Chlorogenic acid osmosis of snakehead fish: a novel approach to maintain quality and suppress deterioration during storage. Issue 1 (1st January 2020)

• Record Type: Journal Article
• Authors: Cao, Xiaohuang; Islam, Md. Nahidul; Duan, Zhenhua; Pan, Xinxiang; Xu, Wanxiu; Wei, Xuefeng; Zhong, Saiyi
• Is Part Of: International journal of food properties. Volume 23:Issue 1(2020)
• Page Start: 387
• Page End: 399
• Publication Date: 2020-01-01
• Subjects: Oxidation -- antimicrobial -- preservation -- snakehead fish -- chlorogenic acid; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664.0705
• DOI: 10.1080/10942912.2020.1732409
• Languages: English
• ISSNs: 1094-2912

Abstract

ABSTRACT: To prevent the degradation, snakehead fish fillets were infiltrated in 4% chlorogenic acid solution for 10, 20, and 30 min; which correspond to chlorogenic acid concentration of 0.2%, 0.5%, 0.7% in the infiltrated samples, respectively. Treated fish fillets were then stored at 2 ± 0.5°C for 2 weeks and were evaluated for total volatile base nitrogen (TVB-N), trimethylamine (TMA), pH, acid value (AV), peroxide value (POV), total bacterial count, and sensory qualities. Results advocated that chlorogenic acid penetration inactivated about 2-log CFU/g microorganism, while TVB-N and TMA were limited to about 10 mg/100 g. Rising kinetics of pH, AV, and POV were impeded markedly as well as 2 weeks of acceptable storage was achieved. Chlorogenic acid penetration features promotion of fish quality, decrease of microbial load and textures. This novel treatment can be applied industrially in tenderization of meat, storage of meat, and microbial inhibition of meat during preservation.