Shahbazi Yasser, Shavisi Nassim
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran.
Food Sci Biotechnol. 2018 Oct 4;28(2):433-440. doi: 10.1007/s10068-018-0486-y. eCollection 2019 Apr.
The aim of the present study was to evaluate the effects of sodium alginate (SA) coatings containing essential oil (MSO; 0.5 and 1%) and cellulose nanoparticles (CN; 0.25 and 0.5%) on chemical (total volatile base nitrogen content and peroxide value), microbial (total viable count, psychrotrophic count, spp., and Enterobacteriaceae), and sensory (odor, color, and overall acceptability) properties of raw silver carp fillets during 14 days of refrigerated storage. The MSO was mostly comprised of carvone (78.76%) and limonene (11.50%). SA + MSO 1% + CN 0.5% was most effective in extending the shelf life of silver carp fillets, followed by SA + MSO 1% + CN 0.25%, SA + MSO 1%, SA + MSO 0.5% + CN 0.5%, SA + MSO 0.5% + CN 0.25%, SA + MSO 0.5%, SA + CN 0.5%, SA +CN 0.25%, and SA. Incorporation of MSO 0.5% didn't have any adverse effect on odor, color, and overall acceptability of treated samples.
本研究的目的是评估含有精油（MSO；0.5%和1%）和纤维素纳米颗粒（CN；0.25%和0.5%）的海藻酸钠（SA）涂层对冷藏储存14天的生鲢鱼片的化学性质（总挥发性盐基氮含量和过氧化值）、微生物性质（总活菌数、嗜冷菌数、特定菌属和肠杆菌科）以及感官性质（气味、颜色和总体可接受性）的影响。MSO主要由香芹酮（78.76%）和柠檬烯（11.50%）组成。SA + MSO 1% + CN 0.5%在延长鲢鱼片货架期方面最有效，其次是SA + MSO 1% + CN 0.25%、SA + MSO 1%、SA + MSO 0.5% + CN 0.5%、SA + MSO 0.5% + CN 0.25%、SA + MSO 0.5%、SA + CN 0.5%、SA + CN 0.25%和SA。添加0.5%的MSO对处理后样品的气味、颜色和总体可接受性没有任何不利影响。
