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Effect of a Sodium Alginate Coating Infused with Tea Polyphenols on the Quality of Fresh Japanese Sea Bass (Lateolabrax japonicas ) Fillets
Journal of Food Science ( IF 3.9 ) Pub Date : 2018-05-25 , DOI: 10.1111/1750-3841.14184
Xiaobao Nie 1, 2 , Lihong Wang 2, 3 , Qi Wang 2, 3 , Jilin Lei 4 , Wanshu Hong 1 , Baosheng Huang 2, 3 , Changfeng Zhang 2, 3
Affiliation  

Sodium alginate (SA) and tea polyphenols (TP) are natural preservatives commonly used in the food industry, including the production of fish products. The effect of SA coating infused with TP on the quality of fresh Japanese sea bass (Lateolabrax japonicas) fillets was evaluated over a 20-day period at 4 °C. SA (1.5%, w/v) or TP (0.5%, w/v) treatment alone, and the SA coating infused with TP (SA-TP) all reduced microbial counts, with the SA-TP providing the greatest effect. Fish fillet samples treated with SA-TP had significantly lower levels of total volatile basic nitrogen, lipid oxidation, and protein decomposition during the storage period, relative to the remaining treatments. The samples treated with SA-TP had the highest sensory quality rating as well. Collectively, sodium alginate coating infused with tea polyphenols may represent a promising treatment for preservation of Japanese sea bass fillets during cold storage. PRACTICAL APPLICATION The sodium alginate-tea polyphenols composite coating has strong potential to be used as a new biopreservative for maintaining fish fillet quality.

中文翻译:

含茶多酚的海藻酸钠涂层对新鲜日本鲈鱼(Lateolabrax japonicas)鱼片品质的影响

海藻酸钠 (SA) 和茶多酚 (TP) 是食品工业中常用的天然防腐剂,包括鱼制品的生产。在 4 °C 下,在 20 天的时间内评估了注入 TP 的 SA 涂层对新鲜日本鲈鱼 (Lateolabrax japonicas) 鱼片质量的影响。SA (1.5%, w/v) 或 TP (0.5%, w/v) 单独处理,以及注入 TP (SA-TP) 的 SA 涂层都减少了微生物数量,其中 SA-TP 提供了最大的效果。与其余处理相比,用 SA-TP 处理的鱼片样品在储存期间的总挥发性碱性氮、脂质氧化和蛋白质分解水平显着降低。用 SA-TP 处理的样品也具有最高的感官质量等级。集体,注入茶多酚的海藻酸钠涂层可能代表一种在冷藏期间保存日本鲈鱼片的有希望的处理方法。实际应用 海藻酸钠-茶多酚复合涂层作为一种新型生物防腐剂具有很大的潜力,可用于维持鱼片的品质。
更新日期:2018-05-25
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