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• W2772319315 abstract "Abstract BACKGROUND Microbial spoilage and lipid oxidation are two major factors causing freshness deterioration of Pacific saury ( Cololabis saira ) during frozen storage. To provide a remedy, the effects of several natural chemicals incorporated alone or in combination in traditional water ice‐glazing on the freshness and shelf‐life of Pacific saury during frozen storage at −18 °C were investigated. Pacific sauries were subjected to individual quick freezing followed immediately by dipping into cold tap water (control) or solutions containing nisin, chitosan, phytic acid (single‐factor experiment) or their combinations ((L 9 (3 4 ) orthogonal experiment) for 10 s at 1 °C and then packaged in polypropylene bags before frozen storage at −18 °C. The storage duration tested was up to 12 months. RESULTS All ice‐glazing treatments with individual chemicals could significantly ( P < 0.05) inhibit the accumulation of thiobarbituric acid‐reactive substances (TBARS), total volatile basic nitrogen (TVB‐N) and histamine as well as the increase in bacterial total viable count (TVC) compared with controls, while the combination treatments gave even better effects. The L 9 (3 4 ) orthogonal experiment showed that the optimal combination was A 2 B 1 C 2 (i.e. 0.5 g L −1 nisin, 5 g L −1 chitosan and 0.2 g L −1 phytic acid). The TBARS, TVB‐N, histamine and TVC values in A 2 B 1 C 2 ‐treated samples remained far below the maximum acceptable limit for good‐freshness fish after 12 months of frozen storage at −18 °C. CONCLUSION The incorporation of natural chemicals tested herein in ice‐glazing could inhibit microbial spoilage and lipid oxidation and therefore maintain the freshness of Pacific saury during frozen storage. Under the optimal conditions, the shelf‐life of Pacific saury could be extended up to 12 months at −18 °C. The study indicated that the combination treatment with natural chemicals could be commercially utilized to maintain the freshness and prolong the shelf‐life of Pacific saury. © 2017 Society of Chemical Industry" @default.
• W2772319315 created "2017-12-22" @default.
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• W2772319315 date "2018-02-23" @default.
• W2772319315 modified "2023-10-17" @default.
• W2772319315 title "Effect of incorporation of natural chemicals in water ice‐glazing on freshness and shelf‐life of Pacific saury (<i>Cololabis saira</i>) during −18 °C frozen storage" @default.
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• W2772319315 doi "https://doi.org/10.1002/jsfa.8834" @default.
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