Effect of Poly-epsilon-lysine on vacuum packed tilapia stored at 4 degrees C
文献类型: 外文期刊
第一作者: Ma, Haixia
作者: Ma, Haixia;Cheng, Linli;Li, Laihao;Yang, Xianqing
作者机构:
关键词: Poly-epsilon-lysine;tilapia;shelf-life;preservation
期刊名称:CHEMICAL, MATERIAL AND METALLURGICAL ENGINEERING III, PTS 1-3
ISSN: 1022-6680
年卷期: 2014 年 881-883 卷
页码:
收录情况: SCI
摘要: Poly-epsilon-lysine (epsilon-PL) is a natural biologicalagent, it is water soluble, biodegradable, and non-toxic, so it can be used as food preservatives. Through sensory evaluation, pH, total volatile basic nitrogen (TVB-N), total bacteria count (TBC) and K-values analyses, the effect of poly-epsilon-lysine (epsilon-PL) on tilapia fillets stored at 4 degrees C was investigated. The results showed that each indicator correlated well with the storage time, and epsilon-PL could extend the shelf-life of tilapia fillets under refrigerated condition for at least4 days in comparison with the control group. Comparison tests indicated that 0.6% solution of epsilon-PL has better preservation effect than 0.2% and 0.4% epsilon-PL solutions.
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