|Title:||The preservative effect of fish under modified atmosphere packaging with or without enzymes|
|Subject:||Fishes -- Preservation|
Fishes -- Packaging
Hong Kong Polytechnic University -- Dissertations
Department of Applied Biology and Chemical Technology
|Pages:||iii, 110 leaves : ill. (some col.) ; 1998|
|Abstract:||Fish contains highly proportion of protein and unsaturated lipid, therefore, it is a healthy and popular food in Hong Kong. Unfortunately, it is easy to deteriorate by microbial activities. The spoilage processes of fish are mainly divided into lipid oxidation and protein degradation. The spoilage bacteria are able to utilize the natural marine fish component, trimethylamine oxide (TMAO), as a terminal hydrogen acceptor after depletion of oxygen. This allows the microorganisms to growth under anoxic conditions. At the same time, trimethylamine (TMA) is produced generating unfavorable smell and causing economic loss. Besides, enumeration of bacteria affect the health of consumer and has a risk of food poisoning. According to these reasons, effective preservatives are required to prolong the shelf life of fish. Unfortunately, most of preservatives are harmful, change the tastes or texture of flesh or less efficiency. Therefore, the objectives of this project is to find out a safe and effective preservation methods to maintain the freshness of fish. In this study, fish (Sparus macrocephalus) was preserved under various combination of conditions of oxygen absorber, 40% or 66% carbon dioxide, with or without enzyme glucose oxidase or lysozyme. The freshness qualities were assessed by sensory determination, TMA content measurement, torrymeter testing and microbiological tests during the 21 days of storage at 4 C. The results showed that preservations with 66% carbon dioxide combined with lysozyme, sodium chloride and ethylenediaminetetraaceric acid (EDTA) or glucose oxidase were more effective for extending the shelf life of fishes than other methods of preservation investigated here. That means highly carbon dioxide combined with enzymes can performed synergistic antibacterial effects. The oxygen absorber also had great potential for antimicrobial activities and then prolonging the shelf life of fish. However, its antibacterial function reduced as it combined with enzymes during the preservation process.|
Files in This Item:
|b14421859.pdf||For All Users (off-campus access for PolyU Staff & Students only)||7.87 MB||Adobe PDF||View/Open|
As a bona fide Library user, I declare that:
- I will abide by the rules and legal ordinances governing copyright regarding the use of the Database.
- I will use the Database for the purpose of my research or private study only and not for circulation or further reproduction or any other purpose.
- I agree to indemnify and hold the University harmless from and against any loss, damage, cost, liability or expenses arising from copyright infringement or unauthorized usage.
By downloading any item(s) listed above, you acknowledge that you have read and understood the copyright undertaking as stated above, and agree to be bound by all of its terms.
Please use this identifier to cite or link to this item: