Ruelas-Chacon Xochitl, Aguilar-González Alfredo, de la Luz Reyes-Vega María, Peralta-Rodríguez René Darío, Corona-Flores José, Rebolloso-Padilla Oscar Noé, Aguilera-Carbo Antonio Francisco
Department of Food Science and Technology, Autonomous Agrarian University Antonio Narro, Calzada Antonio Narro 1923, Saltillo 25315, Mexico.
Department of Research and Graduate Studies, Autonomous University of Queretaro, Cerro de las Campanas, Downtown Queretaro 76010, Mexico.
Polymers (Basel). 2020 Dec 17;12(12):3019. doi: 10.3390/polym12123019.
Edible coatings are safe, legal, and sensory acceptable for food applications and they can be incorporated as natural additives due to their antimicrobial activity, thickening capacity, nutrient content, and bioactive agents for protecting seafood from physical, chemical, and microbiological damage that affects its shelf-life. This study aimed to evaluate the effect of the guar gum bioactive coating with thyme oil on the quality of tilapia fish fillets for 15 days of storage at 4 °C, as a means to extend shelf-life. pH, moisture, ash, fat, color, thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N), microbiological, and sensory examinations were investigated, and the results were analyzed by analysis of variance. The treatments were control (uncoated, UC), GGC (coated with guar gum, GGC), and guar gum combined with thyme oil (GGCTH). Tilapia fillets were stored at 4 °C, the safe temperature for refrigerated storage for 15 days. GGCTH had a slower increase of pH after 15 days of storage in comparison with GGC and UC ( < 0.05). GGC and GGCTH resulted in lower and lowest lightness (; < 0.05) values, lower and lowest redness (; < 0.01) values, and greater and greatest yellowness (*; < 0.05) values compared to UC, respectively. UC reduced shear force at 5 (0.37 kgf), 10 (0.32 kgf), and 15 (0.30 kgf) days post-storage in comparison with GGC (0.43, 0.43, and 0.43 kgf) and GGCTH (0.43, 0.44, and 0.44 kgf), respectively. There was less ( < 0.05) deterioration, as well as differences in textural and sensorial variables between uncoated and coated fish fillets. The microbiological analyses demonstrated that there was greater microbial growth in the uncoated fillets than in the coated ones. It was concluded that this bioactive coating with thyme oil retards microbial colonization of fish and reduces degradability of quality variables, therefore, it is a reliable and effective alternative to extend the shelf-life of tilapia fillets.
可食用涂层对于食品应用来说是安全、合法且感官上可接受的，并且由于其抗菌活性、增稠能力、营养成分和生物活性剂，它们可以作为天然添加剂用于保护海鲜免受影响其保质期的物理、化学和微生物损害。本研究旨在评估含有百里香油的瓜尔胶生物活性涂层对罗非鱼片在4℃下储存15天的品质的影响，以此作为延长保质期的一种手段。研究了pH值、水分、灰分、脂肪、颜色、硫代巴比妥酸反应性物质（TBARS）、总挥发性碱性氮（TVB-N）、微生物学和感官检验，并通过方差分析对结果进行分析。处理组包括对照组（未涂层，UC）、瓜尔胶涂层组（GGC）和瓜尔胶与百里香油组合涂层组（GGCTH）。罗非鱼片在4℃（冷藏储存的安全温度）下储存15天。与GGC和UC相比，GGCTH在储存15天后pH值的升高较慢（P<0.05）。与UC相比，GGC和GGCTH分别导致更低和最低的亮度（L*；P<0.05）值、更低和最低的红色度（a*；P<0.01）值以及更高和最高的黄色度（b*；P<0.05）值。与GGC（0.43、0.43和0.43千克力）和GGCTH（0.43、0.44和0.44千克力）相比，UC在储存后第5天（0.37千克力）、第10天（0.32千克力）和第15天（0.30千克力）时剪切力降低。未涂层和涂层鱼片之间的变质较少（P<0.05），并且在质地和感官变量方面存在差异。微生物学分析表明，未涂层鱼片的微生物生长比涂层鱼片更多。得出的结论是，这种含有百里香油的生物活性涂层可延缓鱼的微生物定植并降低品质变量的降解性，因此，它是延长罗非鱼片保质期的可靠且有效的替代方法。
