玉米醇溶蛋白涂膜保鲜章鱼烧的品质分析

本文通过研究玉米醇溶蛋白(Zein)、nisin和EDTA组合的Zein涂膜液的抑菌作用,及Zein涂膜章鱼烧保质期内微生物、TVB-N值和感官品质的变化,分析Zein涂膜对章鱼烧的保鲜效果。Nisin或Nisin-EDTA显著提高Zein涂膜液的菌抑制性,4℃的冷藏条件下,在18 d的贮藏过程中组合nisin或nisin-EDTA的Zein涂膜液涂膜处理章鱼烧样品的微生物总数升高值均低于1 log cfu/g,而对照章鱼烧样品微生物总数升高值高于3 log cfu/g;Zein涂膜处理显著性的抑制了章鱼烧的TVB-N值的升高、水分损失和冷藏过程中感官品质的劣变(p0.05),在4℃冷藏条件下,Zein涂膜可以将高品质章鱼烧货架期延长至12 d,复配有nisin或nisin-EDTA的Zein涂膜可以将高品质章鱼烧货架期延至第18 d。Zein涂膜能可作为改进章鱼烧生产工艺的技术参考。     

Effect of Chitosan Gallate Coating on the Quality Maintenance of Refrigerated (4 °C) Silver Pomfret (<Emphasis Type="Italic">Pampus argentus</Emphasis>)

The effect of chitosan (CS)-gallic acid (GA) conjugate (chitosan gallate, CS-g-GA) coating on the quality of silvery pomfret (Pampus argenteus) during refrigerated storage at 4 °C for 15 days was investigated. The total mesophilic and psychrotrophic microbes in control and coated fish samples were counted periodically; physicochemical analyses to determine pH, total volatile basic nitrogen (TVB-N), peroxide value (POV), thiobarbituric acid-reactive substances (TBARS), K-value, and water-holding capacity (WHC) were carried out; and sensory attributes were evaluated. The results indicated that both CS + GA and CS-g-GA coatings effectively preserved the silvery pomfret quality during refrigerated storage. However, CS-g-GA had higher antimicrobial activity and a better ability to inhibit the formation of volatile bases (TVB-N) and lipid oxidation products (POV and TBARS) as well as the degradation of ATP and its breakdown products (K value) than CS + GA during the storage period. Furthermore, the CS-g-GA coating also helped to maintain a higher WHC and had better sensory properties for a longer period of time compared to the other treated samples, thus extending the shelf life and delaying the deterioration of fresh silvery pomfret by 3–6 days during refrigerated storage. These results suggest that a CS-g-GA coating could be employed as an active packaging material in the fish preservation industry.     

QUALITY PRESERVATION OF COMMERCIAL FISH BALLS WITH ANTIMICROBIAL ZEIN COATINGS

ABSTRACT

To enhance the practical application of active edible coatings in the food industry, edible zein coatings incorporated with nisin (54.4 AU/cm²) or nisin/ethylenediaminetetraacetic acid (EDTA; 568 µg/cm²) were used to preserve the quality of commercially manufactured fish balls. The microbial load, total basic volatile nitrogen (TVB‐N) content and weight loss were served as quality indicators. The increase of microbial load of fish balls coated with antimicrobial zein during a 15‐day refrigeration storage period was less than 1 log cfu/g, while the microbial load increased about 3 log cfu/g for the control group without the coating treatment. The formation of TVB‐N was significantly (P < 0.05) reduced when fish balls were coated with antimicrobial zein. With or without antimicrobial agent, coated fish balls exerted significantly (P < 0.05) less weight loss than uncoated fish balls.

PRACTICAL APPLICATIONS

Although edible coatings or films containing bioactive substance have been intensively studied over the last few decades, most of these, still, have not had widespread commercial applications because the majority of studies were conducted with food‐simulated systems or food samples produced in laboratory. The fish balls commercially manufactured in a fishery product factory was used to demonstrate the efficacy of antimicrobial edible coating will enhance the confidence of food manufactures to apply the technology in their products.     

