Background and Objectives: This study investigates the effect of sodium alginate-gallic acid coating on mackerel’s biogenic amines and volatile organic compounds during cold storage at 4 ℃ for 12 days.
Methods: To this end, freshness quality indicators, including biogenic amines, volatile organic compounds, and sensory assessment, were measured.
Findings: During storage, eight BAs, (i.e., histamine, tyramine, putrescine, cadaverine, 2-phenylethylamine, agimation, spermine, and spermidine) were identified in control and treated samples. The biogenic amine index (BAI) for control samples was 56.25 at the time of sensory rejection (day 6). BAI for samples coated with alginate-gallic acid did not exceed 20 mg/100 g at the time of sensory rejection (day 12). The fillets treated with the alginate alone or incorporated with gallic acid possessed a different trend in the retardation of VOCs, including aldehydes, ketones, alcohols, and hydrocarbons. Seven key flavors VOCs, including 3-methylbutanal, phenylacetaldehyde, E-2-hexanal, 1-hexanol, 1-Octen-3-ol, 2,3 pentanedione, and hydroxyl-2-butanone were identified in control and coated samples. In addition, significant differences in sensory scores between ALG and ALG-GAL were observed (p< 0.05).
Conclusion: These results revealed that ALG coating combined with GAL improved the quality of refrigerated mackerel fillets by decreasing off-flavor compounds and TVC population. |
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