Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage

被引：188

作者：

Feng, Xiao ^{[1
,2
]}

Bansal, Nidhi ^{[3
]}

Yang, Hongshun ^{[1
,2
]}

机构：

[1] Natl Univ Singapore, Dept Chem, Food Sci & Technol Programme, Singapore 117543, Singapore

[2] Natl Univ Singapore Suzhou, Res Inst, 377 Lin Quan St,Suzhou Ind Pk, Suzhou 215123, Jiangsu, Peoples R China

[3] Univ Queensland, Sch Agr & Food Sci, Brisbane, Qld 4072, Australia

来源：

FOOD CHEMISTRY | 2016年 / 200卷

关键词：

Edible coating; Gelatin; Chitosan; Matrix assisted laser desorption ionisation time of flight mass spectrometry (MALDI-TOF-MS); Atomic force microscopy (AFM); Myofibril; Myosin light chain; Myoglobin; ATOMIC-FORCE MICROSCOPY; 4; DEGREES-C; PHYSICAL-PROPERTIES; SKELETAL-MUSCLE; RAINBOW-TROUT; QUALITY; WATER; PROTEINS; SALMON; FILM;

D O I：

10.1016/j.foodchem.2016.01.030

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

Coating of gelatin and chitosan can improve fish fillet's quality, but the mechanism is not clear. Chitosan/gelatin coatings significantly prevented deterioration of golden pomfret fillet at 4 degrees C. Chitosan with 7.2% gelatin group showed the best effect on preserving the length of myofibril, which remained greater than 15 mu m at day 17 of storage, while for control, chitosan and chitosan combined with 3.6% gelatin group, it was 5.03, 10.04 and 9.02 mu m, respectively. The MALDI-TOF MS result revealed that the coatings slowed down the protein deterioration of fillet. On days 13 and 17, the myosin light chain and myoglobin in control group degraded, while the two proteins still existed in chitosan/gelatin coated groups. Overall, the chitosan with 7.2% gelatin coating had the best effect on preserving fillet's quality during storage. The coating may exert its protective effect via inhibiting myofibril degradation within fillet. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：283 / 292

页数：10

共 32 条

[1]

Characterization of SPI-based edible films incorporated with cinnamon or ginger essential oils [J].