Emmanuel Ude, Joshua Ekpenyong, Stanley Iheanacho, Irom Okey, Benjamin Agada
{"title":"抗坏血酸的抗菌、理化、感官特性及对热熏鲭鱼货架期影响的研究","authors":"Emmanuel Ude, Joshua Ekpenyong, Stanley Iheanacho, Irom Okey, Benjamin Agada","doi":"10.1080/10498850.2023.2275774","DOIUrl":null,"url":null,"abstract":"ABSTRACTThe effectiveness of ascorbic acid in improving the quality and shelf life of processed (smoked) mackerel fillets was investigated. The fish were divided into four ascorbic acid (AA) treatment groups and smoked for 18 hours at a temperature between 120°C and 150°C. After 28 days, the fish were tested for proximate, biochemical, microbiological, and sensory status. Based on the tests conducted, fish treated with 15 mg L−1 AA showed better nutrient composition, biochemical, and sensory qualities, while Enterobacteriaceae spp counts declined with higher AA concentrations. The study revealed that AA improved mackerel fish and extended their shelf life.KEYWORDS: Natural antioxidantsprocessed fishproximatebiochemistrysensory evaluation Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingAuthors received no external funding for this work.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":1.3000,"publicationDate":"2023-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Investigation of the Antimicrobial, Physico-Chemical, Sensory Qualities of Ascorbic Acid and Effect on the Shelf-Life of Hot Smoked Mackerel ( <i>Scomber scombrus</i> )\",\"authors\":\"Emmanuel Ude, Joshua Ekpenyong, Stanley Iheanacho, Irom Okey, Benjamin Agada\",\"doi\":\"10.1080/10498850.2023.2275774\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"ABSTRACTThe effectiveness of ascorbic acid in improving the quality and shelf life of processed (smoked) mackerel fillets was investigated. The fish were divided into four ascorbic acid (AA) treatment groups and smoked for 18 hours at a temperature between 120°C and 150°C. After 28 days, the fish were tested for proximate, biochemical, microbiological, and sensory status. Based on the tests conducted, fish treated with 15 mg L−1 AA showed better nutrient composition, biochemical, and sensory qualities, while Enterobacteriaceae spp counts declined with higher AA concentrations. The study revealed that AA improved mackerel fish and extended their shelf life.KEYWORDS: Natural antioxidantsprocessed fishproximatebiochemistrysensory evaluation Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingAuthors received no external funding for this work.\",\"PeriodicalId\":15091,\"journal\":{\"name\":\"Journal of Aquatic Food Product Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.3000,\"publicationDate\":\"2023-11-03\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Aquatic Food Product Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1080/10498850.2023.2275774\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Aquatic Food Product Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1080/10498850.2023.2275774","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Investigation of the Antimicrobial, Physico-Chemical, Sensory Qualities of Ascorbic Acid and Effect on the Shelf-Life of Hot Smoked Mackerel ( Scomber scombrus )
ABSTRACTThe effectiveness of ascorbic acid in improving the quality and shelf life of processed (smoked) mackerel fillets was investigated. The fish were divided into four ascorbic acid (AA) treatment groups and smoked for 18 hours at a temperature between 120°C and 150°C. After 28 days, the fish were tested for proximate, biochemical, microbiological, and sensory status. Based on the tests conducted, fish treated with 15 mg L−1 AA showed better nutrient composition, biochemical, and sensory qualities, while Enterobacteriaceae spp counts declined with higher AA concentrations. The study revealed that AA improved mackerel fish and extended their shelf life.KEYWORDS: Natural antioxidantsprocessed fishproximatebiochemistrysensory evaluation Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingAuthors received no external funding for this work.
期刊介绍：
The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to:
-harvesting and handling practices-
processing with traditional and new technologies-
refrigeration and freezing-
packaging and storage-
safety and traceability-
byproduct utilization-
consumer attitudes toward aquatic food.
The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
