Food and Fermentation Industries >

2021 , Vol. 47 >Issue 20: 152 - 160

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026357

The effect of curcumin combined with piperine on quality of salmon (Salmo salar) in cold chain logistics

  • YU Yingjie ,
  • LIN Ting ,
  • YANG Shengping ,
  • QIU Weiqiang ,
  • XIE Jing ,
  • QIAN Yunfang
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  • 1(College of Food Science and Technology Shanghai Ocean University, Shanghai 201306, China)
    2(Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China)
    3(Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China)
    4(National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China)

Received date: 2020-12-08

  Revised date: 2020-12-17

  Online published: 2021-11-18

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Abstract

In order to investigate the effects of curcumin and piperine on salmon (Salmo salar) quality during cold chain logistics transportation, physiochemical indicators (hardness, springiness, water holding capacity (WHC), total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBA), free amino acids), microbial indicators (total mesophilic bacteria count, total psychrotrophic bacteria count, H2S-producing bacteria count, Pseudomonas count and lactic acid bacteria count) were measured in this study. The confocal laser scanning microscope (CLSM) and low-field nuclear magnetic resonance (LF-NMR) were used to study the spread mode of bacteria and water migration of salmon fillets. The results showed that the total mesophilic bacteria count in the untreated control sample reached 7.80 lgCFU/g after storage for 7 d, while the curcumin combined piperine treatment group only reached 6.96 lgCFU/g. The CLSM image also showed that the composite preservative could inhibit the growth of microorganisms in the salmon sample, and the decrease of texture and WHC were also been inhibited during storage. Moreover, the results of LF-NMR revealed that the two preservatives could maintain the freshness of salmon samples, and the effect of composite preservative was the best which including 0.5 mg/mL curcumin + 0.5 mg/mL piperine.

Key words： salmon; curcumin; piperine; confocal laser scanning microscope (CLSM); low-field nuclear magnetic resonance (LF-NMR); cold chain logistics

Cite this article

YU Yingjie , LIN Ting , YANG Shengping , QIU Weiqiang , XIE Jing , QIAN Yunfang . The effect of curcumin combined with piperine on quality of salmon (Salmo salar) in cold chain logistics[J]. Food and Fermentation Industries, 2021 , 47(20) : 152 -160 . DOI: 10.13995/j.cnki.11-1802/ts.026357

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