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Effet combiné de l'eau oxydante électrolysée et du chitosan sur les attributs microbiologiques, physicochimiques et sensoriels d'alose savoureuse (Alosa sapidissima) pendant l'entreposage frigorifique.

Combined effect of electrolyzed oxidizing water and chitosan on the microbiological, physicochemical, and sensory attributes of American shad (Alosa sapidissima) during refrigerated storage.

Auteurs : XU G., TANG X., TANG S., et al.

Type d'article : Article

Résumé

This study evaluated the combined effect of electrolyzed oxidizing water (EOW) and chitosan (CH) on the quality and shelf-life of American shad (Alosa sapidissima) stored at 4 °C for 25 days. A CH solution (2% w/v; pH 3.7) was used to coat the fish flesh after washing with EOW (pH 2.4; oxidation-reduction potential, 1185 mV; free chlorine level, 70–80 ppm). Control and treated fish samples were analyzed for microbiological (total viable count), physicochemical (pH, total volatile basic nitrogen, thiobarbituric acid, texture, and color), and sensory characteristics. The results revealed that EOW + CH was more effective than either treatment alone (EOW or CH) in inhibiting microbial growth, protein decomposition, and lipid oxidation. Furthermore, EOW + CH maintained better texture, color, and sensory characteristics of fish. This treatment extended the shelf-life of American shad fillets by 9–10 days during refrigerated storage.

Détails

  • Titre original : Combined effect of electrolyzed oxidizing water and chitosan on the microbiological, physicochemical, and sensory attributes of American shad (Alosa sapidissima) during refrigerated storage.
  • Identifiant de la fiche : 30011979
  • Langues : Anglais
  • Source : Food Control The International Journal of HACCP and Food Safety - vol. 46
  • Date d'édition : 12/2014
  • DOI : http://dx.doi.org/10.1016/j.foodcont.2014.06.010

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