This study investigated the physical(L*,a*,b*,texture profile analyses,pH),chemical(TVB-N,K value and TBA),microbiological,amino acid content,and flavor effects that Gingko biloba leaf extract(GBLE)had on silver pomfr...This study investigated the physical(L*,a*,b*,texture profile analyses,pH),chemical(TVB-N,K value and TBA),microbiological,amino acid content,and flavor effects that Gingko biloba leaf extract(GBLE)had on silver pomfret(Pampus argenteus)stored at 4±1C in ice for 18 days.Fresh pomfret samples were obtained directly from the local fish market and transported to the laboratory with ice immediately.After being gutted,washed,filleted and trimmed in a water-ice mixture,samples were treated with different concentrations of GBLE(0.0 mg/mL,2.5 mg/mL,5.0 mg/mL,10.0 mg/mL)and packaged in Polyethylene bag,then stored in a refrigerator at 4±1C with ice.The results show that the shelf-life of untreated(0.0 mg/mL)pomfret samples was 8e9 days compared to 14e15 days for the GBLE1(2.5 mg/mL)treated group.The assessment results showed that different concentrations of GBLE had variable effects on preserving the texture parameters of acceptability limit,inhibit lipid oxidation,protein degradation,and microorganism growth.2.5 mg/mL of GBLE was the best for the preservation of pomfret during storage in ice.Therefore,there is potential use for GBLE as a preservative to extend the shelf-life of pomfret during chilled storage in ice.展开更多
基金The study was financially supported by China Agriculture Research System(CARS-47),Shanghai promote agriculture by applying scientific&technological advances projects(2015No.4-12),Ability promotion project of Shanghai Municipal Science and Technology Commission Engineering Center(16DZ2280300)Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation(17DZ2293400).
文摘This study investigated the physical(L*,a*,b*,texture profile analyses,pH),chemical(TVB-N,K value and TBA),microbiological,amino acid content,and flavor effects that Gingko biloba leaf extract(GBLE)had on silver pomfret(Pampus argenteus)stored at 4±1C in ice for 18 days.Fresh pomfret samples were obtained directly from the local fish market and transported to the laboratory with ice immediately.After being gutted,washed,filleted and trimmed in a water-ice mixture,samples were treated with different concentrations of GBLE(0.0 mg/mL,2.5 mg/mL,5.0 mg/mL,10.0 mg/mL)and packaged in Polyethylene bag,then stored in a refrigerator at 4±1C with ice.The results show that the shelf-life of untreated(0.0 mg/mL)pomfret samples was 8e9 days compared to 14e15 days for the GBLE1(2.5 mg/mL)treated group.The assessment results showed that different concentrations of GBLE had variable effects on preserving the texture parameters of acceptability limit,inhibit lipid oxidation,protein degradation,and microorganism growth.2.5 mg/mL of GBLE was the best for the preservation of pomfret during storage in ice.Therefore,there is potential use for GBLE as a preservative to extend the shelf-life of pomfret during chilled storage in ice.
