Effect of a Sodium Alginate Coating Infused with Tea Polyphenols on the Quality of Fresh Japanese Sea Bass (Lateolabrax japonicas) Fillets. Issue 6 (25th May 2018)

• Record Type: Journal Article
• Authors: Nie, Xiaobao; Wang, Lihong; Wang, Qi; Lei, Jilin; Hong, Wanshu; Huang, Baosheng; Zhang, Changfeng
• Is Part Of: Journal of food science. Volume 83:Issue 6(2018)
• Page Start: 1695
• Page End: 1700
• Publication Date: 2018-05-25
• Subjects: fillet quality -- Lateolabrax japonicas -- refrigerate storage -- sodium alginate -- tea polyphenol; Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.14184
• Languages: English
• ISSNs: 0022-1147

Abstract

Abstract : Abstract: Sodium alginate (SA) and tea polyphenols (TP) are natural preservatives commonly used in the food industry, including the production of fish products. The effect of SA coating infused with TP on the quality of fresh Japanese sea bass ( Lateolabrax japonicas ) fillets was evaluated over a 20‐day period at 4 °C. SA (1.5%, w/v) or TP (0.5%, w/v) treatment alone, and the SA coating infused with TP (SA‐TP) all reduced microbial counts, with the SA‐TP providing the greatest effect. Fish fillet samples treated with SA‐TP had significantly lower levels of total volatile basic nitrogen, lipid oxidation, and protein decomposition during the storage period, relative to the remaining treatments. The samples treated with SA‐TP had the highest sensory quality rating as well. Collectively, sodium alginate coating infused with tea polyphenols may represent a promising treatment for preservation of Japanese sea bass fillets during cold storage. Practical Application: The sodium alginate‐tea polyphenols composite coating has strong potential to be used as a new biopreservative for maintaining fish fillet quality.