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冷熏和天然抗氧化剂对鲯鳅（）鱼片品质和货架期的综合影响。

The combined impact of cold smoking and natural antioxidants on quality and shelf life of dolphinfish () fillets.

作者信息

Messina Concetta Maria, Bono Gioacchino, Arena Rosaria, Randazzo Mariano, Morghese Maria, Manuguerra Simona, La Barbera Laura, Ozogul Fatih, Sadok Saloua, Santulli Andrea

机构信息

Laboratorio di Biochimica Marina ed Ecotossicologia Dipartimento di Scienze della terra e del Mare DiSTeM Università degli Studi di Palermo Trapani Italy.

Istituto per l'Ambiente Marino Costiero Consiglio Nazionale delle Ricerche Mazara del Vallo Italy.

出版信息

Food Sci Nutr. 2019 Mar 18;7(4):1239-1250. doi: 10.1002/fsn3.946. eCollection 2019 Apr.

DOI:10.1002/fsn3.946
PMID:31024697
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC6475737/
Abstract

This study aimed to produce new value-added products from dolphinfish () as fillets when using cold smoking combined with natural antioxidants, obtained from a plant belonging to halophytes. The fillet treatments were controlled (untreated), immersed in standard brine (STD), treated with NaCI and antioxidant before freezing (Aox-pre) and treated with NaCl and antioxidant after thawing (Aox-post). The quality of dolphinfish fillets was assessed using sensory, biochemical, microbiological, and technological parameters. Treating fillets with antioxidants before freezing and cold smoking (Aox-pre) enhanced significantly the shelf life, as well as improved the biochemical, microbiological, and sensory aspects of the product. Aox-pre fillets had the lowest peroxide values (PV) and malondialdehyde (MDA) content, demonstrating that the immediate treatment of fillets with the polyphenols protected lipids from peroxidation. The smoking process, together with antioxidant treatment, significantly reduced microbial counts after 15 days of storage, compared to the control. Overall, combining antioxidant treatments with cold smoking has a positive effect on the quality of Aox-pre fillets with respect to both sensory components and biochemical parameters associated with shelf life. Consequently, Aox-pre treatment enhances the marketability of this species, promoting local and seasonal products, contributing to costal fisheries sustainability.

摘要

本研究旨在利用从一种盐生植物中提取的天然抗氧化剂，通过冷熏法，以海豚鱼鱼片为原料生产新的增值产品。鱼片处理方式包括对照（未处理）、浸入标准盐水（STD）、在冷冻前用氯化钠和抗氧化剂处理（冷冻前抗氧化处理）以及在解冻后用氯化钠和抗氧化剂处理（解冻后抗氧化处理）。使用感官、生化、微生物和工艺参数对海豚鱼鱼片的品质进行评估。在冷冻和冷熏前用抗氧化剂处理鱼片（冷冻前抗氧化处理）显著延长了保质期，同时改善了产品的生化、微生物和感官特性。冷冻前抗氧化处理的鱼片具有最低的过氧化值（PV）和丙二醛（MDA）含量，表明用多酚类物质立即处理鱼片可保护脂质免受过氧化作用。与对照相比，烟熏过程与抗氧化剂处理相结合，在储存15天后显著降低了微生物数量。总体而言，将抗氧化剂处理与冷熏相结合，对冷冻前抗氧化处理鱼片的感官成分和与保质期相关的生化参数方面的品质都有积极影响。因此，冷冻前抗氧化处理提高了该品种的市场适销性，推广了当地和季节性产品，有助于沿海渔业的可持续发展。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b8d6/6475737/ed4d4b1bd44c/FSN3-7-1239-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b8d6/6475737/2ecb1d0e8e44/FSN3-7-1239-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b8d6/6475737/b83ca50d5ddd/FSN3-7-1239-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b8d6/6475737/d51c4af570d8/FSN3-7-1239-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b8d6/6475737/40591c931838/FSN3-7-1239-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b8d6/6475737/ed4d4b1bd44c/FSN3-7-1239-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b8d6/6475737/2ecb1d0e8e44/FSN3-7-1239-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b8d6/6475737/b83ca50d5ddd/FSN3-7-1239-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b8d6/6475737/d51c4af570d8/FSN3-7-1239-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b8d6/6475737/40591c931838/FSN3-7-1239-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b8d6/6475737/ed4d4b1bd44c/FSN3-7-1239-g005.jpg

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