Abstract
Objective： This study aimed to improve the preservation properties of pullulan （PUL） coating and prepare preservation materials with sustained-release properties. Methods： GSE nanoparticles were prepared by grape seed extract （GSE）, chitosan and γ-polyglutamic acid. GSE nanoparticles of different quality were added to the PUL coating solution to prepare GSE nanoparticles/PUL coatings. The preservation properties of GSE nanoparticles/PUL coatings on salmon fillets were evaluated. Results： Compared with untreated fish fillets, the total number of bacteria in fish meat was reduced, and lipid oxidation and protein decomposition were delayed by 1.08% GSE nanoparticles/PUL coating. In addition, after fish fillets were treated with 1.08% GSE nanoparticles/PUR coating, the protein solubility was increased by 38.8%, and the activities of superoxide dismutase and glutathione peroxidase were increased by 4.02 U/mg and 0.20 U/g, respectively. Conclusion： The GSE nanoparticles/PUL coatings were prepared with good preservation properties, which can extend the shelf life of salmon fillets for 5~7 days.
Publication Date
10-20-2023
First Page
116
Last Page
121,191
DOI
10.13652/j.spjx.1003.5788.2023.60094
Recommended Citation
Yajuan, GUO; Jungang, FAN; and Jianzhen, LI
(2023)
"The effect of grape seed extract nanoparticles/pullulan coatings on the quality of salmon fillets,"
Food and Machinery: Vol. 39:
Iss.
8, Article 18.
DOI: 10.13652/j.spjx.1003.5788.2023.60094
Available at:
https://www.ifoodmm.cn/journal/vol39/iss8/18
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