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1.
Edible coating is a novel food packaging technology for controlling the growth of spoilage bacteria and chemical changes in ready-to-eat food products. Fresh fish are highly perishable foodstuffs and are very susceptible to spoilage. A sodium alginate coating was used to maintain the quality of rainbow trout fillets in chilled storage over a period of 20 days. Fillet samples were coated with an aqueous solution of 3% sodium alginate and then stored at chilled temperature (4 ± 2°C). The control and coated samples were analyzed periodically (every 5 days) for microbial (aerobic plate count and psychrotrophic count), chemical (total volatile basic nitrogen, thiobarbituric acid, peroxide value), and sensory characteristics. The results indicated that the sodium alginate coating helped protect the quality characteristics of treated fresh fish fillets and prolonged the shelf life during chilled storage of rainbow trout fillets.  相似文献   

2.
The effects of microbial transglutaminase (MTGase; 5 g/kg, w/w) and dietary fiber (40 g pea fiber/kg product and 20 g carrageenan + 20 g konjac flour/kg product) on heat-induced meagre (Argyrosomus regius) gels with 25 and 10 g salt/kg, w/w were analyzed.

MTGase addition increased the magnitude of texture variables. Inner pea fiber had an increasing effect on gel texture. The combination of carrageenan and konjac hardened meagre gels (from 22.2 ± 1.4 to 47.3 ± 4.5 N) and enhanced water-holding capacity. Salt reduction with MTGase ensured a gelling quality similar to that of gels from Alaska pollock surimi.  相似文献   

3.
The aim of this study was to evaluate the effects of chitosan-gelatin coating with two different methods (composite and bi-layer) in combination with pomegranate peel extract (PPE) on the microbiological (mesophilic bacteria, psychrotrophic bacteria, and Enterobacteriaceae) and chemical (total volatile bases-nitrogen (TVB-N), pH, thiobarbituric acid (TBA), and free fatty acid (FFA)) properties of Belanger’s croaker (Johnius belangerii) fillets during refrigerated storage (4 ± 1°C). In this study, composite coating (CC), bilayer coating (BC), CC+PPE, and BC+PPE led to 6.88, 7.00, 6.52, and 6.32 log10 CFU/g reduction in mesophilic bacteria, 6.67, 7.02, 5.35, and 4.21 log10 CFU/g in PTC and 2.99, 2.71, 2.37, and 2.41 log10 CFU/g, compared with control sample for 16 days storage time, respectively. Chitosan-gelatin coating enriched with PPE has retarding effects on spoilage of fish samples, thus extending the shelf life during refrigerated storage. The quality characteristics of croaker treated with chitosan-gelatin coating combined with PPE were better than those treated by chitosan-gelatin coating or PPE alone during the storage, exhibiting that there is a synergistic effect between chitosan-gelatin coating and PPE. The bi-layer coating was better than one composite coating in combination with PPE in reducing lipid oxidation of fillets.  相似文献   

4.
Solutions of chitosan (2%, w/v), garlic essential oil (5%, v/v), and their combination (2%, w/v chitosan +5%, v/v garlic essential oil) were applied to the surface of grass carp fillets. Subsequently, sensory, microbiological analyses (total viable count (TVC), Pseudomonas spp., Aeromonas spp., and H2S-producing bacteria), and physicochemical changes (total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and centrifugation loss) of grass carp fillets were evaluated over a 16-day storage at 4 ± 1°C. The treated samples resulted in significantly (p < 0.05) higher overall acceptance scores than the control from day 8. The TVC of grass carp fillets was reduced from the initial level (4.0 log CFU/g) to 2–3 log CFU/g when the fillets were treated with either garlic essential oil or chitosan solution. After 4 days of storage, the Pseudomonas spp. counts in the chitosan-treated samples were significantly lower (p < 0.05) than the counts in control and samples treated with garlic essential oil. A lag phase of 6 days for the counts of H2S-producing bacteria of fish fillets that were treated with chitosan or the combination solution was observed. The combination of chitosan with garlic essential oil did not show synergistic effects, although it displayed a higher degree of antimicrobial efficacy with respect to the spoiled bacteria. However, the combination of chitosan with garlic essential oil was the most effective at inhibiting the formation of TVB-N. Samples that were treated with garlic essential oil displayed the highest TBARS levels on days 4 and 6 (p < 0.05).  相似文献   

