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首页> 外文期刊>Food Science & Nutrition >Comparing the effect of encapsulated and unencapsulated fennel extracts on the shelf life of minced common kilka ( Clupeonella cultriventris caspia ) and Pseudomonas aeruginosa inoculated in the mince
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Comparing the effect of encapsulated and unencapsulated fennel extracts on the shelf life of minced common kilka ( Clupeonella cultriventris caspia ) and Pseudomonas aeruginosa inoculated in the mince

机译：比较封装和未封装的茴香提取物对切碎的普通切碎的奇尔卡（Clupeonella cultriventris caspia）和铜绿假单胞菌的货架期的影响

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Abstract The quality of minced kilka ( Clupeonella cultriventris caspia ) with gum arabic encapsulated (0.3% and 0.5% w/w) and unencapsulated fennel extract (FE) (0.3% and 0.5% w/w) stored at 4???°C was examined over a storage period of 15 days. The control and the treated fish samples were analyzed periodically for microbiological (total viable count [TVC] and total psychrotrophic count [TPC]) and chemical (peroxide value (PV) and total volatile nitrogen (TVB-N)) parameters. Also the inhibitory effect of encapsulated and unencapsulated FE was evaluated against Pseudomonas aeruginosa , inoculated in minced kilka. According to the results, encapsulated FE samples showed the lowest amount of lipid oxidation and microbial deterioration during the storage period compared with the control and pure extract treatments. Although, the encapsulated FE at 0.5% showed drastic bacterial effect against Pseudomonas aeruginosa compared to others. Generally, gum arabic encapsulation could help to obtain higher antimicrobial and antioxidant activity in lower FE concentrations in minced fish.
机译：摘要阿拉伯胶封装（0.3％和0.5％w / w）和非封装茴香提取物（FE）（0.3％和0.5％w / w）在4℃下储存的切碎的猕猴桃（Clupeonella cultriventris caspia）的质量在15天的存储期内进行了检查。定期分析对照和处理过的鱼样品的微生物学（总生存数[TVC]和总精神营养学计数[TPC]）和化学（过氧化物值（PV）和总挥发性氮（TVB-N））参数。还评估了封装和未封装的FE对接种在切碎的基尔卡酒中的铜绿假单胞菌的抑制作用。根据结果​​，与对照和纯提取物处理相比，封装的FE样品在储存期间显示出最低的脂质氧化和微生物降解。虽然，与其他相比，包封的FE为0.5％对铜绿假单胞菌显示出强烈的细菌作用。通常，阿拉伯胶封装可以在切碎的鱼中以较低的FE浓度获得较高的抗菌和抗氧化活性。

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