期刊
FOOD CHEMISTRY
卷 138, 期 2-3, 页码 821-826出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.11.092
关键词
Red drum fillets; Grape seed extract; Tea polyphenols; Chitosan; Coating; Shelf life
资金
- National Key Technologies R & D Program of China [2012BAD29B06]
- National Natural Science Foundation of China [31071514]
- Open Foundation of Food Safety Key Laboratory of Liaoning Province and Engineering and Technology Research Center of Food preservation, Processing and Safety Control of Liaoning Province [LNSAKF2011008]
- Fundamental Research Funds for the Central Universities [DC12010303]
The present work was undertaken to examine the influence of grape seed extract (GS) and tea polyphenols (TP), as natural preservatives, combined with chitosan (Ch), on the quality of red drum (Sciaenops ocellatus) fillets during refrigerated storage. Two different treatments (Ch + GS and Ch + TP) and a control were prepared. The samples were stored (4 +/- 1 degrees C) for 20 days and the sampling was done at 0, 4, 8, 12, 16, 20 days. Microbiological, physicochemical and sensory attributes were periodically assessed. The results indicated that the two pretreatments could more effectively maintain quality and could extend the shelf life by 6-8 days compared with the control group during refrigerated storage. (C) 2012 Elsevier Ltd. All rights reserved.
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