Catfish preservation using Porphyra yezoensis composites preservatives

被引：0

作者：

Qian, Zhi-Gang ^{[1
]}

Jiang, Long-Fa ^{[1
]}

Rui, Li-Qiang ^{[1
]}

机构：

[1] School of Food Engineering, Huaihai Institute of Technology, Lianyungang, 222005

来源：

Qian, Z.-G. | 1600年 / Maxwell Science Publications, 74, Kenelm Road,, B10, 9AJ, Birmingham, Small Heath, United Kingdom卷 / 05期

关键词：

Catfish; Composite preservative; Porphyra yezoensis extracts;

D O I：

10.19026/ajfst.5.3092

中图分类号：

学科分类号：

摘要：

This study aims to preserve fresh catfish meat by using Porphyra yezoensis extract, chitosan and lactic acid Nisin. The composite preservative obtained by sensory evaluation can effectively maintain the color, odor and texture of fresh catfish meat, as well as inhibit bacterial growth. Results show that treatment using a preservative solution (Porphyra yezoensis extract 10%, Nisin 0.2% and chitosan 15%) extended the shelf life of the fresh catfish meat from 12 h to 24 h when stored at room temperature and from 6 d to 9 d when stored at 4°C. These results provide a practical method of preserving fresh catfish meat.

引用

页码：1255 / 1259

页数：4

共 12 条

[1] Abdullah S.U., Badaruddin M., Ali R., Riaz M.N., Effect of elementary and advanced glycation products of nisin on its preservative efficacy and digestibility, Food. Chem., 122, 4, pp. 1043-1046, (2010)
[2] Chollet E., Sebti I., Martial-Gros A., Degraeve P., Nisin preliminary study as a potential preservative for sliced ripened cheese: NaCl, fat and enzymes influence on nisin concentration and its antimicrobial activity, Food Control., 19, 10, pp. 982-989, (2008)
[3] Davies E.A., Bevis H.E., Delves-Broughton J., The use of the bacteriocin, nisin, as a preservative in ricotta type cheese to control the food-borne pathogen Lysteria monocytogenes, Lett. Appl. Microbiol., 24, 5, pp. 343-346, (1997)
[4] Du Y., Zhao Y., Dai S., Bao Y., Preparation of water-soluble chitosan from shrimp shell and its antibacterial activity, Innov. Food. Sci. Emerg. Technol., 10, 1, pp. 103-107, (2009)
[5] Jiang L.F., Shen Z.F., Qian Dai Z.G., Xie J.L., Extraction of antimicrobial material from Porphyra yezoensis, J. Huaihai. I. Tech., 9, 2, pp. 59-60, (2007)
[6] Lall S.P., Tibbetts S.M., Nutrition, feeding and behavior of fish, Vet. Clin. North. Am. Exot. Anim. Pract., 12, 2, pp. 361-372, (2009)
[7] Mahadeo M., Tatini S.R., The potential use of nisin to control Lysteria monocytogenes in poultry, Lett. Appl. Microbiol., 18, 6, pp. 323-326, (1994)
[8] Mahmoud B.S.M., Yamazaki K., Miyashita K., Shinn I.I., Suzuki T., A new technology for fish preservation by combined treatment with electrolyzed NaCl solutions and essential oil compounds, Origin. Food. Chem., 99, 4, pp. 656-662, (2006)
[9] Meilgaard M., Civille G.V., Carr B.T., Sensory Evaluation Techniques, (1990)
[10] Nirmal N.P., Benjakul S., Melanosis and qualitychangesofPacific white shrimp (Litopenaeus vannamei) treated with catechin during iced storage, J. Agr. Food. Chem., 57, 9, pp. 3578-3586, (2009)

← 1 2 →