Effect of phenolic compounds in combination with modified atmospheric packaging on inhibition of quality losses of refrigerated Eastern little tuna slices

被引：46

作者：

Thiansilakul, Yaowapa ^{[1
]}

Benjakul, Soottawat ^{[1
]}

Richards, Mark P. ^{[2
]}

机构：

[1] Prince Songkla Univ, Dept Food Technol, Fac Agroind, Hat Yai 90112, Songkhla, Thailand

[2] Univ Wisconsin, Dept Anim Sci, Meat Sci & Muscle Biol Lab, Madison, WI 53706 USA

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2013年 / 50卷 / 01期

关键词：

Eastern little tuna; Metmyoglobin; Lipid oxidation; Fishy odor; Tannic acid; Caffeic acid; MAP; LIPID OXIDATION; ANTIOXIDANT EFFECTIVENESS; CARBON-DIOXIDE; SHELF-LIFE; OFF-ODOR; FISH; CATECHINS; ACID;

D O I：

10.1016/j.lwt.2012.06.009

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Quality changes of Eastern little tuna (Euthynnus affinis) slices treated with caffeic or tannic acid (0.2 g kg(-1)) and the control during 15 days of refrigerated storage in air or under modified atmospheric packaging (MAP: 60% CO2, 35% N-2, 5% O-2) were studied. Tannic acid exhibited a greater preventive effect on metmyoglobin (metMb) formation and lipid oxidation than did caffeic acid (P < 0.05). Samples treated with tannic acid and kept under MAP (MT) had the lowest lipid oxidation (P < 0.05). After 12 days of storage, changes in unsaturated fatty acids, especially n-3 fatty acids, were lower in MT, compared with tuna slices stored in air. Based on microbiological acceptability, the shelf-life of tuna kept in air and MAP was estimated to be 6 and 12 days, respectively, irrespective of phenolic compounds treatment. Therefore, tannic acid exhibited a combined effect with MAP on inhibition of metMb formation, lipid oxidation and microbial growth, thereby improving the acceptance and increasing the shelf-life of tuna slices during refrigerated storage. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：146 / 152

页数：7

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