Effects of ellagic acid and ε-polylysine hydrochloride on the content of biogenic amines, volatile compounds and quality of salmon slices during chilled storage.
In: International Journal of Food Engineering, Jg. 19 (2023-03-01), Heft 3/4, S. 87-97
Online
academicJournal
Zugriff:
This study aimed to investigate effects of ellagic acid (EA) and ε-polylysine hydrochloride (ε-PL) on biogenic amines (BAs), volatile compounds and quality of salmon slices stored at 4 °C. The results showed that EA and ε-PL attenuated the production of BAs, retarded the increase of TVC, TVB-N and TBARS. Additionally, water mobility, texture properties of salmon slices were also stabilized by the EA and ε-PL. Volatile compounds including aldehydes, alcohols and hydrocarbons were identified and spoilage-related compounds reduced by the EA and ε-PL, which was related to the inhibition of bacterial, TVB-N and TBA growth by EA and ε-PL. The content of phencthylamine, putrescine, cadaverine, histamine and tyramine in EA-s-PL groups reduced by 46.53%, 54.1%, 26.42%, 31.98% and 45.37% compared to the control group at the end of storage, respectively. Therefore, EA and ε-PL can be applied for inhibiting the increase of BAs and delaying quality deterioration of salmon slices. [ABSTRACT FROM AUTHOR]
Titel: |
Effects of ellagic acid and ε-polylysine hydrochloride on the content of biogenic amines, volatile compounds and quality of salmon slices during chilled storage.
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Autor/in / Beteiligte Person: | Zhao, Nan ; Zhang, Xinyuan ; Zhang, Zian ; Guo, Xiaohua ; Ma, Rui ; Meng, Yuqiong ; Li, Yingchang |
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Zeitschrift: | International Journal of Food Engineering, Jg. 19 (2023-03-01), Heft 3/4, S. 87-97 |
Veröffentlichung: | 2023 |
Medientyp: | academicJournal |
ISSN: | 1556-3758 (print) |
DOI: | 10.1515/ijfe-2022-0267 |
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