Essid Ines, Tajine Sabrine, Gharbi Sonia, Bellagha Sihem
1Research Unity « UR-17AGR01 », Department of Food Technologies, National Agronomic Institute of Tunisia, University of Carthage, 43 Avenue Charles Nicole, Tunis, Tunisia.
Interprofessional Group of Fish Products, 37 Rue du Niger, 1002 Tunis, Tunisia.
J Food Sci Technol. 2020 Feb;57(2):713-722. doi: 10.1007/s13197-019-04104-x. Epub 2019 Sep 13.
Effects of pomegranate peel and artichoke leaf aqueous extracts on biochemical, microbiological and sensorial quality of sardine fillets was investigated during marination and storage for 90 days. Sardine fillets were marinated with 4% acetic acid, 10% NaCl and either 5% pomegranate peel extracts or 5% artichoke leaf extracts. The control sample was marinated with only 4% acetic acid and 10% NaCl. The antimicrobial activity of pomegranate peel and artichoke leaf extracts led to reduce total viable counts and total coliform during marination and storage. Samples marinated with pomegranate peel and artichoke leaves showed better oxidative stability and higher content of polyunsaturated fatty acids. Higher values of free fatty acids and histamine were found in control samples, whereas adding extracts of pomegranate peel or artichoke leaves significantly decreased total volatile basic nitrogen and trimethylamine during storage. Greater color and appearance scores were found for samples marinated with pomegranate peel and artichoke leaf extracts than the control samples.
研究了石榴皮和洋蓟叶水提取物对腌制和储存90天的沙丁鱼鱼片生化、微生物和感官品质的影响。将沙丁鱼鱼片用4%的醋酸、10%的氯化钠以及5%的石榴皮提取物或5%的洋蓟叶提取物进行腌制。对照样品仅用4%的醋酸和10%的氯化钠腌制。石榴皮和洋蓟叶提取物的抗菌活性导致腌制和储存期间总活菌数和总大肠菌群减少。用石榴皮和洋蓟叶腌制的样品表现出更好的氧化稳定性和更高的多不饱和脂肪酸含量。对照样品中游离脂肪酸和组胺的值较高，而添加石榴皮或洋蓟叶提取物在储存期间显著降低了总挥发性盐基氮和三甲胺。用石榴皮和洋蓟叶提取物腌制的样品比对照样品有更高的颜色和外观评分。
