Effect of chitosan nanoparticles loaded with curcumin on the quality of Schizothorax prenanti surimi

The study assessed the effects of chitosan (CS) nanoparticles incorporated with curcumin (CUR) at different concentrations on the quality of ready to cook Schizothorax prenanti (S. prenanti) surimi during storage at −3 °C. The CS/CUR nanoparticles (CCN) were obtained by the ionic gelation method. Transmission electron microscopy, Fourier transform infrared spectroscopy, zeta potential, and polydispersity index were used to characterize the CCN. The results showed that the CCN had a smooth surface, and uniform particle size distribution. The high encapsulation property of CUR (85.7% ± 7.2%) provides a prerequisite for improved oxidation resistance and high relative release efficiency (55.8% ± 4.3% after 300 h). At a CS concentration of 0.36%, the CCN had a significant fresh-keeping effect on S. prenanti surimi, which reduced the loss of the commercial value by targeting the pH, weight loss rate, thiobarbituric acid reactive substances, and total volatile basic nitrogen concentration of S. prenanti surimi. Thus, the CCN could delay the physical and chemical changes in S. prenanti surimi and prolong their shelf life up to 10 days at −3 °C. Hence, our study indicates that CCN eliminates the undesirable physicochemical changes in surimi, thus enhancing its quality and extending its shelf life.