Effect of konjac glucomannan and chitosan-based film coatings on the quality of fresh sea bass(Lateolabrax maculatus)under refrigerated condition  

作　　者：Miao Chen Maninder Meenu Baojun Xu 

机构地区：[1]Food Science and Technology Programme,BNU-HKBU United International College,Zhuhai 519087,China

出　　处：《Journal of Future Foods》2021年第2期187-195,共9页未来食品学报（英文）

基　　金：supported by two research grants(R202007 and R202107)from BNU-HKBU United International College,China.

摘　　要：Sea bass(Lateolabrax maculatus)is one of the important seafood in China.Its shelf-life under refrigerated storage exponentially deteriorate due to the growth of spoilage microorganisms,protein degradation and lipid oxidation.In this study,4 coating materials namely,konjac glucomannan-whey protein isolate(KGM-WPI)film,chitosan-sweet potato starch(CHI-SPS)film,chitosan-bamboo fungus(CHI-BF)film,and chitosan-boehmite alumina(CHI-BAH)have been explored to enhance the shelf life of sea bass during 8 days of refrigerated storage.Overall,CHI-BF was observed to be best in retaining hardness,gumminess and maintaining total volatile basic nitrogen value.Whereas CHI-SPS was found to retain chewiness and maintain lower values for drip loss and peroxide value.CHI-BAH coating was observed to maintain the lower values for pH and EC values of sea bass under refrigerated storage.However,the least increase in total viable count and minimum change in b^(*)value was observed in the case of sea bass coated with KGM-WPI.The current research fi ndings provide a new practical storage method for the entire fresh fish.The fresh fish can be coated with different coating materials and store on the ice at 4℃without packaging during retailing.These film coated whole fresh fish retains its microbial and sensory quality.

关 键 词：Sea bass Coating film CHITOSAN Konjac glucomannan Boehmite alumina REFRIGERATION 

分 类 号：TG1[金属学及工艺—金属学]