Active packaging films based on chitosan and Herba lophatheri extract for the shelf life extension of fried bighead carp fillets

被引：0

作者：

Chen, H. ^{[1
]}

Wang, J. ^{[1
]}

Jiang, G. ^{[1
]}

Guo, H. ^{[1
]}

Wang, L. ^{[1
]}

机构：

[1] Jilin Agr Univ, Coll Food Sci & Engn, 2888 Xincheng St, Changchun 130118, Peoples R China

来源：

INTERNATIONAL FOOD RESEARCH JOURNAL | 2020年 / 27卷 / 04期

关键词：

chitosan; fish; shelf life; ARISTICHTHYS-NOBILIS FILLETS; POMEGRANATE PEEL EXTRACT; ESSENTIAL OIL; QUALITY; STORAGE; PRESERVATION;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of chitosan film incorporated with Herba lophatheri extract (HLE) on the quality of fried bighead carp (FBC) during refrigerated storage (4 +/- 1 degrees C) for 28 d was evaluated. The FBC wrapped in chitosan film with HLE showed fewer changes, when compared with the FBC wrapped in a pure chitosan film. At the end of the storage period, the moisture content and the water activity of the FBC wrapped in the chitosan film with HLE were 20.03% and 2.51% higher than those of the control, respectively. The peroxide value, thiobarbituric acid reactive substances, total viable count, and yeast and mould count of the chitosan film with HLE were 47.05, 61.82, 68.49, and 77.12% lower than those of the control, respectively. The best film was the chitosan film with 5% HLE, which extended the shelf life of the FBC by 14 d (50%) as compared to control. (C) All Rights Reserved

引用

页码：720 / 726

页数：7

共 29 条

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