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Effect of EGCG-gelatin biofilm on the quality and microbial composition of tilapia fillets during chilled storage.
Food Chem ; 305: 125454, 2020 Feb 01.
Artigo em Inglês | MEDLINE | ID: mdl-31505413
The effects of the (-)-Epigallocatechin gallate (EGCG)-gelatin biofilm treatment (EGT) on microbial composition and quality of tilapia fillets stored at low temperatures were evaluated. The changes in mechanical properties, microbial reproduction, as well as lipid and protein oxidation during fillets storage were determined. The results showed that EGT reduced the microbial count and the relative abundance of the fillets. And EGT delayed the rate of lipid oxidation and protein denaturation in fillets. Compared with the control group, EGT samples had lower K values (74% on 18 d) and biogenic amines (39 mg/kg for putrescine and 50 mg/kg for cadaverine on 21 d). According to sensory evaluation, the shelf life of tilapia fillets was extended by 6 d in the EGT group. Therefore, EGT improved the quality of cryopreserved tilapia fillets and could be considered as a potential method for fish fillet preservation.





Texto completo: Disponível Coleções: Bases de dados internacionais Base de dados: MEDLINE Idioma: Inglês Revista: Food Chem Ano de publicação: 2020 Tipo de documento: Artigo País de afiliação: China