The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage

Food Control

Volumn 37, Issue 1, 2014, Pages 1-8

  Gao, Mengsha ^a   Feng, Lifang ^a   Jiang, Tianjia ^a   Zhu, Junli ^a   Fu, Linglin ^a   Yuan, Dongxia ^c   Li, Jianrong ^a,b  

^a ZHEJIANG GONGSHANG UNIVERSITY   (China)

^b BOHAI UNIVERSITY   (China)

^c INSTITUTE OF HYDROBIOLOGY   (China)

Author keywords

Chilled storage; Nisin; Pompano fillet; Rosemary extract; Shelf life

Indexed keywords

EID: 84884968661     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.09.010     Document Type: Article

References (34)

1. Aberoumand A. Investigation of some microbiological and chemical parameters associated with spoilage of cod fish. World Journal of Fish and Marine Sciences 2010, 2:200-203.
2. Alasalvara C., Taylora K.D.A., Zubcovb E., Shahidic F., Alexisd M. Differentiation of cultured and wild sea bass (Dicentrarchus labrax): total lipidcontent, fatty acid and trace mineral composition. Food Chemistry 2002, 79:145-150.
3. AOAC Official methods of analysis 2005, Association of Official Analytical Chemists. APHA, Washington, DC. 18th ed.
4. Barbosa-Pereira L., Cruz J.M., Sendón R., Bernaldo de Quiros A.R., Ares A., Castro-López M., et al. Development of antioxidant active films containing tocopherols to extend the shelf life of fish. Food Control 2013, 31:236-243.
5. Batistic M., Tutman P., Bojanic D., Skaramuca B., Kožul V., Glavic N., et al. Diet and diel feeding activity of juvenile pompano (Trachinotus ovatus) (Teleostei: Carangidae) from the southern Adriatic, Croatia. Journal of the Marine Biological Association of the United Kingdom 2005, 85:1533-1534.
6. Choe E., Min D.B. Mechanisms of antioxidants in the oxidation of foods. Comprehensive Reviews in Food Science and Food Safety 2009, 8:345-358.
7. Delbarre-Ladrat C., Cheret R., Taylor R., Verrez-Bagnis V. Trends in postmortem aging in fish: understanding of proteolysis and disorganization of the myofibrillar structure. Critical Reviews in Food Science and Nutrition 2006, 46:409-421.
8. Feng L.F., Jiang T.J., Wang Y.B., Li J.R. Effects of tea polyphenol coating combined with ozone water washing on the storage quality of black sea bream (Sparus macrocephalus). Food Chemistry 2012, 135:2915-2921.
9. GBT 2760-2011 Chinese national standard, standards for use of food additives 2011, The Chinese National Hygiene Ministry, Beijing.
10. GBT 4789.2-2010 Chinese national standard, food microbiological examination: Aerobic plate count 2010, The Chinese National Hygiene Ministry, Beijing.
11. Gram L., Huss H.H. Microbiological spoilage of fish and fish products. International Journal of Food Microbiology 1996, 33:121-137.
12. He Y.L., Ou Y.J., Li J.E. Early development of Trachinotus ovatus. Journal of Shanghai Ocean University 2009, 18:428-434.
13. Hraš A.R., Hadolin M., Knez Ž., Bauman D. Comparison of antioxidative and synergistic effects of rosemary extract with α-tocopherol, ascorbyl palmitate and citric acid in sunflower oil. Food Chemistry 2000, 71:229-233.
14. Ji L. Microsatellites analysis, growth comparation, correlation analysis of morphometric traits and body weight and ecological culture for selective populations of Trachinotus ovatus 2011, Master thesis, Shanghai Ocean University.
15. Jiang Y., Wu N., Fu Y.J., Wang W., Luo M., Zhao C.J., et al. Chemical composition and antimicrobial activity of the essential oil of Rosemary. Environmental Toxicology and Pharmacology 2011, 32:63-68.
16. Johnson J.J. Carnosol: a promising anti-cancer and anti-inflammatory agent. Cancer Letters 2011, 305:1-7.
