title: Quality enhancement in the Japanese sea bass (Lateolabrax japonicas) fillets stored at 4°C by chitosan coating incorporated with citric acid or licorice extract.
abstract: The preserving effects of chitosan, chitosan and citric acid, chitosan and licorice extract on fresh Japanese sea bass fillets stored at 4 °C for 12 days were studied. Results showed that citric acid or licorice extract can enhance the preserving function of chitosan significantly by retarding lipid oxidation and inhibiting microbial growth as reflected in thiobarbituric acid reactive substances and total plate count, respectively. Both total volatile basic nitrogen values and sensory scores indicated chitosan and citric acid or licorice extract can significantly reduce the quality loss and extend the shelf life of Japanese sea bass fish fillets during refrigerated storage. Citric acid or licorice extract with chitosan could thus be applied in the seafood industry to enhance quality of fish fillets as natural preservatives.
authors.affiliation: College of Biological Engineering, Jimei University, Xiamen 361021, China; Engineering Research Center for Aquatic Products Processing of Fujian Province, Jimei University, Xiamen 361021, China; Key Laboratory of Food Microbiology and Enzyme Engineering of Fujian Province, Xiamen 361021, China. Electronic address: xujian_qiu@yahoo.com.
authors.forename: Xujian
authors.initials: X
authors.lastname: Qiu
authors.affiliation: South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China.
authors.forename: Shengjun
authors.initials: S
authors.lastname: Chen
authors.affiliation: College of Biological Engineering, Jimei University, Xiamen 361021, China; Engineering Research Center for Aquatic Products Processing of Fujian Province, Jimei University, Xiamen 361021, China.
authors.forename: Guangming
authors.initials: G
authors.lastname: Liu
authors.affiliation: College of Biological Engineering, Jimei University, Xiamen 361021, China; Key Laboratory of Food Microbiology and Enzyme Engineering of Fujian Province, Xiamen 361021, China.
authors.forename: Qiuming
authors.initials: Q
authors.lastname: Yang
mesh_terms: D000818:Animals; D001492:Bass; D019343:Citric Acid / Q000737:chemistry*; D005399:Fishes; D018857:Food Packaging / Q000379:methods; D005519:Food Preservation / Q000379:methods; D006035:Glycyrrhiza; D007564:Japan; D017747:Seafood / Q000032:analysis
chemical_list: D019343:Citric Acid
keywords: Chitosan; Citric acid; Japanese sea bass fillets; Licorice extract; Shelf life