What question did this study set out to answer?

To develop an ice-temperature preservation system for fresh sturgeon fillets by combining freezing-point regulation with a synergistic antimicrobial coating.

April 1, 2025Food Science & NutritionOpen Access

Application of Ice Temperature Storage Technology Assisted by Chlorine Dioxide and Chitosan for the Preservation of Fresh Fish Slices

View Full Paper

Ask AI

Bookmark

Authors

WYWenping Yang KSKunyu Sui QZQ.-G. Zhu

Discussion

Member takes

Overview

Experimental study demonstrates extended shelf life and reduced spoilage markers in sturgeon fillets, suggesting effective preservation via ice-temperature storage and antimicrobial coatings.

Key Points

To develop an ice-temperature preservation system for fresh sturgeon fillets by combining freezing-point regulation with a synergistic antimicrobial coating.
Screened five freezing point regulators using response surface methodology to depress the freezing point of sturgeon fillets without damaging texture.
Optimized a composite edible coating of chitosan, sodium alginate, and poly-L-lysine HCl, storing fillets at ice temperature (−2°C) versus standard refrigeration (4°C).
Monitored spoilage markers (TVB-N, TBARS, pH, total viable counts) and identified dominant spoilage bacteria via high-throughput sequencing and culture isolation.
A regulator mixture of 3.07 g/100 mL NaCl, 3.25 g/100 mL glucose, and 4.05 g/100 mL sucrose successfully lowered the fillet freezing point to −2.50°C.
Ice-temperature storage at −2°C doubled fillet shelf life to 9–12 days compared to 3–6 days at 4°C, accompanied by significantly reduced TVB-N, TBARS, and pH levels.
Identified four dominant spoilage species (Chryseobacterium sp., Microbacterium sp., Empedobacter falsenii, and Bacillus cereus) that were effectively controlled by an optimized coating of 2.12 g/100 mL chitosan, 0.72 g/100 mL sodium alginate, and 1.02 g/100 mL poly-L-lysine HCl.

Cite This Study

Yang et al. (2025) studied this question.

synapsesocial.com/papers/6aadd308e515d8f54ff8350c https://doi.org/10.1002/fsn3.70127

View Full Paper

Ask AI

Bookmark

April 1, 2025Food Science & NutritionOpen Access

Application of Ice Temperature Storage Technology Assisted by Chlorine Dioxide and Chitosan for the Preservation of Fresh Fish Slices

View Full Paper

Ask AI

Bookmark

Authors

WYWenping Yang KSKunyu Sui QZQ.-G. Zhu

Discussion

Member takes

Overview

Experimental study demonstrates extended shelf life and reduced spoilage markers in sturgeon fillets, suggesting effective preservation via ice-temperature storage and antimicrobial coatings.

Key Points

To develop an ice-temperature preservation system for fresh sturgeon fillets by combining freezing-point regulation with a synergistic antimicrobial coating.
Screened five freezing point regulators using response surface methodology to depress the freezing point of sturgeon fillets without damaging texture.
Optimized a composite edible coating of chitosan, sodium alginate, and poly-L-lysine HCl, storing fillets at ice temperature (−2°C) versus standard refrigeration (4°C).
Monitored spoilage markers (TVB-N, TBARS, pH, total viable counts) and identified dominant spoilage bacteria via high-throughput sequencing and culture isolation.
A regulator mixture of 3.07 g/100 mL NaCl, 3.25 g/100 mL glucose, and 4.05 g/100 mL sucrose successfully lowered the fillet freezing point to −2.50°C.
Ice-temperature storage at −2°C doubled fillet shelf life to 9–12 days compared to 3–6 days at 4°C, accompanied by significantly reduced TVB-N, TBARS, and pH levels.
Identified four dominant spoilage species (Chryseobacterium sp., Microbacterium sp., Empedobacter falsenii, and Bacillus cereus) that were effectively controlled by an optimized coating of 2.12 g/100 mL chitosan, 0.72 g/100 mL sodium alginate, and 1.02 g/100 mL poly-L-lysine HCl.

Cite This Study

Yang et al. (2025) studied this question.

synapsesocial.com/papers/6aadd308e515d8f54ff8350c https://doi.org/10.1002/fsn3.70127

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

View Full Paper

Ask AI

Bookmark