کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6390079 1628393 2016 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
The effects of tangerine peel (Citri reticulatae pericarpium) essential oils as glazing layer on freshness preservation of bream (Megalobrama amblycephala) during superchilling storage
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
The effects of tangerine peel (Citri reticulatae pericarpium) essential oils as glazing layer on freshness preservation of bream (Megalobrama amblycephala) during superchilling storage
چکیده انگلیسی
This work was aim to the application of tangerine peel essential oils (TPEOs) as glazing layer on fish preservation. In this paper, essential oils were respectively extracted from the peel of ponkan, bitter orange and sweet orange. Their compositions were analyzed using GC-MS method. Fresh sample of bream was immersed into different TPEO for the formation of glazing layers on the surface and stored at −1 ±0.2 °C for 25-days storage. A thorough study of freshness evaluation was carried out and statistics analysis was performed to analyze the effect of TPEO. The result showed that the glazing layers of TPEO can effectively slow down the degradation process of fish samples and the resulting variations in electrical, moisture, chemical, microbial, sensory and textural characteristics. Additionally, statistical analysis showed that there are significant (most of p is less than 0.05) difference between control and treated sample, but insignificant (most of p is more than 0.05) differences among the samples with glazing layer of different TPEOs.The work indicated TPEOs had remarkable effect in the storage of aquatic products.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 69, November 2016, Pages 339-345
نویسندگان
, ,