Quality changes of sea bass slices wrapped with gelatin film incorporated with lemongrass essential oil

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• 作者：Mehraj Ahmad ; Soottawat Benjakul ; ^{soottawat.b@psu.ac.th} ; Punnanee Sumpavapol ; Nilesh Prakash Nirmal
• 关键词：Active film ; Gelatin ; Essential oil ; Antimicrobial activity ; Antioxidative activity ; Lemongrass
• 刊名：International Journal of Food Microbiology
• 出版年：2012
• 期刊代码：63_01681605
• 类别：abs
• 出版时间：16 April, 2012
• 卷：155
• 期：3
• 页码：171-178
• 文件大小：679 K

摘要

Microbiological, chemical and physical changes of sea bass slices wrapped with gelatin film incorporated with 25%(w/w) lemongrass essential oil (LEO) during storage of 12 days at 4 掳C were investigated. Sea bass slices wrapped with LEO film had the retarded growth of lactic acid bacteria (LAB), psychrophilic bacteria and spoilage microorganisms including H₂S-producing bacteria and Enterobacteriaceae throughout storage of 12 days in comparison with the control and those wrapped with gelatin film without LEO (G film) (P < 0.05). Lowered changes of colour, K value, total volatile base nitrogen (TVB) and TBARS value were also found in LEO film wrapped samples, compared with those wrapped with G film and control, respectively. Therefore, the incorporation of LEO into gelatin film could enhance the antimicrobial and antioxidative properties of the film, thereby maintaining the qualities and extending the shelf-life of the sea bass slices stored at refrigerated temperature.