香薷胶膜结合藏茴香精油对冷藏罗非鱼片贮藏品质和生物胺含量的影响。
Effect of sage seed gum film incorporating Zataria multiflora Boiss essential oil on the storage quality and biogenic amine content of refrigerated Otolithes ruber fillets.
机构信息
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Social Determinants of Health Research Center, Zanjan University of Medical Sciences, Zanjan, Iran; Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.
出版信息
Int J Biol Macromol. 2023 May 31;238:123711. doi: 10.1016/j.ijbiomac.2023.123711. Epub 2023 Feb 16.
The effect of an edible film based on sage seed gum (SSG) incorporating 3 % Zataria multiflora Boiss essential oil (ZEO) was investigated on the storage quality and shelf life of tiger-tooth croaker (Otolithes ruber) fillets during storage at 4 ± 1 °C compared to the control film (SSG film without ZEO) and the Cellophane. The SSG-ZEO film significantly decelerated microbial growth (evaluated by total viable count, total psychrotrophic count, pH, TVBN) and lipid oxidation (evaluated by TBARS) compared to the others (P ˂ 0.05). The antimicrobial activity of ZEO was the highest and the lowest on E. aerogenes (MIC: 0.196 μL/mL) and P. mirabilis (MIC: 0.977 μL/mL), respectively. E. aerogenes was identified as an indicator biogenic amine-producer in O. ruber fish at refrigerated temperature. The active film significantly lowered biogenic amine accumulation in the samples inoculated with E. aerogenes. A clear relationship was observed between the release of ZEO's phenolic compounds from the active film to the headspace and the reduction of microbial growth, lipid oxidation, and biogenic amine production in the samples. Consequently, SSG film containing 3 % ZEO is proposed as a biodegradable antimicrobial-antioxidant packaging to extend the shelf life and decrease the biogenic amine production in refrigerated seafood.
基于迷迭香胶（SSG）的可食用膜，添加 3%的藏茴香精油（ZEO），研究其对虎齿鲷鱼片在 4±1°C 下贮藏品质和货架期的影响，与对照膜（不含 ZEO 的 SSG 膜）和玻璃纸相比。SSG-ZEO 膜显著延缓了微生物的生长（通过总活菌计数、总嗜冷菌计数、pH 值、TVB-N 评估）和脂质氧化（通过 TBARS 评估），与其他膜相比（P<0.05）。ZEO 的抗菌活性在产气肠杆菌（MIC：0.196 μL/mL）和奇异变形杆菌（MIC：0.977 μL/mL）上最高和最低。产气肠杆菌被鉴定为冷藏温度下虎齿鲷鱼中生物胺产生的指示生物。活性膜显著降低了接种产气肠杆菌的样品中生物胺的积累。从活性膜向顶空释放 ZEO 的酚类化合物与微生物生长、脂质氧化和样品中生物胺生成的减少之间存在明显的关系。因此，建议使用含有 3%ZEO 的 SSG 膜作为可生物降解的抗菌抗氧化包装，以延长冷藏海鲜的货架期并减少生物胺的产生。
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