EVALUATION OF SHELF LIFE OF LIVE AND GUTTED FISH TREATED WITH A SHALLOT EXTRACT

被引：8

作者：

Pezeshk, Samaneh ^{[1
]}

Hosseini, Hedayat ^{[2
]}

Rezaei, Masoud ^{[1
]}

Khaksar, Ramin ^{[2
]}

机构：

[1] Tarbiat Modares Univ, Fac Marine Sci, Dept Seafood Sci & Technol, Noor, Iran

[2] Shahid Beheshti Univ Med Sci, Dept Food Sci & Technol, Natl Nutr & Food Technol Res Inst, Fac Nutr Sci & Food Technol, Tehran, Iran

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2013年 / 37卷 / 05期

关键词：

OREGANO ESSENTIAL OIL; SEA; ATTRIBUTES; ROSEMARY; STORAGE; FILLETS;

D O I：

10.1111/j.1745-4549.2012.00765.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study was carried out to evaluate the quality of whole gutted fresh rainbow trout via two methods: the immersion of whole gutted rainbow trout in a shallot extract and the immersion of live fish in a shallot extract before being gutted and vacuum packed and stored at 41C. The control and the treated fish samples were periodically analyzed for microbiological (total viable count, psychrotrophic count, Enterobacteriaceae), chemical (peroxide value, thiobarbituric acid) and sensory characteristics. The results indicated that immersion of fish in shallot extract increased shelf life of fish stored at refrigeration temperatures. PRACTICAL APPLICATIONSShallot extract is a natural antioxidant. It can improve the quality of food products during refrigerated storage because of the presence of sulfur-containing compounds and polyphenolic derivatives in its composition. Shallot extract promotes health by preventing lipid oxidation, and has been shown to possess antibacterial characteristics. In the food industry, it can be used as alternatives to the synthetic antioxidants because the use of these types of antioxidants is controlled because of concern for their carcinogenic potential.

引用

页码：970 / 976

页数：7

共 25 条

[1]

Adeniyi BA, 2002, J PHYTOTHER RES, V18, P358

[2] Combined effect of vacuum-packaging and oregano essential oil on the shelf-life of Mediterranean octopus (Octopus vulgaris) from the Aegean Sea stored at 4 °C [J].

Atrea, I. ;

Papavergou, A. ;

Amvrosiadis, I. ;

Savvaidis, I. N. .

FOOD MICROBIOLOGY, 2009, 26 (02) :166-172

[3] Marination of deep-water pink shrimp with rosemary extract and the determination of its shelf-life [J].

Cadun, Ash ;

Kisla, Duygu ;

Cakli, Suekran .

FOOD CHEMISTRY, 2008, 109 (01) :81-87

[4]

Egan H., 1997, PEARSONS CHEM ANAL F, P609

[5] The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice [J].

Fan, Wenjiao ;

Chi, Yuanlong ;

Zhang, Shuo .

FOOD CHEMISTRY, 2008, 108 (01) :148-153

[6]

Goulas AE, 2006, FOOD RES TECHNOL, V224, P545

[7]

ICMSF, 1986, MICR FOODS, DOI [10.1093/jaoac/58.6.1308a, DOI 10.1093/JAOAC/58.6.1308A]

[8] Determination of the shelf life of sardine (Sardina pilchardus) marinades in tomato sauce stored at 4°C [J].

Kilinc, B ;

Cakli, S .

FOOD CONTROL, 2005, 16 (07) :639-644

[9] Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4 °C [J].

Kykkidou, S. ;

Giatrakou, V. ;

Papavergou, A. ;

Kontominas, M. G. ;

Savvaidis, I. N. .

FOOD CHEMISTRY, 2009, 115 (01) :169-175

[10] Basic aspects of food preservation by hurdle technology [J].

Leistner, L .

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2000, 55 (1-3) :181-186

← 1 2 3 →