Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala)

The effect of alginate-based edible coating containing Vitamin C (Vc) and tea polyphenols (TP) for shelf-life extension of bream (Megalobrama amblycephala) was evaluated over a 21-day storage at refrigerated temperature (4 ± 1 °C). Bream were left untreated (CK), or were treated with alginate–calcium coating (T1), alginate–calcium coating incorporating 5% Vc (T2), or alginate–calcium coating incorporating 0.3% TP (T3). The fish samples were analyzed periodically for water loss, microbiological (total viable count), chemical (pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), K-value) and sensory characteristics. The results indicated that coating treatments retarded the decay of fish compared to uncoated bream. T2 more efficiently inhibited the growth of total viable counts than did T1 or T3 (p < 0.05). Coating treatments predominantly reduced chemical spoilage, reflected in TVB-N, pH, and TBA, retarded water loss (p < 0.05) and increased the overall sensory quality of fish compared to uncoated bream.