Characterization of fish collagen from blue shark skin and its application for chitosan‐ collagen composite coating to preserve red porgy ( Pagrus major ) meat

• DOI: 10.1111/jfbc.13265
• Publication Date: 2020-06-22T03:02:26Z
• Authors: Jinyan Liu; Mario Shibata; Qingbao Ma; Fangfang Liu; Qi Lu; Qianyi Shan; Tomoaki Hagiwara; Jianqiang Bao
• Keywords: Pagrus; Pagrus major

Pepsin soluble collagen (PSC) was extracted from blue shark (Prionace glauca) skin and used for chitosan–collagen composite coating to investigate effects on fresh red porgy (Pagrus major) fillet quality during storage at 4°C. Total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), pH, K value, drip loss, sensory evaluation scores were measured as deterioration indexes. Results show that by 1% of chitosan solutions containing 0.0%–0.8% PSC significantly improved most Coating solution 0.8% yielded the best results evaluation, although other indexes no clear concentration dependence. These indicate formulation examined in this study. Practical applications Aquatic products have high contents water protein. Their qualities are likely decline because endogenous chemical enzyme reactions, also role spoilage pathogenic microorganisms storage. The edible suggested research is biodegradable, biocompatible, cost effective, able meet requirements food duration. an aquatic product processing by-product makes maximum use resources. As described herein, a comprising improves preservation different types coatings. A more high-quality effective obtained, thereby extending shelf life.