Peiretti Pier Giorgio, Gai Francesco, Ortoffi Marco, Aigotti Riccardo, Medana Claudio
Institute of Science of Food Production, National Research Council, Via L. da Vinci, 44, 10095 Grugliasco, Italy.
Department of Molecular Biotechnology and Health Sciences, University of Torino, Via P. Giuria, 5, 10125 Torino, Italy.
Foods. 2012 Dec 4;1(1):28-39. doi: 10.3390/foods1010028.
The effects of three concentrations (0.2%, 1% and 3%) of rosemary oil (RO) on the freshness indicators, oxidative stability, fatty acid and biogenic amine (BA) contents of minced rainbow trout muscle (MTM) were investigated after different periods of storage (three and nine days) at 4 ± 1 °C. Moreover, the terpene and sesquiterpene contents in the treated MTM were also measured. RO treatment improves the pH, oxidative stability of the lipids and the FA profile, which resulted in a significant extension of MTM shelf-life. Storage time influenced all freshness indicators, with the exception of yellowness and chroma. Treatment with RO had a positive effect, leading to low BA content, especially putrescine, cadaverine, tyramine and histamine. Differences in BA were also found to be due to storage time, with the exception of spermidine, which was not influenced by time. Moreover, the presence of the terpenoid fraction of RO in MTM improved the quality of this ready-to-cook fish food.
研究了在4±1°C下储存不同时间（三天和九天）后，三种浓度（0.2%、1%和3%）的迷迭香油（RO）对虹鳟鱼碎肉（MTM）的新鲜度指标、氧化稳定性、脂肪酸和生物胺（BA）含量的影响。此外，还测定了处理后的MTM中的萜烯和倍半萜烯含量。RO处理改善了pH值、脂质的氧化稳定性和脂肪酸谱，从而显著延长了MTM的保质期。储存时间影响了所有新鲜度指标，但黄色度和色度除外。RO处理具有积极作用，导致BA含量较低，尤其是腐胺、尸胺、酪胺和组胺。除不受时间影响的亚精胺外，BA的差异也被发现与储存时间有关。此外，MTM中RO萜类部分的存在改善了这种即食鱼类食品的品质。
