Journal Article10.1016/J.LWT.2010.05.003
Cinnamon and nisin in alginate–calcium coating maintain quality of fresh northern snakehead fish fillets
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TL;DR: Cinnamomum zeylanicum and nisin in alginate-calcium coating were used to maintain quality of northern snakehead fish fillets at refrigeration temperature (4 −± 1 °C) as mentioned in this paper.
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Abstract: Cinnamon (Cinnamomum zeylanicum) and nisin in alginate–calcium coating were used to maintain quality of northern snakehead fish fillets at refrigeration temperature (4 ± 1 °C). Northern snakehead fish fillets were left untreated (CK), or were treated with alginate–calcium coating (Y0), alginate–calcium coating incorporating 10 μL mL−1 cinnamon (Y1), alginate–calcium coating incorporating 2000 IU mL−1 nisin and 150 μg mL−1 ethylene diamine tetraacetic acid (EDTA) (Y2), or alginate–calcium coating incorporating 10 μL mL−1 cinnamon and 2000 IU mL−1 nisin and 150 μg mL−1 EDTA (Y3). Y1 and Y3 had better effects on inhibiting bacterial growth and maintaining values of pH, total volatile base nitrogen (TVB-N) and thiobarbituric acid (TBA) of northern snakehead fish than CK, Y0 and Y2. Lightness (L*) values of fish fillets of all treatments were higher than CK. Cinnamon in alginate–calcium coating treatments could efficiently maintain quality of northern snakehead fish fillets during storage, but colors of fish fillets of Y1 and Y3 were evidently changed due to the color of cinnamon.
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References
Microbiological spoilage of fish and fish products
Lone Gram,Hans Henrik Huss +1 more
TL;DR: It is concluded that the spoilage of lightly preserved fish products is probably caused by lactic acid bacteria, certain psychotrophic Enterobacteriaceae and/or Photobacterium phosphoreum, however, more work is needed in this area.
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Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout
TL;DR: The results indicated that the effect of the Ch + C coating on the fish samples was to enable the good quality characteristics to be retained longer and to extend the shelf life during the refrigerated storage.
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Methods to evaluate fish freshness in research and industry
Gudrun Olafsdottir,Emilía Martinsdóttir,Jörg Oehlenschläger,Paw Dalgaard,Benny Jensen,Ingrid Undeland,I.M. Mackie,Gary T. M. Henehan,Jette Nielsen,H. Nilsen +9 more
TL;DR: The European concerted action project on fish freshness (AIR3 CT94-2283) as mentioned in this paper validated methods for the assessment of freshness and discussed the freshness criteria for fish commercialized within the European Union.
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