Sheikha Aly Farag El, Allam Ayman Younes, Oz Emel, Khan Mohammad Rizwan, Proestos Charalampos, Oz Fatih
College of Bioscience and Bioengineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China.
School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, 25 University Private, Ottawa, ON K1N 6N5, Canada.
Gels. 2022 Jun 25;8(7):405. doi: 10.3390/gels8070405.
Worldwide aquaculture production is increasing, but with this increase comes quality and safety related problems. Hence, there is an urgent need to develop potent technologies to extend the shelf life of fish. Xanthan gum is commonly used in the food industry because of its high-water solubility, stability of its aqueous solutions in a wide pH range, and high viscosity. One of its modern food applications is its use as a gelling agent in edible coatings building. Therefore, in this study, the effect of xanthan coating containing various concentrations (0, 1, 2%; w/v) of ethanolic extract of propolis (EEP) on physicochemical, microbial, and sensory quality indices in mackerel fillets stored at 2 °C for 20 days was evaluated. The pH, peroxide value, K-value, TVB-N, TBARS, microbiological and sensory characteristics were determined every 5 days over the storage period (20 days). Samples treated with xanthan (XAN) coatings containing 1 and 2% of EEP were shown to have the highest level of physicochemical protection and maximum level of microbial inhibition (p < 0.05) compared to uncoated samples (control) over the storage period. Furthermore, the addition of EEP to XAN was more effective in notably preserving (p < 0.05) the taste and odor of coated samples compared to control.
全球水产养殖产量在不断增加，但随之而来的是与质量和安全相关的问题。因此，迫切需要开发有效的技术来延长鱼类的货架期。黄原胶因其高水溶性、其水溶液在宽pH范围内的稳定性以及高粘度而常用于食品工业。它在现代食品中的应用之一是作为可食用涂层构建中的胶凝剂。因此，在本研究中，评估了含有不同浓度（0、1、2%；w/v）蜂胶乙醇提取物（EEP）的黄原胶涂层对在2℃下储存20天的鲭鱼片的理化、微生物和感官质量指标的影响。在储存期（20天）内每5天测定pH值、过氧化值、K值、TVB-N、TBARS、微生物学和感官特性。与未涂层样品（对照）相比，在储存期内，用含有1%和2% EEP的黄原胶（XAN）涂层处理的样品显示出最高水平的理化保护和最大程度的微生物抑制（p<0.05）。此外，与对照相比，在XAN中添加EEP在显著保持（p<0.05）涂层样品的味道和气味方面更有效。
