Ping-Hsiu Huang, School of Food, Jiangsu Food and Pharmaceutical Science College, No. 4, Meicheng Road, Higher Education Park, Huai'an 223003, Jiangsu, China.

Email: [email protected]

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Po-Hsien Li,

Corresponding Author

Po-Hsien Li

[email protected]

Department of Food and Nutrition, Providence University, Taichung City, Taiwan

Correspondence

Po-Hsien Li, Department of Food and Nutrition, Providence University, 200, Sec. 7, Taiwan Boulevard, Shalu Dist., Taichung City 43301, Taiwan.

Email: [email protected]

Ping-Hsiu Huang, School of Food, Jiangsu Food and Pharmaceutical Science College, No. 4, Meicheng Road, Higher Education Park, Huai'an 223003, Jiangsu, China.

Email: [email protected]

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Wen-Chien Lu,

Wen-Chien Lu

Department of Food and Beverage Management, Chung-Jen Junior College of Nursing, Health Sciences and Management, Chia-Yi City, Taiwan

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Yung-Jia Chan,

Yung-Jia Chan

College of Biotechnology and Bioresources, Da-Yeh University, Changhua City, Taiwan

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Shu-Ju Chen,

Shu-Ju Chen

Department of Food and Nutrition, Providence University, Taichung City, Taiwan

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Amanda Tresiliana Mulio,

Amanda Tresiliana Mulio

Department of Food and Nutrition, Providence University, Taichung City, Taiwan

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Chiun-Chuan Roger Wang,

Chiun-Chuan Roger Wang

Department of Food and Nutrition, Providence University, Taichung City, Taiwan

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Ping-Hsiu Huang,

Corresponding Author

Ping-Hsiu Huang

[email protected]

School of Food, Jiangsu Food and Pharmaceutical Science College, Huai'an, China

Correspondence

Po-Hsien Li, Department of Food and Nutrition, Providence University, 200, Sec. 7, Taiwan Boulevard, Shalu Dist., Taichung City 43301, Taiwan.

Email: [email protected]

Ping-Hsiu Huang, School of Food, Jiangsu Food and Pharmaceutical Science College, No. 4, Meicheng Road, Higher Education Park, Huai'an 223003, Jiangsu, China.

Email: [email protected]

Search for more papers by this author

Po-Hsien Li,

Corresponding Author

Po-Hsien Li

[email protected]

Department of Food and Nutrition, Providence University, Taichung City, Taiwan

Correspondence

Po-Hsien Li, Department of Food and Nutrition, Providence University, 200, Sec. 7, Taiwan Boulevard, Shalu Dist., Taichung City 43301, Taiwan.

Email: [email protected]

Ping-Hsiu Huang, School of Food, Jiangsu Food and Pharmaceutical Science College, No. 4, Meicheng Road, Higher Education Park, Huai'an 223003, Jiangsu, China.

Email: [email protected]

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First published: 22 October 2022

https://doi.org/10.1111/jfpp.17262

Citations: 16

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Abstract

Aquacultural foods represent a valuable source of nutrition with high nutritional value and numerous health benefits. They are widely consumed as a palatable and easily digestible source of protein. However, they are highly susceptible to spoilage after harvesting and subsequent processing and storage. Natural and green biological methods for inhibiting or reducing the growth of microorganisms and controlling the quality of products during storage are of particular commercial importance. In this study, black king fish (BKF) fillets treated with calcined oyster shell powder (COSP) exhibited the dual benefits of extended shelf life and natural safety and nontoxicity. In particular, COSP inhibited acid-producing microorganisms and aerobic bacteria by regulating pH throughout the refrigerated storage of BFK fillets. TVB-N levels in BFK fillets were maintained below 20 mg/100 g, while peroxide values (PV), thiobarbituric acid reactive substances (TBARS), and trimethylamine (TMA) levels were all within acceptable ranges, all of which were significantly different (p < 0.05) compared to the control group. In addition, the hardness and overall acceptability performance showed significantly favorable results compared to the control group. The results of this study may be widely applicable to aquatic food products. Minimizing postharvest and financial losses in large-scale aquatic products production by extending shelf life will provide additional economic benefits.

Novelty impact statement

COSP treatment can inhibit the growth of microorganisms.
COSP treatment can control the quality of products during frozen storage.
Fish fillets treated with COSP exhibited the benefits extended shelf life and natural safety and nontoxicity.

CONFLICT OF INTEREST

The authors declare that they have no known competing financial interests or personal relationships that could have influenced the work reported in this paper.

Open Research

DATA AVAILABILITY STATEMENT

The data that support the findings of this study are available from the corresponding author upon reasonable request.

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Using calcined oyster shell powder as a natural preservative for extending the quality of black king fish (Rachycentron canadum) fillets

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Using calcined oyster shell powder as a natural preservative for extending the quality of black king fish (Rachycentron canadum) fillets

Abstract

Novelty impact statement

CONFLICT OF INTEREST

Open Research

DATA AVAILABILITY STATEMENT

REFERENCES

Citing Literature

References

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