期刊
JOURNAL OF FOOD PROCESSING AND PRESERVATION
卷 39, 期 6, 页码 1647-1655出版社
WILEY
DOI: 10.1111/jfpp.12394
关键词
-
The effects of methylcellulose (MC) coating enriched with Pimpinella affinis essential oil (PAO) on quality and shelf life of fresh silver carp fillets during refrigerated storage (4 +/- 1C) were examined over a period of 16 days. MC solution (3%) and MC enriched with PAO (1.5% v/ v concentration) were prepared for coating of the fish samples. The control and the treated fish samples were analyzed periodically for microbiological (total viable count), chemical (pH, thiobarbituric acid [TBA], total volatile basic nitrogen [TVB-N], free fatty acid [FFA] and pv) and sensory characteristics. According to results (pv, FFA, TBA, TVB-N, pH), color and odor on MC contain 1.5% PAO and have less change in comparison to other treatments (P < 0.05), and it could inhibit a total bacteria growth and psychrophilic counts of fillet. The results indicated that MC contains 1.5% PAO, a good antioxidant activity, so it can be used for fish preservation without any undesirable changes in antimicrobial and sensorial attributes.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据