Effects of post-packaging pasteurization process on microbial,chemical, and sensory qualities of ready-to-eat cured vacuum-packed Turkey breast

Ready-to-eat (RTE) cured vacuum-packed turkey breast was pasteurized (80°C, 5.5 min) and stored at 8°C (like supermarkets refrigerator temperature). After 42 days (current shelf life of this product), in control group (RTE cured vacuum-packed turkey breast), the number of mesophilic, anaerobic, lactic acid bacteria, mold and yeast, coliform, and psychrotrophic increased 5.82, 6.85, 5.85, 4.75, 1.49, and 5.57 log CFU/g, respectively. However, in the pasteurized samples, the number of mesophilic, anaerobic, and lactic acid bacteria increased 1.86, 2.12, and 2.28 log CFU/g, respectively, and mold and yeast, coliform, and psychrotrophic bacteria were under the detection limit. The effects of post-packaging pasteurization on the reduction of total mesophilic, anaerobic and lactic acid bacteria counts on Day 42 of storage was 7.04 ± 0.33, 4.73 ± 0.11, and 5.58 ± 0.11 log CFU/g, respectively. Sensory quality of treated samples was significantly better than the control's (p < .05). Post-packaging pasteurization (PPP) significantly inhibited the reduction in the pH and the increase in TVB-N, TBARS, titratable acidity, and drip loss (p < .05). This study shows the effectiveness of PPP on microbial, chemical, and sensory quality of cured vacuum-packed turkey breast during cold storage.     

Effects of combining of smoking and marinating on the shelf life of anchovy stored at 4°C

The quality of smoked and marinated anchovy was investigated in terms of sensory, chemical [total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), peroxide value (PV), fatty acids, free fatty acids (FFA), and pH] and microbiological parameters (total aerobic count (TVC), coliform, Escherichia coli, Salmonella, Staphylococcus aureus) during 7 months of storage. The results of sensory analyses showed that the total appearance, odor-taste, and texture scores decreased gradually during storage period. The results of the chemical analyses also correlated well with the sensory analyses apart from TVBN value. TBA significantly increased (p<0.05) from 1.9 to 4.25 MA/kg after the storage of 6 month. Peroxide value (POV) showed significant fluctuations (p<0.05) during the storage period. Initial TVC of 3.8 log CFU/g increased to 6.2 log CFU/g at the end of storage period. According to results obtained from sensory, chemical, and microbiological analyses, shelf life of this product was about 6 month.     

Effects of Trisodium Phosphate and Sodium Chloride Dipping on the Microbial Quality and Shelf Life of Refrigerated Tray-packaged Chicken Breasts

Effects of trisodium phosphate (TSP) and/or sodium chloride (NaCl) dipping on microbial quality and shelf life of chicken breasts were investigated during refrigeration. Chicken breasts were dipped in aqueous solution (w/v) of 10% TSP, 10% NaCl, combination of TSP and NaCl (7.5% + 7.5%) or distilled water (control) for 10 min, followed by tray-packaging storage at 2 degrees C. During storage, chicken breasts dipped in TSP maintained almost constant pH, while pH of control or NaCl-treated samples significantly increased (P<0.05). TSP dipping resulted in initial reduction of 0.48 and 0.91 log(10) CFU/g in aerobic plate counts and Enterobacteriaceae count, respectively, when compared with control. By storage day 6, APC of control chicken breasts reached 6.91 log(10) CFU/g, while TSP-treatment either alone or in combination with NaCl significantly delayed microbial growth (P<0.05) and extended shelf life of refrigerated chicken breasts up to 12 days, at which APC were 6.87 and 6.39, respectively, versus 9.58 log(10) CFU/g for control. Significant reductions in psychrotrophic and Enterobacteriaceae count were detected at the end of storage period in chicken breasts treated with TSP alone or in combination with NaCl, whereas such treatments had no significant effects on lactobacilli or mold and yeast populations.     

