New Technology: Natural Preservation Active Coating Of Tea Extract, Cinnamon Extract, And Chitosan, Significantly IImproving The Quality Of Refrigerated Fish Fillets
Time:2023-07-13
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New Technology: Natural Preservation Active Coating Of Tea Extract, Cinnamon Extract, And Chitosan, Significantly IImproving The Quality Of Refrigerated Fish Fillets
Recently, Iranian scientists have developed a new type of active coating containing chitosan, tea, and cinnamon extracts, which can improve the quality of refrigerated fish fillets. As a potential natural preservative, this coating has been found to reduce oxidation, inhibit bacteria, and prevent discoloration of fish fillet samples. In addition, the processed samples have a longer shelf life of about 15 days and good quality parameters, compared to the untreated samples (control group) with a shelf life of only 5 days. The research results are published in the Journal of Food Quality.
Traditionally, fish was not popular in Iran's diet, with a per capita consumption of only 1 kilogram per year in the 1980s and rising to 9.2 kilograms per year in 2014. According to the official Iranian news agency Islamic Republic News Agency, recently Nabiollah khong mirzaei, the head of Iran's fisheries organization, stated that Iran's per capita fish consumption is 13 kilograms.
With the continuous increase of fish consumption, finding a cost-effective but easy to implement method to maintain the freshness and quality of fish can help reduce Food loss and waste in the whole supply chain. High pressure treatment, refrigeration, Vacuum packing, modified atmosphere packaging and other methods are used to extend the shelf life of fish. In recent years, there has been increasing interest in edible active films and coatings, especially natural preservatives that can extend their shelf life.
This study used four treatment methods: the control group (untreated sample), coated with tea extract (0.5%), tea extract (0.25%), and cinnamon extract (0.25%), and finally coated with chitosan (2%) plus tea extract (0.25%) and cinnamon extract (0.25%). Fish fillets are stored under refrigeration at 5 ℃ and removed within 0, 5, 15, and 20 days. After that, the researchers measured the difference of free fatty acid (FFA), total volatile basic nitrogen (TVBN), Trimethylamine (TMA), pH value and color of fish fillets under all treatments.
↓ Different processing methods have different results
Free fatty acids (FFAs) are produced during the hydrolysis process, which is the degradation of triglycerides and is often used to evaluate the freshness of fish fillets. A higher level of FFA will reduce the quality of fish fillets. At the baseline level, the FFA content of all samples is around 0.45. On the 20th day, the FFA level of the chitosan tea cinnamon sample was the lowest, at 2.05. The FFA level in the control group was 4.14, with tea extract (3.24) and tea+cinnamon extract (2.45).
The production of Trimethylamine (TMA) is the main factor causing fishy smell, and Trimethylamine is the oxide of Trimethylamine produced by microorganisms. At the baseline level, the TMA content is approximately 0.15mg/100g fish fillets. On the 20th day, the fish coated with chitosan tea cinnamon showed the least increase at 2.06mg, followed by tea cinnamon (2.51mg), tea (3.13mg), and control group (5.17mg).
Researchers explained that producing only 2.5 milligrams of TMA in 100 grams of fish fillets is sufficient to cause spoilage. Research has found that chitosan coatings can inhibit bacteria, thereby reducing the accumulation of TMA. This effect can also be further enhanced by adding tea and cinnamon extracts.
Total volatile basic nitrogen (TVBN) is also commonly used to evaluate the degree of spoilage of fish fillets. The European Commission has determined that 30 to 35mg of N2/100g of TVBN samples can cause deterioration. The baseline average level of TVBN in this study was 13mg N2/100g. Similarly, after 20 days, the content of chitosan tea cinnamon sample was the lowest at 39.50mgN2/100g, while the control group had 113mg N2/100g.
The results showed that the barrier performance of chitosan modified by extraction solution was lower, which can improve its shelf life. Researchers suggest that this impact may be due to the bactericidal properties of the extract and chitosan.
↓ The color and pH content are affected
In addition, the color of fish meat is influenced by free water content, heme pigment, and muscle physical structure. The researchers said that the change of Carotenoid double bonds and free radicals produced by lipid oxidation were the main reasons for the color change of fish fillets. The results showed that the chitosan tea cinnamon sample had the best discoloration effect after 20 days. In terms of pH value, as the protein Hydrolase and autolysase produced by microorganisms react with nitrogen components, the pH value of the sample tends to increase with time. Antioxidants can help reduce the rate of pH rise.
As expected, the lowest pH value of the chitosan tea cinnamon sample measured after 20 days was 5.88, while the control group had a pH of 6.54. The research results indicate that chitosan coatings modified with tea and cinnamon extracts can serve as a new type of active packaging material and potential natural preservative, extending the shelf life of fish fillets.
Chitosan has antioxidant and antibacterial properties, while tea is the main source of polyphenols and is known for its anti-inflammatory and anticancer properties. Cinnamomum cassia also contains Flavonoid, known for its antioxidant, anti diabetes and antibacterial properties. So the development of natural functional raw materials that have both health benefits and anti-corrosion effects has broad prospects.
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