Active packaging films based on chitosan and Herba lophatheri extract for the shelf life extension of fried bighead carp fillets
2020
Guo, H. | Wang, J. | Liu, X. | Chen, H. | Jiang, G. | Wang, L.
The effect of chitosan film incorporated with Herba lophatheri extract (HLE) on the quality of fried bighead carp (FBC) during refrigerated storage (4 ± 1°C) for 28 d was evaluated. The FBC wrapped in chitosan film with HLE showed fewer changes, when compared with the FBC wrapped in a pure chitosan film. At the end of the storage period, the moisture content and the water activity of the FBC wrapped in the chitosan film with HLE were 20.03% and 2.51% higher than those of the control, respectively. The peroxide value, thiobarbituric acid reactive substances, total viable count, and yeast and mould count of the chitosan film with HLE were 47.05, 61.82, 68.49, and 77.12% lower than those of the control, respectively. The best film was the chitosan film with 5% HLE, which extended the shelf life of the FBC by 14 d (50%) as compared to control.
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