Mechanistic Insights Into the Effect of Chitosan Composite Edible Coating Based on Cinnamon/Clove Extract on the Preservation and Flavor Maintenance of Lightly Fermented Tilapia

To address the quality deterioration of fermented fish during storage due to microbial contamination and lipid oxidation, a chitosan‐based edible coating incorporated with cinnamon and clove extracts was fabricated and applied to lightly fermented tilapia held at 4°C. Results showed that the coating with an extract concentration of 1.5% (CC 1.5 ) exhibited the best preservation effect. Following the 12‐day storage at 4°C, the total color difference (ΔE) of CC 1.5 exhibited a 22.5% reduction compared to that of the control (CC 0 ), and its overall texture change rate (ΔT) was only 48.8% of that of CC 0 . Meanwhile, the moisture content of CC 1.5 (68.89%) was 6.3% higher than that of CC 0 (64.82%), indicating that the coating effectively inhibited color and texture deterioration and moisture loss in the fish. The pH value of CC 1.5 remained at 6.62, close to its fresh state, while the pH value of CC 0 reached 6.95, indicating spoilage. The TBARS and TVB‐N values of CC 1.5 were 1.69 mg/kg and 25.9 mg/100 g, respectively, representing reductions of 41.1% and 16.8% compared to CC 0 , with the TVB‐N value below the national standard limit. Microbial proliferation was also significantly inhibited. GC–MS analysis identified 22 volatile compounds. Among them, 1‐octen‐3‐ol and 2‐octenal were the main flavor contributors, and the coating enhanced the flavor of mushrooms and oils. Higher concentrations of extract slowed the accumulation of off‐flavor compounds such as 3‐octanone. In conclusion, the 1.5% cinnamon/clove‐chitosan composite coating can extend the refrigerated shelf life of lightly fermented tilapia by approximately 3 days at 4°C, with the TVB‐N limit in the national standard as the core spoilage criterion, providing a feasible strategy and scientific reference for the preservation of lightly fermented fish products.