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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Feng X,Bansal N,Yang Hdoi
10.1016/j.foodchem.2016.01.030subject
Has Abstractpub_date
2016-06-01 00:00:00pages
283-92eissn
0308-8146issn
1873-7072pii
S0308-8146(16)30030-9journal_volume
200pub_type
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