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The impacts of water and ethanolic extracts of propolis on vacuum packaged sardine fillets inoculated with Morganella psychrotolerans during chilly storage
Journal of Food Safety ( IF 2.4 ) Pub Date : 2020-01-14 , DOI: 10.1111/jfs.12767
Hatice Yazgan 1 , Aykut Burgut 2 , Mustafa Durmus 3 , Ali Rıza Kosker 3
Affiliation  

The impacts of water and ethanolic extracts of propolis at a dose of 0.4 or 0.8% on vacuum packaged sardine fillets inoculated with Morganella psychrotolerans DSM 17886 during storage at 3 ± 1°C for 15 days were investigated. All fish groups were inoculated with M. psychrotolerans (108 cfu/ml) at a rate of 1%. Sensory, colorimetric, chemical analysis (total volatile basic nitrogen, thiobarbituric acid, peroxide values, and free fatty acids), pH value, and microbiological analysis (viable mesophilic and psychrophilic bacteria, coliform, and lactic acid bacteria count) were carried out. An enhance in L* values was found in the group treated with 0.8% ethanolic extracts of propolis on the seventh day of the storage. Application of propolis extract on fish fillets significantly inhibited bacterial growth during storage and extended shelf life of sardine for 4 and 6 days by the use of water extract and for 8 days by the use of ethanolic extract at doses of 0.4 and 0.8%, respectively. The result of the study revealed that application of propolis extracts, mainly ethanolic propolis extracts on sardine fillets resulted in lower lipid oxidation and bacterial growth, therefore, could be natural food additive for preservation of fish fillets.

中文翻译:

蜂胶中水和乙醇提取物对冷藏贮藏的用Morganella psychrotolerans接种的真空包装的沙丁鱼片的影响

研究了蜂胶水和乙醇提取物(0.4或0.8%的剂量)对在3±1°C下储存15天的摩根氏莫氏DSM 17886真空包装的沙丁鱼片的影响。所有鱼类组均以1%的比例接种了Psychrotolerans(10 8 cfu / ml)。进行了感官,比色,化学分析(总挥发性碱性氮,硫代巴比妥酸,过氧化物值和游离脂肪酸),pH值和微生物分析(可行的中温和嗜温细菌,大肠菌群和乳酸菌计数)。L的增强*在储存的第七天,在用0.8%蜂胶乙醇提取物处理的组中发现了*值。在鱼片上施用蜂胶提取物可显着抑制细菌在储存期间的生长,并通过使用水提取物分别以0.4%和0.8%的剂量将沙丁鱼分别保存4天和6天以及延长8天的货架期。研究结果表明,在沙丁鱼鱼片上使用蜂胶提取物(主要是乙醇蜂胶提取物)可降低脂质氧化和细菌生长,因此可以作为天然食品添加剂来保护鱼片。
更新日期:2020-01-14
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