Compositional and chill storage characteristics of microwave‐blanched sutchi catfish (Pangasianodon hypophthalmus) fillets

The effect of microwave blanching on quality characteristics of vacuum and conventional polyethylene‐packed sutchi catfish fillets was evaluated under chilled condition. Emphasis has been given to retain the sensory characteristics such as colour and textural properties, which is a major problem in sutchi catfish fillets during extended chill storage. In general, microwave blanching imposed minimum changes on fatty acid and mineral composition of fish meat. A marginal increase in fat content was recorded after microwave heating of fish fillets. The microwave‐blanched fillets showed minimum cooking loss of 3.2 mL per 100 g meat. A slower increase in spoilage parameters was obtained with microwave‐blanched samples compared with unblanched samples, demonstrating the higher storage stability of the sample under chilled conditions. Microwave heating of fish fillets coupled with quick‐chilling and packing under vacuum improved the colour and texture stability of sutchi catfish fillets to a considerable extent. Microwave blanching increased the hardness and chewiness values and decreased the stiffness values of fish fillets. The biochemical and sensory evaluation of microwave‐blanched and vacuum‐packed sutchi catfish fillets showed extended storage life of 21 days, compared with 12 days for unblanched vacuum‐packed samples.     

Quality changes and microbiological spoilage analysis of air‐packed and vacuum‐packed silver carp (Hypophthalmichthys molitrix) fillets during chilled storage

The effects of air‐packed (AP) and vacuum‐packed (VP) on quality and microbial characteristics of silver carp (Hypophthalmichthys molitrix) fillets during chilled storage (4 ± 1 °C) were investigated. The fillets were analyzed for sensory scores, total volatile basic nitrogen (TVB‐N), ATP‐related compounds (ATP, IMP, HxR, and Hx), K value, and biogenic amines (BAs). The results proved that VP inhibited the increase of microorganisms, TVB‐N, Hx, and putrescine in silver carp, and slowed the reduction in sensory score. Therefore, VP can be applied for preservation of the silver carp fillets to improve its quality. For identification, 16S rRNA genes of the isolated pure strains were sequenced and analyzed. On the initial day of storage, Chryseobacterium was the dominant bacterial genus. At the end of shelf life, Pseudomonas was the most common group in AP fillets and Aeromonas followed by Yersinia were found mainly in VP samples.

Practical applications

Silver carp (Hypophthalmichthys molitrix) are distributed widely in fresh water systems. The world aquaculture production of silver carp was 4,354,638 tons, and it ranked second highest among freshwater fish species in 2015, but they are perishable during storage because of microbial spoilage and biochemical reactions. Vacuum packaging (VP) has proved to be effective for extending the shelf‐life of aquatic products by excluding oxygen that prevents the growth of spoilage bacterial. However, little information is available on the microbial succession of VP silver carp. Therefore, this work was to determine the differences of microbiological succession on chilled silver carp fillets under air‐packed (AP) and VP conditions using a combination of culture‐based and 16S rRNA gene analysis methods. Furthermore, this study will give valuable information about development and spoilage of VP silver carp fillets.     

A comparative study of quality and safety of Atlantic cod (Gadus morhua) fillets during cold storage,as affected by different thawing methods of pre‐rigor frozen headed and gutted fish

BACKGROUND

The catch of marine whitefish is typically seasonal, whereas the land‐based processing industry has a need for all‐year stable supply of raw materials. This challenge can be met by applying fish frozen at sea. When using frozen fish, the methods employed for thawing may influence the safety and quality of the final product. This study aimed to investigate the applicability of novel thawing strategies in order to provide an all‐year supply of high‐quality and safe cod products.

RESULTS

Comparative investigations of quality and safety factors after thawing in water, with and without air circulation, and contact thawing were performed. The parameters included water‐holding capacity, thawing loss, drip loss, cooking yield, sensory evaluation and microbiological analyses (including total volatile bases nitrogen). Water thawing with air circulation provided faster thawing than water thawing without air circulation and contact thawing. For all three methods, the quality of the thawed fish was acceptable and the shelf life of the fillets during chilled storage was between 10 and 14 days post‐filleting.

