TY - Jour A2 - Hadi Au - Hadi Au - Haghhighi，Maryam Au - Yazdanpanah，Sedigeeh Py - 2020年DA - 2020/08/24 Ti - Chitosan型涂料加入肉桂和茶叶提取物，以延长鱼片鱼片保质期：验证通过FTIR光谱技术SP - 8865234 VL - 2020 AB - 本研究的目的是评估从壳聚糖制备的活性涂层对鱼片的质量参数的影响。通过加入茶和肉桂提取物改善了抗微生物和抗氧化性能。在储存期间，在储存期间评估包括游离脂肪酸（FFA），硫氨酰脲酸值（TBA），三甲基胺（TMA），总挥发性碱性氮（TVBN），白度和pH值，在5±5° 1°C. Moreover, FTIR characterization (i.e., wavenumber and absorbance values) was used to investigate the oxidative stability. Extracts addition to chitosan coating had noticeable influence on reducing FFA and TBA. Moreover, modified chitosan coating decreased TVBN and TMA significantly. Based on FTIR finding, control sample showed the highest oxidation value, while the treated samples with chitosan\incorporated with tea and cinnamon extracts (CTCECS) had the lowest oxidation. The results showed that FTIR technique could be successfully applied to monitor the lipid oxidation of fish fillet. Therefore, FTIR provides a fast approach to study the compositional changes of food products rather than conventional chemical analysis. The findings of our research showed that chitosan coating modified with tea and cinnamon extracts could be used as a novel active packaging to prolong the shelf life quality of fish fillet. SN - 0146-9428 UR - https://doi.org/10.1155/2020/8865234 DO - 10.1155/2020/8865234 JF - Journal of Food Quality PB - Hindawi KW - ER -