Effect of high pressure processing or essential oils on the quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4℃
學生姓名:
邱沁榆
指導教授:
陳泰源
學期:
110上
摘 要:
Grass carp (Ctenopharyngodon idellus) is one of the main cultured aquaculture species in China, and it ranks first among freshwater fish. Fish stored at low temperature is still perishable because of high water activity, abundant labile nutrients, and neutral pH. The first study was to investigate the effect of different high pressure processing treatment (0.1, 200, 300, 400, 500 and 600 MPa/ 15 min) on quality and endogenous enzymes activities of vacuum-packed grass carp fillets stored under refrigerated conditions. The result show that 500 and 600 MPa can inhibited the activities of endogenous enzymes and the shelf life could be extended by at least 4-6 days using HPP treatments. The second study was to evaluate the effect of oregano (Origanum vulgare), thyme (Thymus mongolicus Ronn.) and star anise (Illicium verum) essential oils on the quality of grass carp fillets stored at refrigerated conditions. Compared to the control, essential oils extended the shelf-life of fillets for 2 days and inhibited the growth of Aeromonas and Shewanella.
摘要 (6).pdf