原位合成纳米SiOx/LZM/TP/CS复合保鲜涂膜对海鲈鱼鱼片的保鲜性能

摘要/Abstract

摘要： 以壳聚糖（CS）为成膜基质，在原位合成纳米SiOx改性基础上，以溶菌酶（LZM）、茶多酚（TP）为添加剂，采用流延法制备了复合保鲜涂膜，并对其进行了FT-IR、XRD、SEM表征分析，测定了其理化性能。以海鲈鱼鱼片为保鲜对象，研究涂膜的保鲜性能。结果表明，原位合成纳米SiOx、LZM、TP的加入使CS涂膜分子间作用力强、结构更加紧密，改善了涂膜的微观结构及理化性能；CS涂膜经原位合成纳米SiOx改性后，保鲜性能增强，与未处理的鱼片相比，鱼片货架期延长了3-4 d；原位合成纳米SiOx/CS涂膜中分别加入LZM或TP后，涂膜处理抑制了鱼片中菌落总数、pH、TBA值、K值、TVB-N值的升高，减慢了鱼片质构的变化，与未处理的鱼片相比，延长了货架期6-7 d；原位合成纳米SiOx/CS涂膜中同时加入LZM、TP两种保鲜剂后，其保鲜性能最优，鱼片货架期延长了9-10 d。采用LZM和TP改性原位合成纳米SiOx/CS涂膜，可有效提高其理化性能和保鲜性能，从而延长海鲈鱼鱼片的货架期。

关键词: 壳聚糖, 原位合成纳米SiOx, 溶菌酶, 茶多酚, 复合保鲜涂膜, 海鲈鱼

Abstract: Based on themodificationof in-situ synthesis nano-SiOx, the chitosan preservation coatings were prepared by casting method with lysozyme(LZM) and tea polyphenol(TP) as additives. Meanwhile, the composite coatings were characterized by FT-IR, XRD and SEM, and their physicochemical properties were determined. The preservation properties of the coatings were studied with the sea bass fillets as preservation objects. The results show that, the in-situ synthesis nano-SiOx, LZM and TP makes the intermolecular forceof the CS coatings strong, and structurecompact, and then the microstructure and physicochemical properties of the coatings are improved. After modified by in-situ synthesis of nano-SiOx, the preservation properties the CS coating are enhanced, and the shelf life of the fish fillets is extended for 3-4 days compared with the untreated fish fillets. Added LZM and TP respectively into the in-situ synthetic nano-SiOx/CS coatings, the treatment of CS coatings inhibit the increasing of the total number of colonies, pH, TBA value, K value, and TVB-N value in the fish fillet, and make the texture change of the fish fillets slow. So the shelf life of the fish fillets is extended for 6-7 days compared with the untreated fish fillet. Added LZM and TP simultaneously into the in-situ synthetic nano-SiOx/CS coating, the preservation properties of the coating is the optimal, and the shelf life of the fish fillets is extended for 9-10 days. When the in-situ synthetic nano-SiOx/CS coatings are modified by LZM and TP, the physicochemical and preservation properties are improved, and the shelf lifes of the sea bass fillets are extended.

Key words: chitosan, in situ nano-SiOx, lysozyme, tea polyphenol, composite preservation coating, sea bass

中图分类号:

T S254.4

武娇杨华张家涛张冉孙彤谢晶郭晓华于建洋励建荣. 原位合成纳米SiOx/LZM/TP/CS复合保鲜涂膜对海鲈鱼鱼片的保鲜性能[J]. 食品科学, 0, (): 0-0.

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