title: Effects of Fish-Derived Biological Preservatives on Cold Storage of Grass Carp ( Ctenopharyngodon idellus ) Fillets.
abstract: Two kinds of fish-derived natural antimicrobial substances, protamine and catfish ( Clarias fuscus ) epidermal mucus extract (CEME), were evaluated for their effect on the quality of grass carp fillets. Fillets were atmosphere packaged in cast polypropylene bags and were stored at 4°C in a low-temperature incubator without light. Solutions (0.5%, wt/vol) of CEME and protamine were used for dip pretreatment, respectively. Bacteriological (aerobic plate count, Shewanella putrefaciens , Pseudomonas fluorescens ) and physicochemical (pH, total volatile basic nitrogen, K value, surface color, texture profiles, water distribution) parameters and volatile odor compounds were measured on days 0, 3, 6, 9, 12, and 15. The results indicated that CEME and protamine could improve all bacteriological and physicochemical indexes, except water distribution within muscle. In comparison, CEME had a more inhibitory effect, as determined by the aerobic plate count, and was more effective in inhibiting the growth of P. fluorescens ; however, protamine was more effective in preventing the production of sulfur-organic (H2S) group substances. Protamine was more effective in inhibiting the growth of S. putrefaciens . This research suggests that protamine and CEME have the potential to improve the quality and extend the shelf life of grass carp fillets.
authors.affiliation: College of Life Science, Dalian Nationalities University, Dalian 116029, People's Republic of China.|College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
authors.forename: Tingting
authors.initials: T
authors.lastname: Li
authors.affiliation: National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, People's Republic of China.
authors.forename: Yang
authors.initials: Y
authors.lastname: Jiang
authors.affiliation: National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, People's Republic of China.
authors.forename: Gaowei
authors.initials: G
authors.lastname: Jin
authors.affiliation: College of Food Science and Engineering, Dalian Ocean University, Dalian, 116023, People's Republic of China.
authors.forename: Qiancheng
authors.initials: Q
authors.lastname: Zhao
authors.affiliation: College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.|National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, People's Republic of China.
authors.forename: Jianrong
authors.initials: J
authors.lastname: Li
mesh_terms: D000818:Animals; D002347:Carps; D003080:Cold Temperature; D005519:Food Preservation
keywords: Catfish (Clarias fuscus) epidermal mucus extract; Grass carp; Protamine; Quality