Quality Assessment of Farmed Rainbow Trout (Oncorhynchus mykiss) during Chilled Storage

ABSTRACT:  The quality changes of farmed rainbow trout ( Oncorhynchus mykiss ) stored in ice for a period of up to 20 (0, 4, 8, 12, 16, and 20) d were determined by chemical (total volatile basic nitrogen [TVB-N], free fatty acid (FFA), thiobarbituric acid (TBA), peroxide value (PV), heme iron), microbiological (total viable counts, TVC), and sensory methods. The TVB-N level showed fluctuations during storage, indicating that TVB-N could not be a good indicator of rainbow trout quality. The TBA values remained low and were found to fluctuate during storage. The PV values and the release of FFA increased ( P < 0.05), while heme iron content decreased during storage. The total viable counts of rainbow trout increased ( P < 0.05) from the initial value of 4.0 log CFU/g (day 0) to 7.04 log CFU/g (day 20) over the period of storage. This study showed that sensory analysis of rainbow trout correlated well with the microbiological analysis. The results of this study according to microbiological and sensorial data indicated that the shelf life of rainbow trout stored in ice was approximately 9 to 11 d.     

Effect of Various Processing Methods on Quality of Mackerel (Scomber scombrus)

The effects of combinations of processes (hot smoking, marinating, vacuum packing and seasoning with dill (Anethum graveolens) on the quality parameters of mackerel (Scomber scombrus) stored at 4 °C were investigated in terms of sensory, chemical (total volatile basic nitrogen [TVB-N], thiobarbituric acid [TBA], peroxide value [PV], free fatty acids [FFA]) and microbiological parameters (total viable count [TVC], coliform, Escherichia coli, Staphylococcus aureus) during 9 months of storage. Sensory quality of smoked mackerel marinates with or without dill leaves (Group A, Group B, respectively) decreased throughout storage period. However, at the end of storage period, both the products were still acceptable by the panellist. At the beginning of storage, the initial TVB-N values were 24.14 mg/100 g and showed fluctuations during storage period. TBA values significantly increased (p?<?0.05) for both products during storage period. PV showed fluctuations. FFA increased gradually from 2.46 to 7.33 (expressed as % of oleic acid) for Group A and from 2.57 to 6.90 for Group B at the end of storage period. Coliform, E. coli and S. aureus were not detected during storage period. TVC remained lower than the acceptability limit of 10⁶ log CFU/g at the end of storage period. The results of this study suggest that shelf life of both products was 9 months and also the combination of hot smoking, marinating, vacuum packing and seasoning led to high-quality food item and was found to be effective in controlling the growth of bacteria and biochemical indices.     

Combined Effects of Alkaline Electrolyzed Water and Citric Acid with Mild Heat to Control Microorganisms on Cabbage

ABSTRACT: Effects of alkaline electrolyzed water (AlEW), acidic electrolyzed water (AcEW), 100 ppm sodium hypochlorite (NaClO), deionized water (DIW), 1% citric acid (CA) alone, and combinations of AlEW with 1% CA (AlEW + CA), in reducing the populations of spoilage bacteria and foodborne pathogens on cabbage were investigated at various dipping times (3, 5, and 10 min) with different dipping temperatures (1, 20, 40, and 50 °C). Inhibitory effect of the selected optimal treatment against Listeria monocytogenes and Escherichia coli O157 : H7 on cabbage were also evaluated. Compared to the untreated control, AlEW treatment most effectively reduced the numbers of total bacteria, yeast, and mold, followed by AcEW and 100-ppm NaClO treatments. All treatments dip washed for 5 min significantly reduced the numbers of total bacteria, yeast, and mold on cabbage. With increasing dipping temperature from 1 to 50 °C, the reductions of total bacteria, yeast, and mold were significantly increased from 0.19 to 1.12 log CFU/g in the DIW wash treatment (P < 0.05). Combined 1% CA with AlEW treatment at 50 °C showed the reduction of around 3.98 and 3.45 log CFU/g on the total count, and yeast and mold, effective reduction of L. monocytogenes (3.99 log CFU/g), and E. coli O157 : H7 (4.19 log CFU/g) on cabbage. The results suggest that combining AlEW with CA could be a possible method to control foodborne pathogens and spoilage bacteria effectively on produce.     

