@article{HE2025, 
author = {Ying HE and Yu FENG and Jiayao XING and Shuyi WANG and Min ZHANG},
title = {Effect of Cinnamon Essential Oil-Auricularia auricular Polysaccharide Composite Coating on Preservation of Refrigerated Fresh-Cut Perch Fillet},
year = {2025},
journal = {Meat Research},
volume = {39},
number = {2},
pages = {33-38},
keywords = {perch, cinnamon essential oil, Auricularia auricular polysaccharides, composite coating},
url = {https://www.sciopen.com/article/10.7506/rlyj1001-8123-20240902-232},
doi = {10.7506/rlyj1001-8123-20240902-232},
abstract = {In this study, composite coating solutions with different concentrations (0%, 0.3%, 0.6%, 0.9%, 1.2%, and 1.5%) of cinnamon essential oil were prepared with Auricularia auricular polysaccharides and cinnamon essential oil as basic ingredients. Fresh-cut perch fillet was treated with the coating solution and stored at 4 ℃ for up to 12 days. By measuring the drip loss rate, sensory quality, pH value, thiobarbituric acid reactive substances (TBARS) value, total volatile basic nitrogen (TVB-N) content, and total viable count of fresh-cut perch fillets during storage, the effect of cinnamon essential oil-A. auricular polysaccharide composite coating on fresh-cut perch fillets was investigated. The results showed that cinnamon essential oil-A. auricular polysaccharide composite coating delayed drip loss and the decline in sensory quality and effectively slowed down the increase in TBARS value and TVB-N content by inhibiting bacterial growth and reproduction, the effect being more pronounced with increasing concentration of cinnamon essential oil. On the 12th day of storage, the TBARS value, TVB-N content and total viable count in the 1.5% cinnamon essential oil composite coating group were 0.47 mg/kg, 18.1 mg/100 g and 5.20 (lg (CFU/g)), respectively, indicating a good effect on fillet preservation. Compared with the uncoated group, the composite coating extended the shelf life of refrigerated perch fillet by 3 days.}
}