Eugenol-chitosan nanoemulsion as an edible coating: Its impact on physicochemical, microbiological and sensorial properties of hairtail (Trichiurus haumela) during storage at 4 °C

Int J Biol Macromol. 2021 Jul 31:183:2199-2204. doi: 10.1016/j.ijbiomac.2021.05.183. Epub 2021 May 28.

Abstract

Effects of the eugenol-chitosan nanoemulsion as an edible coating on the quality of hairtail (Trichiurus haumela) during storage at 4 °C were evaluated. For all samples, such parameters as pH, thiobarbituric acid (TBA), total volatile basic nitrogen (TVB-N), water holding capacity (WHC), electrical conductivity (EC), total bacteria count (TVC) and sensory were examined periodically. The results demonstrated that eugenol-chitosan nanoemulsion coating showed better preservative effects than chitosan nanoemulsion alone. Therefore, a coating based on eugenol-chitosan nanoemulsion could be regarded as an effective food-grade biopreservative to maintain the quality of hairtail fish and prolong its shelf life during chilled storage.

Keywords: Edible coating; Eugenol-chitosan nanoemulsion; Hairtail (Trichiurus haumela).

MeSH terms

  • Animals
  • Anti-Infective Agents / chemistry
  • Anti-Infective Agents / pharmacology*
  • Antioxidants / chemistry
  • Antioxidants / pharmacology*
  • Bacteria / drug effects
  • Bacteria / isolation & purification
  • Chitosan / analogs & derivatives
  • Chitosan / chemistry
  • Chitosan / pharmacology*
  • Edible Films*
  • Electric Conductivity
  • Emulsions
  • Eugenol / chemistry
  • Eugenol / pharmacology*
  • Food Microbiology*
  • Food Packaging*
  • Food Preservation*
  • Food Quality
  • Food Storage*
  • Lipid Peroxidation / drug effects
  • Nanoparticles
  • Perciformes* / microbiology
  • Refrigeration*
  • Seafood / analysis*
  • Seafood / microbiology
  • Time Factors
  • Water / analysis

Substances

  • Anti-Infective Agents
  • Antioxidants
  • Emulsions
  • eugenol-chitosan
  • Water
  • Eugenol
  • Chitosan