超高压处理对冷藏带鱼鱼丸保鲜效果的影响

为延长带鱼鱼丸保质期,以带鱼鱼丸为原料,分别在250、300、350 MPa压力下处理5 min,以冷藏期间鱼丸菌落总数、总挥发性盐基氮(total volatile base nitrogen,TVB-N)含量、pH值为指标,并结合感官评价、色值、凝胶强度及质地剖面分析,探究超高压处理对冷藏带鱼鱼丸保鲜效果的影响.结...     

冰温和冷藏对气调包装鱼糜制品品质的影响

为研究冰温冷藏温度对气调包装鱼糜制品（鱼丸）品质的影响,分别以-2℃冰温、0、3℃冷藏气调包装鱼丸,测定了鱼丸的菌落总数、TVB-N值、pH、感官和质构等品质的变化。结果表明:在-2℃冰温条件下,气调包装鱼丸的细菌受到更好地抑制,其TVB-N值、pH、感官、质构等品质指标均优于0、3℃冷藏下的鱼丸。-2℃冰温、0、3℃冷藏对鱼丸品质的保鲜效果优劣依次为-2℃>0℃>3℃,对应货架期分别为35、21、14d。-2℃的冰温结合气调包装对鱼丸有较好的保鲜效果;与3℃的冷藏条件相比,冰温能够更好地维持气调包装鱼丸的品质,从而延长其货架期。      

PRESERVATION OF COMMERCIAL FISH BALL QUALITY WITH EDIBLE ANTIOXIDANT-INCORPORATED ZEIN COATINGS

Fish ball, a surimi product rich in lipid and protein, is a popular food in Taiwan. Because lipid oxidation is one of the major deterioration reactions for fish ball, the feasibility of preservation of fish ball quality by the application of antioxidant-incorporated zein coating was investigated. Three antioxidants including butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and n-propyl gallate (PG) were used to formulate the antioxidant zein coatings. Infrared spectroscopy was used to confirm the successful incorporation of antioxidant with zein protein; peroxide value ( POV ), thiobarbituric acid reactive substance (TBARS) and weight loss were used as the quality indicators of fish ball stored at 4C. While all three types of antioxidant-incorporated zein coatings significantly retarded the quality deterioration, PG-incorporated zein coating exerted better quality preservation effectiveness than BHA- and BHT-incorporated zein coatings.

PRACTICAL APPLICATIONS

Edible coatings have been under research for several decades. However, most of the studies are conducted for the investigations of physiochemical or mechanical properties and usually using simulated food systems. The lack of applications on the commercial food products manufactured from food plants makes the edible coatings somewhat unrealistic. Not prepared in a laboratory for academic purpose only, the fish ball used in the present study was a real commercial product. The promising results of antioxidant-incorporated zein coatings on commercial products presented in this report will enhance the confidence of food manufacturers on the edible coatings.     

迷迭香-鱼精蛋白复合保鲜剂对冷藏白鲢鱼丸的保鲜效果研究

为了探讨迷迭香-鱼精蛋白复合保鲜剂对白鲢鱼丸4℃冷藏条件下的保鲜效果,本研究采用三种不同复合比例处理鱼丸,在贮藏期间定期测定其细菌总数、p H、TVB-N值、弹性、硬度、白度、水分分布、凝胶强度的变化并进行感官评定。结果表明:与对照组相比,各处理组都有抑制微生物生长繁殖的作用,可降低TVB-N值,同时弹性、硬度、凝胶强度及水分分布等指标均优于对照组,但对白度影响不大,其中处理组C（0.1 g/kg迷迭香+0.3 g/kg鱼精蛋白）保鲜效果最为显著。这表明迷迭香-鱼精蛋白复合保鲜剂在不影响白鲢鱼丸感官品质的情况下可以有效改善其贮藏品质,延长其货架期。      

Physical and Sensory Properties of Frozen Spanish Mackerel (Scomberomorus guttatus) Fish Balls Added with Cryoprotectants

