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Efficacy of Chitosan-Gallic Acid Coating on Shelf Life Extension of Refrigerated Pacific Mackerel Fillets

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Abstract

The synergistic effect of gallic acid (GA) and chitosan (CS) as edible coatings on the quality and shelf life of Pacific mackerel (Pneumatophorus japonicus) fillets during chilled storage was investigated in this study. Pacific mackerel fillets were periodically evaluated to assess their microbiological (total viable count), physicochemical (pH, total volatile basic nitrogen, biogenic amine, thiobarbituric acid, and K value), and sensory characteristics. The results indicated that CS + GA was more effective than either treatment alone in inhibiting microbial growth, protein decomposition, biogenic amine formation, lipid oxidation and nucleotide breakdown, and maintaining better sensory characteristics during storage, thereby extending the shelf life of mackerel by 6 days compared with the control group. Therefore, a coating with the combination of chitosan with GA represents a promising method for maintaining the storage quality of Pacific mackerel fillets and has broad potential applications in the seafood industry as a food-grade biopreservative.

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Acknowledgments

The authors would like to thank the Key Project of National Science and Technology Ministry (2012BAD38B09).

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Authors and Affiliations

  1. College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China

    Chunhua Wu, Yuan Li, Liping Wang, Yaqin Hu, Jianchu Chen, Donghong Liu & Xingqian Ye

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  1. Chunhua Wu
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  2. Yuan Li
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  3. Liping Wang
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  4. Yaqin Hu
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Correspondence to Yaqin Hu.

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Wu, C., Li, Y., Wang, L. et al. Efficacy of Chitosan-Gallic Acid Coating on Shelf Life Extension of Refrigerated Pacific Mackerel Fillets. Food Bioprocess Technol 9, 675–685 (2016). https://doi.org/10.1007/s11947-015-1659-9

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  • DOI: https://doi.org/10.1007/s11947-015-1659-9

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