The effects of natural antioxidants and lighting conditions on the quality characteristics of gilt-head sea bream fillets (Spares aurata) packaged in a modified atmosphere

被引：46
|
作者：
Giménez, B [1 ]
Roncalés, P [1 ]
Beltrán, JA [1 ]
机构：
[1] Univ Zaragoza, Fac Vet Sci, Lab Food Technol, Dept Anim Prod & Food Sci, E-50013 Zaragoza, Spain
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2004年 / 84卷 / 09期
关键词：
gilt-head sea bream; modified atmosphere; rosemary; ascorbic acid; lighting conditions;
D O I：
10.1002/jsfa.1785
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
The effects of lighting conditions and the application of natural antioxidants (rosemary extract and ascorbic acid) on the shelf-fife of gilt-head sea bream fillets (Spares aurata) packaged in a modified atmosphere (MAP) and stored at 1 +/- 1degreesC were studied. Lighting with low-UV colour-balanced lamps led to an extension of shelf-life compared with that under supermarket fluorescent tubes, as assessed by lipid oxidation (TBARS value) and sensory evaluation. The application of antioxidants to the surface of MAP fillets delayed lipid oxidation besides improving the sensory quality. Rosemary extract was more effective than ascorbic acid in delaying lipid oxidation under both kinds of lighting. The effect of ascorbic acid was greater in the samples illuminated by low-UV tubes than in those stored under conventional lighting. However, the effectiveness of rosemary extract was similar in both kinds of lighting conditions. (C) 2004 Society of Chemical Industry.
引用
收藏
页码：1053 / 1060
页数：8
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