文献类型：期刊文献

英文题名：Fresh-keeping effects of melanin-free extract from squid ink on yellowfin sea bream (Sparus latus) during cold storage

作者：Shi, Lisha[1]; Liu, Huazhong[2]; Zhong, Jieping[3]; Pan, Jiangqiu[1]

机构：[1] Faculty of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China; [2] Biochemistry Center, Guangdong Ocean University, Zhanjiang, China; [3] Faculty of Science, Guangdong Ocean University, Zhanjiang, China

年份：2015

卷号：24

期号：3

起止页码：199

外文期刊名：Journal of Aquatic Food Product Technology

收录：EI(收录号：20151400710531)、Scopus(收录号：2-s2.0-84926030975)

语种：英文

外文关键词：Molluscs - Food storage - Shellfish - Cold storage - Chemical analysis

外文摘要：Squid ink, a by-product from the squid production process, has been demonstrated to be a multifunctional marine bioactive material that can promote freshness of shiokara and peeled shrimp. However, the preservative effect it has on marine fish as well as its preservative mechanisms are still unknown. In this article, Sparus latus was used as a model to assess the preservative effects and the possible mechanism of the ink through chemical parameters, antibacterial effect, and sensory analysis. Melanin-free extract from squid ink at a concentration of 45 mg/mL and pH 8.5 was revealed to be effective in prolonging cold storage shelf life of Sparus latus, which was confirmed through comprehensive sensory analysis evaluation and measurement of chemical changes including pH, microbial count, total volatile basic nitrogen (TVB-N) value, and nucleotide analysis. It was also discovered that the extract mainly suppressed putrefying bacteria separated from Sparus latus, and the bacteriostatic range was confirmed to be wide. Squid ink significantly prolonged the cold storage period of Sparus latus, indicating that it may be developed to be a natural preservative for marine products. Copyright ? Taylor & Francis Group, LLC.