CONCLUSION

The results show that controlled freezing of cod, followed by appropriate thawing, may provide the processing industry with an all‐year delivery of raw materials, without compromising quality and safety of the final product. © 2017 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.     

Combined effect of electrical stimulation, aging time and marination on quality of chicken breast fillet processed under commercial conditions

BACKGROUND: Electrical stimulation (ES) in poultry processing is reported in the literature with varying degrees of effectiveness. Furthermore, the combined effects of ES and polyphosphate marination are not completely known. The objective of this study was to evaluate the combined effect of ES, aging time prior to deboning and phosphate marination on meat quality of broiler breast fillets. RESULTS: The implementation of ES accelerated pH decline in fillets at any aging time studied regardless of marination treatment, but no differences (P > 0.05) were found in pH of fillets deboned without aging. Warner–Bratzler (WB) shear values of ES fillets significantly decreased (P < 0.05) at 2 h of aging whereas WB of non‐ES fillets decreased at 6 h of aging in breast meat, with or without marination. In non‐marinated fillets the ES treatment reduced (P < 0.05) cooking loss in meat aged 0, 2 and 4 h. In marinated fillets the ES treatment decreased cooking loss at 2, 4, 6 and 8 h of aging. CONCLUSION: ES in carcasses aged 2 or 4 h improves tenderness and reduces cooking loss. Marination improves tenderness in both stimulated and non‐stimulated fillets, at all aging times. Copyright © 2012 Society of Chemical Industry     

Color stability of frozen whole tilapia exposed to pre‐mortem treatment with carbon monoxide

BACKGROUND: Color of muscle foods plays a major role in consumer perception of meat quality. Carbon monoxide (CO) has been successfully used for improving color of packaged meat and fish products. In this study, we wanted to investigate pre‐mortem treatment of live tilapia using 100% CO for its ability to improve the color of frozen whole tilapia. We compared untreated and CO‐treated whole, gutted tilapia, frozen for 2 and 4 months at ? 20 °C. Frozen tilapia samples were thawed overnight at 4 °C, filleted and analyzed for their color, heme peak wavelength and CO concentration. RESULTS: Euthanasia using CO significantly increased redness (a* value) and lightness (L* value) of tilapia white and red muscle. Frozen storage significantly (P < 0.05) decreased redness of both CO‐treated and untreated tilapia. However, even after 4 months of frozen storage, a*‐value of CO‐treated tilapia was similar to fresh untreated tilapia fillets. Heme peak wavelengths of CO‐euthanized tilapia were higher than in untreated tilapia and there was no significant (P > 0.05) decrease in heme peak wavelengths of CO‐treated tilapia white and red muscle during frozen storage. The CO content of frozen euthanized tilapia fillets was significantly (P > 0.05) higher than in untreated fillets. In general, red muscle tissue of euthanized tilapia had a higher concentration of CO than white muscle. CONCLUSION: Color stability of tilapia fillets was significantly improved by pre‐mortem CO treatment. The color of CO‐treated fillets was retained during frozen storage compared to untreated fillets. Hence, pre‐mortem CO treatment could be used as a new method for improving color of tilapia. Copyright © 2008 Society of Chemical Industry     

The effect of a flaxseed oil-enhanced diet on the product quality of farmed brook trout (Salvelinus fontinalis) fillets

