Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, 71441-69155, Iran.
Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, 71441-69155, Iran.
Int J Biol Macromol. 2018 Jan;106:1004-1013. doi: 10.1016/j.ijbiomac.2017.08.099. Epub 2017 Aug 24.
The current study was aimed to investigate the combined effects of chitosan (Ch) and pomegranate peel extract (PPE) on the overall quality of rainbow trout (Oncorhynchus mykiss) during the frozen storage. Fresh gutted fishes were dipped for 60s either in sterile distilled water (Control) or in chitosan combined with 0 (Ch), 1% (Ch+PPE1), 2% (Ch+PPE2), or 4% (Ch+PPE4) (w/v) PPE. Microbial, chemical, textural and sensory properties of the samples were intermittently checked during six months. At the end of storage, the highest and lowest values of psychrophilic, lactic acid bacteria and mold counts in the control and Ch+PPE4 groups were respectively, 5.14±0.19, 2.91±0.00; 3.11±0.03, 0.33±0.57 and 2.86±0.19, 2.24±0.13. Our results showed the best performance to prevent the oxidation of fats and protein was in the chitosan combined with 4% PPE, however, due to its undesirable color, the chitosan combined with 2% PPE was preferred. A considerable improvement in the chemical, microbial, sensory and textural properties was shown in the Ch+PPE2 groups. Therefore, this active coverage was suggested as safe to store rainbow trout up to 6 months frozen storage.
本研究旨在探讨壳聚糖（Ch）和石榴皮提取物（PPE）联合作用对冷冻贮藏期间虹鳟鱼整体品质的影响。将新鲜去内脏的鱼在无菌蒸馏水中浸泡 60s（对照）或在壳聚糖中浸泡 60s，壳聚糖浓度分别为 0（Ch）、1%（Ch+PPE1）、2%（Ch+PPE2）或 4%（Ch+PPE4）（w/v）。在六个月的时间里，每隔一段时间检查样品的微生物、化学、质地和感官特性。在贮藏期末，对照组和 Ch+PPE4 组中嗜冷菌、乳酸菌和霉菌计数的最高和最低值分别为 5.14±0.19、2.91±0.00；3.11±0.03、0.33±0.57 和 2.86±0.19、2.24±0.13。我们的结果表明，壳聚糖与 4%PPE 联合使用能最好地防止脂肪和蛋白质氧化，但由于颜色不理想，壳聚糖与 2%PPE 联合使用更受欢迎。Ch+PPE2 组的化学、微生物、感官和质地特性有显著改善。因此，这种活性覆盖物被建议用于安全储存虹鳟鱼，可在 6 个月的冷冻贮藏期内使用。
