Effects of gelatin combined with essential oils coating on storage quality of turbot (Psetta maxima) fillets

DOI

10.2991/icmia-17.2017.112How to use a DOI?

Keywords

Turbot; Garlic essential oil; Ginger essential oil; Coating preservation

Abstract

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.

Copyright

© 2017, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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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  - Proceedings of the 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  - 10.2991/icmia-17.2017.112
ID  - Xu2017/06
ER  -