کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1183864 1492129 2014 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Quality enhancement in the Japanese sea bass (Lateolabrax japonicas) fillets stored at 4 °C by chitosan coating incorporated with citric acid or licorice extract
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Quality enhancement in the Japanese sea bass (Lateolabrax japonicas) fillets stored at 4 °C by chitosan coating incorporated with citric acid or licorice extract
چکیده انگلیسی


• Chitosan and citric acid or licorice extract extended the shelf life.
• Citric acid or licorice extract enhanced the preserving effects by chitosan alone.
• Chitosan and citric acid or licorice extract reduced TVB-N levels.
• Licorice extract showed antioxidant and antimicrobial effects.

The preserving effects of chitosan, chitosan and citric acid, chitosan and licorice extract on fresh Japanese sea bass fillets stored at 4 °C for 12 days were studied. Results showed that citric acid or licorice extract can enhance the preserving function of chitosan significantly by retarding lipid oxidation and inhibiting microbial growth as reflected in thiobarbituric acid reactive substances and total plate count, respectively. Both total volatile basic nitrogen values and sensory scores indicated chitosan and citric acid or licorice extract can significantly reduce the quality loss and extend the shelf life of Japanese sea bass fish fillets during refrigerated storage. Citric acid or licorice extract with chitosan could thus be applied in the seafood industry to enhance quality of fish fillets as natural preservatives.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 162, 1 November 2014, Pages 156–160
نویسندگان
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