双频超声联合柠檬酸处理对大黄鱼冷藏期间品质变化的影响

为探究双频超声（dual-frequency ultrasound,DUS）和柠檬酸（citric acid,CA）联合处理对大黄鱼冷藏期间品质变化的影响,分别采用无菌蒸馏水（CK组）,20/28 kHz、175 W DUS(DUS组),质量浓度8.0 g/L CA(CA组),DUS联合CA(DUS+CA组)处理新鲜大黄鱼片10 min。将4组样品处理后沥干,放入无菌袋中置于4℃条件下冷藏,每2 d进行微生物（菌落总数、嗜冷菌数）、理化（质构分析、色差、pH值、总挥发性盐基氮含量、硫代巴比妥酸反应物值）和水分迁移（持水力、低场核磁共振、核磁共振成像）指标测定,并结合感官评价,综合分析不同处理方式对大黄鱼贮藏期间的作用效果。结果表明,CA处理可有效抑制样品冷藏期间的微生物增长和脂肪氧化,CK组样品的菌落总数对数值在第8天时达到（8.26±0.02）(lg(CFU/g)),超过腐败限值,而CA组样品菌落总数对数值为（6.60±0.06）(lg(CFU/g));此时CA组样品的硫代巴比妥酸值为（0.51±0.05）mg/kg,显著低于对照组（P<0.05）。DUS组延缓了样品贮藏期间不...     

Optimization of decontamination conditions for Aspergillus flavus inoculated to military rations snack and physicochemical properties with atmospheric cold plasma

In this study, the effectiveness of ACP in inactivating Aspergillus flavus inoculated to military rations snack using response surface methodology (RSM) was investigated. Additionally, the effect of this treatment on the total count and yeast–mold count, as well as some quality properties of military rations snack, was examined. RSM was applied to study the voltage effects (5–15 kV), the distance between ACP emitter and sample (3–7 cm), and different treatment time (2–10 min) on the physicochemical properties of the military rations snack. Increasing voltage and time, together with reducing distance, caused a decrease in A. flavus, total count, yeast and mold count, total aflatoxin, as well as color difference. The peroxide value also increased with increasing voltage levels. The optimum conditions for treated military rations snack by ACP are as follows: a system voltage of 9 kV, a distance of 3 cm between the sample and the emitter, and a time of 6 min. Under these conditions, the responses, including the utmost reduction of 4.31 log CFU/g for the total count, 4.64 log CFU/g for yeast–mold count, and 2.98 log CFU/g for A. flavus were found from starting level of 5.2, 2, and 3.1 log CFU/g, respectively. It was found that snack samples had a 3.66% decrease in moisture content, 76.13% decrease in total aflatoxin, 3.01% increase in color difference, and 0.22 meq O₂.kg/oil increase in peroxide value as a result of ACP application. ACP has the potential to increase microbiological safety by maintaining desirable quality properties in military rations snack.     

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.     

Populations and potential association of Saccharomyces cerevisiae with lactic acid bacteria in naturally fermented Korean rice wine

The microbial populations focused on predominant yeast species and lactic acid bacteria (LAB) in 15 commercial makgeolli brands, where a fungal starter nuruk was used were examined. Viable yeast counts were obtained on yeast potato dextrose (YPD) and MRS agar containing sodium azide. MRS-C (0.1% cycloheximide supplemented) was used for selective counts of LAB. Saccharomyces cerevisiae was found to be predominant in the 15 samples tested, with an average count of 4.6×10⁷ CFU/mL. Contrary to the earlier studies, Lactobacillus plantarum and Weissella cibaria were shown as predominant LAB species with an average count of 1.7×10⁷ CFU/mL. Surprisingly, as many as 7 log viable cells/mL were present at the ethyl alcohol concentration of 6–7%. The data from real-time PCR also indicated that the yeast populations remains almost constant during the refrigerated storage of 12 days, while that of LAB decrease slightly first 9 days and increase after then, despite the overall increase in acidity. Data from the differential microbial counts suggest that yeast S. cerevisiae might be associated with 2 LAB species, L. plantarum and W. cibaria, under ethyl alcohol stress during the turbid rice wine fermentation.     

