Abd El-Fatah Raghda A, Rozan Mahmoud A, Ziena Hamid M, Imre Kálmán, Morar Adriana, Herman Viorel, Abdel-Naeem Heba H S
Department of Food and Dairy Science and Technology, Faculty of Agriculture, Damanhour University, Damanhour 22516, Egypt.
Department of Animal Production and Veterinary Public Health, Faculty of Veterinary Medicine, University of Life Sciences "King Mihai I" from Timisoara, 300645 Timisoara, Romania.
Foods. 2023 Nov 19;12(22):4170. doi: 10.3390/foods12224170.
Meat discoloration, lipid oxidation, and undesirable texture are inevitable phenomena in basa fish fillets during storage, which in turn limits their exportation as well as decreases consumer acceptability. In addition, increasing consumers' requirements for high-quality, minimally processed, and ready-to-cook fish fillets with an extended shelf-life is a great challenge, particularly with lifestyle changes. Accordingly, this study aimed to improve the quality, lipid stability, fatty acid profile, and lipid nutritional quality indices (LNQI) of basa fish fillets during chilling storage at 4 °C for 15 days using pepsin enzyme (E, 0.1%), rosemary oil (R, 0.5%), citric acid (CA, 0.5%), and their combination (0.1% E + 0.5% R; 0.1% E + 0.5% CA; and 0.1% E + 0.5% R + 0.5% CA). Our results revealed that all treated samples exhibited a significant increase in protein content, a significant decrease in fat content, and a marked reduction in pH, total volatile base nitrogen (TVBN), thiobarbituric acid (TBA), free fatty acids, and shear force (SF) values in comparison to control ones. Moreover, significant improvements in sensory scores, color stability, fatty acid profile, LNQI, and microbial quality of all treated samples were observed. Such findings were more pronounced in samples treated with a mixture of pepsin, rosemary, and citric acid (TVBN: 2.04 vs. 6.52 mg%; TBA: 0.40 vs. 2.68 mg malonaldehyde/Kg; and SF: 8.58 vs. 19.51 Kgf). Based on the obtained results, there was an extension for the shelf life of all treated basa fish fillet samples, especially in samples treated with a mixture of pepsin, rosemary, and citric acids when compared with the control samples (˃15 days versus 10 days). Additionally, eucalyptol, camphor, isoborneol, and α-pinene are the main components of rosemary, with great antioxidant and antimicrobial activity. In conclusion, the mixture of pepsin, rosemary, and citric acid can be applied easily in the seafood industry and at the household level to provide ready-to-cook fish fillets of high quality with great health benefits.
在巴沙鱼片储存过程中，肉色变、脂质氧化和不良质地是不可避免的现象，这反过来限制了它们的出口，并降低了消费者的接受度。此外，随着生活方式的改变，消费者对高质量、最少加工且即食的鱼片以及延长保质期的需求不断增加，这是一个巨大的挑战。因此，本研究旨在使用胃蛋白酶（E，0.1%）、迷迭香油（R，0.5%）、柠檬酸（CA，0.5%）及其组合（0.1% E + 0.5% R；0.1% E + 0.5% CA；以及0.1% E + 0.5% R + 0.5% CA）来提高巴沙鱼片在4℃冷藏储存15天期间的品质、脂质稳定性、脂肪酸谱和脂质营养质量指数（LNQI）。我们的结果表明，与对照样品相比，所有处理过的样品的蛋白质含量显著增加，脂肪含量显著降低，pH值、总挥发性盐基氮（TVBN）、硫代巴比妥酸（TBA）、游离脂肪酸和剪切力（SF）值显著降低。此外，所有处理过的样品在感官评分、颜色稳定性、脂肪酸谱、LNQI和微生物质量方面都有显著改善。在用胃蛋白酶、迷迭香和柠檬酸混合物处理的样品中，这些结果更为明显（TVBN：2.04对6.52mg%；TBA：0.40对2.68mg丙二醛/千克；SF：8.58对19.51Kgf）。基于获得的结果，所有处理过的巴沙鱼片样品的保质期都有所延长，特别是与对照样品相比，用胃蛋白酶、迷迭香和柠檬酸混合物处理的样品（超过15天对10天）。此外，桉叶油素、樟脑、异龙脑和α-蒎烯是迷迭香的主要成分，具有很强的抗氧化和抗菌活性。总之，胃蛋白酶、迷迭香和柠檬酸的混合物可以很容易地应用于海鲜行业和家庭层面，以提供高质量且对健康有益的即食鱼片。
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