The International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand.
The International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand.
Food Chem. 2021 Jul 30;351:129296. doi: 10.1016/j.foodchem.2021.129296. Epub 2021 Feb 18.
This study evaluated the effects of treatments of squid pen chitooligosaccharide (COS) or epigallocatechin gallate (EGCG) or COS/EGCG mixture (1:1, w/w) at different concentrations (0, 200, and 400 mg/kg) on the discoloration and quality changes in yellowfin tuna slices stored at 4 °C for 12 days. Tuna slices added with 200 and 400 mg/kg of COS (C2 and C4, respectively) showed the lowest reduction in oxymyoglobin and a* value (redness) ascertained by the lower metmyoglobin formation than other samples. Additionally, C2 and C4 samples showed a lower total viable count and TBARS value than the remaining samples. EGCG alone and its mixture with COS exhibited lower efficacy in retaining the quality loss than COS alone. COS at both levels effectively reduced the metMb formation. It maintained the redness with sensory acceptability of slices up to 9 days, and C4 sample prolonged shelf-life for 12 days based on the microbiological limit.
本研究评估了鱿鱼墨低聚糖（COS）或表没食子儿茶素没食子酸酯（EGCG）或 COS/EGCG 混合物（1:1，w/w）以不同浓度（0、200 和 400mg/kg）对在 4°C 下储存 12 天的黄鳍金枪鱼鱼片褪色和质量变化的影响。添加 200 和 400mg/kg COS 的金枪鱼鱼片（分别为 C2 和 C4）显示出较低的氧合肌红蛋白和 a*值（红色），这是通过形成较低的变性肌红蛋白来确定的，比其他样品低。此外，C2 和 C4 样品的总活菌数和 TBARS 值均低于其余样品。EGCG 单独及其与 COS 的混合物在保持质量损失方面的效果不如 COS 单独使用时好。两种水平的 COS 都能有效地减少变性肌红蛋白的形成。它通过将鱼片的红色保持在感官可接受的范围内，最长可达 9 天，而 C4 样品根据微生物限量延长了 12 天的保质期。
