The preservation effects of chitosan copolymers(gallic acid and protocatechuic acid)on sea bass(Lateolabrax japonicus)fillets  

作　　者：Jiali Liu Weiqing Lan Yi Wu Xiaohong Sun Jun Mei Yiheng Chen Jing Xie 

机构地区：[1]College of Food Science and Technology,Shanghai Ocean University,Shanghai,201306,China [2]Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center,Shanghai,201306,China [3]National Experimental Teaching Demonstration Center for Food Science and Engineering(Shanghai Ocean University),Shanghai,201306,China [4]Laboratory of Quality&Safety Risk Assessment for Aquatic Products on Storage and Preservation(Shanghai),Ministry of Agriculture,Shanghai,201306,China

出　　处：《Aquaculture and Fisheries》2023年第3期305-315,共11页渔业学报（英文）

基　　金：supported by National Key R&D Program of China(2019YFD0901602);China Agriculture Research System(CARS-47-G26);Ability promotion project of Shanghai Municipal Science and Technology Commission Engineering Center(19DZ2284000).

摘　　要：This study was aimed at preparing chitosan(CS)-phenolic acids copolymers to obtain better preservation effect in marine products.In this work,CS was grafted onto phenolic acids such as gallic acid(GA)and protocatechuic acid(PA)by a carbodiimide coupling method.The copolymers(CS-grafted-GA(CS-g-GA)and CS-grafted-PA(CS-g-PA))were further confirmed through physicochemical properties including ultraviolet-visible(UV-Vis)spectrophotography,fourier transform infrared(FTIR)spectrometry,differential scanning calorimetry(DSC)thermogram,rheological behaviour,scanning electron microscope(SEM)and antioxidant activity analysis.Subsequently,the effects of copolymers on preservation of refrigerated sea bass(Lateolabrax japonicus)fillets were investigated.The results showed that the CS-g-GA(110.82 mg GA/g)exhibited higher grafting rate than CS-g-PA(62.63 mg PA/g).According to the assessment of UV-Vis and FTIR spectrometry,both the GA and PA were grafted onto CS successfully.SEM analysis demonstrated that the microstructure of copolymers became irregular.Meanwhile,both the CS-g-GA and CS-g-PA copolymers displayed superior thermal stability,rheological properties and antioxidant capacity than the pure CS.Furthermore,the copolymers also revealed a significantly stronger preservation effect on sea bass fillets including inhibiting microbial growth and delaying the deterioration of color,texture and sensory quality.Therefore,CS-g-GA and CS-g-PA could be used as promising preservatives for seafood.

关 键 词：Sea bass fillets CHITOSAN Grafted COATING Carbodiimide coupling Antioxidant capacity 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]