The shelf life extension of refrigerated Nemipterus japonicas fillets by chitosan coating incorporated with propolis extract
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Abstract
In this study, chitosan coatings incorporated with propolis extract (PE) were utilized to extend the shelf-life of refrigerated Nemipterus japonicas fillets. Microbiological parameters, including total mesophilic bacteria (TMB) and psychrotrophic (PTC) count, physicochemical characteristics such as pH, TVB-N, TBARS, and FFA, and sensory attributes including color, odor, and preference of coated fillets were evaluated during 12 days of storage. The results showed that incorporating PE into chitosan could significantly (p < 0.05) improve the quality of fish fillets. The findings demonstrated that the chitosan + PE samples reduced the extent of lipid oxidation, as judged by TBARS and FFA, suggesting a synergistic effect between chitosan coating and propolis. Moreover, the application of chitosan coatings with PE improved the TVB-N and pH values of the Nemipterus japonicas samples significantly compared to untreated samples, thus extending the shelf life of Nemipterus japonicas fillets to more than 10 days. All wrapped fillets in treatment samples incorporated with PE had lower bacterial counts compared to the control (p < 0.05). However, the bacterial counts of chitosan coating combined with PE were lower than those treated by chitosan coating or PE alone during storage. The fillets treated with chitosan and PE had the best sensory properties. The increase of more than 10 days in shelf life was attributed to the antioxidant and antimicrobial characteristics of chitosan and PE. These results confirmed that chitosan coating enriched with PE can be an effective method for reducing deterioration of refrigerated Nemipterus japonicas fillets.
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