Development and characterization of fish myofibrillar protein/chitosan/rosemary extract composite edible films and the improvement of lipid oxidation stability during the grass carp fillets storage

Biofilm composition from fish myofibrillar protein (FMP) and chitosan solution (CS) incorporated with rosemary extract (RE) was developed applied to monitor the freshness of fillets. The effects different concentrations RE as well physical, mechanical, structural functional properties FMP/CS films were investigated. Films containing showed reduced water solubility vapor permeability enhanced tensile strength elongation at break. Results also good compatibility components dispersion in matrix. However, content (0.2%, v/v) added composite produced aggregations had negative on their film-forming properties. antioxidant capacity related level demonstrated by DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging assay. Chilled grass carp fillets wrapped evaluate preservative effect. thiobarbituric acid reactive substances, pH value, Free amino total volatile basic nitrogen indicated that FMP/CS/RE film could protect fillet inhibit lipid oxidation. possess potential be edible food packaging industry cold chain transportation.