Effect of treatment with sunflower oil and in combination with pomegranate and plum sauce on the chemical, microbiological and sensory properties of marinated Carp fillets (Cyprinus carpio)

ABSTRACT: The effect of sunflower oil (SO), sunflower oil-pomegranate sauce (PS1) and sunflower oil-plum sauce (PS2) on shelf life of marinated carp fillets was investigated in terms of sensory evaluation, chemical (peroxide value (POV), thiobarbituric acid (TBA), free fatty acids (FFA), total volatile basic nitrogen (TVB-N) and pH), and microbiological properties (Total viable count (TVC), Escherichia coli, Total coliform, Staphylococci/Micrococci, Salmonella spp.) during 30 days of storage. Proximate composition, which includes total crude protein%, fat%, moisture% and ash% of fresh carp fillets before marination process was analyzed and found 18.69±0.86, 4.08±0.19, 74.33±0.63 and 2.17±0.45, respectively. Sensory evaluation analysis showed that total appearance, odor-taste and texture scores decreased during storage. TVB-N significantly increased in all group after 1 month of storage (P<0.05). At the end of storage, the lowest TBA value (1.38 mg MA/kg carp fillet) was determined in the PS1 group. During storage, the highest POV value was observed in the control group (8.49 mEq O2/kg) compared to other groups. Initial TVC of 1.5 log CFU/g, 1.7 log CFU/g and 1.8 log CFU/g increased to 3.7 log CFU/g, 2.9 log CFU/g and 3.2 log CFU/g in SO, PS1 and PS2 groups, respectively. Results showed that the shelf life of marinated carp fillets treated with sunflower oil and in combination with pomegranate and plum sauce was more than 1 month.

摘要：本研究以30天贮藏周期为观测时长，从感官评价（sensory evaluation）、化学指标（过氧化值（peroxide value, POV）、硫代巴比妥酸值（thiobarbituric acid, TBA）、游离脂肪酸（free fatty acids, FFA）、总挥发性盐基氮（total volatile basic nitrogen, TVB-N）及pH值）以及微生物学特性（microbiological properties，包括总活菌数（total viable count, TVC）、大肠杆菌（Escherichia coli）、总大肠菌群（total coliform）、葡萄球菌/微球菌（Staphylococci/Micrococci）、沙门氏菌属（Salmonella spp.））维度，探究葵花籽油（sunflower oil, SO）、葵花籽油-石榴酱（pomegranate sauce, PS1）及葵花籽油-梅子酱（plum sauce, PS2）对腌制鲤鱼片（marinated carp fillets）货架期的影响。本研究对腌制前新鲜鲤鱼片的常规营养组成（proximate composition）进行检测，该组成包括粗蛋白百分含量、粗脂肪百分含量、水分百分含量及灰分百分含量，测得其粗蛋白、粗脂肪、水分及灰分分别为18.69±0.86、4.08±0.19、74.33±0.63及2.17±0.45。感官评价结果显示，贮藏期间鱼片的整体外观、风味口感及质构评分均呈下降趋势。贮藏1个月后，所有组别的总挥发性盐基氮均显著升高（P<0.05）。贮藏结束时，PS1组的硫代巴比妥酸值最低，为1.38 mg丙二醛/kg鲤鱼片。贮藏期间，对照组的过氧化值最高，可达8.49 mEq O₂/kg，显著高于其余各组。SO组、PS1组及PS2组的初始总活菌数分别为1.5 log CFU/g、1.7 log CFU/g及1.8 log CFU/g，贮藏结束时分别升至3.7 log CFU/g、2.9 log CFU/g及3.2 log CFU/g。研究结果表明，经葵花籽油及葵花籽油搭配石榴酱、梅子酱处理的腌制鲤鱼片，其货架期均超过1个月。