The effects of essential oil treatment on the biogenic amines inhibition and quality preservation of red drum (Sciaenops ocellatus) fillets

被引：78
作者：
Cai, Luyun [1 ]
Cao, Ailing [2 ]
Li, Yingchang [1 ]
Song, Zhuo [1 ]
Leng, Liping [1 ]
Li, Jianrong [1 ]
机构：
[1] Bohai Univ, Coll Food Sci & Technol, Food Safety Key Lab Liaoning Prov, Jinzhou 121013, Peoples R China
[2] Xiaoshan Entry Exit Inspect & Quarantine Bur, Hangzhou 311208, Zhejiang, Peoples R China
来源：
FOOD CONTROL | 2015年 / 56卷
基金：
中国国家自然科学基金;
关键词：
Essential oil; Red drum; Microbiological property; Biogenic amines; SHELF-LIFE EXTENSION; THYME ESSENTIAL OIL; OREGANO; STORAGE; ROSEMARY; CHITOSAN; EXTRACT; FOODS; MEAT; FILM;
D O I：
10.1016/j.foodcont.2015.03.009
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Several naturally occurring essential oils were evaluated for their effectiveness in maintaining postmortem quality and extending shelf life of red drum (Sciaenops ocellatus). Fresh fish fillets were treated with 4 mu l/L clove, cumin and spearmint oils at 10 degrees C for 2 h and the hardness, pH value, K-value, TCA-soluble peptides, sensory evaluation, biogenic amines and microbiological characteristics determined. The results showed that the fillets treated with spearmint oil significantly maintained tissue hardness when compared to the control. Moreover, spearmint essential oil treatment significantly delayed protein degradation and nucleotide breakdown. The essential oil treatment also inhibited the microbiological properties throughout the storage periods. All the treatments were effective in retarding fish sensory deterioration, exhibited a positive effect, causing low biogenic amines content, especially histamine, putrescine, cadaverine. These results indicate that essential oil treatment might be a potential application for extending the shelf life and maintaining the quality of the red drum. (C) 2015 Elsevier Ltd. All rights reserved.
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页码：1 / 8
页数：8
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