Determination of Antifungal Effect of Edible Coatings Containing Williopsis saturnus var. saturnus Against Yeast and Mold Growth on Kashar Cheese

One of the most important problems of Kashar cheese producers is mold and yeast spoilage during storage. Williopsis saturnus var. saturnus killer yeast has been reported to have an antagonistic effect on mold and yeast reproduction. In this study, the antifungal effect of a whey protein concentrate (WPC) coating containing W. saturnus was investigated in Kashar cheese. WPC with or without W. saturnus (7 log CFU/g) or W. saturnus without coating was applied on the surface of Kashar cheese samples and stored at 4 °C for 56 days. Microbiological, chemical, physical and sensory properties of cheese samples were assessed. After 56 days of storage, the numbers of lactic acid bacteria were not affected by WPC containing W. saturnus; however, the population of W. saturnus increased by 1 log CFU/g. Application of W. saturnus reduced the growth of other yeasts and molds (P < 0.05). Chemical, physical and sensory properties of all coated cheeses remained unchanged. In a conclusion, use of WPC coatings containing W. saturnus can potentially minimize mold and yeast spoilage of cheese during storage.     

Quality Assessment of Tiger Tooth Croaker (Otolithes ruber) During Ice Storage

Quality and shelf life of tiger tooth croaker (Otolithes ruber) during 19 days of iced storage were investigated in terms of sensory, chemical (total volatile basic nitrogen (TVB-N), thiobarbituric values (TBA), peroxide value (PV), free fatty acid (FFA), and pH) and microbiological (total viable count, TVC and total psychrotrophic count. TPC) aspects. Acceptability quality of Tiger tooth croaker determined by panelists was 15–17 days. Limiting factors for acceptability were eye, gills, peritoneum, smell of gills and abdominal cavity, internal organs and flesh. Bacterial loads in samples were higher than limiting level (3 × 10⁶ CFU g^?1) between 15–17 days of ice storage. Of the chemical indicators of spoilage, the initial value of pH was 6.71 and increased to 7.35 at the end of storage. TVB-N content was 15.31mg N/100g on day 0 and reached to 36.52 on day 19. The acceptability of tiger tooth croaker decreased as FFA, PV and TBA values increased (P < 0.05). The release of FFA increased from an initial value of 4.15 (expressed as % of oleic acid) to a final value of 12.75 during the storage period. The initial PV value was 11.69 meq/kg and it increased to 50.75 meq/kg on day 12 and then started to decrease to 35.82 meq/kg at the end of storage period. The initial and final values of TBA were 0.83 and 3.75, respectively.     

Quality and shelf life evaluation of fermented sausages of buffalo meat with different levels of heart and fat

Investigations were carried to study the effect of heart incorporation (0%, 15% and 20%) and increasing levels of fat (20% and 25%) on physicochemical (pH, moisture content and thiobarbituric acid, TBA number) and microbiological (total plate count and yeast and mold count) quality and shelf life of semi dry sausages of buffalo meat during refrigerated storage (4 °C). Different levels of fat significantly (p < 0.05) increased the pH of the sausage samples. However different levels of heart incorporation did not significantly (p < 0.05) affect pH, moisture content and TBA number of sausage samples. Fresh samples had pH, moisture content and TBA number in the range of 5.15–5.28, 42.4–47.4% and 0.073–0.134 respectively. Refrigerated storage significantly (p < 0.05) increased TBA number of control samples while storage did not significantly (p < 0.05) increase the TBA number of sodium ascorbate (SA) treated samples. Total plate counts of twelve sausage samples were f under the TFTC (too few to count) limit at the initial stage. Incorporation of different levels of heart and also increasing levels of fat did not significantly (p < 0.05) increase the log TPC/g values. Yeast and molds were not detected in twelve samples of semi dry fermented sausages in their fresh condition. Storage revealed that there was a consistent decrease in pH, and moisture content. Refrigerated storage significantly (p < 0.05) reduced both pH and moisture contents. TBA number and total plate counts and yeast and mold counts of controls were found to increase significantly (p < 0.05) during refrigerated storage. However, in SA treated sausage, only TPC and yeast and mold count significantly (p < 0.05) increased during refrigerated storage. Shelf life of the sausages was found to be 60 days under refrigerated storage (4 °C).     

