Effects of chitosan on color, sensory and microbiological properties of european eel (anguilla anguilla) fillets during refrigerated storage
作者： AYGÜL KÜÇÜKGÜLMEZ , Yasemen Yanar , GÖZDE GERÇEK , OSMAN GÜLNAZ , Mehmet Celik
DOI: 10.1111/J.1745-4549.2012.00701.X
关键词:
摘要: In this study, the effects of chitosan extracted from Metapenaeus stebbingi shells and commercial (CC) on color, sensory microbiological properties European eel (Anguilla anguilla) during refrigerated storage (4 ± 1C) were examined. The control treated fillet samples analyzed periodically for color (L*, a* b*), (total viable count) characteristics. Both chitosans had no significant effect L*, b*, chroma, hue whiteness values fillets (P > 0.05). However, value was determined higher in group last days (P < 0.05), development total bacteria slower containing compared with group. results indicated that both improved quality characteristics extended shelf life storage, which supported by microbial analyses. PRACTICAL APPLICATIONS There is an increasing interest food additives nowadays. Chitosan draws attention as a preservative substance industry because its antioxidant antimicrobial properties. This study investigated shrimp discarded Turkey also eel, highly perishable food, storage. These findings can be well utilized researchers manufacturers long-term fish products.
sci-hub.se 参考文章(21)
Melissa D. Hammond, The Use of Chitosan to Preserve and Extend Atlantic Salmon Quality ,(2004)
Ahn Chang-Bum, Lee Eung-Ho, Utilization of Chitin Prepared from the Shellfish Crust 2. Effect of Chitosan Film Packing on Quality of Lightly-Salted and Dried Horse Mackerel Korean Journal of Fisheries and Aquatic Sciences. ,vol. 25, pp. 51- 57 ,(1992)
Maynard A. Amerine, Edward B. Roessler, Rose Marie Pangborn, Principles of Sensory Evaluation of Food ,(1965)
M. Qiao, D.L. Fletcher, J.K. Northcutt, D.P. Smith, The Relationship Between Raw Broiler Breast Meat Color and Composition Poultry Science. ,vol. 81, pp. 422- 427 ,(2002) , 10.1093/PS/81.3.422
Purnama Darmadji, Masatoshi Izumimoto, Effect of chitosan in meat preservation. Meat Science. ,vol. 38, pp. 243- 254 ,(1994) , 10.1016/0309-1740(94)90114-7
Wenjiao Fan, Junxiu Sun, Yunchuan Chen, Jian Qiu, Yan Zhang, Yuanlong Chi, Effects of chitosan coating on quality and shelf life of silver carp during frozen storage Food Chemistry. ,vol. 115, pp. 66- 70 ,(2009) , 10.1016/J.FOODCHEM.2008.11.060
Hong K. No, Samuel P. Meyers, Crawfish chitosan as a coagulant in recovery of organic compounds from seafood processing streams Journal of Agricultural and Food Chemistry. ,vol. 37, pp. 580- 583 ,(1989) , 10.1021/JF00087A002
J ARKOUDELOS, N STAMATIS, F SAMARAS, Quality attributes of farmed eel (Anguilla anguilla) stored under air, vacuum and modified atmosphere packaging at 0°C Food Microbiology. ,vol. 24, pp. 728- 735 ,(2007) , 10.1016/J.FM.2007.03.008
GUO-JANE TSAI, WEN-HUEY SU, HSING-CHEN CHEN, CHORNG-LAING PAN, Antimicrobial activity of shrimp chitin and chitosan from different treatments and applications of fish preservation. Fisheries Science. ,vol. 68, pp. 170- 177 ,(2002) , 10.1046/J.1444-2906.2002.00404.X
Seyed Mahdi Ojagh, Masoud Rezaei, Seyed Hadi Razavi, Seyed Mohamad Hashem Hosseini, Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout Food Chemistry. ,vol. 120, pp. 193- 198 ,(2010) , 10.1016/J.FOODCHEM.2009.10.006