Use of quince seed mucilage edible films containing natural preservatives to enhance physico-chemical quality of rainbow trout fillets during cold storage  

作　　者：Mohammad Jouki Seyed Ali Mortazavi Farideh Tabatabaei Yazdi Arash Koocheki Naimeh Khazaei 

机构地区：[1]Department of Food Science and Technology,Faculty of Agriculture,Ferdowsi University of Mashhad,P.O.Box 91775-1163,Mashhad,Iran [2]Department of Food Science and Technology,Faculty of Agriculture,University of Urmia,Urmia,Iran

出　　处：《Food Science and Human Wellness》2014年第2期65-72,共8页食品科学与人类健康（英文）

摘　　要：In this study quality changes of rainbow trout fillet wrapped with quince seed mucilage QSM film incorporated with 0–2%(V/V)thyme or oregano essential oil,as natural preservatives,during storage of 18 d at 4◦C were investigated.The control and wrapped fillet samples were analyzed for texture,lipid oxidation,and color characteristics.After 6 d of storage,a significantly increasing trend was observed for lipid oxidation in control samples.Peroxidation values(PV)varied for all treatments and remained lower than 8 meq/kg throughout the storage time(18 d).The lowest PV was obtained in fillets wrapped with QSM film containing 2%oregano essential oil.Compared to control samples,fillet samples wrapped with QSM films presented a significant reduction in pH after 12 d(P<0.05).L*and b*color parameters were increased while parameter a*was decreased linearly for all treatments during the storage time.

关 键 词：FILLET treatment FILM 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]