Bou Ricard, Claret Anna, Stamatakis Antonios, Martínez Brigitte, Guerrero Luis
Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Food Technology, Finca Camps i Armet s/n, Monells, Spain.
J Sci Food Agric. 2017 Dec;97(15):5352-5360. doi: 10.1002/jsfa.8424. Epub 2017 Jun 13.
Citric acid is commonly used as a flavoring and preservative in food and beverages. The effect of adding citric acid directly or encapsulated (each at 1 and 2 g kg ) on the quality and shelf-life of ready-to-eat sea bass patties was evaluated during storage at 4 °C in vacuum skin packaging.
Microbial growth and total basic volatile nitrogen were maintained at relatively low levels up to 8 weeks of storage. With respect to oxidative stability, the addition of encapsulated citric acid minimized secondary oxidation values more efficiently than its direct addition, regardless of the concentration. This is in agreement with the decreased fishy odor observed in those patties containing encapsulated citric acid. Accordingly, sensory analysis showed that the addition of encapsulated citric acid at 1 g kg resulted in lower scores in fish aroma compared to that of the control. Sourness is dependent on the amount of citric acid added, regardless of the form (direct or encapsulated).
The form of citric acid addition, rather than the amount of citric acid added, caused changes in texture. Therefore, the use of encapsulated citric acid represents a suitable strategy that is of great interest in the seafood industry. © 2017 Society of Chemical Industry.
柠檬酸常用作食品和饮料中的调味剂和防腐剂。在4°C真空贴体包装储存期间，评估了直接添加柠檬酸或添加包封柠檬酸（均为1 g/kg和2 g/kg）对即食海鲈鱼饼品质和保质期的影响。
在长达8周的储存期内，微生物生长和总挥发性盐基氮维持在相对较低水平。在氧化稳定性方面，无论浓度如何，添加包封柠檬酸比直接添加柠檬酸能更有效地使二次氧化值降至最低。这与在含有包封柠檬酸的鱼饼中观察到的鱼腥味降低相一致。因此，感官分析表明，与对照相比，添加1 g/kg包封柠檬酸的鱼饼在鱼香味方面得分较低。酸味取决于添加的柠檬酸量，而与添加形式（直接添加或包封添加）无关。
柠檬酸的添加形式而非添加量导致了质地变化。因此，使用包封柠檬酸是一种合适的策略，在海产品行业具有重大意义。© 2017化学工业协会。
