Epigallocatechin gallate and l-ascorbic acid in conjunction with modified atmospheric packaging preserve color and quality of refrigerated longtail tuna (Thunnus tonggol) slices

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-06-21 DOI:10.1016/j.fochx.2025.102683

Suguna Palanisamy , Avtar Singh , Bin Zhang , Jong-Whan Rhim , Jun Tae Kim , Yu Fu , Soottawat Benjakul

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引用次数: 0

Abstract

Discoloration and spoilage of tuna slices during refrigerated storage is the major problem associated with consumer's rejection. The aim of this study was to evaluate the effects of modified atmosphere packaging (MAP) including argon/oxygen: 90 %A/10 %O or nitrogen/oxygen: 90 %N/10 %O, which was employed individually or combined with epigallocatechin gallate/ascorbic acid (EGCG/AA) mixture (1:1, w/w) at 200 mg/kg on color and quality of longtail tuna slices stored at 4 °C for 120 h. EGCG/AA+ A/O MAP showed the least decline in a* value and oxymyoglobin content, while lipid and protein oxidation were significantly suppressed, followed by A/O MAP. EGCG/AA+A/O MAP lowered microbial growth as evidenced by lower total viable count (TVC), psychrophilic bacterial count, Pseudomonas spp., lactic acid bacteria, and presumptive Clostridium spp. counts than others (p < 0.05). EGCG/AA+A/O MAP exhibited high effectiveness in microbial inhibition and remained TVC below acceptable limit (5 log CFU/g), indicating the best condition for tuna treatment.

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表没食子儿茶素没食子酸酯和l-抗坏血酸与改良的大气包装一起保存冷藏长尾金枪鱼片的颜色和质量

金枪鱼片在冷藏过程中的变色和变质是引起消费者拒收的主要问题。本研究的目的是评估改良气氛包装（MAP）的效果，包括氩气/氧气：90% A/ 10% O或氮气/氧气：90% N/ 10% O单独或与200 mg/kg的表没食子儿茶素没食子酸酯/抗坏血酸（EGCG/AA）混合物（1:1,w/w）对4℃保存120 h的长尾金枪鱼片的颜色和品质影响最小。EGCG/AA+ A/O MAP对A *值和氧肌红蛋白含量的影响最小，对脂质和蛋白质氧化的影响最大，其次是A/O MAP。EGCG/AA+A/O MAP降低了微生物生长，其证据是总活菌数（TVC）、嗜冷细菌数、假单胞菌、乳酸菌和推测的梭状芽胞杆菌数低于其他细菌(p <；0.05)。EGCG/AA+A/O MAP具有良好的抑菌效果，TVC值低于可接受限值（5 log CFU/g），为金枪鱼处理提供了最佳条件。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.