For Libraries For Publication Open Access Downloads About Us Contact Us
Paper Titles
Decomposition Kinetics of Switchgrass: Estimating Activation Energy
p.726
Spontaneous Formation of DTAB/SLS Vesicles
p.734
Ethanol Extract of Julu Honeysuckle May be a Potentially Promising Preservative Material
p.741
Isolation and Screening of Salt-Tolerance Lactic Acid Bacteria Strain and Study on its Characteristic Producing Lactic Acid
p.746
Effect of Poly-ε-Lysine on Vacuum Packed Tilapia Stored at 4°C
p.751
Effect of Catfish Bone Paste on the Properties of Steamed Bread
p.757
The Change Rules of Physiochemical Indexes of Luzhou-Flavor Daqu Based on Continuous Flow Chemical Analyzer
p.761
Functional Properties of the Protein Isolate and Major Fractions of Pine Nut Proteins Prepared from the Changbai Mountain in China
p.766
Extraction, Purification and Partial Characterizations of Polysaccharides from Gracilaria lemaneiformis
p.776

Effect of Poly-ε-Lysine on Vacuum Packed Tilapia Stored at 4°C

Article Preview

Abstract:

Poly-ε-lysine (ε-PL) is a natural biologicalagent, it is water soluble, biodegradable, and non-toxic, so it can be used as food preservatives. Through sensory evaluation, pH, total volatile basic nitrogen (TVB-N), total bacteria count (TBC) and K-values analyses, the effect of poly-ε-lysine (ε-PL) on tilapia fillets stored at 4°C was investigated. The results showed that each indicator correlated well with the storage time, and ε-PL could extend the shelf-life of tilapia fillets under refrigerated condition for at least4 days in comparison with the control group. Comparison tests indicated that 0.6% solution of ε-PL has better preservation effect than 0.2% and 0.4% ε-PL solutions.

You might also be interested in these eBooks
Chemical, Material and Metallurgical Engineering III View Preview

Info:

Periodical:

Advanced Materials Research (Volumes 881-883)

Pages:

751-756

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.881-883.751

Citation:

Cite this paper

Online since:

January 2014

Authors:

Hai Xia Ma, Lin Li Cheng, Lai Hao Li*, Xian Qing Yang

Keywords:

Poly-ε-Lysine, Preservation, Shelf-Life, Tilapia

Export:

RIS, BibTeX

Price:

Permissions CCC:

Request Permissions

Permissions PLS:

Request Permissions

Сopyright:

© 2014 Trans Tech Publications Ltd. All Rights Reserved

Share:

Citation:

* - Corresponding Author

References

[1] Shengjun Chen, LaihaoLi, XianqingYang. et. al. Presentsituation of tilapia industry and measures of proving export competition power. South China Sea Fisheries Science. Vol. 01(2007) P. 75-80. In Chinese.

Google Scholar

[2] Linli Cheng, Laihao Li, Haixia Ma. Research progress on preservation ofTilapia. Science and Technology of Food Industry. Vol. 11(2013) P. 372-375. In Chinese.

Google Scholar

[3] Hiraki, J. e-polylysine, its development and utilization. FineChem. Vol. 29(2000) P. 25–28.

Google Scholar

[4] Ing-Lung Shih, Ming-Haw Shen, Yi-TsongVan. Microbial synthesis of poly(e-lysine) and its various applications[J]. Bioresource Technology. Vol. 97(2006) P. 1148–1159.

DOI: 10.1016/j.biortech.2004.08.012

Google Scholar

[5] Bahar Tokur, AbdurrahmanPolat, Gulsun Beklevik, et. al. Changes in the quality of fishburger produced from Tilapia (Oreochromis niloticus) during frozen storage (-18 ˚C) [J]. Eur Food Res Technol. Vol. 218(2004) P. 420–423.

DOI: 10.1007/s00217-004-0879-4

Google Scholar

[6] Hernandez MD, López MB, Alvarez A, et. al. Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets duringice storage [J]. Food Chem. Vol. 114 (2009) P. 237-245.

DOI: 10.1016/j.foodchem.2008.09.045

Google Scholar

[7] China SC/T 3032-2007 The determination of volatile base nitrogen in aquatic products[S]. In Chinese.

Google Scholar

[8] Ryder, J.M. Determination of adenine triphosphate and itsbreakdown products in fish muscle by high-performance liquidhromatography [J]. JournalofAgriculture Food Chemistry, Vol. 33(1985) P. 678–680.

Google Scholar

[9] Huss HH. Quality and quality changes in fresh fish[J]. FAO Fisheries Technical (1995) P. 348. FAO. Rome. Italy.

Google Scholar

[10] Xiao-hua Meng, Shan Duan. PCR-DGGE analysis of bacterial community successionin fresh tilapia fillets during cold storage. Science and Technology of Food Industry. Vol. 33(2012)P. 343-347+351. In Chinese.

Google Scholar

[11] EU directive79/112/EEC(1979)http: /biosafetyihebe/GB/FF/79_112?79_112. html.

Google Scholar

[12] Al-KahtaniHA, Abu-Tarboush HM, Bajaber AD, et. al. [J]. Food Sci Vol. 61(1996)P. 729–733.

Google Scholar

[13] KoutsoumanisK, Nychas GJE. Application of a systematic experimental procedure to developa microbial model for rapid fish shelf life predictions [J]. Int.J. Food Microbiol. Vol. 60(2000)P. 171-184.

DOI: 10.1016/s0168-1605(00)00309-3

Google Scholar

[14] ShouchunLiu, Wen Fan, SaiyiZhong, et. al. Quality evaluation of tray-packed tilapia fillets stored at 0°C based on sensory, microbiological, biochemical and physical attributes [J]. African Journal of Biotechnology Vol. 5(2009).

DOI: 10.5897/ajb09.1369

Google Scholar

[15] S. Manju T.K. Srinivasa Gopal , Leema Jose，et. al. Nucleotide degradation of sodium acetate and potassium sorbatedip treated and vacuum packed Black Pomfret (Parastromateusniger) and Pearlspot (Etroplus suratensis) during chill storage[J]. Food Chemistry . Vol. 102(2007).

DOI: 10.1016/j.foodchem.2006.06.059

Google Scholar

[16] Aleman, P. M, Kakuda, K. Uchiyama, H. Partial freezing as ameans of keeping freshness of fish. Bulletinof Tokai Regional FisheriesResearch Laboratory. Vol. 106. (1982).

Google Scholar

© 2025 Trans Tech Publications Ltd. All rights are reserved, including those for text and data mining, AI training, and similar technologies. For open access content, terms of the Creative Commons licensing CC-BY are applied.
Scientific.Net is a registered trademark of Trans Tech Publications Ltd.