Abstract: The effects of dietary modification with flaxseed oil‐enhanced (Flax) feed on the product quality of brook trout fillets were examined. Trout were fed a commercial feed supplemented with fish oil (CD) or flaxseed oil (Flax) for 165 d before harvesting. Proximate composition and fatty acid profile were determined on fillets. Quality parameters of the raw fillets were examined over the storage period by measuring color (L*, a*, b*), muscle pH, and thiobarbituric acid reactive substances test. Evaluations on the cooked fillets included sensory evaluation with triangle tests and a paired preference test. There were no differences in proximate composition between the groups; however, the total omega‐3 fatty acids were greater in Flax fillets (P < 0.05). Diet and day were shown to interact in their effect on whiteness, pH, and lipid oxidation (P < 0.05); however, linear regression did not determine that malondialdehyde concentration was associated with time in either diet type implying that lipid oxidation in the vacuum‐packed fish was controlled at storage temperatures (4°C). Sensory panelists were able to choose the odd sample in a replicated triangle test analyzed using the β‐binomial model, and there was preference for Flax fillets (P < 0.05). Results indicate that a Flax‐enhanced diet would have favorable effects on product quality of farmed brook trout.     

Variation in sensory profile of individual rainbow trout (Oncorhynchus mykiss) from the same production batch

The variation in sensory profile of rainbow trout (Oncorhynchus mykiss), belonging to the same aquaculture production batch and handled the same way, was explored by using objective sensory profiling on heat-treated minced fillets. In addition, quality index, mechanical texture, pH, fat, and water content were measured. Different groups of fish were sampled 3 different times during a production day. The results showed significant differences in the sensory profiles of individual fish within all 3 groups as well as significant differences between the groups. Differences in mechanical texture were found between individuals in 2 of the 3 groups and between the groups. No differences were found in quality index neither between individuals nor groups. A significant negative correlation between lipid content and firm texture was observed, but in general, the chemical and physical measurements could not explain the differences in the sensory profiling or in the mechanical texture measurements. The results showed that significant differences in the sensory profiles of individual fish from the same aquaculture production batch may occur. Furthermore, the results also showed sensory differences between groups of samples taken at different times during a production day.     

LIQUID HOLDING CAPACITY AND INSTRUMENTAL AND SENSORY TEXTURE PROPERTIES OF HERRING (CLUPEA HARENGUS L.) RELATED TO BIOLOGICAL AND CHEMICAL PARAMETERS

Instrumental texture measurements done on raw herring fillets only partly describe the sensory texture of marinated herring fillets. Sensory texture parameters of marinated fillets were related to instrumental texture measurements of raw fillets by three different data analysis approaches. Uniaxial compression measurements were used as a single parameter, as compression curves or fitted to polynomials. Data from all three methods were related to sensory firmness (r = 0.310–0.366, P < 0.05). Elasticity could be predicted from the maximum compression force (r = 0.181, P < 0.05). The compression curve contained information correlating with all the measured sensory texture parameters (r = 0.102–0.310, P < 0.05), while the fitted polynomials, in addition to firmness, could predict fatty mouthfeel (r = 0.201, P < 0.05). The most information about the sensory texture was obtained from the compression curves. This study shows that the texture properties of herring are highly intercorrelated and can be regarded as a multivariate complex of parameters. The liquid holding capacity (LHC), defined as the moisture held after a low centrifuge speed expressible moisture measurement, and the texture of herring are influenced by a variety of factors, e.g., spawning time of year, gonad maturity, body size, age and lipid content (P < 0.05). Increases in body weight, age and lipid content are intercorrelated and result in marinated fillets being more firm, elastic, juicy and fatty. Decreases in these factors will give marinated fillets that are perceived to be gritty and with low intensities of firmness, elasticity, juiciness and fatty mouthfeel.     

Smoked Dogfish Processing and Its Refrigerated Storage Stability

The back meat fillets of spiny dogfish were brined and smoked by gradually increasing the temperature for 160 min until the internal flesh temperature reached 82.2°C (180°F) and then smoked continuously for an additional 30 min at constant temperature. The smoked dogfish prepared under these conditions were of good quality, with 28% of yield from the whole fish. The results of sensory evaluation indicated that a water-phase salt concentration between 3.04% and 4.50% was preferred by a taste panel. Under refrigeration storage, the smoked products had a shelf life of over 1.5 months.     

