The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage

CORC > 水生生物研究所 > 中科院水生所知识产出（2009年前） > 水生生物分子与细胞生物学研究中心 > 期刊论文

	The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage
	Gao, Mengsha 1; Feng, Lifang 1; Jiang, Tianjia 1; Zhu, Junli 1; Fu, Linglin 1; Yuan, Dongxia 3; Li, Jianrong 1,2
刊名	FOOD CONTROL
	2014-03-01
卷号	37 页码:1-8
关键词	Pompano fillet Rosemary extract Nisin Shelf life Chilled storage
ISSN号	0956-7135
通讯作者	Feng, LF (reprint author), Zhejiang Gongshang Univ, Coll Food Sci & Biotechnol, Hangzhou 310035, Zhejiang, Peoples R China.
中文摘要	The effects of rosemary extract (RE) combined with nisin (N) on the quality of pompano (Trachinotus ovatus) were assessed throughout 15 days of storage at 4 +/- 1 degrees C. Physicochemical (peroxide value, thiobarbituric acid, total volatile basic nitrogen, trimethylamine, pH, K value, texture, and color), sensory, and bacteriological characteristics of fish fillet were all periodically analyzed. RE + N treatment effectively improved physicochemical quality parameters and the sensory, and reduced microbial growth as compared with either treatment of RE or N alone or the control, which resulted in a significant extension in the shelf life of pompano fillet. Therefore, rosemary extract combined with nisin treatment may be a promising method of maintaining the storage quality and extending shelf life of pompano fillet during chilled storage. (C) 2013 Elsevier Ltd. All rights reserved.
英文摘要	The effects of rosemary extract (RE) combined with nisin (N) on the quality of pompano (Trachinotus ovatus) were assessed throughout 15 days of storage at 4 +/- 1 degrees C. Physicochemical (peroxide value, thiobarbituric acid, total volatile basic nitrogen, trimethylamine, pH, K value, texture, and color), sensory, and bacteriological characteristics of fish fillet were all periodically analyzed. RE + N treatment effectively improved physicochemical quality parameters and the sensory, and reduced microbial growth as compared with either treatment of RE or N alone or the control, which resulted in a significant extension in the shelf life of pompano fillet. Therefore, rosemary extract combined with nisin treatment may be a promising method of maintaining the storage quality and extending shelf life of pompano fillet during chilled storage. (C) 2013 Elsevier Ltd. All rights reserved.
WOS标题词	Science & Technology ; Life Sciences & Biomedicine
类目[WOS]	Food Science & Technology
研究领域[WOS]	Food Science & Technology
关键词[WOS]	TEA POLYPHENOL ; FISH ; QUALITY ; CARANGIDAE ; OXIDATION ; PRODUCTS ; SAUSAGES ; CHITOSAN ; ACID ; OIL
收录类别	SCI
资助信息	National Key Technologies R & D Program of China during the 12th Five-Year Plan Period [2012BAD29B06]; National Natural Science Foundation of China [31301566]; Program for the Science & Technology of Zhejiang Province [2012C22049]; Zhejiang Provincial Natural Science Foundation of China [LQ12C20005]; State Key Laboratory of Freshwater Ecology and Biotechnology [2012FB24]
语种	英语
WOS记录号	WOS:000328518200001
公开日期	2014-08-13
内容类型	期刊论文
源URL	[http://ir.ihb.ac.cn/handle/342005/20094]
专题	水生生物研究所_水生生物分子与细胞生物学研究中心_期刊论文
作者单位	1.Zhejiang Gongshang Univ, Coll Food Sci & Biotechnol, Hangzhou 310035, Zhejiang, Peoples R China 2.Bohai Univ, Jinzhou 121013, Peoples R China 3.Chinese Acad Sci, Inst Hydrobiol, State Key Lab Freshwater Ecol & Biotechnol, Wuhan 430072, Peoples R China
推荐引用方式 GB/T 7714	Gao, Mengsha,Feng, Lifang,Jiang, Tianjia,et al. The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage[J]. FOOD CONTROL,2014,37:1-8.
APA	Gao, Mengsha.,Feng, Lifang.,Jiang, Tianjia.,Zhu, Junli.,Fu, Linglin.,...&Li, Jianrong.(2014).The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage.FOOD CONTROL,37,1-8.
MLA	Gao, Mengsha,et al."The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage".FOOD CONTROL 37(2014):1-8.