Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, P.O. Box 91775 1163, Mashhad, Iran.
Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, P.O. Box 91775 1163, Mashhad, Iran.
Int J Food Microbiol. 2014 Mar 17;174:88-97. doi: 10.1016/j.ijfoodmicro.2014.01.001. Epub 2014 Jan 9.
The effects of quince seed mucilage film (QSMF) containing oregano (O) or thyme (T) essential oil on shelf life extension of rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage (4°C) were evaluated over a period of 18days. Films were prepared in four different concentrations of essential oils, including 0, 1, 1.5 and 2%. The control and the wrapped fillet samples were analyzed periodically for microbiological (aerobic and psychrotrophic count, Pseudomonas spp., H2S-producing bacteria, lactic acid bacteria, and Enterobacteriaceae), chemical (TBA, TVB-N, TMA-N), and sensory characteristics. Bacteria grew most quickly in trout fillets stored in air, followed by those wrapped with QSMF and the lowest counts were in wrapped samples with QSMF+2%T. Pseudomonas spp., Enterobacteriaceae and LAB counts were significantly lower in samples wrapped with QSMF+2%T. The lowest TBA value was obtained in fillets wrapped QSMF containing 2% oregano essential oil. The strong antioxidant activity of QSMF+2%O was related to the composition of oregano essential oil. The GC analysis of essential oil components revealed that carvacrol (81.85%) was the major component of oregano essential oil. TBA value varied for all treatments and remained lower than 2mg MDA/kg throughout storage. The formation of TVB-N, TMA-N increased with time of storage. TVB-N and TMA-N correlated well with the microbiological data, indicating that along with TVB-N, TMA-N may serve as a useful index for fillets spoilage. QSMF extended the microbial shelf life of rainbow trout fillets by 2days, whereas the QSMF+1%O, QSMF+1.5%O, QSMF+2%O, QSMF+1%T, QSMF+1.5%T and QSMF+2%T resulted in a significant shelf life extension of the trout fillets by 3, 5, 9, 6, 10 and 11days, respectively, as compared to the control samples.
在 4°C 的冷藏条件下，研究了添加牛至（O）或百里香（T）精油的榅桲籽胶膜（QSMF）对延长虹鳟鱼片货架期的影响，研究持续了 18 天。共制备了 4 种不同浓度精油的薄膜，包括 0、1、1.5 和 2%。定期分析对照和包裹鱼片样品的微生物（需氧和嗜冷菌计数、假单胞菌属、产 H2S 细菌、乳酸菌和肠杆菌科）、化学（TBA、TVB-N、TMA-N）和感官特性。在空气中储存的虹鳟鱼片上细菌生长最快，其次是用 QSMF 包裹的鱼片，而用 QSMF+2%T 包裹的鱼片细菌数量最低。用 QSMF+2%T 包裹的样品中，假单胞菌属、肠杆菌科和乳酸菌的数量明显较低。用含 2%牛至精油的 QSMF 包裹的鱼片的 TBA 值最低。QSMF+2%O 的强抗氧化活性与牛至精油的成分有关。精油成分的 GC 分析表明，香芹酚（81.85%）是牛至精油的主要成分。TBA 值在所有处理中均有所变化，在整个储存过程中仍保持在 2mg MDA/kg 以下。TVB-N 和 TMA-N 的形成随储存时间的增加而增加。TVB-N 和 TMA-N 与微生物数据相关性良好，表明随着 TVB-N 的增加，TMA-N 可能成为鱼片腐败的有用指标。QSMF 将虹鳟鱼片的微生物货架期延长了 2 天，而 QSMF+1%O、QSMF+1.5%O、QSMF+2%O、QSMF+1%T、QSMF+1.5%T 和 QSMF+2%T 分别使虹鳟鱼片的货架期显著延长了 3、5、9、6、10 和 11 天，与对照样品相比。
