Effects of gelatin combined with essential oils coating on storage quality of turbot (Psetta maxima) fillets
Yongxia Xu, Rui Wang, Honglei Zhao, Jiamei Zhao, Jianping Zhang, Jianrong Li
Available Online June 2017.
- https://doi.org/10.2991/icmia-17.2017.112How to use a DOI?
- Turbot; Garlic essential oil; Ginger essential oil; Coating preservation
- The influences of garlic and ginger essential oil coating on the quality of turbot (Psetta maxima) fillets during storage were investigated. Total viable count (TVC), total volatile basic nitrogen (TVB-N) , pH and texture profile were measured to evaluate the preservative effect of essential oil coating on turbot fillets. The results suggested that the treatment group revealed an obvious preservative effect, and the best was garlic essential oil coating, resulting in an extension of shelf-life by 4 days. Meanwhile, changes of TVC, TVB-N, pH and texture profile of turbot fillets were significantly reduced by essential oil treatment compared to the control group. The essential oil coating showed a significant inhibitory effect on the bacteria propagation and slowed down the protein degradation, thus prolonged the shelf-life of turbot fillets during refrigeration.
- Open Access
- This is an open access article distributed under the CC BY-NC license.
Cite this article
TY - CONF AU - Yongxia Xu AU - Rui Wang AU - Honglei Zhao AU - Jiamei Zhao AU - Jianping Zhang AU - Jianrong Li PY - 2017/06 DA - 2017/06 TI - Effects of gelatin combined with essential oils coating on storage quality of turbot (Psetta maxima) fillets BT - 2017 6th International Conference on Measurement, Instrumentation and Automation (ICMIA 2017) PB - Atlantis Press SP - 628 EP - 632 SN - 1951-6851 UR - https://doi.org/10.2991/icmia-17.2017.112 DO - https://doi.org/10.2991/icmia-17.2017.112 ID - Xu2017/06 ER -