ANALYSIS OF TEXTURE OF BONELESS, FULLY FRIED BREADED CHICKEN PATTIES AS AFFECTED BY PROCESSING FACTORS

ABSTRACT

Battered and breaded, fully cooked, boneless chicken patties were analyzed based on processing variables (substrate, breading, rethermalization method, shape) and six objective texture attributes. Analysis of variance compared both individual samples and main effects, while statistical cluster analysis classified products based on their independent characteristics and the objective texture attributes. One sample (baked, crackermeal, all meat, nuggets) was significantly higher in most textural attributes. The soy‐containing samples were texturally similar. Breading and shape were not significantly different for the main effects of crust fracture force and work. Samples were sorted into clusters: cluster 1 characterized by oat bran breading, cluster 2 by crackermeal breading and soy‐containing substrate, cluster 3 by crackermeal and all‐meat substrate, and cluster 4 by Japanese bread crumbs and patty shape. Statistically classifying breaded chicken patties could lead to the development of a reliable, statistically based and easy‐to‐implement process that would aid quality control and product development in the meat industry.

PRACTICAL APPLICATIONS

Characterization of the textural attributes of breaded meat patties such that differentiation could be achieved with a common instrument (texture analyzer) could provide a reliable and easy‐to‐implement method to assess the quality of texture in meat products that would be beneficial to the meat industry for both quality control and product development purposes.

     

The effect of chitosan coating incorporated with ethanolic extract of propolis on the quality of refrigerated chicken fillet

Chitosan is considered as a functional packaging component for maintaining the quality and increasing the shelf life of perishable foods include meat, poultry, fish, dairy products, and all cooked leftovers. The present study was conducted to evaluate edible coating of chitosan (2%) containing ethanolic extract of propolis (1% and 2%) on microbiological (mesophilic aerobic, psychrotrophic, lactic acid bacteria, coliforms, and Staphylococcus aureus counts), chemical (TBARS, TVN and Peroxide values) and sensory (odor, color, texture, taste, and overall acceptance) properties of chicken fillet. Microbial analysis showed that coating had a significant reducing effect on growth of bacteria during 12 days at 4 °C. Besides, the increase of TBARS, Total volatile nitrogen, and peroxide value of samples coated by chitosan and ethanolic extract of propolis was less than control group. According to our results, chitosan and propolis can be used to enhance the shelf life of fillet and maintain its quality.

Practical applications

Propolis is used for infections caused by bacteria, viruses, fungus, and by single‐celled organisms called protozoans. Propolis is also used as an antioxidant and anti‐inflammatory agent. Ethanol extract of propolis improve the properties of chitosan edible coating in chicken fillet preservation. The chitosan coating incorporated with ethanolic extract of propolis can improve the microbial, chemical, and sensory quality of food and enhance the shelf life of them by synergistic effects.     

Use of sodium nitrite in salt-curing of Atlantic salmon (Salmo salar L.) – Impact on product quality

Quality changes during processing and quality differences in smoked fillets of Atlantic salmon (4–5 kg) salted with nitrite salt compared to table salted fillets were measured. Quality parameters from right-side fillets dry salted with nitrite salt were compared with the respective left-side fillets treated the same way with table salt. Ten raw right-side fillets were analysed and used as raw material reference. Use of nitrite salt in salt-curing of smoked salmon affected colour to a more reddish hue, tended to increase carotenoid stability and displayed positive effects on NaCl diffusivity. Only slight weight changes and change in texture properties were revealed. The use of nitrite salt displayed no adverse effects like increased content of N-nitrosoamines in smoked products. In fact, significant lower contents of N-nitrosoamines were found in nitrite salted smoked fillets compared to smoked fillets salted with table salt. Relatively high amounts of residual nitrite in nitrite-treated fillets seem to be the most prominent adverse effect caused by the use of nitrite salt in salt-curing of smoked Atlantic salmon.     

