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Effect of coating on flavor metabolism of fish under different storage temperatures

Two edible coatings (gelatin coating and ginger essential oil-gelatin coating) were prepared to maintain the flavor quality of fish fillets at two storage temperatures (4 °C and 25 °C). The effects of coating on fish fillets were evaluated by detecting the physical properties, microstructure, microb...

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Detalles Bibliográficos
Autores principales: Li, Xin, Tu, Zongcai, Sha, Xiaomei, Li, Zhongying, Li, Jinlin, Huang, Mingzheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9040036/
https://www.ncbi.nlm.nih.gov/pubmed/35498994
http://dx.doi.org/10.1016/j.fochx.2022.100256
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author Li, Xin
Tu, Zongcai
Sha, Xiaomei
Li, Zhongying
Li, Jinlin
Huang, Mingzheng
author_facet Li, Xin
Tu, Zongcai
Sha, Xiaomei
Li, Zhongying
Li, Jinlin
Huang, Mingzheng
author_sort Li, Xin
collection PubMed
description Two edible coatings (gelatin coating and ginger essential oil-gelatin coating) were prepared to maintain the flavor quality of fish fillets at two storage temperatures (4 °C and 25 °C). The effects of coating on fish fillets were evaluated by detecting the physical properties, microstructure, microbial properties, volatile flavor and taste flavor of fish. In the same coating method, fish fillets stored at 4 °C showed better effect than that at 25 °C on maintain water content, color and texture, however, fish fillets stored at 25 °C were closer to fresh fish in volatile flavor and taste flavor than that at 4 °C; whatever the storage temperature, coating could slow down the growth of fish microorganisms, maintain water content, color, texture, volatile flavor and taste flavor of fish fillets; GGC exhibited better effect on maintain flavor quality than GC.
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spelling pubmed-90400362022-04-27 Effect of coating on flavor metabolism of fish under different storage temperatures Li, Xin Tu, Zongcai Sha, Xiaomei Li, Zhongying Li, Jinlin Huang, Mingzheng Food Chem X Research Article Two edible coatings (gelatin coating and ginger essential oil-gelatin coating) were prepared to maintain the flavor quality of fish fillets at two storage temperatures (4 °C and 25 °C). The effects of coating on fish fillets were evaluated by detecting the physical properties, microstructure, microbial properties, volatile flavor and taste flavor of fish. In the same coating method, fish fillets stored at 4 °C showed better effect than that at 25 °C on maintain water content, color and texture, however, fish fillets stored at 25 °C were closer to fresh fish in volatile flavor and taste flavor than that at 4 °C; whatever the storage temperature, coating could slow down the growth of fish microorganisms, maintain water content, color, texture, volatile flavor and taste flavor of fish fillets; GGC exhibited better effect on maintain flavor quality than GC. Elsevier 2022-02-12 /pmc/articles/PMC9040036/ /pubmed/35498994 http://dx.doi.org/10.1016/j.fochx.2022.100256 Text en © 2022 The Authors https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Research Article
Li, Xin
Tu, Zongcai
Sha, Xiaomei
Li, Zhongying
Li, Jinlin
Huang, Mingzheng
Effect of coating on flavor metabolism of fish under different storage temperatures
title Effect of coating on flavor metabolism of fish under different storage temperatures
title_full Effect of coating on flavor metabolism of fish under different storage temperatures
title_fullStr Effect of coating on flavor metabolism of fish under different storage temperatures
title_full_unstemmed Effect of coating on flavor metabolism of fish under different storage temperatures
title_short Effect of coating on flavor metabolism of fish under different storage temperatures
title_sort effect of coating on flavor metabolism of fish under different storage temperatures
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9040036/
https://www.ncbi.nlm.nih.gov/pubmed/35498994
http://dx.doi.org/10.1016/j.fochx.2022.100256
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