The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage
文献类型：期刊论文
| 作者 | Gao, Mengsha1; Feng, Lifang1; Jiang, Tianjia1; Zhu, Junli1; Fu, Linglin1; Yuan, Dongxia3; Li, Jianrong1,2 |
| 刊名 | FOOD CONTROL
 |
| 出版日期 | 2014-03-01 |
| 卷号 | 37页码:1-8 |
| 关键词 | Pompano fillet Rosemary extract Nisin Shelf life Chilled storage |
| ISSN号 | 0956-7135 |
| 通讯作者 | Feng, LF (reprint author), Zhejiang Gongshang Univ, Coll Food Sci & Biotechnol, Hangzhou 310035, Zhejiang, Peoples R China. |
| 中文摘要 | The effects of rosemary extract (RE) combined with nisin (N) on the quality of pompano (Trachinotus ovatus) were assessed throughout 15 days of storage at 4 +/- 1 degrees C. Physicochemical (peroxide value, thiobarbituric acid, total volatile basic nitrogen, trimethylamine, pH, K value, texture, and color), sensory, and bacteriological characteristics of fish fillet were all periodically analyzed. RE + N treatment effectively improved physicochemical quality parameters and the sensory, and reduced microbial growth as compared with either treatment of RE or N alone or the control, which resulted in a significant extension in the shelf life of pompano fillet. Therefore, rosemary extract combined with nisin treatment may be a promising method of maintaining the storage quality and extending shelf life of pompano fillet during chilled storage. (C) 2013 Elsevier Ltd. All rights reserved. |
| 英文摘要 | The effects of rosemary extract (RE) combined with nisin (N) on the quality of pompano (Trachinotus ovatus) were assessed throughout 15 days of storage at 4 +/- 1 degrees C. Physicochemical (peroxide value, thiobarbituric acid, total volatile basic nitrogen, trimethylamine, pH, K value, texture, and color), sensory, and bacteriological characteristics of fish fillet were all periodically analyzed. RE + N treatment effectively improved physicochemical quality parameters and the sensory, and reduced microbial growth as compared with either treatment of RE or N alone or the control, which resulted in a significant extension in the shelf life of pompano fillet. Therefore, rosemary extract combined with nisin treatment may be a promising method of maintaining the storage quality and extending shelf life of pompano fillet during chilled storage. (C) 2013 Elsevier Ltd. All rights reserved. |
| WOS标题词 | Science & Technology ; Life Sciences & Biomedicine |
| 类目[WOS] | Food Science & Technology |
| 研究领域[WOS] | Food Science & Technology |
| 关键词[WOS] | TEA POLYPHENOL ; FISH ; QUALITY ; CARANGIDAE ; OXIDATION ; PRODUCTS ; SAUSAGES ; CHITOSAN ; ACID ; OIL |
| 收录类别 | SCI |
| 资助信息 | National Key Technologies R & D Program of China during the 12th Five-Year Plan Period [2012BAD29B06]; National Natural Science Foundation of China [31301566]; Program for the Science & Technology of Zhejiang Province [2012C22049]; Zhejiang Provincial Natural Science Foundation of China [LQ12C20005]; State Key Laboratory of Freshwater Ecology and Biotechnology [2012FB24] |
| 语种 | 英语 |
| WOS记录号 | WOS:000328518200001 |
| 公开日期 | 2014-08-13 |
| 源URL | [http://ir.ihb.ac.cn/handle/342005/20094]  |
| 专题 | 水生生物研究所_水生生物分子与细胞生物学研究中心_期刊论文 |
| 作者单位 | 1.Zhejiang Gongshang Univ, Coll Food Sci & Biotechnol, Hangzhou 310035, Zhejiang, Peoples R China 2.Bohai Univ, Jinzhou 121013, Peoples R China 3.Chinese Acad Sci, Inst Hydrobiol, State Key Lab Freshwater Ecol & Biotechnol, Wuhan 430072, Peoples R China |
| 推荐引用方式 GB/T 7714 | Gao, Mengsha,Feng, Lifang,Jiang, Tianjia,et al. The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage[J]. FOOD CONTROL,2014,37:1-8. |
| APA | Gao, Mengsha.,Feng, Lifang.,Jiang, Tianjia.,Zhu, Junli.,Fu, Linglin.,...&Li, Jianrong.(2014).The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage.FOOD CONTROL,37,1-8. |
| MLA | Gao, Mengsha,et al."The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage".FOOD CONTROL 37(2014):1-8. |
入库方式： OAI收割
来源：水生生物研究所
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