Gilthead seabream (Sparus aurata): suitability for freezing and commercial alternatives

The quality of portion‐size farmed gilthead seabream (Sparus aurata) during frozen storage and the influence of post‐mortem treatments were studied in order to find new ways of marketing this species. Portion‐sized gilthead seabream, fasted for 48 h prior to slaughter, were frozen and stored at ?20 °C for up to one year. Whole fish were frozen immediately after rigor mortis; gutted fish were frozen immediately after rigor and after 5 days of storage in ice. All lots were stored at ?20 °C for up to one year. The myofibrillar protein of this species was very stable and a slight decrease of solubility in salt solutions was found only after one year of frozen storage. A slight decrease in water‐holding capacity and a slight increase in shear strength were observed, but these were lower than in other species. These changes were reflected as increased toughness and reduced juiciness in sensory analysis of the cooked fillets after one year. The main changes in the cooked fillets were observed in odour and flavour. No significant detrimental effect due to the guts was detected during frozen storage. Storage in ice prior to freezing was reflected in sensory assessment of the raw fish, mainly in terms of initial higher demerit points for fishy odour, gills and eyes; however, no effect was observed in the cooked fillets. Copyright © 2004 Society of Chemical Industry     

EFFECT OF PRESSURE-SHIFT FREEZING VERSUS AIR-BLAST FREEZING OF CARP (CYPRINUS CARPIO) FILLETS: A STORAGE STUDY

Intact carp (Cyprinus carpio) fillets were packaged under vacuum and pressurized at 100, 140, 180 and 200 MPa at 4C for 15 or 20 min. Changes in the lipid fraction and color of the fillets as well as the electrophoretic profiles of the fish proteins were studied to establish the best conditions (time and pressure) for pressure‐shift freezing the carp fillets. Thiobarbituric acid (TBA) values, free fatty acid (FFA) content and color parameters (L*, a*, b*) increased as the pressure level and pressurization time were increased. After 15 min of treatment at any pressure level, the intensity of the protein band with MW < 36 kDa decreased. With these results, the carp fillets were frozen using either pressure‐shift freezing (PSF) (140 MPa, ?14C for 12 min) or air‐blast freezing (ABF) (?20C for 4 m/s) and then stored at ?20C for 75 days. Changes in TBA values, FFA content, texture, total drip losses and size of ice crystal were evaluated. The TBA values and FFA content were relatively lower in the PSF samples than in the ABF samples. The freezing procedure did not seem to have a significant effect (P > 0.05) on the texture of carp fillets. PSF was more effective in reducing total drip losses in cooked samples compared to ABF treatment. Ice crystals found in the PSF fish samples were mainly intracellular, smaller and more regular in shape than those found in the ABF samples.     

THE BIOCHEMICAL AND SENSORY PROPERTIES OF GILTHEAD SEA BREAM (SPARUS AURATA) FROZEN AT DIFFERENT CHARACTERISTIC FREEZING TIMES

ABSTRACT

Skinned, vacuum‐packed, postrigor gilthead sea bream fillets were frozen individually with characteristic freezing times of 2, 18, 74 and 640 min (times to cool the thermal center of the fillets from ?1 to ?7C). Immediately after freezing, the fillets were thawed, and their quality was evaluated with tests related to muscle integrity, myofibrillar protein denaturation and aggregation, lipid degradation and changes in tenderness. The muscle integrity indices (activities of α‐glucosidase, β‐N‐acetyl‐glucosaminidase and (β‐hydroxy‐acyl‐coenzyme‐A dehydrogenase and the amount and protein content of centrifugal tissue fluids) showed that the freezing process itself clearly affected the integrity of muscles. Freezing of fillets with characteristic freezing time of 74 min caused more damage to muscles and hydrolysis of lipids than the other freezing times. Adenosine triphosphatase (ATP) ase activities and Ca²⁺ sensitivity of actomyosin extracts suggested that the freezing process itself, but not the freezing times, caused structural damage to myofibrillar proteins. No difference in the levels of salt‐soluble proteins and sulfhydryl contents in actomyosin extracts was found between the fresh and frozen fillets. Sensory evaluations showed that the cooked frozen fillets were less tender than the cooked fresh ones.

