ArticleFoods (Basel, Switzerland)2023
Effects of Konjac Glucomannan/ε-Polylysine Hydrochloride/Ferulic Acid Composite Coating on the Freshness Preservation Performance and Flavor of Refrigerated Sea Bass Fillets.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Preparation of Red Cabbage-Based Intelligent/Active Composite Films Loaded with Clove Essential Oil and Their Application in Fish Freshness Monitoring.Foods (Basel, Switzerland) · 2026Article
- Ferulic Acid: Mechanistic Insights and Multifaceted Applications in Metabolic Syndrome, Food Preservation, and Cosmetics.Molecules (Basel, Switzerland) · 2025Review
- Feasibility of circular fermentation as a new strategy to accelerate fermentation and enhance flavor of Antarctic krill paste.Current research in food science · 2024Article
- Structure, Merits, Gel Formation, Gel Preparation and Functions of Konjac Glucomannan and Its Application in Aquatic Food Preservation.Foods (Basel, Switzerland) · 2023Review
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Authors and funding
7 authors.
Funding
Abstract
Coating preservation has a remarkable effect on the preservation of aquatic products. This work prepared a composite coating using konjac glucomannan (KGM) as the film-forming matrix and ε-polylysine hydrochloride (ε-PL) and ferulic acid (FA) as the preservative. Three types of treated sea bass (KGM, KGM-ε-PL, and KGM-ε-PL-FA) and untreated sea bass were stored at 4 °C for 20 days to compare freshness changes under different treatment conditions. The results showed that the surface color and texture of sea bass in refrigerated storage changed dramatically and deteriorated as storage time increased. The composite coating treatment was significantly different from the control group. Using Gas-phase ion migration spectrometry (GC-IMS) technology, 32 volatile compounds, such as aldehydes, alcohols, and ketones, were found in fillets during flavor quality analysis. The composite coating can successfully inhibit the formation of odor compounds such as 2-nonenone, isoamyl alcohol monomer, ammonia, and trimethylamine, delaying the deterioration of fish and improving freshness. Among them, KGM-ε-PL-FA composite coating has the most remarkable preservation performance, which significantly inhibits the occurrence of rotten odor, and has a potential application prospect in the field of food preservation.
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