Shelf‐life extension of chilled olive flounder (Paralichthys olivaceus) using chitosan coatings containing clove oil
Shelf‐life extension of chilled olive flounder (Paralichthys olivaceus) using chitosan coatings containing clove oil
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DOI：
10.1111/jfpp.13204
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发表时间：
2017-10
影响因子：
2.5
通讯作者：
Xuepeng Li;Mingyan Zhou;Jinfang Liu;Yongxia Xu;Hongbo Mi;Shumin Yi;Jianrong Li;Hong Lin
中科院分区：
文献类型：
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作者：
Xuepeng Li;Mingyan Zhou;Jinfang Liu;Yongxia Xu;Hongbo Mi;Shumin Yi;Jianrong Li;Hong Lin
本研究旨在通过微生物学、理化和感官评价，评价鱼油与壳聚糖涂层结合对冷藏比目鱼品质和货架期的影响。研究了壳聚糖（Ch）与鱼油（Ch + CO）复合涂膜对油橄榄比目鱼冷藏15 d后品质的影响。橄榄比目鱼的微生物，理化和感官属性进行了测定。在对照样品中，橄榄比目鱼上的微生物生长最快，其次是Ch涂层上的微生物生长，Ch + CO涂层上的微生物生长最少。假单胞菌属的细菌计数，乳酸菌、肠杆菌和H2S产生菌的数量显著低于Ch + CO涂膜样品，贮藏期间所有样品的TBA值均低于0.4 mg/100 g，其中Ch + CO涂膜样品的TBA值最低。总挥发性盐基氮（TVB-N）和K值为所有的样品在存储过程中增加，但增加显着不那么快，在样品中涂有Ch和Ch + CO。有趣的是，TVB-N和K值与微生物数据，表明TVB-N和K值可以作为有用的指标，用于评价鱼新鲜度。结果表明，Ch + CO涂层延长了鱼的货架期6天。实际应用可食用壳聚糖基涂层的应用可用于延长鱼和肉的保质期，因为这些涂层提供了对水分、水分转移和氧气渗透的屏障。丁香油是一种精油，主要由丁香酚、β-香芹烯、α-蛇麻烯和乙酸丁香酯组成，具有镇痛、抗炎和抗菌特性。开发具有针对性的抗氧化和抗微生物天然食品涂层以延长鱼类的货架期是可取的。因此，这项工作的目的是评估鱼油结合壳聚糖涂层对冷藏比目鱼的质量和货架期的微生物，理化和感官评价的影响。
This work aims to evaluate the effects of clove oil combined with a chitosan coating on the quality and shelf-life of refrigerated flounder using microbiological, physicochemical, and sensory assessments. The effects of the chitosan (Ch) coating combined with clove oil (Ch + CO) on the quality of olive flounder were examined during 15 days of chilled storage. The microbiological, physicochemical, and sensory attributes of the olive flounder were determined. The growth of microbes on the olive flounder was most rapid in the control samples, followed by growth on the Ch coating, and was least on the Ch + CO coating. Bacterial counts of Pseudomonas spp., lactic acid bacteria, Enterobacteriaceae and H2S-producing bacteria were significantly lower than that in the samples coated with Ch + CO. The TBA values of all of the samples were lower than 0.4 mg/100 g during storage, and the lowest TBA value of the flounder coatings was obtained with the Ch + CO coating. The total volatile basic nitrogen (TVB-N) and K values for all of the samples increased during storage, but the increases were significantly less rapid in the samples coated with Ch and Ch + CO. Interestingly, the TVB-N and K values were well correlated with the microbiological data, indicating that the TVB-N and K values could serve as useful indices for evaluating fish freshness. The results indicated that the Ch + CO coating extended the shelf-life of the fish by 6 days. Practical application Applications of edible chitosan-based coatings may be useful in prolonging the shelf-life of fish and meat because these coatings provide a barrier against moisture, moisture transfer, and oxygen penetration. Clove oil is an essential oil that is mainly composed of eugenol, beta-caryophyllene, alpha-humulene, and eugenyl acetate, and has analgesic, anti-inflammatory, and antimicrobial properties. The development of targeted antioxidant and antimicrobial natural food coatings to prolong the shelf-life of fish is desirable. Thus, this work aims to evaluate the effects of clove oil combined with a chitosan coating on the quality and shelf-life of refrigerated flounder by microbiological, physicochemical, and sensory assessments.