Please use this identifier to cite or link to this item: https://dspace.ctu.edu.vn/jspui/handle/123456789/20241
Title: Nghiên cứu sử dụng màng chitosan kết hợp tinh dầu bưởi (citrus grandis) để bảo quản lạnh cá lóc (channa striata) cắt khúc
Authors: Lê, Thị Minh Thủy
Võ, Thị Xuân Hương
Keywords: Công Nghệ Chế Biến Thủy Sản
Issue Date: 2019
Publisher: Trường Đại Học Cần Thơ
Abstract: The effect of chitosan film with pomelo essential oil on the quality of snakehead fish slice were examined during 18 days at cold storage (4±1ºC). The result showed that the pomelo peel was soaked in ethanol 70% at 60 ºC for 3 hours can reach the highest antioxidant activity based on the total polyphenol content, falvonoid compounds and IC50 were 288 mgGAE/kg, 434 mgQE/kg and 37.8 µg/mL, respectively. After 15 days store at cold condition, the sample wrapped in chitosan film enriched with 4% pumelo essential oil showed the lower lipid oxidation with a peroxyde value was 2.20 meq/kg and TBARS was 7.01 mgMDA/kg while peroxyde value and TBARS of the control sample were 2.98 meq/kg and 9.4 mgMDA/kg repectively. Besides, the sample wrapped in chitosan film enriched with 4% pumelo essential oil still kept the sensory quality and hardness, microbial growth were delayed and extended shelf-life about 15 days while the control sample was 12 days.
Description: 19tr.
URI: http://dspace.ctu.edu.vn/jspui/handle/123456789/20241
Appears in Collections:Trường Thủy sản

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