Alirezalu Kazem, Yaghoubi Milad, Nemati Zabihollah, Farmani Boukaga, Mousavi Khaneghah Amin
Department of Food Science and Technology Ahar Faculty of Agriculture and Natural Resources University of Tabriz Tabriz Iran.
Department of Food Science and Technology Faculty of Agriculture University of Tabriz Tabriz Iran.
Food Sci Nutr. 2021 Jan 13;9(3):1542-1550. doi: 10.1002/fsn3.2129. eCollection 2021 Mar.
The effects of incorporation of stinging nettle extract (3% and 6%) and ɛ-polylysine (0.1% and 0.2%) on chemical, microbial properties, and stability of rainbow trout fish fillets wrapped in polyethylene bags (in atmosphere condition) and refrigerated for 12 days at 4°C were evaluated. No remarkable differences regarding the chemical composition of rainbow trout fish (protein, moisture, fat, and ash content) resulting from the treatments were noted. The lowest TBARS (thiobarbituric acid reactive substance) and the highest phenolic compounds were noted in samples treated with 6% SNE + 0.2% ɛ-PL on day 12, while the highest inhibitory effects against the growth of TVC, psychrotrophic bacteria, coliform, yeast, and molds corresponded to samples treated with 6% SNE (T4 and T5) at day 12. During the storage, the samples' TVB-N (total volatile base nitrogen) increased, whereas the total phenolic content of the rainbow trout samples declined. The rainbow trout samples treated with 6% SNE + 0.2% ɛ-PL had the highest amount of redness and the lowest TVB-N values. Therefore, these natural ingredients could be used to maintain rainbow trout meat quality and shelf life.
评估了添加荨麻提取物（3%和6%）和ε-聚赖氨酸（0.1%和0.2%）对用聚乙烯袋包装（在大气条件下）并在4°C冷藏12天的虹鳟鱼片的化学、微生物特性及稳定性的影响。未观察到处理对虹鳟鱼化学成分（蛋白质、水分、脂肪和灰分含量）有显著差异。在第12天，用6%荨麻提取物+0.2%ε-聚赖氨酸处理的样品中硫代巴比妥酸反应物（TBARS）含量最低，酚类化合物含量最高，而在第12天，对总需氧菌、嗜冷菌、大肠菌群、酵母菌和霉菌生长抑制作用最强的是用6%荨麻提取物处理的样品（T4和T5）。在储存期间，样品的总挥发性盐基氮（TVB-N）增加，而虹鳟鱼样品的总酚含量下降。用6%荨麻提取物+0.2%ε-聚赖氨酸处理的虹鳟鱼样品红色度最高，TVB-N值最低。因此，这些天然成分可用于保持虹鳟鱼肉的品质和货架期。
