Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala)

Song, Yongling; Liu, Lei; Shen, Huixing; You, Juan; Luo, Yongkang

doi:10.1016/j.foodcont.2010.10.012

Cited by 384 publications

(276 citation statements)

References 49 publications

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“…1a. Initially, the TVB-N value was 11.39 mg/100 g. It was similar to the report of Song et al (2011) who indicated that the initial value of bream (Megalobrama amblycephala) was 12.62 mg/100 g. The TVB-N value increased more sharply at 3°C than −3°C during the storage. Thus, the storage temperature plays an important role in controlling TVB-N accumulation of fish.…”

Section: Resultssupporting

confidence: 86%

“…The pH value was determined according to the method of Song et al (2011). A 10 g sample of fish flesh was dispersed in 100 mL of distilled water and stirred for 30 min, and then the mixture was filtered.…”

Section: Determination Of Drip Lossmentioning

confidence: 99%

“…Generally the initial microbial load of freshwater fishes is different because of water condition and temperature (Song et al 2011). TAC of rainbow trout fillets stored at both temperatures increased with the storage time, and the increase was faster at 3°C compared to −3°C.…”

Section: Tacmentioning

confidence: 99%

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Quality assessment of rainbow trout (Oncorhynchus mykiss) fillets during super chilling and chilled storage

et al. 2014

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In order to evaluate the effect of super chilling (−3°C) and chilled (3°C) storage on the quality of rainbow trout fillets, total volatile base nitrogen (TVB-N), drip loss, pH, electric conductivity (EC), total aerobic count (TAC), K and related values, adenosine triphosphate (ATP) and related compounds, color and sensory score were determined and correlation between these indicators were analyzed. According to the comprehensive evaluation of TAC, K value and sensory score, the limit for acceptability of rainbow trout fillets was 5 days at 3°C and 11 days at −3°C. Additionally, the correlation coefficients between TVB-N and other freshness indicators (TAC, K value, sensory score) were relatively low. TVB-N may be inadequate for evaluating freshness changes of rainbow trout fillets compared with other indicators. Among the K and related values, H value was a better freshness indicator in rainbow trout fillets during chilled and super chilling storage for its better correlation coefficients with other freshness indicators. Super chilling storage could extend the shelf life of rainbow trout fillets by 6 days compared to chilled storage.

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Section: Resultssupporting

confidence: 86%

Section: Determination Of Drip Lossmentioning

confidence: 99%

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Quality assessment of rainbow trout (Oncorhynchus mykiss) fillets during super chilling and chilled storage

et al. 2014

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“…Ponce et al (2008) observed an improved of the antioxidant protection of the minimally processed squash using chitosan enriched with essential oils. Song et al (2010) observed a retarded of fish spoilage using alginate-based edible coating containing vitamin C and tea polyphenols for shelf life extension. Saucedo-Pompa et al (2009) reported that the use of ellagic acid into candelilla wax matrix has an important effect to improve the quality and shelf life of avocado.…”

Section: Antioxidantsmentioning

confidence: 99%

Edible coatings as encapsulating matrices for bioactive compounds: a review

et al. 2014

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Edible coatings can extend the shelf-life of many foods, controlling moisture and solute migration, gas exchange and oxidative reaction rates. Besides, edible coatings can be used as carriers of bioactive compounds to improve the quality of food products such as antioxidants, antimicrobials, flavors and probiotics. These approaches can be useful to extend shelflife as well as provide a functional product. When edible coatings are used as a matrix holding bioactive compounds remarkable benefits arise; off odors and flavors can be masked, bioactive compounds are protected from the environment, and controlled release is allowed. In this sense, the present review will be focused on analyzing the potential use of encapsulation with edible coatings to incorporate bioactive compounds, solving the disadvantages of direct application.

