ArticleFood science & nutrition2020
Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage.
Article in Food science & nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed, 57 citations in OpenAlex.
- Recent Advances in Chlorogenic Acids for Food Preservation and Shelf-Life Extension.Antioxidants (Basel, Switzerland) · 2026Review
- Multifunctional Roles of Chlorogenic Acid in Food Packaging Films: Linking Structural Modulation with Active and Intelligent Performance.Foods (Basel, Switzerland) · 2026Review
- Preparation of Chitosan Composite Film Loaded with Chlorogenic Acid-Chitosan Oligosaccharide Nanoparticles and Its Application in Preservation ofFoods (Basel, Switzerland) · 2026Article
- Innovative Formulation Strategies for Biosimilars: Trends Focused on Buffer-Free Systems, Safety, Regulatory Alignment, and Intellectual Property Challenges.Pharmaceuticals (Basel, Switzerland) · 2025Review
- Applying Chitosan-Based Films Enriched withFoods (Basel, Switzerland) · 2025Article
- Chlorogenic Acid as a Promising Tool for Mitigating Chilling Injury: Cold Tolerance and the Ripening Effect on Tomato Fruit (Plants (Basel, Switzerland) · 2024Article
- Bilayer coatings for extension of the shelf life of fish fillets: Incorporating seaweed sulfated polysaccharides in chitosan-alginate LbL structures.Food science & nutrition · 2024Article
- Review
- Gelatin Improves the Performance of Oregano Essential Oil Nanoparticle Composite Films-Application to the Preservation of Mullet.Foods (Basel, Switzerland) · 2023Article
- Innovative Seafood Preservation Technologies: Recent Developments.Animals : an open access journal from MDPI · 2021Review
- Influence of Multifrequency Ultrasound-Assisted Freezing on the Flavour Attributes and Myofibrillar Protein Characteristics of Cultured Large Yellow Croaker (Frontiers in nutrition · 2021Article
- Shelf-Life Extension of Refrigerated Turbot (Frontiers in nutrition · 2021Article
- Bioactive Protecting Coating of Guar Gum with Thyme Oil to Extend Shelf Life of Tilapia (Polymers · 2020Article
- Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage.Food science & nutrition · 2020Article
Corrections and comments
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Authors and funding
6 authors at 5 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Degradation of meat quality has always been a burning issue in fish preservation. To maintain the quality, a novel combination of chlorogenic acid (CGA) and chitosan (CS) coating was applied to snakehead fish fillets. Fish fillets were soaked into 2% chitosan (2CS), 0.2% CGA in 2% chitosan (0.2CGA/2CS), 0.5% CGA in 2% chitosan (0.5CGA/2CS), or 1.0% CGA in 2% chitosan (1.0CGA/2CS) solution; and then, coated samples were vacuum-packaged and stored at 2 ± 0.5°C. pH values, color values, microbial loads, hardness, sensory qualities, and oxidization of lipids and proteins of stored fish fillets were investigated for 5 months. Antimicrobial activity was found to be nonsignificant (
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Registered trials
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