In the present study, the effect of a pectin (PE) coating infused with gallic acid (GA) on the quality of fresh Japanese sea bass (Lateolabrax japonicas) fillets stored at 4 °C was evaluated over a 20-day period. PE or GA treatment alone and the PE infused with GA coating (PE-GA) all reduced microbial counts, with the PE-GA providing the greatest reduction. In general, samples of fish fillet treated with PE-GA had significantly lower levels of total volatile basic nitrogen, lipid oxidation, and total sulfhydryls, but higher Ca²⁺-ATPase activity during the storage period, compared with the untreated (control), PE-coated, and GA-treated fillets. Notably, PE-GA-treated samples also had the highest sensory quality rating. Results of the present study indicate that the PE-GA composite coating represents a promising food-grade biopreservative that can be used for maintaining the storage quality of fresh fish fillet.

中文翻译：

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注入没食子酸的果胶涂层对日本鲈鱼鱼片品质和保质期的影响

在本研究中，在20天的时间内评估了注入没食子酸（GA）的果胶（PE）涂层对存储在4°C的新鲜日本鲈鱼（Lateolabrax japonicas）鱼片质量的影响。单独使用PE或GA处理以及注入了GA涂层（PE-GA）的PE均减少了微生物数量，其中PE-GA的减少最大。通常，用PE-GA处理的鱼片样品的总挥发性碱性氮，脂质氧化和总巯基含量明显较低，但Ca ²⁺较高与未处理（对照），PE涂层和GA处理的鱼片相比，在存储期间的-ATPase活性。值得注意的是，PE-GA处理过的样品也具有最高的感官质量等级。本研究结果表明，PE-GA复合涂层代表了一种有前途的食品级生物防腐剂，可用于维持鲜鱼片的储存质量。