Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage
Coating of gelatin and chitosan can improve fish fillet's quality, but the mechanism is not clear. Chitosan/gelatin coatings significantly prevented deterioration of golden pomfret fillet at 4 °C. Chitosan with 7.2% gelatin group showed the best effect on preserving the length of myofibril, whi...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Feng, Xiao [verfasserIn] |
|---|
| Format: |
Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2016 |
|---|
| Rechteinformationen: |
Nutzungsrecht: Copyright © 2016 Elsevier Ltd. All rights reserved. |
|---|
| Übergeordnetes Werk: |
Enthalten in: Food chemistry - Amsterdam [u.a.] : Elsevier, 1976, 200(2016), Seite 283-292 |
|---|---|
| Übergeordnetes Werk: |
volume:200 ; year:2016 ; pages:283-292 |
| Links: |
|---|
| DOI / URN: |
10.1016/j.foodchem.2016.01.030 |
|---|
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OLC1977407331 |
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| 520 | |a Coating of gelatin and chitosan can improve fish fillet's quality, but the mechanism is not clear. Chitosan/gelatin coatings significantly prevented deterioration of golden pomfret fillet at 4 °C. Chitosan with 7.2% gelatin group showed the best effect on preserving the length of myofibril, which remained greater than 15 μm at day 17 of storage, while for control, chitosan and chitosan combined with 3.6% gelatin group, it was 5.03, 10.04 and 9.02 μm, respectively. The MALDI-TOF MS result revealed that the coatings slowed down the protein deterioration of fillet. On days 13 and 17, the myosin light chain and myoglobin in control group degraded, while the two proteins still existed in chitosan/gelatin coated groups. Overall, the chitosan with 7.2% gelatin coating had the best effect on preserving fillet's quality during storage. The coating may exert its protective effect via inhibiting myofibril degradation within fillet. | ||
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10.1016/j.foodchem.2016.01.030 doi PQ20160719 (DE-627)OLC1977407331 (DE-599)GBVOLC1977407331 (PRQ)c1598-fb0c63f931c28af52279a11632664173fbf6a85f05cecda4bc453e13ea5264840 (KEY)0039580320160000200000000283fishgelatincombinedwithchitosancoatinginhibitsmyof DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Feng, Xiao verfasserin aut Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Coating of gelatin and chitosan can improve fish fillet's quality, but the mechanism is not clear. Chitosan/gelatin coatings significantly prevented deterioration of golden pomfret fillet at 4 °C. Chitosan with 7.2% gelatin group showed the best effect on preserving the length of myofibril, which remained greater than 15 μm at day 17 of storage, while for control, chitosan and chitosan combined with 3.6% gelatin group, it was 5.03, 10.04 and 9.02 μm, respectively. The MALDI-TOF MS result revealed that the coatings slowed down the protein deterioration of fillet. On days 13 and 17, the myosin light chain and myoglobin in control group degraded, while the two proteins still existed in chitosan/gelatin coated groups. Overall, the chitosan with 7.2% gelatin coating had the best effect on preserving fillet's quality during storage. The coating may exert its protective effect via inhibiting myofibril degradation within fillet. Nutzungsrecht: Copyright © 2016 Elsevier Ltd. All rights reserved. Bansal, Nidhi oth Yang, Hongshun oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 200(2016), Seite 283-292 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:200 year:2016 pages:283-292 http://dx.doi.org/10.1016/j.foodchem.2016.01.030 Volltext http://www.ncbi.nlm.nih.gov/pubmed/26830590 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 200 2016 283-292 |
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10.1016/j.foodchem.2016.01.030 doi PQ20160719 (DE-627)OLC1977407331 (DE-599)GBVOLC1977407331 (PRQ)c1598-fb0c63f931c28af52279a11632664173fbf6a85f05cecda4bc453e13ea5264840 (KEY)0039580320160000200000000283fishgelatincombinedwithchitosancoatinginhibitsmyof DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Feng, Xiao verfasserin aut Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Coating of gelatin and chitosan can improve fish fillet's quality, but the mechanism is not clear. Chitosan/gelatin coatings significantly prevented deterioration of golden pomfret fillet at 4 °C. Chitosan with 7.2% gelatin group showed the best effect on preserving the length of myofibril, which remained greater than 15 μm at day 17 of storage, while for control, chitosan and chitosan combined with 3.6% gelatin group, it was 5.03, 10.04 and 9.02 μm, respectively. The MALDI-TOF MS result revealed that the coatings slowed down the protein deterioration of fillet. On days 13 and 17, the myosin light chain and myoglobin in control group degraded, while the two proteins still existed in chitosan/gelatin coated groups. Overall, the chitosan with 7.2% gelatin coating had the best effect on preserving fillet's quality during storage. The coating may exert its protective effect via inhibiting myofibril degradation within fillet. Nutzungsrecht: Copyright © 2016 Elsevier Ltd. All rights reserved. Bansal, Nidhi oth Yang, Hongshun oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 200(2016), Seite 283-292 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:200 year:2016 pages:283-292 http://dx.doi.org/10.1016/j.foodchem.2016.01.030 Volltext http://www.ncbi.nlm.nih.gov/pubmed/26830590 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 200 2016 283-292 |
