Effects of phytic acid and bamboo vinegar on the quality, microorganism and water migration of large yellow croaker (Pseudosciaena crocea) during ice storage
LAN Weiqing1,2, LIU Jiali1, XU Qiaoling1, XIE Jing1,2*
1(Shanghai Ocean University,College of Food Science and Technology, Shanghai 201306, China); 2(Shanghai Aquatic Products Processing and Storage Engineering Technology,Research Center National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China)
Abstract: In order to study the effects of phytic acid (PA) and bamboo vinegar (BV) on the quality, microorganism and water migration of Pseudosciaena crocea during ice storage, fresh samples were transported to the laboratory, then washed with ice water and divided into three groups randomly. Samples were dipped into 1% PA and 1% BV for 5 minutes respectively, which treated with sterile water as CK group. Samples were processed and dried, then stored at (4±1) ℃ with ice. The physicochemical indexes (pH value, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), water holding capacity (WHC)), microbial indexes, sensory evaluation, low field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) were measured respectively to analyze the quality of samples. The results showed that PA and BV treatment could delay the increase of pH, TVB-N and TBA value of Pseudosciaena crocea during ice storage, maintain their good sensory quality, which can effectively inhibit the growth and reproduction of bacteria, delay the lipid oxidation and protein decomposition during storage, improve the water retention of fish and prolong its shelf life. When compared with CK group, the shelf life of Pseudosciaena crocea treated with 1% phytic acid and 1% bamboo vinegar could be extended to 12-13 days and 15-16 days, respectively.
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