用添加了香茅草精油的明胶薄膜包裹的海鲈鱼片的质量变化。
Quality changes of sea bass slices wrapped with gelatin film incorporated with lemongrass essential oil.
机构信息
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
出版信息
Int J Food Microbiol. 2012 Apr 16;155(3):171-8. doi: 10.1016/j.ijfoodmicro.2012.01.027. Epub 2012 Feb 9.
Microbiological, chemical and physical changes of sea bass slices wrapped with gelatin film incorporated with 25% (w/w) lemongrass essential oil (LEO) during storage of 12 days at 4 °C were investigated. Sea bass slices wrapped with LEO film had the retarded growth of lactic acid bacteria (LAB), psychrophilic bacteria and spoilage microorganisms including H₂S-producing bacteria and Enterobacteriaceae throughout storage of 12 days in comparison with the control and those wrapped with gelatin film without LEO (G film) (P<0.05). Lowered changes of colour, K value, total volatile base nitrogen (TVB) and TBARS value were also found in LEO film wrapped samples, compared with those wrapped with G film and control, respectively. Therefore, the incorporation of LEO into gelatin film could enhance the antimicrobial and antioxidative properties of the film, thereby maintaining the qualities and extending the shelf-life of the sea bass slices stored at refrigerated temperature.
研究了在 4°C 下贮藏 12 天时，用 25%（w/w）柠檬草精油（LEO）包裹明胶膜的鲈鱼片的微生物、化学和物理变化。与对照组和未添加 LEO 的明胶膜（G 膜）包裹组相比，用 LEO 膜包裹的鲈鱼片的乳酸菌（LAB）、嗜冷菌和腐败微生物（包括产 H₂S 细菌和肠杆菌科）的生长速度较慢（P<0.05）。与 G 膜和对照组相比，用 LEO 膜包裹的样品的颜色、K 值、总挥发性碱基氮（TVB）和 TBARS 值的变化也较低。因此，将 LEO 掺入明胶膜中可以增强膜的抗菌和抗氧化性能，从而保持冷藏储存的鲈鱼片的质量并延长其保质期。
Zotero 插件