کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6392611 1330441 2014 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of acidic electrolyzed water ice on quality of shrimp in dark condition
ترجمه فارسی عنوان
اثر یخ آب الکترولیز شده اسیدی بر کیفیت میگو در شرایط تاریکی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- AEW ice on preserving shrimp in dark condition was investigated.
- AEW ice inhibited the changes of pH value and formation of TVBN in shrimp.
- AEW ice possessed a significant effect on inhibiting PPO activity in shrimp.
- AEW ice in dark condition possessed advantages over AEW ice under light condition.

Electrolyzed water ice is a relatively new concept developed in food industry in recent years. The objective of this study was to investigate the effects of acidic electrolyzed water (AEW) ice, compared with tap water (TW) ice, on quality of shrimp (Litopenaeus vannamei) in dark condition. The chemical changes, microbiological changes and polyphenol oxidase (PPO) activity of shrimp stored in AEW ice or TW ice were measured periodically. The results showed that AEW ice significantly (p < 0.05) inhibited the changes of pH, the formation of total volatile basic nitrogen (TVBN), and the proliferation of total bacteria counts in shrimp. The diversity of bacterial flora in shrimp stored in AEW ice was greatly reduced according to the Shannon index and the average similarity coefficient based on PCR-DGGE method. Additionally, AEW ice could serve as a potential substance to inhibit PPO activity in shrimp. Based on above analysis, AEW ice is a valid post-harvest treatment for preserving the quality of seafood in dark condition.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 35, Issue 1, January 2014, Pages 207-212
نویسندگان
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