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Coating Effects of ε-Polylysine and Rosmarinic Acid Combined with Chitosan on the Storage Quality of Fresh Half-Smooth Tongue Sole (Cynoglossus semilaevis Günther) Fillets

1,2,3, 1,2,3, 1,2,3, 1,2,3,* and 1,2,3,*
1
Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
2
National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
3
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
*
Authors to whom correspondence should be addressed.
Coatings 2019, 9(4), 273; https://doi.org/10.3390/coatings9040273
Received: 2 April 2019 / Revised: 13 April 2019 / Accepted: 17 April 2019 / Published: 22 April 2019
(This article belongs to the Special Issue Coatings and Interfacial Films for Food Applications)
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Abstract

The study was to evaluate the effects of chitosan-based coating combined with rosmarinic acid (RA) with different concentrations of ε-polylysine (ε-PL) on flavor retention and sensorial properties of half-smooth tongue sole fillets during storage at 4 °C. Results showed that chitosan-based coatings combined with ε-PL and RA contributed to the reduction of off-flavor compounds, such as total volatile base nitrogen (TVB-N), trimethylamine (TMA), and ATP-related compounds, and accumulation of free amino acids (FAAs). Nineteen volatile organic compounds were analyzed by gas chromatography-mass spectrometer (GC/MS) during storage, including seven alcohols, six aldehydes, and six ketones. The coating treated fresh half-smooth tongue sole (HTS) fillets significantly reduced the relative content of off-odor volatiles, such as 1-octen-3-ol, propanal, hexanal, and octanal. According to sensory evaluation results, chitosan-based coating combined with ε-PL and RA was an effective way to maintain quality of HTS fillets during refrigerated storage. View Full-Text
Keywords: half-smooth tongue sole; refrigerated storage; edible coating; ε-polylysine; shelf life half-smooth tongue sole; refrigerated storage; edible coating; ε-polylysine; shelf life
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Li, N.; Liu, W.; Shen, Y.; Mei, J.; Xie, J. Coating Effects of ε-Polylysine and Rosmarinic Acid Combined with Chitosan on the Storage Quality of Fresh Half-Smooth Tongue Sole (Cynoglossus semilaevis Günther) Fillets. Coatings 2019, 9, 273.

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