The aim of this study was to determine the effect of cryoprotectants (CPA) namely sucrose:sorbitol mixture (S:S), trehalose, and inulin HD on the physical properties of frozen Spanish mackerel (Scomberomorus guttatus) fish balls. Consumer acceptance of fish balls added with the CPA were also determined. Fish balls were made by mixing Spanish mackerel surimi with 8 % CPA, 3 % salt, and 18 % water, where the paste was formed into ball shape, cooked, cooled, and stored in ?20 °C freezer for a month, followed by various physical analyses. Marked increased (p?p?p?≥?0.05) for CPA added samples, but significant (p?p?≥?0.05) difference for all the samples after frozen storage. Sensory test revealed that S:S samples showed consistent scores for both unfrozen and frozen samples in terms of color, hardness, springiness, taste, and overall preference. Overall, S:S might be the better choice of CPA for fish ball owing to its ability to retain most of the fish balls’ physical properties and its higher preference score.     

Combined Effect of Polyphenol‐Chitosan Coating and Irradiation on the Microbial and Sensory Quality of Carp Fillets

Irradiation can extend the shelf‐life of fish, but it may cause unacceptable change on quality. Since rose polyphenols have high antioxidant and antibacterial activities, this study evaluated the combined effect of polyphenol‐chitosan coatings and irradiation (3 kGy) on the microbial and sensory qualities of carp fillets during storage at 4 °C. A dose of 3 kGy irradiation reduced the initial total viable counts (TVC) and psychrophiles, and increased the initial b^* and thiobarbituric acid reactive substance (TBARS) values. During storage, TBARS, TVC and psychrophiles of nonirradiated samples increased faster and were higher than those irradiated. Regardless of irradiation treatment, samples coated with chitosan containing rose polyphenols had lower TBARS, pH and bacteria than that in no coating or chitosan coating batches. Carp treated with combined treatment could preserve an acceptable sensory quality at the end of storage. The result indicated that polyphenol‐chitosan coating combined with irradiation can maintain fish quality by preventing bacterial growth, oxidation, and changes in color and sensory acceptability.     

透明质酸涂膜结合微冻贮藏对鲜切鲤鱼肉保鲜效果的研究

为研究透明质酸(HA)涂膜对鲤鱼微冻贮藏过程中保鲜效果的影响,以鲜切鲤鱼为原料,将鲤鱼肉表面涂膜不同浓度HA(0、0.3%、0.6%、0.9%),在-3 ℃的微冻环境下贮藏,探讨HA对鲤鱼肉微冻贮藏物性和生化指标的影响。结果表明:HA结合微冻贮藏能较好地延缓鲤鱼肉挥发性盐基氮(TVB-N)、硫代巴比妥酸值(TBARS)、pH、电导率的升高,抑制持水力的下降,保持较好的质构和色泽。微冻贮藏24 d,0.9% HA处理的鲤鱼肉保鲜效果最好,持水力和剪切力降幅最小(p<0.05),白度变化较小,TVB-N为10.98 mg/100 g,TBARS为0.13 mg/kg,电导率为900 μS/cm。主成分分析(PCA)表明,微冻贮藏条件下,HA处理对鲤鱼肉持水力、剪切力、电导率影响较大,HA涂膜可明显减缓贮藏鱼肉TVB-N和TBARS增加,0.9% HA涂膜处理的鲤鱼肉微冻保鲜效果较好。     

Application of alginate and gelatin-based edible coating materials as alternatives to traditional coating for improving the quality of pastirma

This research was conducted to study the efficacy of sodium alginate and gelatin coating materials in improving the quality of pastirma. Pastirma was coated with traditional, alginate or gelatin coatings, stored at 4 °C for 4 weeks and examined weekly. Alginate and gelatin coated-pastirma revealed lower TBARS values which was within the acceptable limit (0.67 and 0.86 mg/kg) until the end of storage, however, the TBARS values of traditionally coated pastirma reached 1.33 by the end of storage. Edible coating delayed respiration rate with improvement of the color when compared with traditionally coated one. Oxygen concentration increased from 4.21 mg/kg/h in traditionally coated pastirma to 12.56 and 9.79 in alginate and gelatin coated ones, respectively. Meanwhile, CO₂ concentration decreased from 10.40 mg/kg/h in traditionally coated pastirma to 4.89 and 6.07 mg/kg/h in alginate and gelatin coated ones, respectively. Moreover, a distinct improvement in all sensory attributes has been observed.     