5.
This study aimed to investigate the efficiency of turmeric (Curcuma longa L.) extract, applied as a marinade or glaze, as an antioxidant for frozen streaked prochilod (Prochilodus lineatus) fillets. The turmeric extract contained 5.5 ± 0.1 mg curcumin/mL, and the experiment was performed using a diluted extract with 100 µg curcumin/mL. Analysis of the antioxidant activity with 2,2-diphenyl-picrylhydrazyl (DPPH) and 2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals confirmed the high antioxidant activity of curcumin. However, under the experimental conditions, curcumin extract presented no effectiveness for inhibiting lipid oxidation in frozen streaked prochilod fillets, as the concentration of thiobarbituric acid reactive substances did not differ (p > 0.05) between treated and control fillets. Sensory evaluation of the fillet appearance indicated that the change toward a more yellow color in treated fillets negatively affected its acceptance. However, the acceptability of the odor of raw and cooked fillets was similar for treated and control samples. These results may be explained by the fact that good in vitro performance of antioxidants is not always replicated in foodstuffs owing to the complexity of food matrices. Additionally, the low lipid content of the fish and the low amount of curcumin applied to the fillets may have contributed to the inefficiency of turmeric extract.  相似文献   

6.
Abstract

The shelf life of iced redfish is known to be 16–19 days. This study evaluated the effects of modified atmosphere (CO2/N2: 60/40) in bulk storage of redfish and subsequent modified atmosphere packaging (MAP) of fillets. Fish were evaluated by sensory, microbiological and chemical methods. Modified atmosphere (MA) bulk storage of whole fish for more than 5 to 10 days did not improve their sensory quality or significantly increase shelf life. In fact, the study showed negative effects in texture and overall appearance. MAP of fillets processed from 10-day MA bulk stored fish showed a modest increase in shelf life, but negatively affected their texture. Sensory qualities, i.e., tenderness, that decreased under MA bulk storage were improved upon aerobic storage for fish stored under MA for 5 to 10 days, but not 14 days. Lower microbial levels were found in MA bulk stored fish and MAP fillets compared to traditionally iced fish, while higher TMA levels were found in MAP fillets.  相似文献   

7.
The objective of this study was to evaluate the effect of different forms and doses of rosemary on chemical, microbial, and sensory properties of rainbow trout fed nine different diets: control (C), 20 g.kg?1 rosemary powder (20RP), 40 g.kg?1 rosemary powder (40RP), 0.3 g.kg?1 rosemary extract (0.3RE), 0.6 g.kg?1 rosemary extract (0.6RE), 0.15 g.kg?1 rosemary nanopowder (0.15RNP), 0.3 g.kg?1 rosemary nanopowder (0.3RNP), 0.15 g.kg?1 butylated hydroxyanisole (BHA) (0.15BHA), and 0.3 g.kg?1 BHA (0.3BHA). After 8 weeks’ feeding, the fish fillets were sampled on the 1st, 4th, 8th, 12th, and 16th days and then stored on 4°C. Lower value of pH, peroxide value (PV), total volatile base nitrogen (TVB-N), free fatty acids (FFA), and thiobarbituric acid (TBA) were reported in fish fed with RP, RE, RNP, and BHA; among them, RNP groups had the lowest properties (p < 0.05). Furthermore, lower total viable aerobic bacterial counts (TVC) and psychotropic counts (PTC) were observed in the fillets of the fish fed with rosemary treatments, especially in RNP treatments (7.52–9.41 log10 CFU.g?1), along with a slower spoilage in terms of sensory factors (texture, color, odor, and overall) on the 16th day. Finally, use of natural antioxidant nanorosemary in the diet may positively affect fish fillet quality and delay post-mortem deterioration.  相似文献   

8.
Textural property of surimi products is a prime factor in determining the acceptability of consumer as well as market value. Gelatin is one of the most popular biopolymers widely used in food industry as gelling agent with the unique textural properties. Therefore, the addition of gelatin along with the use of protein cross-linkers could be a means to modify the texture of surimi gel, which can fit the demand of consumers. Surimi from the threadfin bream (Nemipterus bleekeri) was added with bovine gelatin (BG) and bovine/fish gelatin mix (BFGM; 1:1, 2:1, 1:2, 4:1, and 1:4) at 10% protein substitution in combination with and without microbial transglutaminase (MTGase) at 1.2 units/g surimi. Textural properties, whiteness, expressible moisture content, protein pattern, and microstructure and sensory properties of gels were determined. When MTGase at 1.2 units/g surimi was incorporated, the increases in breaking force and deformation were noticeable in both surimi gels, with and without 10% BG added ( p < 0.05). On the other hand, surimi gels added with BFGM at all bovine/fish gelatin ratios had the higher breaking force and deformation, compared with that added with BG, when MTGase was incorporated. Addition of BG or BFGM lowered the expressible moisture content and whiteness of surimi gel ( p < 0.05). Based on SDS-PAGE, band intensity of myosin heavy chain and actin of surimi gel decreased when surimi gel was added with all gelatins, regardless of MTGase addition. The microstructure study revealed that surimi gel network became finer and denser with the addition of MTGase (1.2 units/g surimi), but the coarser and irregular structure was obtained when gelatin was incorporated. Gelatin, especially bovine/fish gelatin mix, at an appropriate level could be used as the protein additive in surumi gel in conjunction with MTGase in order to improve the textural and nutritive properties of the products.  相似文献   

