Effect of Combined Chitosan-Chlorogenic Acid Treatment on the Preservation of Chilled Channel Catfish Fillets
LI Mengjiao, LI Yali, SHI Liu, WU Wenjin, XIONG Guangquan, WANG Lan, SUN Weiqing
1. College of Life Science, Yangtze University, Jingzhou 434000, China; 2. Institute of Agro-products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Wuhan 430064, China
Abstract：To develop an effective method to preserve chilled channel catfish, catfish fillets were immersed in sterile water (control), 3.0 mg/mL chlorogenic acid solution, 1.0 mg/mL chitosan solution, or a mixed solution of 1.0 mg/mL chitosan and 3.0 mg/mL chlorogenic acid (C+). During subsequent chilled storage, the samples were evaluated for pH, centrifugal loss rate, water distribution, freshness (K value), biogenic amines, total volatile basic nitrogen (TVB-N) content, thiobarbituric acid reactive substances (TBARS) value, total viable count (TVC) and microbial community composition, aiming to analyze the combined effect of chitosan and chlorogenic acid on the muscle quality of channel catfish. The results showed that the centrifugal loss rate, K value and TVB-N content and TVC increased with storage time, and the increase in these parameters were significantly smaller for the C+ group than for the control group. On the 12th day, the centrifugal loss rate of the C+ group (34.11%) was significantly lower (P < 0.05) than that of the control group (38.06%). The TVB-N content in the control group reached 22.34 mg/100 g on the 10th day, which exceeded the acceptable limit, while that in the C+ group was only 13.01 mg/100 g. During the early period of storage, significantly lower TVC was found in the C+ group relative to the control group. Microbial community structure analysis showed that chitosan and chlorogenic acid decreased the relative abundance of Acinetobacter during the middle stage and that of Pseudomonas during the late stage, their combination being more effective than either treatment alone. In summary, combined treatment with chitosan and-chlorogenic acid has a good preservation effect on channel catfish fillets, effectively delaying the deterioration process of fish quality.
李梦姣，李亚俐，石 柳，吴文锦，熊光权，汪 兰，孙卫青. 壳聚糖-绿原酸复合处理对冷鲜鮰鱼片的保鲜效果[J]. 肉类研究, 2025, 39(12): 35-43.
LI Mengjiao, LI Yali, SHI Liu, WU Wenjin, XIONG Guangquan, WANG Lan, SUN Weiqing. Effect of Combined Chitosan-Chlorogenic Acid Treatment on the Preservation of Chilled Channel Catfish Fillets. Meat Research, 2025, 39(12): 35-43.
2025, Vol. 39 