Comparison of chitosan–gelatin composite and bilayer coating and film effect on the quality of refrigerated rainbow trout

The effect of chitosan–gelatin coating and film on the rancidity development in rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage (4 ± 1 °C) was examined over a period of 16 days. Composite and bilayer coated and film wrapped fish samples were analysed periodically for microbiological (total viable count, psychrotrophic count) and chemical (TVB-N, POV, TBARS, FFA) characteristics. The results indicated that chitosan–gelatin coating and film retained their good quality characteristics and extend the shelf life of fish samples during refrigerated storage .The coating was better than the film in reducing lipid oxidation of fillets, but there was no significant difference between them in control of bacterial contamination.     

Effects of Gellan-Based Edible Coating on the Quality of Fresh-Cut Pineapple During Cold Storage

The effects of gellan-based [gellan gum 0.56 % (w/v), glycerol 0.89 % (w/v) and sunflower oil 0.025 % (w/v)] edible coating on the respiration rate, physico-chemical properties and microbiological and sensory quality of fresh-cut pineapple during 16 days of storage (5?±?1 °C, 85?±?10 % RH) were evaluated. Uncoated fresh-cut pineapple was stored under the same condition and served as the control. For cross-linking reaction which was necessary for gel formation of gellan gum, a 2 % (w/v) calcium chloride solution that contained 1 % (w/v) ascorbic acid and 1 % (w/v) citric acid (as antibrowning agents) was used. The results obtained show that the respiration rate and weight loss of gellan-based coated samples were significantly (p?<?0.05) lower than those of the uncoated samples during 16 days of storage at 5 °C. In addition, coated samples significantly (p?<?0.05) maintained the firmness and colour of fresh-cut pineapple during low-temperature storage as compared to uncoated samples. The results obtained in this study also indicate that pH, titratable acidity and total soluble solids of coated and uncoated samples showed little changes during 16 days of storage at 5 °C. Gellan-based formulation did not show any antimicrobial effect, and no significant (p?>?0.05) differences were found among total plate counts and yeast and mould counts for coated and uncoated samples. Total plate counts and yeast and mould counts for coated and uncoated samples reached 10⁶ CFU/g (limit of shelf life acceptance for fruit-based products recommended by the Institute of Food Science and Technology in the UK) after 12 days of storage at 5 °C. In addition, the scores for all sensory characteristics at day 12 were significantly (p?<?0.05) higher in coated samples as compared to control. Therefore, the results obtained in this study indicate that gellan-based edible coating formulation has the potential to maintain the quality of fresh-cut pineapple during low-temperature storage for about 12 days.     

Correlation Between Electrical Conductivity of the Gutted Fish Body and the Quality of Bighead Carp (Aristichthys nobilis) Heads Stored at 0 and 3 °C

The changes in impedance change ratio (Q value), pH value, texture, K value, total volatile basic nitrogen (TVB-N), total aerobic count (TAC), drip loss, and sensory assessment (SA) of bighead carp (Aristichthys nobilis) during 0 and 3 °C storage were investigated. Simultaneously, correlation models were developed by analyzing the correlation between the measured values. The results indicate that during postmortem storage, Q value is significantly (p?<?0.05) related to pH value and texture indexes (hardness, adhesiveness, springiness, cohesiveness, and resilience); during long-term storage, SA exceeds the acceptable limit on the 15th day at 0 °C and the 12th day at 3 °C, while K value, TVB-N, TAC, and drip loss increase to 72.4 %, 18.9 mg/100 g, 4.82 log₁₀ cfu/g, and 7.09 % at 0 °C, and 78.5 %, 14.0 mg/100 g, 4.97 log₁₀ cfu/g, and 5.08 % at 3 °C, respectively. Meanwhile, Q value declines to 18.9 % at 0 °C and 12.7 % at 3 °C. The correlation coefficients between Q and K values, TVB-N, TAC, drip loss, and SA are 0.955, 0.964, 0.966, 0.965, and 0.994 at 0 °C, and 0.969, 0.967, 0.979, 0.960, and 0.996 at 3 °C, respectively, indicating significant linear relationships (p?<?0.05). Therefore, Q value can be used as a fast nondestructive method to estimate the quality of bighead carp heads during storage at 0 and 3 °C.     