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10.1016/j.foodchem.2016.01.030 doi PQ20160719 (DE-627)OLC1977407331 (DE-599)GBVOLC1977407331 (PRQ)c1598-fb0c63f931c28af52279a11632664173fbf6a85f05cecda4bc453e13ea5264840 (KEY)0039580320160000200000000283fishgelatincombinedwithchitosancoatinginhibitsmyof DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Feng, Xiao verfasserin aut Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Coating of gelatin and chitosan can improve fish fillet's quality, but the mechanism is not clear. Chitosan/gelatin coatings significantly prevented deterioration of golden pomfret fillet at 4 °C. Chitosan with 7.2% gelatin group showed the best effect on preserving the length of myofibril, which remained greater than 15 μm at day 17 of storage, while for control, chitosan and chitosan combined with 3.6% gelatin group, it was 5.03, 10.04 and 9.02 μm, respectively. The MALDI-TOF MS result revealed that the coatings slowed down the protein deterioration of fillet. On days 13 and 17, the myosin light chain and myoglobin in control group degraded, while the two proteins still existed in chitosan/gelatin coated groups. Overall, the chitosan with 7.2% gelatin coating had the best effect on preserving fillet's quality during storage. The coating may exert its protective effect via inhibiting myofibril degradation within fillet. Nutzungsrecht: Copyright © 2016 Elsevier Ltd. All rights reserved. Bansal, Nidhi oth Yang, Hongshun oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 200(2016), Seite 283-292 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:200 year:2016 pages:283-292 http://dx.doi.org/10.1016/j.foodchem.2016.01.030 Volltext http://www.ncbi.nlm.nih.gov/pubmed/26830590 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 200 2016 283-292 |
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10.1016/j.foodchem.2016.01.030 doi PQ20160719 (DE-627)OLC1977407331 (DE-599)GBVOLC1977407331 (PRQ)c1598-fb0c63f931c28af52279a11632664173fbf6a85f05cecda4bc453e13ea5264840 (KEY)0039580320160000200000000283fishgelatincombinedwithchitosancoatinginhibitsmyof DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Feng, Xiao verfasserin aut Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Coating of gelatin and chitosan can improve fish fillet's quality, but the mechanism is not clear. Chitosan/gelatin coatings significantly prevented deterioration of golden pomfret fillet at 4 °C. Chitosan with 7.2% gelatin group showed the best effect on preserving the length of myofibril, which remained greater than 15 μm at day 17 of storage, while for control, chitosan and chitosan combined with 3.6% gelatin group, it was 5.03, 10.04 and 9.02 μm, respectively. The MALDI-TOF MS result revealed that the coatings slowed down the protein deterioration of fillet. On days 13 and 17, the myosin light chain and myoglobin in control group degraded, while the two proteins still existed in chitosan/gelatin coated groups. Overall, the chitosan with 7.2% gelatin coating had the best effect on preserving fillet's quality during storage. The coating may exert its protective effect via inhibiting myofibril degradation within fillet. Nutzungsrecht: Copyright © 2016 Elsevier Ltd. All rights reserved. Bansal, Nidhi oth Yang, Hongshun oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 200(2016), Seite 283-292 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:200 year:2016 pages:283-292 http://dx.doi.org/10.1016/j.foodchem.2016.01.030 Volltext http://www.ncbi.nlm.nih.gov/pubmed/26830590 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 200 2016 283-292 |
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10.1016/j.foodchem.2016.01.030 doi PQ20160719 (DE-627)OLC1977407331 (DE-599)GBVOLC1977407331 (PRQ)c1598-fb0c63f931c28af52279a11632664173fbf6a85f05cecda4bc453e13ea5264840 (KEY)0039580320160000200000000283fishgelatincombinedwithchitosancoatinginhibitsmyof DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Feng, Xiao verfasserin aut Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Coating of gelatin and chitosan can improve fish fillet's quality, but the mechanism is not clear. Chitosan/gelatin coatings significantly prevented deterioration of golden pomfret fillet at 4 °C. Chitosan with 7.2% gelatin group showed the best effect on preserving the length of myofibril, which remained greater than 15 μm at day 17 of storage, while for control, chitosan and chitosan combined with 3.6% gelatin group, it was 5.03, 10.04 and 9.02 μm, respectively. The MALDI-TOF MS result revealed that the coatings slowed down the protein deterioration of fillet. On days 13 and 17, the myosin light chain and myoglobin in control group degraded, while the two proteins still existed in chitosan/gelatin coated groups. Overall, the chitosan with 7.2% gelatin coating had the best effect on preserving fillet's quality during storage. The coating may exert its protective effect via inhibiting myofibril degradation within fillet. Nutzungsrecht: Copyright © 2016 Elsevier Ltd. All rights reserved. Bansal, Nidhi oth Yang, Hongshun oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 200(2016), Seite 283-292 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:200 year:2016 pages:283-292 http://dx.doi.org/10.1016/j.foodchem.2016.01.030 Volltext http://www.ncbi.nlm.nih.gov/pubmed/26830590 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 200 2016 283-292 |
