Effects of Ozonated Water Treatment on Physico-chemical, Microbiological and Sensory Characteristics Changes of Nile Tilapia (Oreochromis niloticus) Fillets during Storage in Ice
文献类型： 外文期刊
作者： Zhao, Yongqiang 1 ; Yang, Shaoling 1 ; Yang, Xianqing 1 ; Li, Laihao 1 ; Hao, Shuxian 1 ; Cen, Jianwei 1 ; Wei, Ya 1 ; Li 1 ;
作者机构： 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc, Minist Agr & Rural Affairs, 231 Xingangxi Rd, Guangzhou 510300, Guangdong, Peoples R China
2.Huaihai Inst Technol, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang 222005, Peoples R China
3.Guangdong Shun Xin Ocean Fishery Grp Co Ltd, Yangjiang 529800, Peoples R China
4.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China
关键词： Oreochromis niloticus; shelf life; ice storage; ozonated water; quality changes
期刊名称：OZONE-SCIENCE & ENGINEERING （ 影响因子：2.562； 五年影响因子：2.179 ）
ISSN： 0191-9512
年卷期：
页码：
收录情况： SCI
摘要： Quality changes in commercial-sized Nile tilapia fillets sterilized by 4.0 mg/L ozonated water for 30-min and stored in ice for 18 days were evaluated. Malondialdehyde content increased from 1.54 +/- 0.06 to 1.94 +/- 0.14 nmol/mgprot after treatment at day 18, while drip loss rate, lightness, chroma, whiteness index and whilst hue values in the treated group were significantly higher (P < .05). These changes indicated that treatment had some adverse effects on fillet quality. Total volatile basic nitrogen (TVB-N) decreased from 27.67 +/- 1.39 to 22.79 +/- 2.77 mg/100g after 18 days storage. Hardness and chewiness increased from 73.78 +/- 10.78 to 81.44 +/- 16.54 g and 45.61 +/- 14.81 to 49.85 +/- 13.52 g mm respectively by the treatment at day 0. Besides, pH showed no significant differences between both groups throughout the storage period. Based on microbiological analysis and sensory evaluation, the shelf-life of treated and control fillets was 14 and 11 days, respectively. The results of this study indicate that ozonated water treatment is effective in enhancing textural properties, reducing total viable counts and extending shelf-life during ice storage.
- 相关文献
作者其他论文 更多>>
-
Exploring the key flavor compounds and aroma profiles in traditionally fermented golden pompano (Trachinotus ovatus): Perspective from molecular sensory science
作者：Li, Yujie;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Li, Chunsheng;Xiang, Huan;Wang, Di;Wang, Yueqi;Li, Yujie;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Li, Chunsheng;Wang, Yueqi;Li, Yujie
关键词：Fermented golden pompano; Molecular sensory science; Gas chromatography-olfactometry-mass spectrometry; Aroma dilution analysis; Aroma recombination; Omission experiments; Omission experiments
-
Effect of myosin-kappa carrageenan pickering emulsions on the quality of bighead carp surimi gels
作者：Ren, Zhongyang;Huang, Xianglan;Shi, Linfan;Yang, Shen;Jin, Ritian;Lin, Rong;Zhang, Yucang;Weng, Wuyin;Zhao, Yongqiang;Liu, Shuji;Liu, Zhiyu;Zhao, Yongqiang
关键词：Kappa carrageenan; Myosin; Pickering emulsions; Aristichthys nobilis; Surimi
-
Stable emulsion produced by thermal modified coconut (Cocos nucifera L.) globulins-xanthan gum for protection of curcumin
作者：Ma, Jingrong;Chai, Yuan;Long, Xiaoshan;Pan, Chuang;Zhao, Yongqiang;Shi, Wenzheng;He, Rongrong;Chen, Haiming;Chai, Yuan
关键词：Heated coconut globulins; Xanthan gum; Interfacial properties; Emulsion stability; Simulated in vitro digestion
-
Unlocking the chemical basis of fermented golden pompano (Trachinotus ovatus) inoculated with indigenous Bacillus subtilis: Focus on the role of lipid oxidation on volatile flavor formation
作者：Wang, Huifang;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Li, Chunsheng;Xiang, Huan;Wang, Di;Wei, Ya;Wang, Yueqi;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Wang, Yueqi;Wang, Huifang
关键词：Fermented golden pompano; Bacillus subtilis; Inoculation fermentation; Volatile compound; Lipid oxidation; Metabolic pathway
-
Oyster-derived peptides as pancreatic lipase inhibitors: Kinetics, molecular interactions, and gastrointestinal stability
作者：Chen, Hui;Dong, Xiting;Zhou, Xuxia;Zhou, Mengyuan;Xu, Zhihao;Chen, Hui;Zhao, Yongqiang;Chen, Hui;Dong, Xiting;Zhou, Xuxia;Zhou, Mengyuan;Xu, Zhihao;Chen, Hui;Dong, Xiting;Zhou, Xuxia;Zhou, Mengyuan;Xu, Zhihao;Chen, Hui;Xu, Zhe
关键词：Oyster peptide; pancreatic lipase; inhibition mechanism; Molecular docking
-
Effects of Sodium Hypochlorite Rinsing on Tilapia Storage: An Investigation Based on Muscle Quality and Tissue Protease Activity
作者：Fu, Zirui;Hao, Shuxian;Xiang, Huan;Li, Chunsheng;Cen, Jianwei;Wei, Ya;Chen, Shengjun;Zhao, Yongqiang;Hu, Xiao;Yan, Yuhong;Huang, Hui;Fu, Zirui;Hao, Shuxian;Xiang, Huan;Li, Chunsheng;Cen, Jianwei;Wei, Ya;Chen, Shengjun;Zhao, Yongqiang;Hu, Xiao;Huang, Hui;Li, Jun
关键词：tilapia storage; endogenous enzyme activity; hypochlorite rinsing; bacterial reduction; quality characteristics; muscle quality
-
Characterization of firmness in fermented sea bass ( Lateolabrax japonicas) by multidimensional integration strategies: Insights from proteomic and microstructural analyses
作者：Chen, Qian;Li, Jun;Chen, Qian;Nie, Shi;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Xiang, Huan;Wang, Di;Wang, Yueqi;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Wang, Yueqi;Chen, Qian
关键词：Fermented sea bass; Proteomics; Firmness; Microstructure
