可生物降解的凝涂层与葡萄种子油相结合,对玻璃化的保存效应
Tuba Baygar1, Cansu Metin Hacisa1, Taçnur Baygar1
1Department of Seafood Processing Technology, Faculty of Fisheries, Muğla Sıtkı Koçman University, Muğla, Türkiye.
Journal of the science of food and agriculture
|December 25, 2023
概括
葡萄油 (GSO) 与凝可食涂层相结合,改善了的质量和保质期. 这种天然的GSO处理有效地防止了冷的微生物生长和黑色素病.
科学领域:
- 食品科学 食品科学 食品科学
- 海洋生物学 海洋生物学
- 生物化学 生物化学
背景情况:
- 的质量和保质期是海鲜行业的关键问题.
- 传统的保存方法通常涉及具有潜在健康风险的化学添加剂.
- 可生物降解的涂层为提高海鲜质量提供了一个有希望的替代方案.
研究的目的:
- 评估凝葡萄油 (GSO) 涂层对的质量和保质期的有效性.
- 调查不同GSO度对微生物,化学和感官属性的影响.
- 将GSO涂层与传统化学防腐剂进行比较.
主要方法:
- 被凝和不同度的GSO (5%,10%,15%) 玻璃化.
- 涂层被真空包装并存储在-18°C下12个月.
- 分析包括近距离组成,微生物计数,化学指标,感官评估,颜色和黑色素.
主要成果:
- 凝-GSO涂层显著改善了肉的质量和亮度.
- 涂料减少了与脂质含量相关的质量损失,并抑制了心理变异性细菌的生长.
- 在冷的鱼中,GSO玻璃有效地减缓了黑色素瘤的形成.
结论:
- 葡萄油 (GSO) 显示出作为防止黑色素病的天然替代品的潜力.
- 可食用的凝-GSO涂层提高了冷的整体质量,并延长了冷的保质期.
- 这种方法提供了一种更安全,更可持续的保存方法.
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