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Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala).

Author(s) : SONG Y., LIU L., SHEN H., et al.

Type of article: Article

Summary

The effect of alginate-based edible coating containing Vitamin C (Vc) and tea polyphenols (TP) for shelf-life extension of bream (Megalobrama amblycephala) was evaluated over a 21-day storage at refrigerated temperature (4plus or minus 1°C). Breamwere left untreated (CK), or were treated with alginateecalcium coating (T1), alginateecalcium coating incorporating 5% Vc (T2), or alginateecalcium coating incorporating 0.3% TP (T3). The fish samples were analyzed periodically for water loss, microbiological (total viable count), chemical (pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), K-value) and sensory characteristics. The results indicated that coating treatments retarded the decay of fish compared to uncoated bream. T2 more efficiently inhibited the growth of total viable counts than did T1 or T3 (p < 0.05). Coating treatments predominantly reduced chemical spoilage, reflected in TVB-N, pH, and TBA, retarded water loss (p < 0.05) and increased the overall sensory quality of fish compared to uncoated bream.

Details

  • Original title: Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala).
  • Record ID : 30000705
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 22 - n. 3-4
  • Publication date: 2011/03
  • DOI: http://dx.doi.org/10.1016/j.foodcont.2010.10.012

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