The Combined Effects of Bio-Components and Alginate Coating on Chemical and Sensory Quality of Chill-Stored Rainbow Trout Fillets

被引：1

作者：

Barkhori-Mehni, Saber ^{[1
]}

Khanzadi, Saeid ^{[1
]}

Hashemi, Mohammad ^{[2
,3
]}

Azizzadeh, Mohammad ^{[4
]}

Keykhosravy, Kobra ^{[1
]}

机构：

[1] Ferdowsi Univ Mashhad, Fac Vet Med, Dept Food Hyg & Aquaculture, Mashhad, Razavi Khorasan, Iran

[2] Mashhad Univ Med Sci, Med Toxicol Res Ctr, Mashhad, Razavi Khorasan, Iran

[3] Mashhad Univ Med Sci, Fac Med, Dept Nutr, Mashhad, Razavi Khorasan, Iran

[4] Ferdowsi Univ Mashhad, Fac Vet Med, Dept Clin Sci, Mashhad, Razavi Khorasan, Iran

来源：

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 2022年 / 31卷 / 09期

关键词：

Lipid oxidation; sodium alginate; lactoperoxidase system (LPOS); Zataria multiflora essential oil; rainbow trout; SHELF-LIFE EXTENSION; ONCORHYNCHUS-MYKISS FILLETS; BOISS ESSENTIAL OIL; LACTOPEROXIDASE SYSTEM; LIPID OXIDATION; LISTERIA-MONOCYTOGENES; MICROBIAL QUALITY; EDIBLE COATINGS; SODIUM-ACETATE; WATER EXTRACT;

D O I：

10.1080/10498850.2022.2120789

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The objective of the present study was to reduce lipid oxidation and preserve sensory quality of fish fillets maintained under refrigerator condition. The lactoperoxidase system (LPOS) or Zataria multiflora Boiss essential oil (ZEO) was added individually or in combination in biodegradable coatings. Fish fillets were analyzed for peroxide value (PV), free fatty acid value (FFA), fatty acid profile, thiobarbituric acid reactive substances (TBARS) value, and sensory evaluation. Suppressive effect of ZEO and LPOS was seen in the combined groups; so that PV value ranged from 0.32 (0 day) and 0.41 (4 day) meq/kg to 1.97 meq/kg on day 8. The lowest amount of TBARS (1.54 mg MDA/kg) and FFA (1.84% of oleic acid) was obtained in the samples treated with alginate coating containing LPOS and ZEO 1% at the end of storage. The use of ZEO and natural preservatives such as LPOS is presented as alternatives to chemical preservatives in seafood.

引用

页码：989 / 1001

页数：13

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