The impact of marine and terrestrial based extracts on the freshness quality of modified atmosphere packed sea bass fillets  

作　　者：Fatih Ozogul Mustafa Durmus Ali Rıza Kosker Ali Serhat Özkütük Esmeray Kuley Hatice Yazgan Ramazan Yazgan Vida Simat Yesim Ozogul 

机构地区：[1]Department of Seafood Processing Technology,Faculty of Fisheries,Cukurova University,Balcali,01330,Adana,Turkey [2]Department of Food Hygiene and Technology,Faculty of Veterinary Medicine,University of Cukurova,Adana,Turkey [3]Yumurtalık Vocational School,Department of Fisheries,University ofÇukurova,01682,Adana,Turkey [4]Cukurova University,Rectorate Office,IT Department,01250,Balcali,Adana,Turkey [5]Department of Marine Studies,University of Split,R.Boskovi’ca 37,HR-21000,Split,Croatia [6]Biotechnology Research and Application Center,Cukurova University,01330,Adana,Turkey

出　　处：《Food Bioscience》2023年第3期724-734,共11页食品生物科学（英文）

基　　金：supported by the Scientific and Technological Research Council of Turkey(TUBITAK),Grant No:N-UPAG 119N492(PRIMA Programme Section 2);supported by the PRIMA programme under BioProMedFood(Project ID 1467,CUP:J34I19004820005);supported by the European Union H2020 programme.

摘　　要：The extracts of Padina pavonica(a macroalgae,ME),Rubus fruticosus(blackberry)leaves(BE),Juniperus oxycedrus waste(JWE)and Juniperus communis needles(JE)were used to evaluate their potential effects on chemical,microbial and organoleptic qualities of sea bass(Dicentrarchus labrax).The sensory assessment showed that fish fillets treated with BE,JE and ME were preferred more by the panellists,and rejected at 18 days of storage compared to the control(12 days).All extracts(except JWE)together with modified atmospheric packaging(MAP)decreased the values of biochemical parameters of sea bass fillets.TVB-N,PV,FFA,TBA values remained lower in treatment groups.Microbiological results were consistent with sensory results.Although microbial growth showed a rapid increase in the control and JWE groups during storage,BE,ME and JE groups significantly inhibited the bacterial growth in fish meat(p<0.05).Lactic acid bacteria in sea bass fillets under MAP condition increased slightly during storage and reached the highest levels in the control and JWE groups,respectively,with the value of 5.60 and 5.52 log cfu/g at the end of storage.This study showed that all extracts except JWE together with MAP application extended the shelf life of sea bass fillets up to 18 days compared to the control(12 days),exhibiting potential antioxidant and antimicrobial agents in seafood industry.

关 键 词：Macro algae Plant extract Antioxidant and antimicrobial agents Fish quality Safety 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]