食品科学 ›› 2017, Vol. 38 ›› Issue (15): 237-243.doi: 10.7506/spkx1002-6630-201715038

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负载山梨酸的壳聚糖微囊-EVOH抗菌薄膜对黑鱼鱼肉保鲜的影响

户帅锋,于洁,赵碧洁,王喆,李立   

  1. (1.上海海洋大学食品学院,上海 201306;2.吉林大学珠海学院,广东?珠海 519041;3.中国科学院深圳先进技术研究院,生物医用材料与界面研究中心,广东?深圳 518055)
  • 出版日期:2017-08-15 发布日期:2017-09-06
  • 基金资助:
    上海市教育委员会科研创新项目(14YZ120);国家高技术研究发展计划(863计划)项目(2012AA0992301)

Effect of Antimicrobial Ethylene-Vinyl Alcohol (EVOH) Copolymer Film Based on Sorbic Acid-Loaded Chitosan Microcapsules on the Preservation of Snakehead

HU Shuaifeng, YU Jie, ZHAO Bijie, WANG Zhe, LI Li   

  1. (1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 2. Zhuhai College of Jilin University, Zhuhai 519041, China; 3. Center for Biomedical Materials and Interfaces, Shenzhen Institutes of Advanced Technology, Chinese Academy of Sciences, Shenzhen 518055, China)
  • Online:2017-08-15 Published:2017-09-06

摘要: 分别以质量分数3%山梨酸(sorbic acid,S)、3%壳聚糖(chitosan,CS)、3%山梨酸-壳聚糖微囊粉末(sorbic acid-chitosan microcapsules,S-MP)为抗菌物质,以乙烯-聚乙烯醇共聚物(ethylene-vinyl alcohol,EVOH)为基材树脂,通过共混造粒、挤出吹塑等工艺,制备山梨酸-EVOH(S-EVOH)、壳聚糖-EVOH(CS-EVOH)、山梨酸-壳聚糖微囊-EVOH(S-MP-EVOH)3 种抗菌薄膜,并以对苯二甲酸乙二醇酯(polyethylene terephthalate,PET)薄膜为外层薄膜进行复合,制备出S-EVOH/PET、CS-EVOH/PET、S-MP-EVOH/PET复合薄膜以及纯EVOH/PET,在(4±1)?℃对黑鱼鱼块进行冷藏保鲜,通过菌落总数、挥发性盐基氮含量、硫代巴比妥酸值、pH值、汁液流失率、K值和感官评定对抗菌薄膜的保鲜效果进行评价。结果表明,若以菌落总数小于6?(lg(CFU/g))为可食用的标准,在(4±1)?℃贮藏环境下,相对于EVOH/PET薄膜,CS-EVOH/PET薄膜能有效延长黑鱼货架期2?d,S-EVOH/PET、S-MP-EVOH/PET两种复合薄膜均能有效延长黑鱼货架期4?d。

关键词: 山梨酸, 壳聚糖, 山梨酸-壳聚糖微囊, 乙烯-聚乙烯醇共聚物, 黑鱼, 货架期

Abstract: Using three different antimicrobials: sorbic acid, chitosan (CS) and sorbic acid-chitosan microcapsules (S-MP), each added at a level of 3%, antimicrobial ethylene-vinyl alcohol (EVOH) copolymer films, sorbic acid-EVOH (S-EVOH), chitosan-EVOH (CS-EVOH) and sorbic acid-chitosan microcapsules-EVOH (S-MP-EVOH), were prepared by sequential blending, granulation, extrusion and blow molding. Using polyethylene terephthalate (PET) pre-coated film as outer film, EVOH/PET, S-EVOH/PET, CS-EVOH/PET and S-MP-EVOH/PET composite films were prepared and applied to the preservation of snakehead fillets at (4 ± 1) ℃. The total viable count (TVC), total volatile basic nitrogen (TVB-N), pH, thiobarbituric acid (TBA), drip loss, K value and sensory evaluation were analyzed periodically during cold storage. The results indicated that CS-EVOH/PET film could extend the shelf-life of snakehead fillet by 2 days, and S-EVOH/PET and S-MP-EVOH/PET films could extend the shelf-life by 4 days compared to EVOH/PET film.

Key words: sorbic acid, chitosan, sorbic acid-chitosan microcapsules (S-MP), ethylene-vinyl alcohol (EVOH), snakehead, shelf-life

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