Effect of squid pen chitooligosaccharide and epigallocatechin gallate on discoloration and shelf-life of yellowfin tuna slices during refrigerated storage.

Avtar Singh, Soottawat Benjakul, Peng Zhou, Bin Zhang, Shanggui Deng

Food chemistry 2021 Jul 30

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This study evaluated the effects of treatments of squid pen chitooligosaccharide (COS) or epigallocatechin gallate (EGCG) or COS/EGCG mixture (1:1, w/w) at different concentrations (0, 200, and 400 mg/kg) on the discoloration and quality changes in yellowfin tuna slices stored at 4 °C for 12 days. Tuna slices added with 200 and 400 mg/kg of COS (C2 and C4, respectively) showed the lowest reduction in oxymyoglobin and a* value (redness) ascertained by the lower metmyoglobin formation than other samples. Additionally, C2 and C4 samples showed a lower total viable count and TBARS value than the remaining samples. EGCG alone and its mixture with COS exhibited lower efficacy in retaining the quality loss than COS alone. COS at both levels effectively reduced the metMb formation. It maintained the redness with sensory acceptability of slices up to 9 days, and C4 sample prolonged shelf-life for 12 days based on the microbiological limit. Copyright © 2021 Elsevier Ltd. All rights reserved.

Citation

Avtar Singh, Soottawat Benjakul, Peng Zhou, Bin Zhang, Shanggui Deng. Effect of squid pen chitooligosaccharide and epigallocatechin gallate on discoloration and shelf-life of yellowfin tuna slices during refrigerated storage. Food chemistry. 2021 Jul 30;351:129296