Dulal Md Apon, Islam Rokshana, Ahmed Shoumik, Yuan Chunhong, Shah A K M Azad
Department of Fisheries Technology Gazipur Agricultural University Gazipur Bangladesh.
Faculty of Agriculture Iwate University Morioka Japan.
Food Sci Nutr. 2025 Jul 20;13(7):e70683. doi: 10.1002/fsn3.70683. eCollection 2025 Jul.
Quality deterioration and alterations in the sensory parameters of the pangas fillet in refrigerated conditions are the relative causes of enzymatic and bacteriological effects. This experiment was conducted to analyze the impacts of sp. extracts (GE) on the storability of refrigerated pangas fillets for 15 days. The fillets were dipped into various concentrations (1%, 2%, and 3%) of GE. The control (without GE) and GE-treated fillets were kept at 4°C ± 1°C to determine chemical (pH, total volatile basic-nitrogen (TVB-N), free fatty acid (FFA), peroxide value (PV), and thiobarbituric acid reactive substances (TBARS)), bacteriological, and sensory attributes. Results showed that the pH, FFA, PV, TBARS, and TVB-N values of 2% GE-treated fillets had 6.92%, 1.57% oleic acid, 18.50 meq O/kg lipid, 0.84 mg MDA/kg, and 22.78 mg N/100 g, respectively, at Day 12th, which were significantly ( < 0.05) lowered compared to other GE-treated fillets. The maximum aerobic plate count was 7.15, 7.62, 7.45, and 7.11 log CFU/g at the 9th, 12th, 15th, and 12th days for control, 1%, 2%, and 3% GE-treated fillets, respectively. The sensory attributes indicated that 2% GE-treated fillets had better sensory characteristics, followed by 3% GE, 1% GE, and control fillets. The results stated that the control fillets got spoiled after 6th day, whereas 2% GE-treated fillets were consumable up to the 12th day of refrigerated storage. Based on the results, 2% GE enhanced the shelf life by 6 days more than the control fillets under refrigerated conditions and could be a treasured natural source of fish preservatives.
冷藏条件下苏氏圆腹芒鱼片的品质劣化及感官参数变化是酶促和细菌作用的相关原因。本实验旨在分析[具体菌种]提取物（GE）对冷藏苏氏圆腹芒鱼片15天储存期的影响。鱼片分别浸入不同浓度（1%、2%和3%）的GE中。将对照组（未添加GE）和经GE处理的鱼片置于4°C±1°C下，以测定化学指标（pH值、总挥发性盐基氮（TVB-N）、游离脂肪酸（FFA）、过氧化值（PV）和硫代巴比妥酸反应物（TBARS））、细菌学指标及感官特性。结果显示，在第12天，经2%GE处理的鱼片的pH值、FFA、PV、TBARS和TVB-N值分别为6.92%、1.57%油酸、18.50 meq O/kg脂质、0.84 mg MDA/kg和22.78 mg N/100 g，与其他经GE处理的鱼片相比显著（<0.05）降低。对照组、1%、2%和3%GE处理的鱼片在第9天、12天、15天和12天的最大需氧平板计数分别为7.15、7.62、7.45和7.11 log CFU/g。感官特性表明，经2%GE处理的鱼片具有更好的感官特性，其次是3%GE、1%GE处理的鱼片和对照组鱼片。结果表明，对照组鱼片在第6天后变质，而经2%GE处理的鱼片在冷藏储存至第12天仍可食用。基于这些结果，在冷藏条件下，2%GE使货架期比对照组鱼片延长了6天，可能是一种珍贵的天然鱼类防腐剂来源。
