文章基本信息

标题：during chilled storage
本地全文：下载
作者：Wenjiao F. ; Yongkui Z. ; Pan D. 等
期刊名称：Czech Journal of Food Sciences
印刷版ISSN：1212-1800
电子版ISSN：1805-9317
出版年度：2013
卷号：31
期号：5
页码：451-456
DOI：10.17221/149/2013-CJFS
出版社：Czech Academy of Agricultural Sciences
摘要：The effect of chitosan coating containing antioxidant of bamboo leaves (AOB) on the shelf life extension of silver carp ( Hypophthalmicthys molitrix ) was evaluated at refrigerated temperature (4 ± 1°C). Microbiological changes (total viable count – TVC), physicochemical changes (water loss, pH, total volatile nitrogen – TVB-N, trimethylamine – TMA-N, and 2-thiobarbituric acid – TBA), and sensory changes were determined during chilled storage. The results indicated that the coating treatments could effectively retard the water loss, inhibit the growth of total viable counts, reduce chemical spoilage, which reflected itself in TVB-N, pH, TMA-N, and TBA, and increase the overall sensory quality of silver carp in comparison with the control sample. The study suggests that chitosan coating containing AOB can be a promising candidate for extending the shelf life of silver carp during chilled storage.
关键词：Hypophthalmicthys molitrix ; edible coatings; shelf life extension