抗坏血酸的抗菌、理化、感官特性及对热熏鲭鱼货架期影响的研究

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

Journal of Aquatic Food Product Technology Pub Date : 2023-11-03 DOI:10.1080/10498850.2023.2275774

Emmanuel Ude, Joshua Ekpenyong, Stanley Iheanacho, Irom Okey, Benjamin Agada

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引用次数: 0

摘要

摘要研究了抗坏血酸对熏制鲭鱼鱼片质量和保质期的影响。将鱼分成4个抗坏血酸(AA)处理组，在120°C至150°C的温度下熏制18小时。28天后，对鱼进行近似值、生化、微生物和感官状态测试。根据所进行的试验，15 mg L−1 AA处理的鱼具有更好的营养成分、生化和感官品质，而肠杆菌科细菌数量随着AA浓度的升高而下降。研究表明，AA改善了鲭鱼的品质，延长了它们的保质期。关键词:天然抗氧化剂;加工鱼类;生物化学;其他信息:经费作者未获得本研究的外部资助。

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Investigation of the Antimicrobial, Physico-Chemical, Sensory Qualities of Ascorbic Acid and Effect on the Shelf-Life of Hot Smoked Mackerel ( Scomber scombrus )

ABSTRACTThe effectiveness of ascorbic acid in improving the quality and shelf life of processed (smoked) mackerel fillets was investigated. The fish were divided into four ascorbic acid (AA) treatment groups and smoked for 18 hours at a temperature between 120°C and 150°C. After 28 days, the fish were tested for proximate, biochemical, microbiological, and sensory status. Based on the tests conducted, fish treated with 15 mg L−1 AA showed better nutrient composition, biochemical, and sensory qualities, while Enterobacteriaceae spp counts declined with higher AA concentrations. The study revealed that AA improved mackerel fish and extended their shelf life.KEYWORDS: Natural antioxidantsprocessed fishproximatebiochemistrysensory evaluation Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingAuthors received no external funding for this work.

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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.