کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4367551 1616648 2012 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Quality changes of sea bass slices wrapped with gelatin film incorporated with lemongrass essential oil
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Quality changes of sea bass slices wrapped with gelatin film incorporated with lemongrass essential oil
چکیده انگلیسی

Microbiological, chemical and physical changes of sea bass slices wrapped with gelatin film incorporated with 25% (w/w) lemongrass essential oil (LEO) during storage of 12 days at 4 °C were investigated. Sea bass slices wrapped with LEO film had the retarded growth of lactic acid bacteria (LAB), psychrophilic bacteria and spoilage microorganisms including H2S-producing bacteria and Enterobacteriaceae throughout storage of 12 days in comparison with the control and those wrapped with gelatin film without LEO (G film) (P < 0.05). Lowered changes of colour, K value, total volatile base nitrogen (TVB) and TBARS value were also found in LEO film wrapped samples, compared with those wrapped with G film and control, respectively. Therefore, the incorporation of LEO into gelatin film could enhance the antimicrobial and antioxidative properties of the film, thereby maintaining the qualities and extending the shelf-life of the sea bass slices stored at refrigerated temperature.


► Lemongrass oil incorporated into gelatin film enhanced antimicrobial properties of film.
► Films were able to prevent microbial growth and extend shelf-life of sea bass slices.
► Gelatin-essential oil based film could be used as an active food packaging.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Food Microbiology - Volume 155, Issue 3, 16 April 2012, Pages 171–178
نویسندگان
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