کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8891953 | 1628508 | 2018 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The effects of vacuum package combined with tea polyphenols (V+TP) treatment on quality enhancement of weever (Micropterus salmoides) stored at 0â¯Â°C and 4â¯Â°C
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The effects of vacuum package combined with tea polyphenols (V + TP) on the quality of weever stored at 0 and 4 °C were evaluated for 18 and 12 days. Changes of sensory score, volatile spoilage products, total viable counts (TVC) and physiochemical indexes including total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), peroxide value (PV), pH and texture were examined. The results indicated that V + TP presented better quality preservation than vacuum package and control group in maintaining the good quality and it presented optimal quality enhancement effects, such as volatile spoilage inhibition, TVB-N, TBA and PV reduction, TVC and pH control, texture and sensory acceptability maintenance, which could extend the shelf life by 4-6 and 3-4 days at 0 and 4 °C, respectively compared with the control group. Therefore, V + TP is promising in weever shelf life extension.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 91, May 2018, Pages 484-490
Journal: LWT - Volume 91, May 2018, Pages 484-490
نویسندگان
Jian Ju, Li Liao, Yu Qiao, Guangquan Xiong, Dongsheng Li, Chao Wang, Jianzhong Hu, Lan Wang, Wenjin Wu, Anzi Ding, Liu Shi, Xin Li,