17. Lech G.P., Reigh R.C. Plant products affect growth and digestive efficiency of cultured Florida pompano (Trachinotus carolinus) fed compounded diets. PLoS One 2012, 7:e34981.
18. Li T.T., Hu W.Z., Li J.R., Zhang X.G., Zhu J.L., Li X.P. Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea). Food Control 2012, 25:101-106.
19. Li T.T., Li J.R., Hu W.Z., Zhang X.G., Li X.P., Zhao J. Shelf-life extension of crucian carp (Carassius auratus) using natural preservatives during chilled storage. Food Chemistry 2012, 135:140-145.
20. Li X.P., Li J.R., Zhu J.L., Wang Y.B., Fu L.L., Xuan W. Postmortem changes in yellow grouper (Epinephelus awoara) fillets stored under vacuum packaging at 0°C. Food Chemistry 2011, 126:896-901.
21. Marcos B., Aymerich T., Garriga M., Arnau J. Active packaging containing nisin and high pressure processing as post-processing listericidal treatments for convenience fermented sausages. Food Control 2013, 30:325-330.
22. Martínez L., Djenane D., Cilla I., Beltrán J.A., Roncalés P. Effect of different concentrations of carbon dioxide and low concentration of carbon monoxide on the shelf-life of fresh pork sausages packaged in modified atmosphere. Meat Science 2005, 71:563-570.
23. Mørkøre T., Rødbotten M., Vogt G., Fjæra S.O., Kristiansen I.Ø., Manseth E. Relevance of season and nucleotide catabolism on changes in fillet quality during chilled storage of raw Atlantic salmon (Salmo salar L.). Food Chemistry 2010, 119:1417-1425.
24. Ngo S.N., Williams D.B., Head R.J. Rosemary and cancer prevention: preclinical perspectives. Critical Reviews in Food Science and Nutrition 2011, 51:946-954.
25. Ocaño-Higuera V.M., Maeda-Martínez A.N., Marquez-Ríos E., Canizales-Rodríguez D.F., Castillo-Yáñez F.J., Ruíz-Bustos E., et al. Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods. Food Chemistry 2011, 125:49-54.
26. Ojagh S.M., Rezaei M., Razavi S.H., Hosseini S.M.H. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry 2010, 120:193-198.
27. Özyurt G., Kuley E., Balikçi E., Kaçar Ç., Gökdogan S., Etyemez M., et al. Effect of the icing with rosemary extract on the oxidative stability and biogenic amine formation in sardine (Sardinella aurita) during chilled storage. Food and Bioprocess Technology 2012, 5:2777-2786.
28. Ryder J.M. Determination of adenosine triphosphate and its breakdown products in fish muscle by high-performance liquid chromatography. Journal of Agricultural and Food Chemistry 1985, 33:678-680.
29. Sathivel S. Chitosan and protein coatings affect yield, moisture loss, and lipid oxidation of pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage. Journal of Food Science 2005, 70:e455-e459.
30. Tiwari B.K., Valdramidis V.P., O'Donnell C.P., Muthukumarappan K., Bourke P., Cullen P.J. Application of natural antimicrobials for food preservation. Journal of Agricultural and Food Chemistry 2009, 57:5987-6000.
31. Tutman P., Glavić N., Kožul V., Skaramuca B., Glamuzina B. Preliminary information on feeding and growth of pompano, Trachinotus ovatus (Linnaeus, 1758) (Pisces; Carangidae) in captivity. Aquaculture International 2004, 12:387-393.
32. Wilson B.G., Bahna S.L. Adverse reactions to food additives. Annals of Allergy, Asthma & Immunology 2005, 95:499-507.
33. Zhang D.Q., Wang N., Wang Q.Z., Li S.R. Interaction and optimum percentages of nisin, lysozyme and lactic acid sodium in the preservation of chilled mutton. Transactions of the CSAE 2006, 22:184-187.
34. Zhang Y., Yang L., Zu Y.G., Chen X.Q., Wang F.J., Liu F. Oxidative stability of sunflower oil supplemented with carnosic acid compared with synthetic antioxidants during accelerated storage. Food Chemistry 2010, 118:656-662.