9.
Different packaging conditions of salt-cured cod fillets were studied during 2-years chilled storage. Yield and quality of salt-cured Atlantic cod fillets packed in sealed polystyrene boxes or in traditional cardboard boxes were compared. After 4 months, yield decreased by approximately 10% and decreased further when packed in cardboard boxes. Lipid oxidation was low after 12 months, and no microbiological spoilage was registered. The total amount of bacteria in the fish reduced with storage time, independent of packaging. The reddish color of halophilic bacteria was detected after 7–8 weeks at 18°C, but not if packed with MAP.  相似文献   

10.
为了科学地了解虹鳟鱼(Oncorhynchus mykiss)鱼片贮藏过程中的品质变化规律,以建立高效的品质控制技术,研究了虹鳟鱼鱼片在冷藏(3±1)℃和冰藏(0±1)℃条件下挥发性盐基氮(TVB-N)、色泽、腺苷三磷酸(ATP)关联物、K值及菌落总数(TAC)等指标的变化,评价不同温度对虹鳟鱼片品质的影响。结果显示:虹鳟鱼片TVB-N的增长速度在冷藏条件下显著高于冰藏条件,冷藏至第9天为20.72 mg/100g,冰藏至第15天为25.76 mg/100g;冷藏至第6天TAC为7.40 lg cfu/g,冰藏至第12天TAC为8.27 lg cfu/g;与冰藏相比,冷藏条件下虹鳟鱼片K值较高;肌苷酸(IMP)含量分别在冷藏8 h(8.36μmol/g)和冰藏24 h(8.70μmol/g)达到最大值,即冷藏和冰藏虹鳟鱼片的最佳食用时间分别是宰杀后的8 h和24 h。结合各项指标变化,冷藏和冰藏虹鳟鱼片的货架期分别为6 d和12 d。  相似文献   

11.
The preservative effect of refrigerated and vacuum-packed sea bass (Dicentrarchus labrax) fillets inoculated with four mixtures of lactic acid bacteria (LAB) (Lactococcus lactis, Lactobacillus plantarum, and Carnobacterium piscicola) and incorporated with citrus essential oil (CEO) was evaluated on the basis of microbiological and biochemical analysis.

Initially, sea bass fillets showed high nutritional quality. During refrigerated storage, lipid contents did not show a significant decrease in any fish fillets; meanwhile, important proteolysis was observed in untreated control. In addition, results indicated that both CEO and LAB strains exhibited antimicrobial activity against spoilage, pathogenic, and fungi flora. Moreover, the total volatile bases (TVB-N) values were higher in control fillets, and the lowest TVB-N values were observed in Control CEO and C3 + CEO (30.47 ± 0.00 and 32.29 ± 1.12 mg TVB-N/100 g, respectively). Also, the levels of biogenic amines increased in all fillets without exceeding the upper limit of acceptability except for untreated control (sum of about 1396.63 ppm). Furthermore, this combined treatment ameliorated the muscle liquid-holding capacity, which improves technological properties.

Overall, this treatment may open new promising opportunities for the biopreservation of fish products by enhancing the period of storage of refrigerated and vacuum-packed sea bass fillets.  相似文献   


12.
Baked fillets from hybrid striped bass (Morone saxatilis x M. chrysops) fed varying amounts of soybean meal and raised in ponds or tanks were evaluated for flavor and texture. Using a triangle test, panelists were able to discriminate between fillets from fish fed soybean meal in the diet as compared to fillets from fish fed only fish meal with respect to flavor and texture in most comparisons. In paired comparison tests, panelists described fillets from fish fed soybean meal as less dry or tough compared to fish-meal-fed fish. In addition, panelists were able to discriminate between fillets from fish raised in ponds compared to those raised in tanks, regardless of diet. However, in a limited test, panelists found no differences in the acceptability of fillets with respect to flavor and texture. Data showed that soybean meal in the diet of hybrid striped bass had a significant discernible effect on flavor and texture of fillets, but this effect was not important in acceptability of the fillets.  相似文献   

