Shelf-life extension of crucian carp (Carassius auratus) using natural preservatives during chilled storage

Food Chemistry - Tập 135 - Trang 140-145 - 2012
Tingting Li1,2, Jianrong Li1,3, Wenzhong Hu2, Xuguang Zhang1, Xuepeng Li3, Jin Zhao1,4
1College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, China
2College of Life Science, Dalian Nationalities University, Dalian, 116600, China
3Bohai University, Jinzhou 121013, China
4Zhejiang Marine Food Processing Quality Control Techniques and Instrumentation Engineering Laboratory, College of Life Science, China Jiliang University, Hangzhou 310018, China

Tài liệu tham khảo

AOAC (1997). Official methods of analysis (16th ed.). Washington: Association of Official Analytical Chemists. Bubonja-Sonje, 2011, Antioxidant and antilisterial activity of olive oil, cocoa and rosemary extract polyphenols, Food Chemistry, 127, 1821, 10.1016/j.foodchem.2011.02.071 Duan, 2010, Effect of combined chitosan-krill oil coating and modified atmosphere packaging on the storability of cold-stored lingcod (Ophiodon elongates) fillets, Food Chemistry, 122, 1035, 10.1016/j.foodchem.2010.03.065 Fan, 2008, The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice, Food Chemistry, 108, 148, 10.1016/j.foodchem.2007.10.057 Fishery Bureau of Department of Agriculture of China. (2011). Fishery yearbook in China in 2010. Beijing: Chinese Agriculture press. FOSS. (2002). Determination of total volatile basic nitrogen of fresh fish and frozen fish. Application Sub Note. 8, 16. Friedman, 2006, Antimicrobial activities of tea catechins and the aflavins and tea extracts against Bacillus cereus, Journal of Food Protection, 69, 354, 10.4315/0362-028X-69.2.354 Georgantelis, 2007, Effect of rosemary extract, chitosan and a-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4°C, Meat Science, 76, 172, 10.1016/j.meatsci.2006.10.026 Kirk, 1991 Kristoffersen, 2006, Effects of pre-rigor filleting on quality aspects of Atlantic cod (Gadus morhua L.), Aquaculture Research, 37, 1556, 10.1111/j.1365-2109.2006.01595.x Li, 2011, Effect of fish-scale protein hydrolysates-based films on preservation of crucian carp (Carassius auratus), Journal of Fisheries of China, 35, 1113, 10.3724/SP.J.1231.2011.17339 Li, 2012, Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea), Food Control, 25, 101, 10.1016/j.foodcont.2011.10.029 Moon, 2006, Distribution characteristics of polychlorinated biphenyls in crucian carp (Carassius auratus) from major rivers in Korea, Chemosphere, 62, 430, 10.1016/j.chemosphere.2005.04.063 Nielsen, 2004, Influence of handling procedures and biological factors on the QIM evaluation of whole herring (Clupea harengus L.), Food Research International, 37, 975, 10.1016/j.foodres.2004.06.006 Ocaño-Higuera, 2011, Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods, Food Chemistry, 125, 49, 10.1016/j.foodchem.2010.08.034 Ojagh, 2010, Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout, Food Chemistry, 120, 193, 10.1016/j.foodchem.2009.10.006 Ozogul, 2010, The capability of rosemary extract in preventing oxidation of fish lipid, International Journal of Food Science & Technology, 45, 1717, 10.1111/j.1365-2621.2010.02326.x Özogul, 2010, The effects of gamma-irradiation on the nucleotide degradation compounds in sea bass (Dicentrarchus labrax) stored in ice, Food Chemistry, 122, 789, 10.1016/j.foodchem.2010.03.054 Saito, 1959, A new method for estimating the freshness of fish, Bulletin of the Japanese Society of Scientific Fisheries, 24, 749, 10.2331/suisan.24.749 Sallam, 2007, Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon, Food Control, 18, 566, 10.1016/j.foodcont.2006.02.002 Sallam, 2007, Chemical quality and sensory attributes of marinated Pacific saury (Cololabis saira) during vacuum-packaged storage at 4°C, Food Chemistry, 102, 1061, 10.1016/j.foodchem.2006.06.044 Sigurgisladottir, 1999, Textural properties of raw salmon fillets as related to sampling method, Journal of Food Science, 64, 99, 10.1111/j.1365-2621.1999.tb09869.x Tironi, 2009, Lipid and protein changes in chilled sea salmon (Pseudopercis semifasciata): Effect of previous rosemary extract (Rossmarinus officinalis L.) application, International Journal of Food Science & Technology, 44, 1254, 10.1111/j.1365-2621.2009.01955.x Xiao, 2007, Freshness variation of crucian carp (Carassius auratus) during chilled storage, Food Science, 28, 501 Yi, 2010, Tea polyphenols inhibit Pseudomonas aeruginosa through damage to the cell membrane, International journal of food microbiology, 144, 111, 10.1016/j.ijfoodmicro.2010.09.005 Yue, 2002, Coating with different molecular weight chitosan on the quality of crucian carp (Carassius auratus) during chilled storage, Science and Technology of Food Industry, 23, 69 Zeng, 2001, Quality changes of crucian (Carassius auratus) during partial freezing, Journal of Ocean University of Qingdao, 31, 351