文献类型：期刊文献

英文题名：Effect of coating on flavor metabolism of fish under different storage temperatures br

作者：Li, Xin Tu, Zongcai Sha, Xiaomei Li, Zhongying Li, Jinlin Huang, Mingzheng

第一作者：Li, Xin

通信作者：Tu, ZC[1];Sha, XM[1]

机构：[1]Jiangxi Normal Univ, Coll Life Sci, Natl R&D Ctr Freshwater Fish Proc, Nanchang 330022, Jiangxi, Peoples R China;[2]Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China;[3]Guizhou Med Univ, Sch Publ Hlth, Key Lab Environm Pollut Monitoring & Dis Control, Minist Educ, Guiyang 550025, Peoples R China;[4]Guizhou Inst Technol, Coll Food & Pharmaceut Engn, Guiyang 550003, Peoples R China

第一机构：Jiangxi Normal Univ, Coll Life Sci, Natl R&D Ctr Freshwater Fish Proc, Nanchang 330022, Jiangxi, Peoples R China

通信机构：corresponding author), Jiangxi Normal Univ, Coll Life Sci, Natl R&D Ctr Freshwater Fish Proc, Nanchang 330022, Jiangxi, Peoples R China.

年份：2022

卷号：13

外文期刊名：FOOD CHEMISTRY-X

收录：;EI(收录号：20220711642504);Scopus(收录号：2-s2.0-85124563665);WOS:【SCI-EXPANDED(收录号:WOS:000788242600011)】；

语种：英文

外文关键词：Coating; Fish preservation; Flavor metabolism; Different temperatures

摘要：Two edible coatings (gelatin coating and ginger essential oil-gelatin coating) were prepared to maintain the flavor quality of fish fillets at two storage temperatures (4 degrees C and 25 degrees C). The effects of coating on fish fillets were evaluated by detecting the physical properties, microstructure, microbial properties, volatile flavor and taste flavor of fish. In the same coating method, fish fillets stored at 4 degrees C showed better effect than that at 25 degrees C on maintain water content, color and texture, however, fish fillets stored at 25 degrees C were closer to fresh fish in volatile flavor and taste flavor than that at 4 degrees C; whatever the storage temperature, coating could slow down the growth of fish microorganisms, maintain water content, color, texture, volatile flavor and taste flavor of fish fillets; GGC exhibited better effect on maintain flavor quality than GC.