期刊
FOOD CONTROL
卷 22, 期 3-4, 页码 608-615出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2010.10.012
关键词
Bream; Alginate-based edible coating; Vitamin C; Tea polyphenols; Total viable count; Sensory evaluation; Physicochemical properties
资金
- Modern Agro-industry Technology Research System [NYCYTX-49]
The effect of alginate-based edible coating containing Vitamin C (Vc) and tea polyphenols (TP) for shelf-life extension of bream (Megalobrama amblycephala) was evaluated over a 21-day storage at refrigerated temperature (4 +/- 1 degrees C). Bream were left untreated (CK), or were treated with alginate calcium coating (T1), alginate calcium coating incorporating 5% Vc (12), or alginate calcium coating incorporating 0.3%TP (T3). The fish samples were analyzed periodically for water loss, microbiological (total viable count), chemical (pH. total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), K-value) and sensory characteristics. The results indicated that coating treatments retarded the decay of fish compared to uncoated bream. 12 more efficiently inhibited the growth of total viable counts than did T1 or T3 (p <0.05). Coating treatments predominantly reduced chemical spoilage, reflected in TVB-N, pH, and TBA, retarded water loss (p < 0.05) and increased the overall sensory quality of fish compared to uncoated bream. (C) 2010 Elsevier Ltd. All rights reserved.
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