Preservative Effect of Novel Combined Treatment with Electrolyzed Active Water and Lysozyme Enzyme to Increase the Storage Life of Vacuum-Packaged Carp
المؤلفون المشاركون
Palotás, Péter
Palotás, Péter
Jónás, Gábor
Lehel, József
Friedrich, László
المصدر
العدد
المجلد 2020، العدد 2020 (31 ديسمبر/كانون الأول 2020)، ص ص. 1-7، 7ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2020-02-17
دولة النشر
مصر
عدد الصفحات
7
الملخص EN
In the present study, common carp (Cyprinus carpio), a highly valuable worldwide commercial fish species, was used as a model.
One sample group of fresh, skin-on carp fillets was placed in a bath of acidic electrolyzed oxidizing (AEO) water containing a solution of 100 mg/kg chloride ion concentration for 5 minutes.
Another sample group was treated with acidic electrolyzed water and 0.5% lysozyme enzyme solution.
Another set of samples were washed after the AEO water treatment.
Within the study, a storage test was performed to examine the effect of the new combined treatment on the samples’ shelf-life and quality while kept at 2°C.
During the storage period, chemical (chlorate) and microbiological (TVC, mesophilic anaerobic plate count, and Enterobacteriaceae count) tests and sensory evaluation were conducted.
The combination of AEO water and lysozyme enzyme showed additional bactericidal efficacy on the surface of the carp fillets, which has never been reported before.
Both the AEO water and the combined treatment effectively increased the shelf life of the samples, causing 2.4–3.1 log CFU/g difference compared to the control by the end of the 7-day storage.
The measured residual chlorate content exceeded the legal threshold, but washing the samples resulted in values below the theoretical threshold limit.
The applied preservation methods did not have an adverse effect on the organoleptic properties of the samples.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Palotás, Péter& Palotás, Péter& Jónás, Gábor& Lehel, József& Friedrich, László. 2020. Preservative Effect of Novel Combined Treatment with Electrolyzed Active Water and Lysozyme Enzyme to Increase the Storage Life of Vacuum-Packaged Carp. Journal of Food Quality،Vol. 2020, no. 2020, pp.1-7.
https://search.emarefa.net/detail/BIM-1184660
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Palotás, Péter…[et al.]. Preservative Effect of Novel Combined Treatment with Electrolyzed Active Water and Lysozyme Enzyme to Increase the Storage Life of Vacuum-Packaged Carp. Journal of Food Quality No. 2020 (2020), pp.1-7.
https://search.emarefa.net/detail/BIM-1184660
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Palotás, Péter& Palotás, Péter& Jónás, Gábor& Lehel, József& Friedrich, László. Preservative Effect of Novel Combined Treatment with Electrolyzed Active Water and Lysozyme Enzyme to Increase the Storage Life of Vacuum-Packaged Carp. Journal of Food Quality. 2020. Vol. 2020, no. 2020, pp.1-7.
https://search.emarefa.net/detail/BIM-1184660
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1184660
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر