Shelf-Life Extension of Refrigerated Turbot (Scophthalmus maximus) by Using Weakly Acidic Electrolyzed Water and Active Coatings Containing Daphnetin Emulsions

被引：12
作者：
Liu, Wenru [1 ,2 ,3 ,4 ]
Wang, Qi [1 ,2 ,3 ,4 ]
Mei, Jun [1 ,2 ,3 ,4 ]
Xie, Jing [1 ,2 ,3 ,4 ]
机构：
[1] Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai, Peoples R China
[2] Shanghai Ocean Univ, Ctr Food Sci & Engn, Natl Expt Teaching Demonstrat, Shanghai, Peoples R China
[3] Shanghai Ocean Univ, Shanghai Engn Res, Ctr Aquat Product Proc & Preservat, Shanghai, Peoples R China
[4] Shanghai Ocean Univ, Shanghai Profess Technol Serv Platform Cold Chain, Shanghai, Peoples R China
来源：
FRONTIERS IN NUTRITION | 2021年 / 8卷
关键词：
active coating; daphnetin; turbot; quality; shelf-life; CTENOPHARYNGODON-IDELLUS FILLETS; COLD-STORAGE; QUALITY; MUSCLE; EXTRACT; ICE;
D O I：
10.3389/fnut.2021.696212
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
This research was to investigate the effect of weakly acidic electrolytic water (WAEW) treatments combining with the locust bean gum (LBG) and sodium alginate (SA) active coatings, containing daphnetin emulsions on microbiological, physicochemical, and sensory changes of turbot (Scophthalmus maximus) during refrigerated storage at 4 degrees C for 24 days. Results showed that WAEW, together with LBG-SA coatings containing daphnetin emulsions treatments, could significantly lower the total viable count (TVC), H2S-producing bacteria, pseudomonas spp., and psychrotrophic bacteria counts, and inhibit the productions of off-flavor compounds, including the total volatile basic nitrogen (TVB-N), inosine (HxR), and hypoxanthine (Hx). Furthermore, the treatments also prevented textural deterioration, delayed water migration, and had higher organoleptic evaluation results. Therefore, WAEW, together with LBG-SA coatings, containing daphnetin emulsions treatments, had the potential to improve the quality of turbot during refrigerated storage.
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页数：12
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