Effect of collagen-lysozyme coating on fresh-salmon fillets preservation.
文献类型：期刊论文
| 作者 | Huaiyu Wang; Yupeng Gao; Shuaifeng Hu; Chen Ye; Zhe Wang |
| 刊名 | LWT-FOOD SCIENCE AND TECHNOLOGY
 |
| 出版日期 | 2017 |
| 文献子类 | 期刊论文 |
| 英文摘要 | The effect of collagen-lysozyme (CL1, 0.1% lysozymeþ4% collagen; CL2, 0.3% lysozymeþ4% collagen; CL3, 0.5% lysozymeþ4% collagen; CL4, 0.7% lysozymeþ4% collagen, w/v) edible coatings on preserving freshsalmon fillets (Salmo salar) were evaluated over a 15 day storage at refrigerated temperature (4 ± 1 C). Physical, chemical, microbiological, and sensory analyses were performed during storage. Results demonstrated that all treatments significantly improve the preservation quality of fresh-salmon fillets (P < 0.05). Especially, CL4 decreased the total volatile basic nitrogen (TVB-N) values and inhibited the growth of bacterial better than other treatments, however presented prejudicial to the overall acceptability of the samples. CL3 had the best effect on reducing the weight loss of the samples. Nevertheless, there were no obvious differences on the color and pH between the control and the treated samples (P > 0.05). The results indicated that CL coating was effective for the preservation of fresh-salmon fillets. |
| URL标识 | 查看原文 |
| 语种 | 英语 |
| 源URL | [http://ir.siat.ac.cn:8080/handle/172644/12287]  |
| 专题 | 深圳先进技术研究院_医药所 |
| 作者单位 | LWT-FOOD SCIENCE AND TECHNOLOGY |
| 推荐引用方式 GB/T 7714 | Huaiyu Wang,Yupeng Gao,Shuaifeng Hu,et al. Effect of collagen-lysozyme coating on fresh-salmon fillets preservation.[J]. LWT-FOOD SCIENCE AND TECHNOLOGY,2017. |
| APA | Huaiyu Wang,Yupeng Gao,Shuaifeng Hu,Chen Ye,&Zhe Wang.(2017).Effect of collagen-lysozyme coating on fresh-salmon fillets preservation..LWT-FOOD SCIENCE AND TECHNOLOGY. |
| MLA | Huaiyu Wang,et al."Effect of collagen-lysozyme coating on fresh-salmon fillets preservation.".LWT-FOOD SCIENCE AND TECHNOLOGY (2017). |
入库方式： OAI收割
来源：深圳先进技术研究院
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