肉变色,脂质氧化,不良质地是巴沙鱼片在储存过程中不可避免的现象,这反过来限制了它们的出口,并降低了消费者的接受度。此外,消费者对高质量的要求不断提高,最小处理,保质期延长的现成鱼片是一个巨大的挑战,特别是生活方式的改变。因此,这项研究旨在提高质量,脂质稳定性,脂肪酸谱,和使用胃蛋白酶在4°C下冷藏15天的Basa鱼片的脂质营养质量指数(LNQI)(E,0.1%),迷迭香油(R,0.5%),柠檬酸(CA,0.5%),及其组合(0.1%E+0.5%R;0.1%E+0.5%CA;和0.1%E+0.5%R+0.5%CA)。我们的结果表明,所有处理的样品都表现出蛋白质含量的显着增加,脂肪含量显著下降,pH值显著降低,总挥发性碱氮(TVBN),硫代巴比妥酸(TBA),游离脂肪酸,和剪切力(SF)值与对照组相比。此外,感官评分显著改善,颜色稳定性,脂肪酸谱,LNQI,观察所有处理样品的微生物质量。这种发现在用胃蛋白酶混合物处理的样品中更为明显,迷迭香,和柠檬酸(TVBN:2.04vs.6.52mg%;TBA:0.40vs.2.68mg丙二醛/Kg;SF:8.58vs.19.51Kgf)。根据获得的结果,所有经过处理的Basa鱼片样品的保质期都有延长,特别是在用胃蛋白酶混合物处理的样品中,迷迭香,和柠檬酸与对照样品相比(15天对10天)。此外,桉树脑,樟脑,异脑片,α-pine烯是迷迭香的主要成分,具有很好的抗氧化和抗菌活性。总之,胃蛋白酶的混合物,迷迭香,柠檬酸可以很容易地应用于海鲜行业和家庭水平,以提供高质量的即食鱼片,具有极大的健康益处。
Meat discoloration, lipid oxidation, and undesirable texture are inevitable phenomena in basa fish fillets during storage, which in turn limits their exportation as well as decreases consumer acceptability. In addition, increasing consumers\' requirements for high-quality, minimally processed, and ready-to-cook fish fillets with an extended shelf-life is a great challenge, particularly with lifestyle changes. Accordingly, this study aimed to improve the quality, lipid stability, fatty acid profile, and lipid nutritional quality indices (LNQI) of basa fish fillets during chilling storage at 4 °C for 15 days using pepsin enzyme (E, 0.1%), rosemary oil (R, 0.5%), citric acid (CA, 0.5%), and their combination (0.1% E + 0.5% R; 0.1% E + 0.5% CA; and 0.1% E + 0.5% R + 0.5% CA). Our results revealed that all treated samples exhibited a significant increase in protein content, a significant decrease in fat content, and a marked reduction in pH, total volatile base nitrogen (TVBN), thiobarbituric acid (TBA), free fatty acids, and shear force (SF) values in comparison to control ones. Moreover, significant improvements in sensory scores, color stability, fatty acid profile, LNQI, and microbial quality of all treated samples were observed. Such findings were more pronounced in samples treated with a mixture of pepsin, rosemary, and citric acid (TVBN: 2.04 vs. 6.52 mg%; TBA: 0.40 vs. 2.68 mg malonaldehyde/Kg; and SF: 8.58 vs. 19.51 Kgf). Based on the obtained results, there was an extension for the shelf life of all treated basa fish fillet samples, especially in samples treated with a mixture of pepsin, rosemary, and citric acids when compared with the control samples (˃15 days versus 10 days). Additionally, eucalyptol, camphor, isoborneol, and α-pinene are the main components of rosemary, with great antioxidant and antimicrobial activity. In conclusion, the mixture of pepsin, rosemary, and citric acid can be applied easily in the seafood industry and at the household level to provide ready-to-cook fish fillets of high quality with great health benefits.