Influence of a Traditional Herb (Bergenia ciliata) from Darjeeling Himalayas on Lipid Oxidation and Sensorial Quality of Sous-Vide Cooked Tilapia (Oreochromis niloticus)

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Aquatic Food Product Technology Pub Date : 2023-03-16 DOI:10.1080/10498850.2023.2199734

S. Karki, S. Chowdhury, K. C. Dora, P. Murmu, S. Nath

引用次数: 0

Abstract

ABSTRACT The effectiveness of B. ciliata in sous-vide processed tilapia fillets during storage under refrigerated conditions (2°C) for a study period of seven weeks was studied. Significant changes between treatment and control were seen from the 21st day (p < .05), with the treated sample being of superior quality. The final PV, TBARS, and SPC on the 49th day of storage was 8.22 ± 0.18 mEq O2/kg, 0.87 mg MDA/kg, and 4.72 ± 0.22 log cfu/g, respectively, for control. Samples sous-vide treated with herb maintained higher values for the sensory attributes and instrumental hardness throughout the storage period.

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大吉岭传统草本植物毛鳞草对低温蒸煮罗非鱼脂质氧化及感官品质的影响

摘要研究了纤毛虫在冷冻条件下（2°C）储存7周的研究期间，对加工罗非鱼鱼片的有效性进行了研究。从第21天开始，治疗组和对照组之间出现了显著变化（p < .05），处理后的样品具有优良的质量。储存第49天的最终PV、TBARS和SPC为8.22 ± 0.18 mEq O2/kg，0.87 毫克MDA/千克和4.72 ± 对照组分别为0.22 log cfu/g。用草药处理的样品在整个储存期内保持了较高的感官属性和仪器硬度值。

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 Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.