EGCG-明胶生物膜对冷藏罗非鱼片品质和微生物组成的影响。
Effect of EGCG-gelatin biofilm on the quality and microbial composition of tilapia fillets during chilled storage.
机构信息
Hainan Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, College of Food Science and Engineering, Hainan University, Haikou 570228, China.
Institute of Food Science and Engineering, Hezhou University, Hezhou 542899, China.
出版信息
Food Chem. 2020 Feb 1;305:125454. doi: 10.1016/j.foodchem.2019.125454. Epub 2019 Sep 3.
The effects of the (-)-Epigallocatechin gallate (EGCG)-gelatin biofilm treatment (EGT) on microbial composition and quality of tilapia fillets stored at low temperatures were evaluated. The changes in mechanical properties, microbial reproduction, as well as lipid and protein oxidation during fillets storage were determined. The results showed that EGT reduced the microbial count and the relative abundance of the fillets. And EGT delayed the rate of lipid oxidation and protein denaturation in fillets. Compared with the control group, EGT samples had lower K values (74% on 18 d) and biogenic amines (39 mg/kg for putrescine and 50 mg/kg for cadaverine on 21 d). According to sensory evaluation, the shelf life of tilapia fillets was extended by 6 d in the EGT group. Therefore, EGT improved the quality of cryopreserved tilapia fillets and could be considered as a potential method for fish fillet preservation.
研究了（-）-表没食子儿茶素没食子酸酯（EGCG）-明胶生物膜处理（EGT）对低温贮藏罗非鱼片微生物组成和品质的影响。测定了鱼片贮藏过程中机械性能、微生物繁殖以及脂质和蛋白质氧化的变化。结果表明，EGT 降低了微生物数量和鱼片的相对丰度。并且 EGT 延缓了鱼片脂质氧化和蛋白质变性的速度。与对照组相比，EGT 样品的 K 值（第 18 天为 74%）和生物胺（腐胺为 39mg/kg，尸胺为 50mg/kg，均在第 21 天）较低。根据感官评价，EGT 组罗非鱼片的货架期延长了 6d。因此，EGT 改善了冷冻罗非鱼片的品质，可以考虑作为鱼片保鲜的一种潜在方法。
Zotero 插件