Effects of ellagic acid and ε-polylysine hydrochloride on the content of biogenic amines, volatile compounds and quality of salmon slices during chilled storage

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2023-03-01 DOI:10.1515/ijfe-2022-0267

Nan Zhao, Xinyuan Zhang, Zian Zhang, Xiaohua Guo, R. Ma, Yuqiong Meng, Yingchang Li

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引用次数: 0

Abstract

Abstract This study aimed to investigate effects of ellagic acid (EA) and ε-polylysine hydrochloride (ε-PL) on biogenic amines (BAs), volatile compounds and quality of salmon slices stored at 4 °C. The results showed that EA and ε-PL attenuated the production of BAs, retarded the increase of TVC, TVB-N and TBARS. Additionally, water mobility, texture properties of salmon slices were also stabilized by the EA and ε-PL. Volatile compounds including aldehydes, alcohols and hydrocarbons were identified and spoilage-related compounds reduced by the EA and ε-PL, which was related to the inhibition of bacterial, TVB-N and TBA growth by EA and ε-PL. The content of phencthylamine, putrescine, cadaverine, histamine and tyramine in EA-s-PL groups reduced by 46.53%, 54.1%, 26.42%, 31.98% and 45.37% compared to the control group at the end of storage, respectively. Therefore, EA and ε-PL can be applied for inhibiting the increase of BAs and delaying quality deterioration of salmon slices.

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鞣花酸和ε-聚赖氨酸盐酸盐对冷藏三文鱼片中生物胺、挥发性物质含量及品质的影响

摘要本研究旨在研究鞣花酸（EA）和ε-聚赖氨酸盐酸盐（ε-PL）对4°C下储存的三文鱼切片的生物胺（BA）、挥发性化合物和质量的影响。结果表明，EA和ε-PL能抑制BA的产生，延缓TVC、TVB-N和TBARS的增加。此外，EA和ε-PL还稳定了三文鱼切片的水分流动性和质地特性。通过EA和ε-PL鉴定了醛类、醇类和烃类等挥发性化合物，并减少了腐败相关化合物，这与EA和ε-PL抑制细菌、TVB-N和TBA生长有关。储存结束时，EA-s-PL组的酚乙胺、腐胺、尸胺、组胺和酪胺含量分别比对照组降低了46.53%、54.1%、26.42%、31.98%和45.37%。因此，EA和ε-PL可用于抑制BA的增加，延缓三文鱼切片的质量恶化。

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来源期刊

International Journal of Food Engineering 农林科学-食品科技

CiteScore

3.20

自引率

0.00%

发文量

审稿时长

3.8 months

期刊介绍： International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.