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author：

Wu, J. (Wu, J..) [1] (Scholars：伍久林) | Ge, S. (Ge, S..) [2] | Liu, H. (Liu, H..) [3] | Wang, S. (Wang, S..) [4] | Chen, S. (Chen, S..) [5] | Wang, J. (Wang, J..) [6] (Scholars：王建华) | Li, J. (Li, J..) [7] (Scholars：李建华) | Zhang, Q. (Zhang, Q..) [8]

Indexed by：

Scopus

Abstract：

Silver　carp　skin　gelatin-chitosan　films　incorporated　with　different　concentrations　of　oregano　essential　oil　(OEO)　were　prepared　and　characterized.　Results　showed　that　OEO　had　the　best　antimicrobial　activity　among　oregano,　cinnamon　and　anise　essential　oil　against　Escherichia　coli,　Staphylococcus　aureus,　Bacillus　subtilis,　Bacillus　enteritidis　and　Shigabacillus.　The　incorporation　of　OEO　into　gelatin-chitosan　film　clearly　improved　antimicrobial　activity.　As　regard　to　the　film　properties,　the　addition　of　OEO　into　gelatin-chitosan　film　significantly　reduced　mechanical　property　and　increased　light　barrier,　water　vapor　barrier.　Film　solubility　of　gelatin-chitosan　film　significantly　decreased　when　containing　4%　OEO　(p≤.　0.05).　The　SEM　result　revealed　gelatin-chitosan-OEO　film　had　rough　cross-section.　FTIR　spectra　indicated　that　no　new　bonds　were　formed　in　gelatin-chitosan-OEO　film.　For　fish　preservation,　total　aerobic　plate　count　and　total　volatile　basic　nitrogen　values　of　fish　muscle　samples　which　packaged　with　gelatin-chitosan　film　incorporated　with　4%　OEO　were　significantly　lower　than　those　samples　packaged　with　parafilm　and　control.　These　results　indicated　that　the　gelatin-chitosan　film　incorporated　with　OEO　has　the　potential　to　extend　the　shelf-life　of　fish　muscle.　©　2014　Elsevier　Ltd.

Keyword：

Antimicrobial film; Fish gelatin; Fish muscle preservation; Oregano essential oil; Physical properties

Community：

  • [ 1 ] [Wu, J.]Inst. of Biomedical and Pharmaceutical Technology, College of Chemistry and Chemical Engineering, Fuzhou University, Fuzhou 350002, China
  • [ 2 ] [Ge, S.]Inst. of Biomedical and Pharmaceutical Technology, College of Chemistry and Chemical Engineering, Fuzhou University, Fuzhou 350002, China
  • [ 3 ] [Liu, H.]Inst. of Biomedical and Pharmaceutical Technology, College of Chemistry and Chemical Engineering, Fuzhou University, Fuzhou 350002, China
  • [ 4 ] [Wang, S.]Inst. of Biomedical and Pharmaceutical Technology, College of Chemistry and Chemical Engineering, Fuzhou University, Fuzhou 350002, China
  • [ 5 ] [Chen, S.]Inst. of Biomedical and Pharmaceutical Technology, College of Chemistry and Chemical Engineering, Fuzhou University, Fuzhou 350002, China
  • [ 6 ] [Wang, J.]Inst. of Biomedical and Pharmaceutical Technology, College of Chemistry and Chemical Engineering, Fuzhou University, Fuzhou 350002, China
  • [ 7 ] [Li, J.]Inst. of Biomedical and Pharmaceutical Technology, College of Chemistry and Chemical Engineering, Fuzhou University, Fuzhou 350002, China
  • [ 8 ] [Zhang, Q.]Inst. of Biomedical and Pharmaceutical Technology, College of Chemistry and Chemical Engineering, Fuzhou University, Fuzhou 350002, China

Reprint 's Address：

  • 伍久林

    [Wu, J.]Inst. of Biomedical and Pharmaceutical Technology, College of Chemistry and Chemical Engineering, Fuzhou University, Fuzhou 350002, China

Email：


wujiul590@126.com
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Source ：

Food Packaging and Shelf Life

ISSN： 2214-2894

Year： 2014

Issue： 1

Volume： 2

Page： 7-16

8 . 5 0 0

JCR@2023

ESI Discipline： AGRICULTURAL SCIENCES;

ESI HC Threshold：183

Cited Count：

WoS CC Cited Count：

SCOPUS Cited Count： 154

ESI Highly Cited Papers on the List： 0 Unfold All

WanFang Cited Count：

Chinese Cited Count：

30 Days PV： 3

Affiliated Colleges：

生物科学与工程学院 本学院/部未明确归属的数据

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