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Abstract：
This study investigated the effects of a novel edible coating combining fish gelatin with curcumin/beta-cyclodextrin (CUR/beta CD) emulsion on the quality of grass carp fillets (GCFs) during storage at 4 degrees C. For all samples, the quality parameters, including weight loss, pH, total volatile basic nitrogen (TVB-N), peroxide value (PV), thiobarbituric acid (TBA) value, SDS-PAGE, free amino acids (FAA), microbiological (total viable counts (TVC), Pseudomonas counts, yeasts and molds, and H2S-producing bacteria), color and sensorial characteristics, were tested periodically. The coatings containing CUR/beta CD emulsions exhibited better preservative effects than gelatin/beta CD coating. Therefore, fish gelatin coating enriched with CUR/beta CD emulsion can be used as an effective way to maintain the quality of GCF and extend its shelf life during storage at 4 degrees C.
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FOOD CHEMISTRY
ISSN： 0308-8146
Year： 2019
Volume： 272
Page： 643-652
6 . 3 0 6
JCR@2019
8 . 5 0 0
JCR@2023
ESI Discipline： AGRICULTURAL SCIENCES;
ESI HC Threshold：133
JCR Journal Grade：1
CAS Journal Grade：1
Cited Count：
WoS CC Cited Count： 174
SCOPUS Cited Count： 180
ESI Highly Cited Papers on the List： 29 Unfold All
WanFang Cited Count：
Chinese Cited Count：
30 Days PV： 1
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