Combined Effect of Chitosan and Oregano Essential Oil Dip on the Microbiological, Chemical, and Sensory Attributes of Red Porgy (Pagrus pagrus) Stored in Ice

The combined effect of chitosan and oregano essential oil dip on shelf life of whole red porgy (Pagrus pagrus) stored in ice under refrigeration was investigated for a period up to 20 days. Quality attributes monitored during storage included microbiological (total viable counts, Pseudomonas spp., H₂S-producing bacteria including Shewanella putrefaciens, Enterobacteriaceae, and lactic acid bacteria), physicochemical (pH, thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N), trimethylamine (TMA), and color), and sensory (odor and taste) parameters. Untreated red porgy was used as the control sample. Regarding the chemical indicators of spoilage, TBARS values for all treatments were equal to or less than 0.4 mg MDA?kg^?1 throughout the 20-day storage period. pH values varied between 6.6 (day 0) and 6.9 (day 14) for the various treatments. TVB-N values increased gradually during storage reaching the proposed acceptability limit (30 mg N?100 g^?1) on day 13 for control samples, days 15–16 for samples treated with oregano essential oil, day 20 for samples treated with chitosan, and >20 days for samples treated with chitosan plus oregano essential oil. Likewise, TMA values reached the proposed limit (5–6 mg N?100 g^?1) for red porgy on days 11–12, 14–15, 19–20, and >20, respectively. Finally, sensory evaluation data were in general agreement with microbiological data indicating a product shelf life of ca. 11 days for control samples, 16 days for samples treated with oregano essential oil, 18 days for samples treated with chitosan, and 19–20 days for samples treated with chitosan plus oregano essential oil.     

Application of Pulsed Light to Sliced Cheese: Effect on <Emphasis Type="Italic">Listeria</Emphasis> Inactivation,Sensory Quality and Volatile Profile

Two cheese varieties with different surface features (Gouda and Manchego) were tested for pulsed light decontamination of Listeria sp. on ready-to-eat presentations. Sensory quality and volatile profile were also studied. Cheese slices were flashed with fluences comprised between 0.9 and 8.4 J/cm². The treatment was less effective in Manchego than in Gouda, in which 3 log cfu/cm² were obtained with 0.9 J/cm². No sensory changes were observed due to the application of this dose. In Manchego slices, the maximum inactivation obtained was lower than 1 log cfu/cm² even at the highest fluence used. In both cheeses, differences in odour and flavour were reported immediately after treatment for fluences ≥4.2 J/cm², due to the development of sulfur notes. Volatile analysis showed an increase of sulfur compounds which could explain these observations. The concentration of sulfur volatiles and the corresponding sensory notes disappeared during cold storage. In view of these results, pulsed light could be considered a useful strategy to decontaminate smooth-surface ready-to-eat cheeses.     

枯草芽孢杆菌WL17产抗菌物质对鱼丸的保鲜作用

为了研究抗微生物肽在水产制品保鲜方面的应用,该文探讨了枯草芽孢杆菌WL17产抗菌肽对鱼丸贮藏过程中菌落数、硫代巴比妥酸值（Thiobarbituric acid,TBA）、挥发性盐基氮值（Total volatile basic nitrogen,TVB-N）、硬度、弹性和咀嚼性的影响。结果表明:当抗菌物质添加浓度为2mg/g时,可使鱼丸的菌落数下降1.23个数量级,TBA值和TVB-N处于较低水平,而其质构特性没有大的变化,且与乳酸链菌肽（Nisin）的保鲜效果相当。结果表明枯草芽孢杆菌WL17产抗菌物质对鱼丸具有较好的保鲜效果。      

Influence of 10-MeV E-Beam Irradiation and Vacuum Packaging on the Shelf-Life of Grass Carp Surimi

