The purpose of present work was to assess the effects of chitosan (CH) coating in combination with whey protein isolated (WPI) and tarragon essential oil (TEO) on the bacterial (total mesophilic (TMC) bacteria and psychrotrophic (PTC) bacteria), physicochemical (total volatile bases- nitrogen (TVB-N), pH, thiobarbituric acid reactive substances (TBARS), free fatty acid (FFA)) and sensory properties of Scomberoides commersonnianus muscle during storage at refrigerator (4 ± 1 °C). The fillet were randomly divided into seven lots and subjected to the following treatments by immersion: chitosan (CH), whey protein isolate (WPI), whey protein isolate- TEO (WPI-TEO), chitosan-TEO (CH-TEO), chitosan-whey protein isolated (CH-WPI), chitosan/whey protwin isolated+ TEO (CH/WPI + TEO) and controls, then stored at 4 °C. Results indicated that incorporation of WPI and TEO into the material coating developed active coatings with good antimicrobial agent growth inhibition activity against TMC and PTC bacteria. The coated samples also retarded the increase in the contents of TVB-N, pH, TBARS and FFA during storage. The score less than critical score of 3 was made at day 8 and 12 for fillet coated with control and coated samples except of fillets coated with chitosan, respectively. These results confirmed that the incorporation of essential oils or other biopolymers into edible coatings may improve the deterioration of chilled seafood.

中文翻译：

---

掺入龙蒿蒿油的壳聚糖-乳清蛋白分离涂层对冷藏条件下沙门氏菌鱼片品质的影响。

当前工作的目的是评估壳聚糖（CH）涂层与乳清分离蛋白（WPI）和龙蒿精油（TEO）结合对细菌（总中温（TMC）细菌和精神营养（PTC）细菌）的影响，理化性质（总挥发性碱-氮（TVB-N），pH，硫代巴比妥酸反应性物质（TBARS），游离脂肪酸（FFA））和在冰箱中储存的comcomersonoidian commersonnianus肌肉的感官特性（4±1°C）。将鱼片随机分为七个批次，并通过浸泡进行以下处理：壳聚糖（CH），乳清蛋白分离物（WPI），乳清蛋白分离物-TEO（WPI-TEO），壳聚糖-TEO（CH-TEO），壳聚糖-分离乳清蛋白（CH-WPI），分离壳聚糖/乳清蛋白+ TEO（CH / WPI + TEO）和对照，然后在4°C下保存。结果表明，将WPI和TEO掺入到材料涂层中可开发出具有对TMC和PTC细菌具有良好的抑菌剂生长抑制活性的活性涂层。包被的样品在储存过程中也阻碍了TVB-N，pH，TBARS和FFA含量的增加。在第8天和第12天，对于分别涂有对照和涂层样品的鱼片，除分别用壳聚糖包衣的鱼片外，其得分均低于临界值3。这些结果证实，将精油或其他生物聚合物掺入可食用涂料中可改善冷藏海鲜的变质。存储期间的TBARS和FFA。对于第8天和第12天，对于分别涂有对照和涂层样品的鱼片，除分别用壳聚糖包衣的鱼片外，其得分均低于临界值3。这些结果证实，将精油或其他生物聚合物掺入可食用涂料中可改善冷藏海鲜的变质。存储期间的TBARS和FFA。对于第8天和第12天，对于分别涂有对照和涂层样品的鱼片，除分别用壳聚糖包衣的鱼片外，其得分均低于临界值3。这些结果证实，将精油或其他生物聚合物掺入可食用涂料中可改善冷藏海鲜的变质。