scholarly journals Effects of chitosan combined with ε‐polylysine coating on flavor and texture quality of Chinese shrimp during refrigerated storage

2020 ◽  
Vol 8 (3) ◽  
pp. 1480-1488 ◽  
Author(s):  
Zhen Zhang ◽  
Yunpo Huang ◽  
Xuesong Guo ◽  
Xin Meng ◽  
Handong Wu ◽  
...  
Keyword(s):  
Refrigerated Storage ◽  
Chinese Shrimp

The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage

2018 ◽  
Vol 242 ◽  
pp. 412-420 ◽  
Author(s):  
Dawei Yu ◽  
Yanshun Xu ◽  
Joe M. Regenstein ◽  
Wenshui Xia ◽  
Fang Yang ◽  
...  
Keyword(s):  
Grass Carp ◽  
Refrigerated Storage ◽  
Ctenopharyngodon Idellus ◽  
Flavor Quality

scholarly journals Correction to: Chitooligosaccharides from squid pen prepared using different enzymes: characteristics and the effect on quality of surimi gel during refrigerated storage

2019 ◽  
Vol 1 (1) ◽  
Author(s):  
Avtar Singh ◽  
Soottawat Benjakul ◽  
Thummanoon Prodpran
Keyword(s):  
Refrigerated Storage ◽  
Original Publication ◽  
Surimi Gel

In the original publication of this article [1], the author point out the ‘3.18–4.77 CFU/g’ in sentence ‘At day 10, all counts were in the range of 5.49–6.57 and 3.18–4.77 CFU/g sample for gels added without and with COS-L’ should be ‘3.18–4.77 log CFU/g’.

scholarly journals Chitooligosaccharides from squid pen prepared using different enzymes: characteristics and the effect on quality of surimi gel during refrigerated storage

2019 ◽  
Vol 1 (1) ◽  
Author(s):  
Avtar Singh ◽  
Soottawat Benjakul ◽  
Thummanoon Prodpran
Keyword(s):  
Microbial Growth ◽  
Water Solubility ◽  
Inhibitory Concentration ◽  
Minimum Bactericidal Concentration ◽  
Radical Scavenging Activity ◽  
Average Molecular Weight ◽  
Radical Scavenging ◽  
Refrigerated Storage ◽  
Surimi Gel

Abstract Chitooligosaccharides (COS) from squid pen produced using amylase, lipase and pepsin were characterized. COS produced by 8% (w/w) lipase (COS-L) showed the maximum FRAP and ABTS radical scavenging activity than those prepared using other two enzymes. COS-L had the average molecular weight (MW) of 79 kDa, intrinsic viscosity of 0.41 dL/g and water solubility of 49%. DPPH, ABTS radical scavenging activities, FRAP and ORAC of COS-L were 5.68, 322.68, 5.66 and 42.20 μmol TE/g sample, respectively. Metal chelating activity was 2.58 μmol EE/g sample. For antibacterial activity, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of COS-L against the targeted bacteria were in the range of 0.31–4.91 mg/mL and 0.62–4.91 mg/mL, respectively. Sardine surimi gel added with 1% (w/w) COS-L showed the lower PV, TBARS and microbial growth during 10 days of storage at 4 °C. COS-L from squid pen could inhibit lipid oxidation and extend the shelf-life of refrigerated sardine surimi gel. Graphical abstract

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