表没食子儿茶素没食子酸酯包覆黄花胶-海藻酸钠对大黄鱼超低温贮藏质量和保质期的影响

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Quality and Safety Pub Date : 2023-10-14 DOI:10.1093/fqsafe/fyad039

Zhilong Xu, Juxin Pei, Jun Mei, Huijie Yu, Siyuan Chu, Jing Xie

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引用次数: 0

摘要

摘要在-3℃过冷保存42 d的条件下，研究了黄花胶(GT)和海藻酸钠(SA)活性涂层与表没食子儿茶素没食子酸酯(EGCG，分别为0.16%、0.32%和0.64%)对大黄鱼鱼片品质的影响。结果表明，GT-SA-EGCG活性膜通过减少总活菌数、假单胞菌和嗜冷细菌的数量，延缓了保水能力、蒸煮损失、颜色、气味和质地等物理性质的降解，延缓了微生物的腐败。GT-SA-EGCG包膜通过降低挥发性碱性氮、K值和组氨酸含量，抑制过冷贮藏过程中肌纤维蛋白的降解，保持鱼片的新鲜度。综上所述，以GT-SA-EGCG包埋的活性包膜可作为大黄鱼保鲜剂，在-3℃超冷条件下可提高大黄鱼品质，延长保鲜期7 ~ 14 d。

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Effect of gum tragacanth-sodium alginate coatings incorporated with epigallocatechin gallate on the quality and shelf life of large yellow croaker (Larimichthys crocea) during superchilling storage

Abstract The effect of gum tragacanth (GT) and sodium alginate (SA) active coatings incorporated with epigallocatechin gallate (EGCG, 0.16%, 0.32% and 0.64%, respectively) on the quality of large yellow croaker fillets was evaluated during superchilling storage at -3 ℃ for 42 days. The results revealed that the GT-SA-EGCG active coatings delayed the microbial spoilage via reducing the numbers of total viable counts, Pseudomonas spp. and psychrophiles bacteria, retarded degradation of the physical properties of water holding capacity, cooking loss, color, odor and texture. GT-SA-EGCG coatings could also maintain the fillets’ freshness by keeping lower total volatile basic nitrogen, K value and histidine content, inhibiting myofibrillar protein degradation during superchilling storage. These results suggested that the active coatings embedded with GT-SA-EGCG could be used as a preservative to enhance the quality of large yellow croaker and prolong the shelf life by 7-14 days during superchilling storage at -3 ℃.

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来源期刊

Food Quality and Safety FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.20

自引率

1.80%

发文量

审稿时长

5 weeks

期刊介绍： Food quality and safety are the main targets of investigation in food production. Therefore, reliable paths to detect, identify, quantify, characterize and monitor quality and safety issues occurring in food are of great interest. Food Quality and Safety is an open access, international, peer-reviewed journal providing a platform to highlight emerging and innovative science and technology in the agro-food field, publishing up-to-date research in the areas of food quality and safety, food nutrition and human health. It promotes food and health equity which will consequently promote public health and combat diseases. The journal is an effective channel of communication between food scientists, nutritionists, public health professionals, food producers, food marketers, policy makers, governmental and non-governmental agencies, and others concerned with the food safety, nutrition and public health dimensions. The journal accepts original research articles, review papers, technical reports, case studies, conference reports, and book reviews articles.