PRACTICAL APPLICATION

In commercial seafood industries, seafoods are frozen at a range of freezing times (rates) that depends mostly on the type of seafood, the type of freezer and freezer's operating conditions. Based on the work reported in the literature, freezing of seafoods at different freezing times may furnish favorable conditions for alterations in muscle structure, muscle proteins and lipids, and textural properties in general. These changes are related to alterations in quality of frozen seafoods and may affect their market. Therefore, knowledge of optimal conditions with respect to freezing rates for freezing commercially important seafoods, as farmed gilthead seabream is, is relevant to the seafood industry. This information can be obtained by experimental studies on changes in the chemical, biochemical, physical and sensory properties of seafoods frozen at different freezing times.

     

Comparison of physicochemical and sensory changes in fresh and frozen herring (Clupea harrengus L.) during marinating

BACKGROUND: The influence of freezing on the changes during ripening is better described for salted fish than marinades. Therefore in the present study the effect of preliminary freezing of raw material on the ripening of carcasses and fillets marinated during 18 days at a temperature of 10 °C, in brine with 6% salt and 5% acetic acid was examined. RESULTS: In both cases the marinating of thawed frozen material resulted in larger mass losses and decrease of the value of meat colour parameters. The semi‐marinades from raw herring were characterised by higher values of total estimation based on sensory analysis. The statistical analysis showed weak correlation between the discriminants of sensory assessment and the studied physicochemical parameters of semi‐marinades. CONCLUSIONS: These results suggest that the semi‐marinades from raw fish are characterised by higher sensory quality, better colour parameters and higher yield than those from frozen thawed fish. Copyright © 2010 Society of Chemical Industry     

Effects of Rested Harvesting on Muscle Metabolite Concentrations and K-Values in Chinook Salmon (Oncorhynchus tshawytscha) Fillets during Storage at 15 °C

Abstract: Improvement of harvesting procedures in aquaculture may also improve the quality and storage properties of the fish. The use of an anesthetic allows fish to be harvested with reduced stress and exhaustion, which affect fillet properties. We report here on the effects of rested harvesting on the postharvest metabolic profiles and K-values in Chinook salmon (Oncorhynchus tshawytscha) fillets stored near to the fish's acclimation temperature at 15 °C for 36 h. Fresh rested fillets were obtained by anesthesia with AQUI-S™. They had high cut surface pHs (7.63) and high concentrations of adenosine triphosphate (ATP) and creatine phosphate (3.75 and 8.73 μmol g⁻¹ respectively), which depleted over 12 h. In contrast, fresh exhausted fillets had low cut surface pHs (6.66) and ATP and creatine phosphate were depleted. Adenosine diphosphate (ADP) and β-nicotinamide adenine dinucleotide (NAD⁺) concentrations also remained significantly higher during the first 12 h of storage in rested fillets. In fresh rested fillets inosine monophosphate (IMP) concentrations reached maximum after 12 h storage (4.78 μmol g⁻¹), whereas maximum IMP concentrations occurred immediately postharvest in the exhausted fillets (6.42 μmol g⁻¹). After 36 h storage, K-values in exhausted fillets reached 52.11% compared to 19.27% in rested fillets. Rested harvesting of Chinook salmon improved the fillets’ metabolic potential postharvest, extending metabolite depletion times, changing IMP concentrations and reducing K-values. Practical Application: This study shows that an improved metabolic potential is maintained in salmon fillets from fish harvested in a rested state (that is, with no stress and exhaustion) using an isoeugenol based anesthetic (AQUI-S™). Improved understanding of postharvest metabolic function may help to improve quality and storage properties of high value fish tissues.     

