Ultrasound assisted treatment improves the preservation performance of chitosan‐grafted‐chlorogenic acid on refrigerated sea bass (<scp><i>Lateolabrax japonicus</i></scp>) fillets

Abstract

Overall, GUA treatment inhibited microbial growth, protein degradation, lipid oxidation, moisture migration, decomposition of umami substances, and deterioration of sensory quality in sea bass fillets. Finally, the shelf-life of sea bass fillets with GUA treatment was extended by an additional 9 days. The results showed that ultrasonic assistance further enhanced the effect of preservatives on aquatic products. © 2022 Society of Chemical Industry.