13.
This study was designed to determine if treatment with low dose X‐ray irradiation changes microbial quality (microbial load), safety (Listeria monocytogenes incidence), and sensory characteristics (aroma, appearance, and texture) of fresh aquacultured Channel catfish (Ictalurus punctatus) fillets during refrigerated storage. Fillets were treated to 0, 0.5, 1.0, and 1.5 kGy using an X‐ray irradiator and stored at 3°C for 17 days. Fillet aerobic plate count (APC), psychrotrophic plate count (PPC), total coliform count (TCC), and L. monocytogenes incidence were measured every 4 days during storage. A Difference-From-Control test was used to measure aroma, appearance, and texture. Fillet microbial counts were significantly different (p < 0.05) with time, irradiation dose, and the interaction of these two treatments. As expected, APC, PPC, and TCC increased as storage time increased. Overall L. monocytogenes incidence was 40%, 27%, 0%, and 7% at 0, 0.5, 1.0, and 1.5 kGy, respectively. Aroma of irradiated and non‐irradiated catfish fillets was significantly different, with greater aroma differences recorded as storage time increased due to progressional spoilage of the untreated controls. However, there were no significant aroma differences noted among the different irradiation doses. Neither appearance nor texture was significantly different between any treatments throughout testing. This study indicated that exposure to low dose X-ray irradiation improved the microbial quality and safety of fresh catfish fillets without affecting sensory acceptability at time of purchase.  相似文献   

14.
ABSTRACT

To maintain the overall quality of fisheries products, functional edible coatings from natural ingredients including fish gelatin (Gf), k-carrageenan (Cr), and extract of pomegranate peels (PPE) were composed. The Gf was extracted from blue tilapia (Oreochromis aureus), microencapsulated with Cr, and then loaded with PPE (at concentrations of 0.5%, 1.0%, 1.5% and 2.0%). The Fourier transform infrared (FTIR) spectra of Gf/Cr composites verified their cross-linkage and functionality; the Gf/Cr microcapsules had a mean particle size of 36.2 µm with good distribution and homogeneity. The coating of Nile tilapia (Oreochromis niloticus) fillets, with constructed solutions from Gf/Cr/PPE, revealed their positive effects on fillet quality attributes; the effectiveness was dependent on the supplemented PPE concentration. The Gf/Cr/PPE solutions could effectively reduce the microbial counts of total aerobics, psychrotrophs, yeast and molds, and enterobacteriaceae groups throughout 30 days of refrigerated storage. Additionally, the analysis of spoilage chemical parameters (total volatile basic nitrogen, peroxide value, and thiobarbituric acid reactive substances) in coated samples indicated that formulated solutions could hinder the increase of their values during storage. The sensorial evaluation indicated the acceptability and validity of coated samples for up to 30 days of storage. Gf/Cr/PPE coating is recommended for overall quality maintenance of fish fillets and prolongation of storage using safe and healthy biopreservatives.  相似文献   

15.
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16.
The effect of chitosan coating enriched with 6-gingerol on the quality and shelf life of red drum fillets during refrigerated storage was investigated in this study. Samples were applied with chitosan coating (CH), 6-gingerol (GI), and chitosan coating with 6-gingerol (CH+GI) before storing at 4°C for 20 days. The data in this study showed that treatment with CH+GI could significantly decrease pH value, K-value, thiobarbituric acid value, and total volatile basic nitrogen in red drum fillets during refrigerated storage. The counts of microorganisms, such as Enterobacteriaceae, psychrotrophic, mesophilic bacteria, and lactic acid bacteria, were also significantly lower in the CH+GI group compared with those in the CH and GI groups. Moreover, the combination of chitosan coating and 6-gingerol was more effective in relieving the deterioration of tissue texture and sensory characteristics in the red drum fillets. In addition, the results suggested that chitosan coating and 6-gingerol had a synergistic effect on the quality improvement of red drum fillets. This work demonstrates that chitosan coating enriched with 6-gingerol may be a promising natural preservative for red drum during refrigerated storage.  相似文献   

17.
ABSTRACT

Sixteen batches of fish mince prepared using fillets from Pacific hake (Merluccius productus) harvested near Vancouver Island, Canada were studied for possible correlations of Kudoa spore counts with proteolytic activity and cooked texture. The fish were mainly infected by K. paniformis, and Kudoa spores were distributed throughout 7 sampling sites on 13 individual hake fish tested. Proteolytic activity of fish homogenate was optimum within the range of pH 5.25–5.50 and 52–55°C. Significant (p < 0.05) correlations were observed among fish mince K. paniformis spore counts, endogenous proteolytic activity, cooked texture measured as maximum compression force (g), and the change in free amino groups during autolysis.  相似文献   

