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首页> 外文会议>International Tropical Renewable Energy Conference >Effect of edible coating based on whey protein-liquid smoke on preservation of spanish mackerel fish (Scomberomorus commersoni)
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Effect of edible coating based on whey protein-liquid smoke on preservation of spanish mackerel fish (Scomberomorus commersoni)

机译：基于乳清蛋白 - 液体烟雾保存的食用涂层对西班牙鲭鱼（Scomberomorus ampersoni）的影响

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摘要

Spanish mackerel fish (Scomberomorus commersoni) is pelagic fish mostly targeted by commercial fishers in Indonesian ocean. This fish has high economical value due to generally favored taste. It can be processed into various kinds of fish products and it is exported to Asia, America and Europe. Containing of 60-90% water, this fish is highly perishable. The quality of fish can decrease when stored more than 1 day, and it can last until 5 days in cold storage. Therefore, proper handling process is required during fish distribution from boat until consumer table to avoid spoilage and loss of quality. The aim of this study is to develop an effective antimicrobial edible coating to extend the shelf life of fresh mackerel fish meat. The fish meat is coated with 10% whey protein solution incorporated by different concentration of liquid smoke. Coated and non-coated samples were stored at 10°C for 15 days. Bacterial, physical and chemical properties of the samples were analised in each 5 days. Moreover, Scanning Electron Microscopy (SEM) is performed for microstructure characterization of coated and non-coated fish meat.
机译：西班牙鲭鱼鱼（Scomberomorus amomersoni）是由印度尼西亚海洋的商业渔民瞄准的皮卡拉。由于味道普遍赞成，这种鱼具有很高的经济价值。它可以加工成各种鱼类产品，它远销亚洲，美洲和欧洲。含有60-90％的水，这种鱼是高度易腐的。在储存超过1天时，鱼的质量可以降低，并且它可以持续到5天冷藏。因此，在从船的鱼分布期间需要适当的处理过程，直到消费者表避免腐败和质量损失。本研究的目的是开发一种有效的抗微生物可食用涂层，以延长新鲜鲭鱼鱼肉的保质期。鱼肉涂有10％乳清蛋白溶液，其含有不同浓度的液体烟雾。将涂覆的和未涂覆的样品在10℃下储存15天。在每5天中分析样品的细菌，物理和化学性质。此外，对涂覆和非涂层鱼肉的微观结构表征进行扫描电子显微镜（SEM）。

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