E‐Beam Irradiation for Improving the Microbiological Quality of Smoked Duck Meat with Minimum Effects on Physicochemical Properties During Storage

This study was performed to evaluate the effect of different doses (0, 1.5, 3, and 4.5 kGy) of e‐beam irradiation on the quality parameters (pH, Hunter's parameter, and heme pigment) and stability qualifiers (peroxide value [POV], thiobarbituric acid reactive substances [ TBARSs], and total volatile basic nitrogen [TVBN]) of smoked duck meat during 40 d of storage under vacuum packaging at 4 °C. The initial populations of total bacteria (7.81 log CFU/g) and coliforms (5.68 log CFU/g) were reduced by approximately 2 to 5 log cycles with respect to irradiation doses. The results showed that pH, myoglobin, met‐myoglobin, L^*, a^*, and b^* showed significant differences with respect to different doses and storage intervals; a^* and b^* did not vary significantly because of storage. Higher pH was found in samples treated with 4.5 kGy at 40 d, while the minimum was observed in nonirradiated samples at day 0 of storage. Higher POV (2.31 ± 0.03 meq peroxide/kg) and TBARS (5.24 ± 0.03 mg MDA/kg) values were found in 4.5 kGy‐treated smoked meat at 40 d and the lowest was reported in 0 kGy‐treated meat at initiation of storage (0 d). However, irradiation suppressed TVBN during storage and higher TVBN (7.09 ± 0.32 mg/100 mL) was found in duck meat treated with 0 kGy at 40 d. The electronic nose (e‐nose) effectively distinguished flavor profiles during the different storage intervals. The results showed that different sensory attributes did not vary significantly with respect to the dose of irradiation. We conclude that low dose of e‐beam irradiation and vacuum packaging is beneficial for safety and shelf life extension without affecting the sensory characteristics of smoked duck meat.     

含肉桂精油的壳聚糖涂层对冷藏草鱼片的保鲜作用

通过在草鱼片上添加含肉桂精油(CIN)的壳聚糖(chitosan,Ch)涂层,研究含肉桂精油的壳聚糖涂层对草鱼片(4±1)℃ 冷藏16 d期间品质的影响.涂层分别采用质量浓度20 g/L Ch和Ch+CIN[质量浓度20 g/L Ch+1.5％(体积分数)CIN]配方溶液,对未添加涂层和添加不同配方涂层鱼片样品的微生物...     

Peppermint essential oil-loaded solid lipid nanoparticle in gelatin coating: Characterization and antibacterial activity against foodborne pathogen inoculated on rainbow trout (Oncorhynchus mykiss) fillet during refrigerated storage

The present study was conducted to determine the characterization and antibacterial activity of peppermint essential oil-loaded solid lipid nanoparticle (PEO–SLN) and its impact on the quality of trout fillet stored at 4 ± 1°C for 12 days. The SLNs were prepared through a bath sonication technique. PEO–SLNs contained 0.2% (w/v) PEO in 2% of lipid phase glycerol monostearate (GMS) and tween 80 (1% w/v) used as a surfactant in the aqueous phase. The characterization parameter of PEO–SLN was evaluated, and the antibacterial activity of PEO–SLNs was conducted under in vitro conditions. Trout samples were analyzed for inoculated Pseudomonas aeruginosa, Listeria monocytogenes, and Escherichia coli O157:H7 during refrigerated storage. The mean particle size of PEO–SLNs was 154.83 ± 1.21 nm with a polydispersity index (PDI) of 0.35 ± 0.01 and zeta potential was about −24.16 ± 0.51 mV. The results indicated that PEO–SLN had higher antibacterial activity than the free form of PEO and also when used in combination with gelatin coating (gel + PEO–SLN) had a significant effect on preventing microbial growth in trout fillets (p < 0.05). The most decreasing rate of P. aeruginosa (1.92 log CFU/g), E. coli O157:H7 (0.71 log CFU/g), and L. monocytogenes count (1.69 log CFU/g) was seen in gel + PEO–SLN. These findings illustrated that PEO–SLNs could potentially be utilized in the food industry to increase the shelf life of fish fillets.     