18.
Research was conducted to determine the effects of potassium sorbate applications (0, 1, 3, and 5% w/v) on the shelf life of pearl mullet (?nci Kefali; Chalcalburnus tarichi) fillets packaged with vacuum. Fillets kept at 4 ± 1°C were subjected to microbiological (total aerobic mesophilic bacteria, psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae, molds, and yeasts) and chemical (pH, thiobarbituric acid—TBA, total volatile base nitrogen—TVB-N, water activity, and biogenic amines) analyses on certain days (0, 3, 6, 9, and 12 days) of storage. It was determined that potassium sorbate had effects on total aerobic mesophilic bacteria, psychrotrophic bacteria, Enterobacteriaceae, mold-yeast counts, TVB-N values, phenylethylamine, putrescine, tryptamine, and pH of fillets at a significant (p < 0.01) degree. Retarded bacterial growth was observed as the antimicrobial effect increased with the degree of its concentrations. Storage time had significant (p < 0.01) effects on bacteria count, TBA, TVB-N values, and biogenic amines; all of which were increased by longer storage. It was concluded that application of potassium sorbate, especially at a 5% level, and vacuum packaging helps cold stored fillets maintain their biogenic amines and microbiological and chemical qualities longer.  相似文献   

19.
【目的】为研究冰温贮藏期间海鲈鱼(Lateolabrax japonicus)鱼片的品质及蛋白质生化特性的变化,【方法】该研究通过感官评分、pH、质构、色差、硫代巴比妥酸值(TBA值)、挥发性盐基氮(TVB-N值)、菌落总数(TVC)的测定和肌原纤维蛋白含量、巯基、羰基含量变化及十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)分析确定了冰温贮藏0 d、4 d、8 d、12 d、16 d、20 d下海鲈鱼片理化指标变化,并对肌原纤维蛋白生化特性与主要的新鲜度指标进行相关性分析。【结果】结果表明,海鲈鱼片冰温贮藏期间亮度值由57.92±0.66降低至46.62±1.54、红度值由-4.34±0.39降低至-5.21±0.08,硬度值由174.92±16.8显著降低至122.25±15.73(P<0.05),pH呈先降低后增加的趋势,TBA值、TVB-N值随贮藏时间的延长分别由0.35±0.01 mg/kg与9.41±1.03 mg/100 g增加至0.97±0.04 mg/kg与33.18±0.83 mg/100 g,贮藏至第16天时菌落总数达6.35±0.41 log10(CFU/g),已超过二级鲜度标准,且感官分值不可接受。贮藏期间肌原纤维蛋白含量、巯基含量分别由104.21±3.42 mg/g与145.81±1.02 mmol/g prot下降至72.03±5.25 mg/g与137.28±1.29 mmol/g prot,羰基含量由0.63±0.03 nmol/mg增加至1.45±0.06 nmol/mg。SDS-PAGE电泳图谱显示,在30 kDa附近产生新的蛋白条带。相关性分析表明TBA值、菌落总数、蛋白含量与羰基含量之间具有良好的相关性。【结论】研究表明：海鲈鱼片冰温贮藏至第16天时达到不可食用程度,贮藏后期微生物的大量繁殖、脂质氧化与蛋白质氧化间的相互作用可能是品质劣变的主要原因。  相似文献   

20.
Essential oil incorporated alginate coating provides a novel way to improve the safety and shelf life of pangasius (Pangasianodon hypophthalmus) fillet. Oils from the leaves and buds of clove, flowering tops of rosemary, and dried seeds of thyme were incorporated separately in alginate coating. All the plant oils showed antibacterial activity, but the zone of inhibition was relatively larger for thyme oil. Alginate coating was performed using sodium alginate (1.5%), glycerol (10%), and calcium chloride (2%) and plant oil at 1% (v/v). The coated fillets were stored under chilled conditions and samples were analyzed for bacteriological, chemical, sensory, color, and texture parameters. Psychrotrophic counts crossed 7 log cfu/g by the 13th day and 15th day of chilled storage in control and plant oil treated fillets, respectively. The peroxide value of treated fillets was relatively low. Texture profile analysis indicated that plant oil incorporated alginate coating reduced the rate of loss of texture (softening) during chilled storage. Plant essential oil incorporated alginate gels were relatively better compared to control fillets in preserving pangasius fillet quality during chilled storage, and incorporation of thyme oil was relatively better compared to clove leaf oil, clove bud oil, and rosemary oils.  相似文献   

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