Preservative Effects of Flaxseed Gum-Sodium Alginate Active Coatings Containing Carvacrol on Quality of Turbot (Scophthalmus maximus) during Cold Storage
Source abstract
Abstract
In this article, the effect of active coatings of flaxseed gum (FG) and sodium alginate (SA) containing carvacrol (CA) on the quality of turbot (Scophthalmus maximus) after storage at 4 °C for 18 days was evaluated. The experimental results showed that FG/SA-CA could effectively inhibit the growth of microorganisms. At the same time, FG/SA-CA reduced the value of odorous-related compounds including thiobarbituric acid reactive substances (TBARS), total volatile base nitrogen (TVB-N), and K values. The FG/SA-CA significantly delayed the oxidation of myofibrillar protein (MP) through controlling the development of carbonyl groups and maintaining a high content of sulfhydryl groups. Thus, FG/SA-CA inhibits the growth of spoilage microorganisms, maintains the structure of the protein, and extends the refrigerated shelf life of turbot.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Nanocomposite Films for Food Packaging · Protein Hydrolysis and Bioactive Peptides · Meat and Animal Product Quality
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai 201306, China
National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China
Funding
China Agriculture Research System · Shanghai Municipal Science and technology project
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Show source-provided references
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