Active edible coating effectiveness in shelf-life enhancement of trout (Oncorhynchusmykiss) fillets

被引：131

作者：

Volpe, M. G. ^{[1
]}

Siano, F. ^{[1
]}

Paolucci, M. ^{[2
]}

Sacco, A. ^{[1
]}

Sorrentino, A. ^{[1
]}

Malinconico, M. ^{[3
]}

Varricchio, E. ^{[2
]}

机构：

[1] CNR, Ist Sci Alimentaz, I-83100 Avellino, Italy

[2] Univ Sannio, Dept Sci & Technol, I-82100 Benevento, Italy

[3] CNR, ICTP, I-80078 Pozzuoli, Na, Italy

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2015年 / 60卷 / 01期

关键词：

Trout fillet; Edible active coating; Essential lemon oil; Shelf life; Lipid oxidation; ESSENTIAL OILS; MODIFIED ATMOSPHERE; NATURAL ANTIOXIDANTS; STORAGE; NITROGEN; QUALITY; ACID;

D O I：

10.1016/j.lwt.2014.08.048

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Carrageenan-based biocomposites have significant potential to develop packaging films and coatings for shelf-life extension of food products. In this study trout fresh fillets were separated into three groups: uncoated trout fillet (UTF), coated with carrageenan-based materials (coated trout fillet, CTF), and coated with carrageenan-based materials containing 1 g/100 mL essential lemon oil (active coated trout fillet, ACTF). The effect of carrageenan coating enriched with essential lemon oil on the quality of rainbow trout (Oncorhynchusmykiss) fillets during refrigerated storage (4 +/- 1 degrees C) over a period of 15 days was evaluated. Trout fillets were analyzed for microbiological (total viable count, Enterobacteriacea counts, lactic acid bacteria, H2S-producing bacteria), chemical (TVB-N, moisture, pH), and biochemical (fatty acids content) characteristics. This study demonstrates the effectiveness of an edible active carrageenan coating in preserving fresh trout fillets from lipid oxidation and microbial growth. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：615 / 622

页数：8

共 43 条

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