• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Food microbiology >Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets
【24h】

Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets

机译：MAP和百里香精油对有机水产鲈鱼（Dicentrarchus labrax）鱼片的微生物，化学和感官属性的综合影响

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The present study evaluated the combined effect of Modified Atmosphere Packaging (MAP) using two different gas mixtures (40% CO_2/50% N_2/10% O_2; treatment Ml, 60% CO_2/30% N_2/10% O_2, treatment M2), and thyme oil (0.2% v/w, T) used as a natural preservative, on the quality and shelf life extension of fresh filleted sea bass, product of organic aquaculture, during refrigerated storage (4± 0.5℃), for a period of 21 days. Aerobically packaged sea bass fillets (A) were used as control samples. The dominant bacteria in the microflora of sea bass fillets, irrespective of treatment, were the pseudomonads and the H_2S-producing bacteria while lactic acid bacteria were also part of the dominant microflora. Total viable counts for fresh sea bass fillets stored aerobically exceeded 7 log CFU/g after 7 days, while treatments A+T, Ml, M2 and M2+T reached the same value on days 9, 10, 12 and 19, respectively. Among the chemical indices determined, TBA values were within the good quality limits (2-4 mg MDA/kg), during the sensory shelf lives of sea bass samples, irrespective of treatment. TVB-N proved to be a suitable index for the spoilage of sea bass fillets stored at 4℃. Samples A and A+T, Ml, M2, M2+T exceeded the proposed upper TVB-N acceptability limit (10 mg N/100 g) on days 6, 8, 9, 13 and 17 of storage respectively. TMA-N values of the samples A, A+T and M1, M2, M2 _+T exceeded the proposed limit (4 mg N/ 100 g) on days 6, 9, 9-10,13 and 19 of storage, respectively, and correlated well with the microbiological data, indicating that along with TVB-N, TMA-N may serve as a useful index for sea bass fillets spoilage. As regards sensory evaluation, the presence of thyme oil proved to improve the sensory quality of sea bass fillets when used in combination with MAP2, providing a shelf life of 17 days as compared to 6 days of the control samples.
机译：本研究使用两种不同的气体混合物（40％CO_2 / 50％N_2 / 10％O_2；处理M1、60％CO_2 / 30％N_2 / 10％O_2，处理M2）评估了改良大气包装（MAP）的综合效果和百里香油（0.2％v / w，T）用作天然防腐剂，可在冷藏（4±0.5℃）的时间内保鲜，去皮海鲈（有机水产养殖产品）的质量和延长保质期21天。将有氧包装的鲈鱼鱼片（A）用作对照样品。不论处理如何，鲈鱼鱼片微生物区系中的优势菌是假单胞菌和H_2S产生菌，而乳酸菌也是优势菌群的一部分。有氧储藏的新鲜鲈鱼鱼片在7天后的总生存量超过7 log CFU / g，而处理A + T，M1，M2和M2 + T分别在第9、10、12和19天达到了相同的值。在所测定的化学指标中，无论处理如何，在鲈鱼样品的感官保质期内，TBA值均在良好的质量限制（2-4 mg MDA / kg）之内。事实证明，TVB-N是存储在4℃下海鲈鱼片变质的合适指标。样品A和A + T，M1，M2，M2 + T分别在存储的第6、8、9、13和17天超过了建议的TVB-N可接受上限（10 mg N / 100 g）。样品A，A + T和M1，M2，M2_ + T的TMA-N值分别在存储的第6、9、9-10.13和19天超过了建议的限值（4 mg N / 100 g） ，并且与微生物数据相关性很好，表明TMA-N与TVB-N一起可以用作海鲈鱼片变质的有用指标。关于感官评估，百里香精油的存在证明与MAP2组合使用可改善海鲈鱼片的感官品质，与对照样品的6天相比，可提供17天的保质期。

著录项

  • 来源
    《Food microbiology》 |2009年第5期|475-482|共8页
  • 作者

    Maria Kostaki; Vasiliki Giatrakou; Ioannis N. Savvaidis; Michael G. Kontominas;

  • 作者单位

    Laboratory of Food Chemistry and Food Microbiology. Department of Chemistry, University of loannina, loannina 45110. Greece;

    Laboratory of Food Chemistry and Food Microbiology. Department of Chemistry, University of loannina, loannina 45110. Greece;

    Laboratory of Food Chemistry and Food Microbiology. Department of Chemistry, University of loannina, loannina 45110. Greece;

    Laboratory of Food Chemistry and Food Microbiology. Department of Chemistry, University of loannina, loannina 45110. Greece;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    modified atmosphere packaging; thyme oil; sea bass; preservation;

    机译：气调包装;百里香油;鲈鱼;保存;

相似文献

  • 外文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号