Antioxidative and antimicrobial activities of shrimp chitosan on gilthead sea bream (Sparus aurata) during refrigerated storage
作者： Aygül Küçükgülmez , Ali Eslem Kadak , Mehmet Gökçin
DOI: 10.1111/J.1365-2621.2012.03157.X
关键词: Food science 、 Oleic acid 、 Total Viable Count 、 Fishery 、 Chitosan 、 Shrimp 、 Malondialdehyde 、 Biology 、 Shelf life 、 Thiobarbituric acid 、 Metapenaeus stebbingi
摘要: Summary This study aims to determine the effects of chitosan obtained from Metapenaeus stebbingi shells on shelf life refrigerated gilthead sea bream. It was determined that 1% chitosan-coated samples had lowest thiobarbituric acid (TBA) (3.05 mg malondialdehyde (MDA) kg−1) and free fatty acids (FFA) value (2.79% oleic acid), while control group highest TBA (5.08 mg MDA kg−1) FFA (6.13% acid) 27th day storage. In last storage, TVB-N found higher in (25.62 mg 100 g−1) than (14.57 mg 100 g−1). Total viable count exceeded maximum permissible limit However, it lower 7.0 log CFU/g during As a result this study, bream can be increased up 27 days with chitosan.
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