsdottir, T., Sveinsdottir, K., & Thorarensen, H. (2004). Effects of rearing temperature and strain on sensory characteristics, texture, colour and fat of Arctic charr (Salvelinus alpinus). Food Quality and Preference, 15, 177–185.

    Article  Google Scholar 

  • Hernandez-Jover, T., Izquier do-Pulido, M., Veciana-Nogues, M. T., Marine-Font, A., & Vidal-Carou, M. C. (1997). Biogenic amine and polyamine contents in meat and meat products. Journal of Agricultural and Food Chemistry, 45, 2098–2102.

    Article  CAS  Google Scholar 

  • Hu, L., Yun, B., Xue, M., Wang, J., Wu, X. F., Zheng, Y. H., et al. (2013). Effects of fish meal quality and fish meal substitution by animal protein blend on growth performance, flesh quality and liver histology of Japanese sea bass (Lateolabrax japonicus). Aquaculture, 372–375, 52–61.

    Article  Google Scholar 

  • Huang, J. Y., Chen, Q. C., & Qiu, M. (2012). Chitosan-based edible coatings for quality preservation of postharvest whiteleg shrimp (Litopenaeus vannamei). Journal of Food Science, 77, C491–C496.

    Article  CAS  Google Scholar 

  • Jeon, Y. J., Kamil, J. Y. V. A., & Shahidi, F. (2002). Chitosan as an edible invisible film for quality preservation of herring and Atlantic cod. Journal of Agricultural and Food Chemistry, 50, 5167–5178.

    Article  CAS  Google Scholar 

  • Li, X. P., Li, J. R., Zhu, J. L., Wang, Y. B., Fu, L. L., & Xuan, W. (2011). Postmortem changes in yellow grouper (Epinephelus awoara) fillets stored under vacuum packaging at 0 °C. Food Chemistry, 126, 896–901.

    Article  CAS  Google Scholar 

  • Li, T. T., Hu, W. Z., Li, J. R., Zhang, X. G., Zhu, J. L., & Li, X. P. (2012). Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea). Food Control, 25, 101–106.

    Article  CAS  Google Scholar 

  • Lu, F., Liu, S. L., Liu, R., Ding, Y. C., & Ding, Y. T. (2012). Combined effect of ozonized water pretreatment and ozonized flake ice on maintaining quality of Japanese sea bass (Lateolabrax japonicus). Journal of Aquatic Food Product Technology, 21, 168–180.

    Article  CAS  Google Scholar 

  • Ojagh, S. M., Rezaei, M., Razavi, S. H., & Hosseini, S. M. H. (2010). Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry, 120, 193–198.

    Article  CAS  Google Scholar 

  • Ozyurt, G., Kuley, E., Balikci, E., Kacar, C., Gokdogan, S., Etyemex, M., et al. (2012). Effect of the icing with rosemary extract on the oxidative stability and biogenic amine formation in sardine (Sardinella aurita) during chilled storage. Food and Bioprocess Technology, 5, 2777–2786.

    Article  CAS  Google Scholar 

  • Sathivel, S. (2005). Chitosan and protein coatings affect yield, moisture loss, and lipid oxidation of pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage. Journal of Food Science, 70, E455–E459.

    Article  CAS  Google Scholar 

  • Song, T. Y., Chen, C. L., Liao, J. W., Ou, H. C., & Tsai, M. S. (2010). Ergothioneine protects against neuronal injury induced by cisplatin both in vitro and in vivo. Food and Chemical Toxicology, 48, 3492–3499.

    Article  CAS  Google Scholar 

  • Vargas, M., Pastor, C., Chiralt, A., McClements, D. J., & Gonzalez-Martinez, C. (2008). Recent advances in edible coatings for fresh and minimally processed fruits. Critical Reviews in Food Science and Nutrition, 48, 496–511.

    Article  CAS  Google Scholar 

Download references

Acknowledgment

This study was supported by a grant from the National Key Technologies R&D Program of China during the 12th Five-Year Plan Period (2012BAD29B06), Food Safety Key Laboratory of Liaoning Province, and Engineering and Technology Research Center of Food Preservation, Processing and Safety Control of Liaoning Province (LNSAKF2013011).

Author information

Authors and Affiliations

  1. Food Safety Key Lab of Liaoning Province, Food Science Research Institute of Bohai University, Jinzhou, 121013, China

    Luyun Cai, Xuepeng Li, Xiaosa Wu, Yanfang Lv, Xuefei Liu & Jianrong Li

Authors
  1. Luyun Cai
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Xuepeng Li
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Xiaosa Wu
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Yanfang Lv
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Xuefei Liu
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Jianrong Li
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding authors

Correspondence to Luyun Cai or Jianrong Li.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Cai, L., Li, X., Wu, X. et al. Effect of Chitosan Coating Enriched with Ergothioneine on Quality Changes of Japanese Sea Bass (Lateolabrax japonicas). Food Bioprocess Technol 7, 2281–2290 (2014). https://doi.org/10.1007/s11947-013-1215-4

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-013-1215-4

Keywords

Search

Navigation