QUALITY AND STORAGE STABILITY OF CHICKEN MEAT PATTIES INCORPORATED WITH LINSEED OIL

ABSTRACT

Low‐fat (<10% total fat) chicken meat patties (CMP) with different levels of linseed oil (LO) i.e., 0, 2, 3 and 4% (control, T₁, T₂ and T₃) were evaluated for their nutritive, processing, textural and storage qualities. The cooking yield, fat and moisture retention were comparable in control and LO‐treated products. The dimensional parameters were better maintained for T₂ among the LO treatments_. The sensory panelists rated T₂ as the best among treatments with comparable sensory attributes to control patties. The selected 3% level of LO was compared with the control for color, texture and fatty acid profile. The lightness (L*) and redness (a*) values were significantly (P < 0.05) less, whereas yellowness (b*) was significantly (P < 0.05) higher for the developed CMP than the control. The chewiness value was higher in control, whereas firmness and springiness were comparable in both the products. The total saturated fatty acid (SFA) content was significantly (P < 0.05) decreased, whereas α‐linolenic acid increased significantly (P < 0.05) in the developed CMP. The ratio of polyunsaturated fatty acids (PUFAs) and SFAs was increased, whereas n‐6/n‐3 decreased in developed CMP. CMP with 3% LO remained physicochemically and microbiologically stable with some deterioration in sensory attributes during aerobic refrigerated (4 ± 1C) storage of 25 days.

PRACTICAL APPLICATIONS

LO is a rich source of omega‐3 fatty acid and is used in the feed of the meat animals for nutritionally better quality meat, which requires long period of rearing and is costly. However, the direct incorporation of LO in the processed meat products poses various technological problems. Therefore, the efficacy of LO as a partial substitute of vegetable oil in the low‐fat omega‐3‐enriched meat products was assessed. The developed processing technology can be commercially exploited for the development of functional/health‐oriented meat products with low fat and low energy, rich in omega‐3 fatty acid, and balanced in PUFA and SFA ratio.

     

Alginate–calcium coating incorporating nisin and EDTA maintains the quality of fresh northern snakehead (Channa argus) fillets stored at 4 °C

BACKGROUND: Antimicrobial packaging is a novel food packaging technology for controlling the growth of food‐borne pathogens or spoilage bacteria in ready‐to‐eat food products. Fresh fish are highly perishable foodstuffs and are extremely susceptible to microbial activities. An alginate–calcium coating incorporating nisin and ethylenediaminetetraacetic acid (EDTA) was used as an antimicrobial packaging to maintain the quality of northern snakehead (Channa argus) at refrigeration temperature (4 ± 1 °C). Northern snakehead fillets were left untreated (CK), or were treated with 1000 IU mL^?1 nisin and 150 µg mL^?1 EDTA (T1), alginate–calcium coating (T2), or alginate–calcium coating incorporating 1000 IU mL^?1 nisin and 150 µg mL^?1 EDTA (T3). RESULTS: All treatments retarded the decay of the fish fillets. T1 more efficiently inhibited the growth of total viable mesophilic bacteria (P < 0.05) and total psychrophilic bacteria (P > 0.05) than did T2 or T3. Coating treatments predominantly reduced chemical spoilage, reflected in total volatile base nitrogen (P > 0.05), trimethylamine (P > 0.05), pH (P < 0.05), and thiobarbituric acid (P < 0.05), retarded water loss (P < 0.05), and increased the overall sensory scores of fish fillets (P < 0.05) compared with those of T1. There was no significant difference between the coating treatments T2 and T3 (P > 0.05). CONCLUSION: Alginate–calcium coating treatments efficiently enhanced the quality of northern snakehead fillets during storage. Copyright © 2009 Society of Chemical Industry