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“…Aljinat›n kendine özgü kolloidal özellikleri olup, CaCl 2 çözeltisiyle muamele edildi¤inde Ca +2 ile çapraz ba¤lanma yaparak güçlü jel ve çözünmeyen polimerler oluflturabilir (3,6,7,9).…”

Section: Introductionunclassified

Çemen Ekstrakti Ve Ti̇mol İçeren Fi̇lmlerle Kaplanan Köfteleri̇n Bazi Kali̇te Özelli̇kleri̇ni̇n İncelenmesi̇

Özvural¹

2017

GIDA

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ÖzBu çal›flmada %0.5 ve %1 çemen ekstrakt› (Ç0.5 ve Ç1) ile %0.5 ve %1 timol (T0.5 ve T1) içeren çözeltiler ile kaplanan köfte örneklerinin 4°C'de 10 günlük depolama süresi boyunca belirli aral›klarla nem, pH, TBARS ve renk analizleri yap›larak, örnekler birbirleriyle ve kaplama yap›lmayan köfte (Kontrol 1) ve antioksidan özellikli katk› içermeyen çözeltiyle kaplanan köfte (Kontrol 2) örnekleriyle karfl›laflt›r›lm›flt›r. Çal›flmada, kaplama çözeltilerindeki toplam fenolik madde ve antioksidan aktivite miktarlar› da belirlenmifltir. Tüm örneklerde pH de¤erinin depolama boyunca artt›¤› gözlemlenmifltir (P <0.05). Köftelerin TBARS de¤erlerinin depolama süresince artt›¤› (P <0.05), depolaman›n sonunda Ç1, T0.5 ve T1'in di¤er örneklere göre daha az oksidasyona u¤rad›¤› belirlenmifltir (P <0.05). L*, a* ve b* aç›s›ndan depolaman›n bafl›nda örnekler aras› farkl›l›k görülmedi¤i (P >0.05), sonunda ise T1 örne¤inin L* de¤erinin kontrole göre daha düflük (P <0.05), di¤er örneklerle ise benzer oldu¤u belirlenmifltir (P >0.05). Çal›flma sonucunda timol ilave edilen çözeltilerle kaplanan köftelerin depolamada daha dayan›kl› oldu¤u, bunu çemen ektrakt› içeren çözeltiyle kaplanan ürünlerin izledi¤i belirlenmifltir.Anahtar kelimeler: Çemen ekstrakt›, timol, yenilebilir kaplama (film), köfte. EVALUATION OF SOME QUALITY CHARACTERISTICS OF THE PATTIES COATED WITH FILMS INCLUDING FENUGREEK EXTRACT AND THYMOL AbstractIn this study, moisture, pH, TBARS and colour analysis of beef patties coated with solutions including 0.5% and 1% fenugreek extract (Ç0.5 and Ç1) and 0.5% and 1% thymol (T0.5 and T1) were conducted at certain time intervals during storage at 4°C for 10 days and the treatments were compared to each other and also to uncoated patty (control 1) and coated patty without antioxidant (control 2). In the study, total phenolic content and antioxidant activity of the coating solutions were also determined. It was observed that pH values of all the treatments increased during storage (P <0.05). TBARS values increased (P <0.05) over time and it was found that Ç1, T0.5 and T1 had lower values than the others in terms of oxidation at the end of storage (P <0.05). No significant differences were observed among the L*, a* and b* values of the treatments at the beginning of storage (P >0.05), however in the end, L* value of T1 was lower than control, but similar to others (P >0.05). Consequently, the patties coated with solutions including thymol were more resistant to quality deterioration than others and the patties treated with encapsulated fenugreek extract were found to be the second most resistant. Keywords

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Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala)

Cited by 384 publications

References 49 publications

Quality assessment of rainbow trout (Oncorhynchus mykiss) fillets during super chilling and chilled storage

Quality assessment of rainbow trout (Oncorhynchus mykiss) fillets during super chilling and chilled storage

Edible coatings as encapsulating matrices for bioactive compounds: a review

Çemen Ekstrakti Ve Ti̇mol İçeren Fi̇lmlerle Kaplanan Köfteleri̇n Bazi Kali̇te Özelli̇kleri̇ni̇n İncelenmesi̇

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