Chitosan‐glucose Maillard reaction products and their preservative effects on fresh grass carp (Ctenopharyngodon idellus) fillets during cold storage. (16th November 2018) - Bakry, Amr M
Abstract: BACKGROUND: A decreasing freshness occurrs in Ctenopharyngodon ( C .) idellus during post‐mortem storage. In the present study, chitosan‐glucose Maillard reaction products (CG‐MRPs) were prepared by heating chitosan and glucose at different reaction temperatures and then used for preserving the freshness and quality of C . idellus fillets during cold storage (4 °C). RESULTS: High temperature enhanced the chitosan‐glucose Maillard reaction and promoted the accumulation of melanoidins and intermediate compounds. The reducing power of CG‐MRPs increased with an increasing reaction temperature. CG‐MRPs inhibited the microbial growth rate and retarded the oxidation of proteins, lipids and nucleotides in C. idellus fillets by suppressing total bacterial count, total volatile basic nitrogen, thiobarbituric acid reactive substances and K values during cold storage. Furthermore, CG‐MRPs prolonged shelf‐life. The fillets treated with the CG‐MRPs prepared at 120 °C showed an especially longer shelf‐life (7 days). The preservative effect of CG‐MRPs on fillets was the result of antibacterial components (melanoidins, reductone and furfural) in CG‐MRPs and a reducing power against the oxidative degradation of proteins, nucleotides and lipids in C. idellus fillets. CONCLUSION: The present study demonstrates that, for C. idellus fillets, treatment with CG‐MRPs prepared at 120 °C for 40 min could be a feasible approach for maintaining the freshness of C. idellus fillets and prolonging shelf‐life during cold storage. © 2018 Society of Chemical Industry