Changes in the physicochemical properties of grouper (Epinephelus coioides) fillets stored under vacuum packaging at chilly temperature contributing with the spoilage bacteria

Yang, Zhijun; Chu, Yuanming; Zhang, Chenchen; Yan, Jun; Xie, Jing

doi:10.1016/j.fbio.2023.103017

Food Bioscience

2023

DOI: 10.1016/j.fbio.2023.103017

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Changes in the physicochemical properties of grouper (Epinephelus coioides) fillets stored under vacuum packaging at chilly temperature contributing with the spoilage bacteria

Zhijun Yang

Yuanming Chu

Chenchen Zhang

et al.

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2024

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Cited by 7 publications

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Effect of Ocimum basiicum L. essential oil microemulsion on the quality of snakehead (Channa argus) under different dipping conditions during cold storage

Li,

Xie,

Mei

et al. 2024

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BackgroundOcimum basiicum L. essential oil (OBEO) is an herbal essential oil that inhibits microbial activity during food preservation. However, preservation of aquatic products is susceptible to environmental factors. The efficacy of different impregnation techniques was evaluated. In this study, we investigated the application of OBEO in the cold storage process of snakehead fish fillets.ResultsIn terms of microbiological and ammonia content, the best freshness of snakehead fillets was observed under normal impregnation. On the 18th day, the essential oil impregnated group without ultrasonic and vacuum treatment showed a reduction in trimethylamine content by 5.14 mg/100 g, total volatile base nitrogen by 16.32 mg N/100 g, K value by 50.82%, and H2S content by 134.73 mmol/g, as compared to the control group. Similarly, the indexes such as the pH value, free amino acid (FAA) value and ammonia content reflected the bacteriostatic properties of OBEO and the degree of spoilage of snakeheads. In a word, the results showed that although the homogeneity of the emulsion was improved after ultrasonic treatment, it tends to destabilize the snakehead fillets.ConclusionTherefore, this study demonstrated that snakehead fillets exhibited better preservation under normal or vacuum conditions in combination with OBEO impregnation.

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Effect of Ocimum basiicum L. essential oil microemulsion on the quality of snakehead (Channa argus) under different dipping conditions during cold storage

Li,

Xie,

Mei

et al. 2024

JSFA Reports

View full text Add to dashboard Cite

show abstract

Molecular Mechanism of the Impact of Lipid Oxidation Products (2,4-Decadienal) on the Conformation of Grouper (Epinephelus coioides) Myofibrillar Proteins During Refrigeration and its Implications on the Overall Protein Flavor

Chu,

Ding,

Xie

2024

Food Bioprocess Technol

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Effects of active film based on chitosan/polyvinyl alcohol on the quality of refrigerated sea bass (Lateolabrax Japonicus) fillets

Chen,

Lan,

et al. 2024

Food Bioscience

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Changes in the physicochemical properties of grouper (Epinephelus coioides) fillets stored under vacuum packaging at chilly temperature contributing with the spoilage bacteria

Cited by 7 publications

References 53 publications

Effect of Ocimum basiicum L. essential oil microemulsion on the quality of snakehead (Channa argus) under different dipping conditions during cold storage

Effect of Ocimum basiicum L. essential oil microemulsion on the quality of snakehead (Channa argus) under different dipping conditions during cold storage

Molecular Mechanism of the Impact of Lipid Oxidation Products (2,4-Decadienal) on the Conformation of Grouper (Epinephelus coioides) Myofibrillar Proteins During Refrigeration and its Implications on the Overall Protein Flavor

Effects of active film based on chitosan/polyvinyl alcohol on the quality of refrigerated sea bass (Lateolabrax Japonicus) fillets

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