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The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage
Gao, Mengsha1; Feng, Lifang1; Jiang, Tianjia1; Zhu, Junli1; Fu, Linglin1; Yuan, Dongxia3; Li, Jianrong1,2; Feng, LF (reprint author), Zhejiang Gongshang Univ, Coll Food Sci & Biotechnol, Hangzhou 310035, Zhejiang, Peoples R China.
2014-03-01
Source PublicationFOOD CONTROL
ISSN0956-7135
Volume37Pages:1-8
AbstractThe effects of rosemary extract (RE) combined with nisin (N) on the quality of pompano (Trachinotus ovatus) were assessed throughout 15 days of storage at 4 +/- 1 degrees C. Physicochemical (peroxide value, thiobarbituric acid, total volatile basic nitrogen, trimethylamine, pH, K value, texture, and color), sensory, and bacteriological characteristics of fish fillet were all periodically analyzed. RE + N treatment effectively improved physicochemical quality parameters and the sensory, and reduced microbial growth as compared with either treatment of RE or N alone or the control, which resulted in a significant extension in the shelf life of pompano fillet. Therefore, rosemary extract combined with nisin treatment may be a promising method of maintaining the storage quality and extending shelf life of pompano fillet during chilled storage. (C) 2013 Elsevier Ltd. All rights reserved.; The effects of rosemary extract (RE) combined with nisin (N) on the quality of pompano (Trachinotus ovatus) were assessed throughout 15 days of storage at 4 +/- 1 degrees C. Physicochemical (peroxide value, thiobarbituric acid, total volatile basic nitrogen, trimethylamine, pH, K value, texture, and color), sensory, and bacteriological characteristics of fish fillet were all periodically analyzed. RE + N treatment effectively improved physicochemical quality parameters and the sensory, and reduced microbial growth as compared with either treatment of RE or N alone or the control, which resulted in a significant extension in the shelf life of pompano fillet. Therefore, rosemary extract combined with nisin treatment may be a promising method of maintaining the storage quality and extending shelf life of pompano fillet during chilled storage. (C) 2013 Elsevier Ltd. All rights reserved.
SubtypeArticle
KeywordPompano Fillet Rosemary Extract Nisin Shelf Life Chilled Storage
Department[Gao, Mengsha; Feng, Lifang; Jiang, Tianjia; Zhu, Junli; Fu, Linglin; Li, Jianrong] Zhejiang Gongshang Univ, Coll Food Sci & Biotechnol, Hangzhou 310035, Zhejiang, Peoples R China; [Li, Jianrong] Bohai Univ, Jinzhou 121013, Peoples R China; [Yuan, Dongxia] Chinese Acad Sci, Inst Hydrobiol, State Key Lab Freshwater Ecol & Biotechnol, Wuhan 430072, Peoples R China
DOI10.1016/j.foodcont.2013.09.010
WOS HeadingsScience & Technology ; Life Sciences & Biomedicine
Funding OrganizationNational Key Technologies R & D Program of China during the 12th Five-Year Plan Period [2012BAD29B06]; National Natural Science Foundation of China [31301566]; Program for the Science & Technology of Zhejiang Province [2012C22049]; Zhejiang Provincial Natural Science Foundation of China [LQ12C20005]; State Key Laboratory of Freshwater Ecology and Biotechnology [2012FB24] ; National Key Technologies R & D Program of China during the 12th Five-Year Plan Period [2012BAD29B06]; National Natural Science Foundation of China [31301566]; Program for the Science & Technology of Zhejiang Province [2012C22049]; Zhejiang Provincial Natural Science Foundation of China [LQ12C20005]; State Key Laboratory of Freshwater Ecology and Biotechnology [2012FB24] ; National Key Technologies R & D Program of China during the 12th Five-Year Plan Period [2012BAD29B06]; National Natural Science Foundation of China [31301566]; Program for the Science & Technology of Zhejiang Province [2012C22049]; Zhejiang Provincial Natural Science Foundation of China [LQ12C20005]; State Key Laboratory of Freshwater Ecology and Biotechnology [2012FB24] ; National Key Technologies R & D Program of China during the 12th Five-Year Plan Period [2012BAD29B06]; National Natural Science Foundation of China [31301566]; Program for the Science & Technology of Zhejiang Province [2012C22049]; Zhejiang Provincial Natural Science Foundation of China [LQ12C20005]; State Key Laboratory of Freshwater Ecology and Biotechnology [2012FB24]
Indexed BySCI
Language英语
WOS Research AreaFood Science & Technology
WOS SubjectFood Science & Technology
WOS IDWOS:000328518200001
WOS KeywordTEA POLYPHENOL ; FISH ; QUALITY ; CARANGIDAE ; OXIDATION ; PRODUCTS ; SAUSAGES ; CHITOSAN ; ACID ; OIL
Funding OrganizationNational Key Technologies R & D Program of China during the 12th Five-Year Plan Period [2012BAD29B06]; National Natural Science Foundation of China [31301566]; Program for the Science & Technology of Zhejiang Province [2012C22049]; Zhejiang Provincial Natural Science Foundation of China [LQ12C20005]; State Key Laboratory of Freshwater Ecology and Biotechnology [2012FB24] ; National Key Technologies R & D Program of China during the 12th Five-Year Plan Period [2012BAD29B06]; National Natural Science Foundation of China [31301566]; Program for the Science & Technology of Zhejiang Province [2012C22049]; Zhejiang Provincial Natural Science Foundation of China [LQ12C20005]; State Key Laboratory of Freshwater Ecology and Biotechnology [2012FB24] ; National Key Technologies R & D Program of China during the 12th Five-Year Plan Period [2012BAD29B06]; National Natural Science Foundation of China [31301566]; Program for the Science & Technology of Zhejiang Province [2012C22049]; Zhejiang Provincial Natural Science Foundation of China [LQ12C20005]; State Key Laboratory of Freshwater Ecology and Biotechnology [2012FB24] ; National Key Technologies R & D Program of China during the 12th Five-Year Plan Period [2012BAD29B06]; National Natural Science Foundation of China [31301566]; Program for the Science & Technology of Zhejiang Province [2012C22049]; Zhejiang Provincial Natural Science Foundation of China [LQ12C20005]; State Key Laboratory of Freshwater Ecology and Biotechnology [2012FB24]
Citation statistics
Cited Times:66[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Identifierhttp://ir.ihb.ac.cn/handle/342005/20094
Collection水生生物分子与细胞生物学研究中心_期刊论文
Corresponding AuthorFeng, LF (reprint author), Zhejiang Gongshang Univ, Coll Food Sci & Biotechnol, Hangzhou 310035, Zhejiang, Peoples R China.
Affiliation1.Zhejiang Gongshang Univ, Coll Food Sci & Biotechnol, Hangzhou 310035, Zhejiang, Peoples R China
2.Bohai Univ, Jinzhou 121013, Peoples R China
3.Chinese Acad Sci, Inst Hydrobiol, State Key Lab Freshwater Ecol & Biotechnol, Wuhan 430072, Peoples R China
Recommended Citation
GB/T 7714
Gao, Mengsha,Feng, Lifang,Jiang, Tianjia,et al. The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage[J]. FOOD CONTROL,2014,37:1-8.
APA Gao, Mengsha.,Feng, Lifang.,Jiang, Tianjia.,Zhu, Junli.,Fu, Linglin.,...&Feng, LF .(2014).The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage.FOOD CONTROL,37,1-8.
MLA Gao, Mengsha,et al."The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage".FOOD CONTROL 37(2014):1-8.
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