Preparation of bioactive peptides from marine industrial waste for moon cake preservation by coating

In this study, fish marine bioactive peptides (FMBP) from gill waste obtained from Tilapia (Oreochromis mossambicus) and bighead carp (Hypophthalmichthys nobilis) were explored to provide a green preservation method to maintain the taste and flavor of Chinese moon cake. FMBP were hydrolyzed using a mixture of protease (neutral protease: alkaline protease = 1:1). The enzymatic reaction conditions were researched by single‐factor experiments with antibacterial activity as the evaluation index. Moon cakes were treated with FMBP coating (2.0%, 2.5%, 3.0% or 3.5%) and stored for 25 days at 28°C without packaging. The effect of FMBP on the quality of moon cakes was investigated considering microbiological, physicochemical and sensory properties. Research showed that FMBP significantly inhibited the growth of microorganisms during storage while maintaining the taste of moon cake. The 3% FMBP had the best effect on the coating treatment, which the PV and AV values reduced most significantly (p