LAUSR

BACKGROUND Sea bass (Lateolabrax japonicus), one of the economical marine fish, is prone to spoilage due to its high nutritional value. Preservative preservation is a common storage method for the production of fish fillets in the industry. In this work, chitosan (CS) was grafted onto chlorogenic acid (CA) to obtain a new preservative (chitosan grafted chlorogenic acid (CS-g-CA)), and CS-g-CA could enhance the biochemical properties of chitosan and obtain better antibacterial and antibacterial properties. Therefore, this study investigated the inhibitory effects of CS-g-CA on antioxidant enzyme activities, lipid and protein oxidation of sea bass fillets stored at 4°C. RESULTS Compared with the control group on day 9, the activity of 63% catalase (CAT), 78% superoxide diamidase (SOD), 73% glutathione peroxide enzyme (GSH-Px) and 60% DPPH scavenging activity were retained by CS-g-CA treatment. Changes in thiobarbituric acid (TBA) and conjugated diene (CD) values were delayed by CS-g-CA treatment. CS-g-CA retards protein oxidation by inhibiting the formation of free amino acid and carbonyl groups, and maintaining a higher sulfhydryl content. Regarding myofibril degradation, CS-g-CA could maintain their secondary structure by increasing the ratio of α-helices. CONCLUSIONS CS-g-CA could protect the activity of antioxidant enzymes, inhibit lipid oxidation by slowing down the production of lipid oxidation products. It also delayed protein oxidation by inhibiting oxidation product generation and stabilizing protein structure. Therefore, CS-g-CA could be used as a promising preservative for seafood industry. This article is protected by copyright. All rights reserved.