The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage
The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage
复制标题
迷迭香提取物与乳酸链球菌素结合使用可延长鲳鱼（Trachinotus ovatus）鱼片冷藏期间的保质期
DOI：
10.1016/j.foodcont.2013.09.010
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发表时间：
2014-03-01
期刊：
影响因子：
6
通讯作者：
Li, Jianrong
中科院分区：
文献类型：
--
作者：
Gao, Mengsha;Feng, Lifang;Li, Jianrong
在4 +/- 1℃条件下，研究了迷迭香提取物（RE）联合乳酸链球菌素(N)对卵形沙盘鱼（Trachinotus ovatus）品质的影响，并对鱼片的理化特性（过氧化值、硫代巴比托酸、总挥发性碱性氮、三甲胺、pH值、K值、质地、颜色）、感官和细菌学特性进行了定期分析。RE + N处理能有效改善鲳鱼鱼片理化品质参数和感官，抑制微生物生长，显著延长了鱼片的保质期。因此，迷迭香提取物联合nisin处理可能是一种很有前途的方法，可以在冷藏过程中保持鲳鱼鱼片的储存质量，延长其保质期。(C) 2013 Elsevier Ltd.版权所有。
The effects of rosemary extract (RE) combined with nisin (N) on the quality of pompano (Trachinotus ovatus) were assessed throughout 15 days of storage at 4 +/- 1 degrees C. Physicochemical (peroxide value, thiobarbituric acid, total volatile basic nitrogen, trimethylamine, pH, K value, texture, and color), sensory, and bacteriological characteristics of fish fillet were all periodically analyzed. RE + N treatment effectively improved physicochemical quality parameters and the sensory, and reduced microbial growth as compared with either treatment of RE or N alone or the control, which resulted in a significant extension in the shelf life of pompano fillet. Therefore, rosemary extract combined with nisin treatment may be a promising method of maintaining the storage quality and extending shelf life of pompano fillet during chilled storage. (C) 2013 Elsevier Ltd. All rights reserved.