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戊二酸与山梨酸及亚硫酸氢钠协同作用对冷藏切片及碎末状三文鱼品质的保鲜效果

Synergistic Effects of Glutaric Acid With Sorbic Acid and Sodium Bisulphite on Preserving the Quality of Refrigerated Sliced and Minced Salmon.

作者信息

Liao Zhengrui, Zhu Xiaotong, Parumasivam Thaigarajan, Tan Thuan-Chew, Alrosan Mohammad, Alu' Datt Muhammad H, Almajwal Ali Madi

机构信息

Food Technology Division School of Industrial Technology, Universiti Sains Malaysia Penang Malaysia.

College of Animal Sciences, South China Agricultural University Guangdong Provincial Key Laboratory of Animal Nutrition Control Guangzhou China.

出版信息

Food Sci Nutr. 2025 May 12;13(5):e70242. doi: 10.1002/fsn3.70242. eCollection 2025 May.

DOI:10.1002/fsn3.70242
PMID:40357337
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC12066943/
Abstract

The synergistic antimicrobial and antioxidant effects of glutaric acid (GLA) with sorbic acid (SoA) or sodium bisulphite (SoB) were evaluated to determine their optimal concentrations and ratios for maximum efficacy. The results revealed that these combinations exhibited strong antimicrobial properties, with GLA-SoB also demonstrating significant antioxidant activity. These findings were consistent across both in vitro and food model (using salmon) evaluations. The combinations effectively extended shelf life and preserved freshness when applied to sliced and minced salmon. GLA, GLA-SoA (2:1), and GLA-SoB (1:2) were particularly effective in maintaining color, stabilizing pH and moisture levels, and reducing spoilage markers such as total volatile base nitrogen (TVB-N), peroxide value (POV), thiobarbituric acid (TBA) levels, and microbial counts. This study highlights the comparable effectiveness of GLA-SoB (1:2) and GLA-SoA (2:1) in inhibiting microbial growth and extending the shelf life of salmon under refrigerated conditions. Both combinations showed dose-dependent efficacy in preserving quality and safety, making them promising candidates for enhancing the storage stability of salmon products.

摘要

评估了戊二酸（GLA）与山梨酸（SoA）或亚硫酸氢钠（SoB）的协同抗菌和抗氧化作用，以确定其最大功效的最佳浓度和比例。结果表明，这些组合具有很强的抗菌性能，GLA-SoB还表现出显著的抗氧化活性。这些发现在体外和食品模型（使用三文鱼）评估中都是一致的。当应用于切片和切碎的三文鱼时，这些组合有效地延长了保质期并保持了新鲜度。GLA、GLA-SoA（2:1）和GLA-SoB（1:2）在保持颜色、稳定pH值和水分含量以及减少诸如总挥发性盐基氮（TVB-N）、过氧化值（POV）、硫代巴比妥酸（TBA）水平和微生物数量等腐败指标方面特别有效。本研究强调了GLA-SoB（1:2）和GLA-SoA（2:1）在抑制微生物生长和延长冷藏条件下三文鱼保质期方面的可比有效性。两种组合在保持质量和安全性方面均表现出剂量依赖性功效，使其成为提高三文鱼产品储存稳定性的有前景的候选物。

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