期刊
FOOD CONTROL
卷 37, 期 -, 页码 1-8出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2013.09.010
关键词
Pompano fillet; Rosemary extract; Nisin; Shelf life; Chilled storage
资金
- National Key Technologies R & D Program of China during the 12th Five-Year Plan Period [2012BAD29B06]
- National Natural Science Foundation of China [31301566]
- Program for the Science & Technology of Zhejiang Province [2012C22049]
- Zhejiang Provincial Natural Science Foundation of China [LQ12C20005]
- State Key Laboratory of Freshwater Ecology and Biotechnology [2012FB24]
The effects of rosemary extract (RE) combined with nisin (N) on the quality of pompano (Trachinotus ovatus) were assessed throughout 15 days of storage at 4 +/- 1 degrees C. Physicochemical (peroxide value, thiobarbituric acid, total volatile basic nitrogen, trimethylamine, pH, K value, texture, and color), sensory, and bacteriological characteristics of fish fillet were all periodically analyzed. RE + N treatment effectively improved physicochemical quality parameters and the sensory, and reduced microbial growth as compared with either treatment of RE or N alone or the control, which resulted in a significant extension in the shelf life of pompano fillet. Therefore, rosemary extract combined with nisin treatment may be a promising method of maintaining the storage quality and extending shelf life of pompano fillet during chilled storage. (C) 2013 Elsevier Ltd. All rights reserved.
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