去头/内脏处理对秋刀鱼冷藏特性的影响

为了探究去头/内脏处理对秋刀鱼冷藏货架期和腐败特征的影响,分析了不同形态秋刀鱼在4 ℃贮藏过程中感官评分、总挥发性盐基氮（total volatile basic nitrogen,TVB-N）值、硫代巴比妥酸反应物（thiobarbituric acid-reactive substance,TBARS）值、微生物指标（细菌总数）以及气味组成的变化规律。结果显示,随着贮藏时间的延长,2 组秋刀鱼样品的感官评分都呈下降趋势,去头/内脏处理组的下降趋势更为明显;处理组的TVB-N值在第8天时接近30 mg/100 g,而对照组在第12天时才达到该界限值,略滞后于感官评分指示的货架期终点;去头/内脏处理加速了鱼肉脂质的氧化速度,但2 组样品在货架期终点时TBARS均未超过5 mg/kg的限值;处理组的细菌总数初始值显著高于对照组（P＜0.05）,在第8天时超过7.0（lg（CFU/g））,对照组样品在贮藏第10天时接近该界限值。完整态秋刀鱼4 ℃贮藏的货架期为10～12 d,去头/内脏处理组的货架期约为8 d。货架期终点时2 组样品对应的电子鼻气味组成有显著性差异,表明腐败进程明显不同。     

Effects of turmeric, shallot extracts, and their combination on quality characteristics of vacuum-packaged rainbow trout stored at 4 ± 1 °C

The effects of turmeric extract (T), shallot extract (Sh), and their combination (T + Sh) on the quality of vacuum-packaged rainbow trout (Oncorhynchus mykiss) were examined during refrigerated storage (4 ± 1 °C) over a period of 20 d. Fish samples were divided into 4 batches; 3 batches were treated by dipping for 30 min in aqueous solution of turmeric extract (1.5%; v/v), shallot extract (1.5%; v/v), or turmeric and shallot extract combination (1.5%+ 1.5% v/v), while the fourth batch was dipped in distilled water as a control sample. The control and the treated fish samples were analyzed periodically for microbiological (total viable count, psychrotrophic count), chemical (total volatile base nitrogen [TVB-N], peroxide value [PV], and thiobarbituric acid [TBA] value), and sensory characteristics. The results indicated that the effect of the T, Sh, and T + Sh on the fish samples were to enable the good quality characteristics to be retained longer and to extend the shelf life during the refrigerated storage.     

紫苏叶水提物对调理脆肉鲩鱼片冷藏过程中品质的影响

为研究紫苏叶水提物对脆肉鲩鱼片冷藏过程中品质的影响,将脆肉鲩鱼片置于紫苏叶水提物中浸泡腌制,通过对脆肉鲩生鱼片和熟鱼片在冷藏过程中的质构、硫代巴比妥酸（TBA）、挥发性盐基氮（TVB-N）、菌落总数、感官评定等变化规律进行分析。结果表明:紫苏叶水提物对脆肉鲩鱼片贮藏过程中的TBA值、TVB-N值、菌落总数增长有显著抑制作用（p<0.05）,其中,生鱼片冷藏12 d TBA值为0.167 mg/100 g;熟鱼片冷藏过程TVB-N值均小于国标规定的二级鲜度;贮藏12 d生鱼片菌落总数为6.17 log CFU/g,达到水产品规定的货架期终点;冷藏过程感官评分缓慢下降,失重率不断升高;质构分析表明,鱼片硬度和咀嚼性均呈下降趋势。结论:紫苏叶水提物能有效抑制脆肉鲩鱼片冷藏过程中的脂肪氧化和腐败微生物的生长,明显延缓鱼片的腐败变质。      

天然保鲜剂对预制南美白对虾贮藏品质的影响

为研究阿魏酸、绿原酸、咖啡酸三种天然保鲜剂对预制南美白对虾冷藏（4℃）期间品质变化影响,以菌落总数（Total Bacterial Count,TBC）、挥发性盐基氮（Total Volatile Base Nitrogen,TVB-N）、pH、硫代巴比妥酸值（Thiobarbituric Acid Reactive Substances,TBARS）、剪切力等为考察指标,结合表观性状综合评价作用效果。结果表明,与对照组样品相比,三种天然保鲜剂均可抑制预制南美白对虾冷藏期间TBC、TVB-N、TBARS值的升高,延缓质地软化,保持较好的感官品质,且作用效果与浓度正相关。pH与TBARS的变化趋势相似,且显著正相关（r=0.997,P<0.05）。在三种天然保鲜剂中,绿原酸处理对预制南美白对虾冷藏抑菌效果最佳,咖啡酸处理对其质地保护能力最佳,阿魏酸能明显抑制虾肉蛋白降解、质地变软,延缓虾体黑变。与对照组样品冷藏货架期5 d相比,使用1%阿魏酸、绿原酸、咖啡酸处理后,预制南美白对虾冷藏货架期分别延长至14、12、12 d。