Frozen kinetics for the effects of a functional glazing on physical, chemical, and microbial properties of tilapia during storage

IF 2.5 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Journal of Food Processing and Preservation Pub Date : 2022-04-21 DOI:10.1111/jfpp.16671

Wenxia Wang, Hao Dong, Yalan Zhang, Yihui Zhao, Jian Peng, Qi He

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引用次数: 3

Abstract

This work aimed to quantify the effects of a fresh-keeping glazing on the shelf life of frozen fish. In this work, glazing was prepared using modified chitosan as the backbone. Essential oils (EOs) extracted from two Zanthoxylum species were introduced as functional additive agents to improve the physical and chemical properties of chitosan. Kinetics models were established to predict the shelf life of the preserved fish. As the results, the shelf life increased up to 1.7–2.0 times when the temperature every dropped 4 K. Ice glazing further prolonged the shelf life. As the results, the shelf life of the samples with chitosan glazing were 1.1–1.5 times than that of the naked samples, while that of the samples with chitosan-EOs glazing were 1.3–1.9 times. The findings revealed a general trend of variations in storage quality of frozen fish, as well as the effects of an ice glazing. It is instructive to establish application models for a real distribution chain.

Novelty impact statement

This work modified chitosan glazing by the introduction of antioxidant and antimicrobial EOs to keep the storage qualities of frozen fish.

Systematical work to quantize the effects of both frozen storage and modified glazing layers on shelf life of the preserved fish was present.

The overall findings could be instructive for real distribution chain.

查看原文本刊更多论文

功能性上光对罗非鱼贮藏过程中物理、化学和微生物特性影响的冷冻动力学

这项工作旨在量化保鲜玻璃对冷冻鱼保质期的影响。本研究以改性壳聚糖为骨架制备上釉料。从两种花椒中提取精油作为功能添加剂，改善壳聚糖的理化性能。建立了动力学模型来预测腌制鱼的货架期。结果表明，温度每降低4 K，保质期可延长1.7-2.0倍。冰釉进一步延长了保质期。结果表明，壳聚糖上光后样品的保质期是裸样品的1.1 ~ 1.5倍，壳聚糖- eos上光后样品的保质期是裸样品的1.3 ~ 1.9倍。研究结果揭示了冷冻鱼储存质量变化的总体趋势，以及冰釉的影响。对建立实际的配送链应用模型具有指导意义。本研究通过引入抗氧化和抗菌的EOs对壳聚糖上釉进行改性，以保持冷冻鱼的贮藏品质。系统地量化冷冻储存和改性上光层对保鲜鱼保质期的影响。总体研究结果可能对真实的分销链具有指导意义。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Processing and Preservation 工程技术-食品科技

CiteScore

5.30

自引率

12.00%

发文量

1000

审稿时长

2.3 months

期刊介绍： The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies. This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.