Partager

Effets de l'enrobage de polyphénol de thé et d'extrait de romarin combiné au chitosan sur la qualité lors de l'entreposage des grands tambours à gros yeux (Pseudosciaena crocea).

Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea).

Auteurs : LI T., HU W., LI J., et al.

Type d'article : Article

Résumé

The coating effects of tea polyphenol (TP) and rosemary extract (R) combined with chitosan (Ch) respectively on the quality of large yellow croaker (Pseudosciaena crocea) during refrigerated storage at (4 ± 1°C) were evaluated. A solution of TP (0.2%, w/v) and R (0.2%, w/v) was used for dip pretreatment, and Ch (1.5%, w/v) was used for the coating. Microbiological (total viable count), physicochemical (pH, TVB-N, K value, PV, TBARS), and sensory attributes were periodically assessed over 20 days. The results indicated that the two dip pretreatments combined with chitosan coating could more effectively maintain the good quality and could extend the shelf life by 8–10 days compared with the control group during the refrigerated storage. [Reprinted with permission from Elsevier. Copyright, 2011].

Détails

  • Titre original : Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea).
  • Identifiant de la fiche : 30003628
  • Langues : Anglais
  • Source : Food Control The International Journal of HACCP and Food Safety - vol. 25 - n. 1
  • Date d'édition : 05/2012
  • DOI : http://dx.doi.org/10.1016/j.foodcont.2011.10.029

Liens


Voir d'autres articles du même numéro (1)
Voir la source

Indexation