Effect of a Sustained-Release Sheet Loaded with Basil Essential Oil on the Preservation of Large Yellow Croaker (Larimichthys crocea)

IF 3.2 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2025-07-16 DOI:10.1007/s11483-025-10002-x

Yun-Fang Qian, Cheng-Jian Shi, Run-Jian Gao, Lu Sun, Sheng-Ping Yang

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Abstract

To address the issue that the exudate from fish accelerates the spoilage process, a sustained-release absorbent pad (BC-F/AP) was developed. This pad consisted of a chitosan/sodium alginate (CS/SA) sheet containing a basil essential oil inclusion complex (BEO-IC) combined with an absorbent pad (AP). The effects of BC-F/AP on quality maintenance and myofibrillar protein (MP) stability in large yellow croaker (Larimichthys crocea) were investigated in comparison with the control (CK), commercial pad (AP), pure BEO, and BEO-IC. The findings showed that the BC-F/AP group suppressed the proliferation of psychrophilic bacteria in fish fillets and minimized cooking loss. On day 10, the microbial count of BC-F/AP group (9.45 log CFU/g) was lower than the CK group (10.47 log CFU/g), and the cooking loss was reduced by 3.08%. At the same time, it significantly suppressed protein deterioration: TCA-soluble peptide content decreased by 1.39 µmol tyrosine/g, MFI by 46.82, surface hydrophobicity by 7.33 µg BPB/mg protein, and turbidity by 0.59. In vitro experiments by incubating exudate with MPs confirmed that the exudate accelerated the degradation and oxidation of MPs in decreasing protein content and intrinsic fluorescence intensity, and increasing surface hydrophobicity and particle size. In conclusion, the BC-F/AP group maintained the quality of the large yellow croaker and the integrity of MPs by absorbing exudate and sustained-releasing antibacterial and antioxidant activity.

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罗勒精油缓释片对大黄鱼保鲜效果的研究

为了解决鱼类分泌物加速腐败过程的问题，开发了一种缓释吸收垫（BC-F/AP）。该垫由壳聚糖/海藻酸钠（CS/SA）片和吸收垫（AP）组成，其中含有罗勒精油包合物（BEO-IC）。研究了BC-F/AP对大黄鱼（Larimichthys crocea）品质维持和肌纤维蛋白（MP）稳定性的影响，并与对照（CK）、商业垫（AP）、纯BEO和BEO- ic进行了比较。结果表明，BC-F/AP组抑制了鱼片中嗜冷细菌的增殖，并使蒸煮损失最小。第10天，BC-F/AP组微生物数量（9.45 log CFU/g）低于CK组（10.47 log CFU/g），蒸煮损失降低了3.08%。同时显著抑制蛋白变质：tca可溶性肽含量降低1.39µmol酪氨酸/g， MFI降低46.82，表面疏水性降低7.33µg BPB/mg蛋白，浊度降低0.59。体外实验证实，与MPs孵育的渗出液加速了MPs的降解和氧化，降低了蛋白质含量和固有荧光强度，增加了表面疏水性和粒径。综上所述，BC-F/AP组通过吸收渗出液并持续释放抗菌和抗氧化活性，保持了大黄鱼的品质和MPs的完整性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.