Abstract Atlantic horse mackerel (Trachurus trachurus) fillets were coated by gallic acid and chitosan solutions, including chitosan nanoparticles, and fish quality and shelf life were assessed during chilled storage for 13 days. All chitosan-containing coatings decreased microorganisms’ growth in more than 2 log cycles up to late storage stages; however, those with chitosan nanoparticles resulted to be more effective, probably due to a greater contact surface with fish muscle. Furthermore, the lowest total volatile basic nitrogen (TVB-N) values, as well as pH values below 7, were found for horse mackerel fillets coated by those solutions with chitosan nanoparticles. Additionally, horse mackerel fillets coated by solutions with chitosan nanoparticles also showed the lowest thiobarbituric acid reactive substances (TBARS) values, maybe owing to a more sustained release of gallic acid. In this regard, it is worth noting that, although gallic acid solution showed no antimicrobial activity, this prevented lipid oxidation and, therefore, preserved color and texture during the chilling storage.

中文翻译：

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竹荚鱼（Trachurus trachurus）鱼片使用没食子酸和壳聚糖涂层生物防腐

摘要 大西洋竹荚鱼 (Trachurus trachurus) 鱼片涂有没食子酸和壳聚糖溶液，包括壳聚糖纳米颗粒，并在冷藏 13 天期间评估鱼的质量和保质期。所有含壳聚糖的涂层在超过 2 个对数周期直至储存后期都减少了微生物的生长；然而，那些含有壳聚糖纳米颗粒的结果更有效，可能是由于与鱼肌肉的接触面更大。此外，发现用壳聚糖纳米颗粒涂覆的竹荚鱼鱼片的总挥发性碱性氮 (TVB-N) 值最低，pH 值低于 7。此外，用壳聚糖纳米颗粒溶液包覆的竹荚鱼鱼片也显示出最低的硫代巴比妥酸反应物质 (TBARS) 值，可能是因为没食子酸的释放更持续。在这方面，值得注意的是，虽然没食子酸溶液没有表现出抗菌活性，但这阻止了脂质氧化，因此在冷藏期间保持了颜色和质地。