title: Inhibition of lipid oxidation in frozen farmed ovate pompano (Trachinotus ovatus L.) fillets stored at -18 °C by chitosan coating incorporated with citric acid or licorice extract.
abstract: BACKGROUND
  Lipid oxidation can occur in fish fillets during long-term frozen storage and cause quality and nutrition loss, which is a major concern in the seafood industry. Our previous study showed that chitosan combined with citric acid or licorice extract can have a preserving effect on fresh fish fillets stored at 4 °C. It is of interest to further study their antioxidant effects on fish fillets during frozen storage.
  
  
  RESULTS
  Chitosan, chitosan and citric acid, chitosan and licorice extract can inhibit primary and secondary lipid oxidation, as indicated by lower peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) values compared to the control samples. In addition, drip loss was decreased in the treatment samples. Both citric acid and licorice extract enhanced the antioxidant effects of chitosan. Among all the three treatments, chitosan and licorice extract showed the best antioxidant effects, reducing both PV and TBARS significantly at the end of storage.
  
  
  CONCLUSIONS
  The combination of chitosan and citric acid or licorice extract showed significant antioxidant effects on ovate pompano fillets at -18 °C during 6 months of storage. They could be applied as natural antioxidant preservatives for use in seafood products or other meat products. © 2015 Society of Chemical Industry.
authors.affiliation: College of Food and 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.
authors.forename: Xujian
authors.initials: X
authors.lastname: Qiu
authors.affiliation: Key Laboratory of Aquatic Product Processing, Ministry of Agriculture, 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 Food and 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 Food Science and Engineering, Ocean University of China, Qingdao, 266003, China.
authors.forename: Hong
authors.initials: H
authors.lastname: Lin
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000494:pharmacology; D048271:Chitosan / Q000494:pharmacology*; D019343:Citric Acid / Q000494:pharmacology*; D005519:Food Preservation / Q000379:methods; D061353:Food Storage / Q000379:methods*; D006035:Glycyrrhiza / Q000737:chemistry*; D015227:Lipid Peroxidation / Q000187:drug effects*; D010473:Perciformes; D010936:Plant Extracts / Q000494:pharmacology; D017747:Seafood; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis
chemical_list: D000975:Antioxidants; D010936:Plant Extracts; D017392:Thiobarbituric Acid Reactive Substances; D019343:Citric Acid; D048271:Chitosan
keywords: chitosan; citric acid; licorice extract; lipid oxidation; ovate pompano