Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage
Xiaohuang Cao, Md. Nahidul Islam, Bimal Chitrakar, Zhenhua Duan, Wanxiu Xu, Saiyi Zhong
Abstract
Abstract Degradation of meat quality has always been a burning issue in fish preservation. To maintain the quality, a novel combination of chlorogenic acid (CGA) and chitosan (CS) coating was applied to snakehead fish fillets. Fish fillets were soaked into 2% chitosan (2CS), 0.2% CGA in 2% chitosan (0.2CGA/2CS), 0.5% CGA in 2% chitosan (0.5CGA/2CS), or 1.0% CGA in 2% chitosan (1.0CGA/2CS) solution; and then, coated samples were vacuum‐packaged and stored at 2 ± 0.5°C. pH values, color values, microbial loads, hardness, sensory qualities, and oxidization of lipids and proteins of stored fish fillets were investigated for 5 months. Antimicrobial activity was found to be nonsignificant ( p ≤ .05) among different coated fish fillets, while color, antioxidant, and pH values were significantly ( p ≤ .05) different. Lipid oxidation and protein oxidation were found to be inhibited in 2CS‐, 0.5CGA/2CS‐ and 1.0CGA/2CS‐coated fish fillet. All CGA/CS coating delayed increase in pH ( p ≤ .05) and resulted brown color. However, only CS coating resulted in higher sensory scores ( p ≤ .05) and controlled browning. Considering antioxidant properties and other quality parameters, CGA/CS coating might be applied commercially in fish preservation.