The effects of 10-MeV E-beam (0, 1, 3, 5, and 7 kGy) irradiation and vacuum packaging on extending the shelf-life of grass carp surimi stored at 4 °C were evaluated basing on the total viable counts (TVC), physiochemical 2-thiobarbituric acid reactive substance (TBARS), total base nitrogen (TVB-N), biogenic amines (BAs), texture (TPA) and color, and sensory changes in surimi samples. The results showed that comparing the control samples, the TVC and TVB-N content in surimi were significantly (p?<?0.05) decreased by irradiation with different doses. Irradiation significantly (p?<?0.05) inhibited the increase of putrescine (PUT), cadaverine (CAD), histamine (HIM), and tyramine (TYM) contents during storage. However, these parameters were significantly (p?<?0.05) increased with storage time. After irradiation, the samples generally had higher lightness and lower a ^* and b ^* values and lower hardness and chewiness significantly (p?<?0.05). Based on the sensory analysis, unfavorable ‘metal odor’ or ‘irradiated odor’ was observed in surimi irradiated at 5 and 7 kGy.     

Effect of tea polyphenols on microbiological and biochemical quality of Collichthys fish ball

BACKGROUND: Tea polyphenols (TP), as the most active constituents of tea, are considered natural food additives. This study examined the preservative properties of TP for Collichthys fish ball in well storage. Vacuum‐packed Collichthys fish balls were treated with 0, 0.1, 0.15, 0.20, 0.25, and 0.30 g kg^?1 TP and stored at 0 °C for 17 days. RESULTS: Microbiological results were obtained using a biochemical test, API system kit, and 16S rDNA sequence analysis. Results confirmed that the dominant bacteria in Collichthys fish balls are the genera Serratia and Pseudomonas. Total viable counts dropped two orders of magnitude in Collichthys fish balls with 0.25 g kg^?1 TP compared with the control. The advantages of total volatile basic nitrogen value, 2‐thiobarbituric acid value and texture value were clearly observed, whereas pH and whiteness value exhibited no significant decrease for the group treated with 0.25 g kg^?1 TP. More than 0.25 g kg^?1 TP added could retain excellent fish ball characteristics in terms of sensory assessment after 17 days. CONCLUSION: The shelf life of Collichthys fish balls supplemented with tea polyphenols can be prolonged for an additional 6 days in good condition at 0 °C storage. Copyright © 2011 Society of Chemical Industry     

Combined Effect of Icing Medium and Red Alga <Emphasis Type="Italic">Gracilaria verrucosa</Emphasis> on Shelf Life Extension of Indian Mackerel (<Emphasis Type="Italic">Rastrelliger kanagurta</Emphasis>)

Flake ice refrigeration is a conventional but commonly employed technique to slow down fish spoilage and deterioration of nutritional values and sensory properties during chilled storage. In the present study, a methanolic extract of red alga Gracilaria verrucosa was characterised, and functional groups, such as alkenes, aldehydes, nitriles, galactans and galactose-4-sulphate were found. Subsequent identification of active compounds revealed the presence of potent preservative agents, such as butylated hydroxytoluene, sulfurous acid, 1,2-propanediol, benzeneacetic acid, cyclononasiloxane and tetracosamethyl-cyclododecasiloxane. The effect of incorporating G. verrucosa at two different concentrations (0.67 and 2.5 g lyophilised alga/L aqueous solution) in the icing medium was tested for the preservation of Indian mackerel (Rastrelliger kanagurta), compared to preservation in traditional ice prepared only from water. Microbial, chemical and sensory qualities were monitored in Indian mackerel chilled in ice with and without G. verrucosa during 15 days storage period. Inhibitory effects (p?<?0.05) on the microbial proliferation (mesophilic and psychrophilic bacteria) and chemical markers of fish deterioration (pH, TVB-N, TMA-N and biogenic amines) were evidenced for ice containing both concentrations of G. verrucosa, respectively, relative to the control medium. The sensory score acceptability limit reached 11 days for Indian mackerel stored in traditional ice and 15 days for Indian mackerel stored in ice with G. verrucosa extract. Thus, the icing medium containing G. verrucosa extract improves the quality and safety of Indian mackerel during storage and can be explored by the seafood industry as a biopreservative.