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  • Title: Potency and use of chia mucilage coating containing propolis liquid extract for improves shelf-life of sea bass fillets.
    Author: Coban MZ, Coban OE.
    Journal: Acta Sci Pol Technol Aliment; 2020; 19(3):255-260. PubMed ID: 32978908.
    Abstract:
    BACKGROUND: In this study the effects of the use of chia mucilage - CM coating in combination with propolis liquid extract - PLE on the physico-chemical (total volatile basic nitrogen - TVB-N, peroxide value - PV, thiobarbituric acid - TBA) and bacteriological (total viable count - TVC, psychrophilic bacteria count -PBC) quality properties of sea bass fillets during storage at 2°C, as well as its potency, were investigated. METHODS: The fillets were randomly separated into four lots and subjected to the following treatments by dipping: chia mucilage - CM, chia mucilage + 0.1% PLE, chia mucilage + 0.3% PLE and control (uncoated), then stored at 2°C. RESULTS: The results showed that the chia musilage coating containing PLE was effective on TVC and PCA. While the shelf life of the control group was 8 days, the CM + 0.3% PLE group was 20 days. CONCLUSIONS: According to these results, it can be said that chia mucilage coating preserves the shelf life and quality of chilled seafood and can be used safely as a coating material.
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