当前位置：
X-MOL 学术
›
J. Food Saf.
›
论文详情
Our official English website, www.x-mol.net, welcomes your
feedback! (Note: you will need to create a separate account there.)
Gelatin/pectin‐based film incorporated with essential oils: Functional characteristics and shelf life extension of tilapia fillets under refrigeration
Journal of Food Safety ( IF 1.9 ) Pub Date : 2020-02-11 , DOI: 10.1111/jfs.12774 Mohamed Aitboulahsen 1 , Hicham Chairi 1 , Amine Laglaoui 2 , Said Zantar 3 , Arakrak Abdelhay 2 , Mohammed Bakkali 2 , Mounir Hassani Zerrouk 1
Journal of Food Safety ( IF 1.9 ) Pub Date : 2020-02-11 , DOI: 10.1111/jfs.12774 Mohamed Aitboulahsen 1 , Hicham Chairi 1 , Amine Laglaoui 2 , Said Zantar 3 , Arakrak Abdelhay 2 , Mohammed Bakkali 2 , Mounir Hassani Zerrouk 1
Affiliation
|
Fish gelatin‐pectin (GelExt/Pec) composite films incorporated with Mentha pulegium essential oil (MEO) and Lavandula angustifolia essential oil (LEO) at two concentrations (0.5% and 1.5%) were developed and their physicochemical, mechanical, and antimicrobial properties were determined. GelExt/Pec‐based film incorporated with 1.5% MEO (GelExt/Pec + 1.5% MEO) showed the highest antimicrobial activity against all bacterial strains tested. Incorporation of essential oils decreased significantly the tensile strength of all the films investigated. The film showing the best functional and antimicrobial properties (Gelext/Pec + 1.5% MEO) was used to prolong the shelf life of tilapia fillets under refrigeration. Control (unwrapped) and wrapped fillets were analyzed every 3 days in terms of microbiological (total viable count (TVC), psychrotrophic bacteria count (PC), lactic acid bacteria (LAB) and Enterobacteriaceae (ENT), and physicochemical parameters (total volatile base nitrogen [TVB‐N] and pH). Gelext/Pec + 1.5% MEO antimicrobial film retarded significantly (p < .05) the growth of TVC, LAB, PC, and ENT, throughout 12 days of storage compared with the control. Gelext/Pec + 1.5% MEO could be considered as an effective packaging to maintain the quality and extend the shelf life of tilapia fillets under refrigeration.
中文翻译：
掺有精油的明胶/果胶基薄膜：冷藏下罗非鱼片的功能特性和保质期延长
鱼明胶-果胶（Gel Ext / Pec）复合膜与薄荷薄荷精油（MEO）和薰衣草精油（LEO）的两种浓度（0.5％和1.5％）结合使用，并开发了其理化，机械和抗菌性能被确定。掺有1.5％MEO（Gel Ext / Pec + 1.5％MEO）的Gel Ext / Pec基薄膜对所有测试的细菌菌株显示出最高的抗菌活性。香精油的加入显着降低了所有研究薄膜的拉伸强度。该膜表现出最佳的功能和抗菌性能（凝胶延伸/ Pec + 1.5％MEO）可延长冷藏下罗非鱼片的货架期。每三天对对照（未包裹的）和包裹的鱼片进行微生物学分析（总生存数（TVC），精神营养菌计数（PC），乳酸菌（LAB）和肠杆菌科（ENT）以及理化参数（总挥发性碱 与对照组相比，Gel ext / Pec + 1.5％MEO抗菌膜在整个存储12天中显着延迟（p <.05）TVC，LAB，PC和ENT的生长。 Gel ext / Pec + 1.5％MEO可以被视为保持冷藏状态下罗非鱼片质量并延长其保存期限的有效包装。
更新日期：2020-02-11
中文翻译：
掺有精油的明胶/果胶基薄膜：冷藏下罗非鱼片的功能特性和保质期延长
鱼明胶-果胶（Gel Ext / Pec）复合膜与薄荷薄荷精油（MEO）和薰衣草精油（LEO）的两种浓度（0.5％和1.5％）结合使用，并开发了其理化，机械和抗菌性能被确定。掺有1.5％MEO（Gel Ext / Pec + 1.5％MEO）的Gel Ext / Pec基薄膜对所有测试的细菌菌株显示出最高的抗菌活性。香精油的加入显着降低了所有研究薄膜的拉伸强度。该膜表现出最佳的功能和抗菌性能（凝胶延伸/ Pec + 1.5％MEO）可延长冷藏下罗非鱼片的货架期。每三天对对照（未包裹的）和包裹的鱼片进行微生物学分析（总生存数（TVC），精神营养菌计数（PC），乳酸菌（LAB）和肠杆菌科（ENT）以及理化参数（总挥发性碱 与对照组相比，Gel ext / Pec + 1.5％MEO抗菌膜在整个存储12天中显着延迟（p <.05）TVC，LAB，PC和ENT的生长。 Gel ext / Pec + 1.5％MEO可以被视为保持冷藏状态下罗非鱼片质量并延长其保存期限的有效包装。
京公网安备 11010802027423号