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Feng, Xiao |
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Food chemistry |
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Food chemistry |
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eng |
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500 - Science 600 - Technology |
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2016 |
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txt |
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283 |
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Feng, Xiao |
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200 |
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540 660 DNB 58.34 bkl 58.00 bkl |
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Aufsätze |
| author-letter |
Feng, Xiao |
| doi_str_mv |
10.1016/j.foodchem.2016.01.030 |
| dewey-full |
540 660 |
| title_sort |
fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (trachinotus blochii) fillet during cold storage |
| title_auth |
Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage |
| abstract |
Coating of gelatin and chitosan can improve fish fillet's quality, but the mechanism is not clear. Chitosan/gelatin coatings significantly prevented deterioration of golden pomfret fillet at 4 °C. Chitosan with 7.2% gelatin group showed the best effect on preserving the length of myofibril, which remained greater than 15 μm at day 17 of storage, while for control, chitosan and chitosan combined with 3.6% gelatin group, it was 5.03, 10.04 and 9.02 μm, respectively. The MALDI-TOF MS result revealed that the coatings slowed down the protein deterioration of fillet. On days 13 and 17, the myosin light chain and myoglobin in control group degraded, while the two proteins still existed in chitosan/gelatin coated groups. Overall, the chitosan with 7.2% gelatin coating had the best effect on preserving fillet's quality during storage. The coating may exert its protective effect via inhibiting myofibril degradation within fillet. |
| abstractGer |
Coating of gelatin and chitosan can improve fish fillet's quality, but the mechanism is not clear. Chitosan/gelatin coatings significantly prevented deterioration of golden pomfret fillet at 4 °C. Chitosan with 7.2% gelatin group showed the best effect on preserving the length of myofibril, which remained greater than 15 μm at day 17 of storage, while for control, chitosan and chitosan combined with 3.6% gelatin group, it was 5.03, 10.04 and 9.02 μm, respectively. The MALDI-TOF MS result revealed that the coatings slowed down the protein deterioration of fillet. On days 13 and 17, the myosin light chain and myoglobin in control group degraded, while the two proteins still existed in chitosan/gelatin coated groups. Overall, the chitosan with 7.2% gelatin coating had the best effect on preserving fillet's quality during storage. The coating may exert its protective effect via inhibiting myofibril degradation within fillet. |
| abstract_unstemmed |
Coating of gelatin and chitosan can improve fish fillet's quality, but the mechanism is not clear. Chitosan/gelatin coatings significantly prevented deterioration of golden pomfret fillet at 4 °C. Chitosan with 7.2% gelatin group showed the best effect on preserving the length of myofibril, which remained greater than 15 μm at day 17 of storage, while for control, chitosan and chitosan combined with 3.6% gelatin group, it was 5.03, 10.04 and 9.02 μm, respectively. The MALDI-TOF MS result revealed that the coatings slowed down the protein deterioration of fillet. On days 13 and 17, the myosin light chain and myoglobin in control group degraded, while the two proteins still existed in chitosan/gelatin coated groups. Overall, the chitosan with 7.2% gelatin coating had the best effect on preserving fillet's quality during storage. The coating may exert its protective effect via inhibiting myofibril degradation within fillet. |
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| title_short |
Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage |
| url |
http://dx.doi.org/10.1016/j.foodchem.2016.01.030 http://www.ncbi.nlm.nih.gov/pubmed/26830590 |
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false |
| author2 |
Bansal, Nidhi Yang, Hongshun |
| author2Str |
Bansal, Nidhi Yang, Hongshun |
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10.1016/j.foodchem.2016.01.030 |
| up_date |
2024-07-03T18:10:56.858Z |
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