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The effect of melanin-free extract from Sepia esculenta ink on lipid peroxidation, protein oxidation and water-holding capacity of tilapia fillet during cold storage  ( SCI-EXPANDED收录)   被引量:5

文献类型:期刊文献

英文题名:The effect of melanin-free extract from Sepia esculenta ink on lipid peroxidation, protein oxidation and water-holding capacity of tilapia fillet during cold storage

作者:Duan, Zhen-Hua[1];Liu, Hua-Zhong[2];Luo, Ping[2];Gu, Yi-Peng[1];Li, Yan-Qun[3]

机构:[1]Hezhou Univ, Inst Food Sci & Engn Technol, Hezhou 542899, Peoples R China;[2]Guangdong Ocean Univ, Coll Chem & Environm, Zhanjiang 524088, Peoples R China;[3]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China

年份:2018

卷号:12

外文期刊名:CHEMISTRY CENTRAL JOURNAL

收录:SCI-EXPANDED(收录号:WOS:000427721900003)、、WOS

基金:This work was jointly supported by the National Natural Science Foundation of China (Grant Nos. 31171667, 31360395), Guangxi talent highland of preservation and deep processing research in fruit and vegetables and Special Fund for Distinguished Experts in the Guangxi Zhuang Autonomous Region, China.

语种:英文

外文关键词:Antioxidation; Cold storage; Sepia esculenta ink; Tilapia fillets

外文摘要:Background: Preservative effect of melanin-free extract of Sepia esculenta ink (MFESI) on Sparus latus fillet has been verified in our previous work. This study aims to further approach the mechanism of MFESI for extending the shelf-life of fish fillet during cold storage. Tilapia fillets were treated with different dosage of MFESI (0, 15, 25 and 35 mg/ml) and packed with preservative film for succedent cold-storage at 4 degrees C for scheduled time. Contents of total volatile basic nitrogen and sulfydryl and carbanyl groups were measured for evaluating protein oxidation. Malondialdehyde contents were measured for estimating lipid peroxidation and loss of water was used to determine water-holding capacity of fillet. Results: The data indicated that MFESI not only possessed certain degree of antioxidant capacity in vitro, also lengthened shelf-life of tilapia fillet in cold-storage condition. Apart from 15 mg/ml, both 25 and 35 mg/ml of MFESI obviously prevented lipid and protein from oxidation and reduced loss of water from tilapia fillets, and the latter was more effective than the former. Conclusion: MFESI can repress lipid peroxidation and protein oxidation and reduce water loss, maintain the tilapia fillets quality and, thus, it could be an effective and natural preservative for extending the shelf-life of tilapia fillets during cold storage.

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