壳聚糖涂膜对冷藏美国红鱼品质的影响

doi:10.7506/spkx1002-6630-201310066

食品科学 ›› 2013, Vol. 34 ›› Issue (10): 299-303.doi: 10.7506/spkx1002-6630-201310066

壳聚糖涂膜对冷藏美国红鱼品质的影响

李婷婷，励建荣，赵崴

1.大连民族学院生命科学学院，辽宁大连 116600；2.渤海大学食品科学研究院，辽宁省食品安全重点实验室，辽宁锦州 121013；3.大连天宝绿色食品股份有限公司，辽宁大连 116001

收稿日期:2012-06-26 修回日期:2013-04-01 出版日期:2013-05-25 发布日期:2013-05-07
通讯作者: 励建荣 E-mail:lijianrong@zjgsu.edu.cn
基金资助:
国家自然科学基金项目;“十二五”国家科技支撑计划项目;中央高校基本科研业务费专项资金;辽宁省食品安全重点实验室开放课题

Effect of Chitosan Coating on Quality of Refrigerated Red Drum Fillets

LI Ting-ting，LI Jian-rong，ZHAO Wei

1. College of Life Science, Dalian Nationalities University, Dalian 116600, China；
2. Food Safety Key Laboratory of Liaoning Province, Food Science Research Institute, Bohai University, Jinzhou 121013, China；
3. Dalian Tianbao Green Foods Co. Ltd., Dalian 116001, China

Received:2012-06-26 Revised:2013-04-01 Online:2013-05-25 Published:2013-05-07
Supported by:
;the Fundamental Research Funds for the Central Universities

摘要/Abstract

摘要：

采用不同质量浓度壳聚糖(0、1.0、1.5、2.0、3.0g/100mL)对美国红鱼片涂膜后于4℃冷藏，实验每隔4d取样品分析微生物(细菌总数)和理化(pH值、TBA值、TVB-N含量和K值)、感官特性(质构、感官评分)等指标，并与未经过涂膜样品相对比，研究壳聚糖涂膜对美国红鱼片品质变化的规律及货架期的影响。结果表明：利用壳聚糖涂膜的处理组保鲜效果明显优于对照组，其中壳聚糖涂膜质量浓度为2g/100mL时，保鲜效果最佳，能够抑制美国红鱼低温冷藏过程中的细菌生长，并有效减缓蛋白质、脂肪等氧化变质，能够延长美国红鱼片的货架期4～6d。

关键词: 壳聚糖, 美国红鱼, 品质, 货架期

Abstract:

The effect of chitosan coating (0, 1, 1.5, 2 g/100 mL and 3 g/100 mL) on quality of red drum fillets on cold
storage were examined over a period every 4 days. Microbiological (total viable count), chemical (pH, TBA, TVB-N and
K-value) and sensory characteristics (texture, sensory scores) were assessed periodically for the treated group and the
control. The results indicated that the shelf life was extended significantly at 4 ℃ by chitosan coating treatment, and the
fillets treated with 2 g/100 mL chitosan coating showed the best preservation effects and the shelf life was prolonged to 4
to 6 days. To conclude, the chitosan coating showed a significant inhibitory effect on the propagation of bacteria and antioxidation
of fat and protein, thus prolonged the preservation time of red drum fillets.

Key words: chitosan, red drum fillets, quality, shelf-life

中图分类号:

S983

李婷婷，励建荣，赵崴. 壳聚糖涂膜对冷藏美国红鱼品质的影响[J]. 食品科学, 2013, 34(10): 299-303.

LI Ting-ting，LI Jian-rong，ZHAO Wei. Effect of Chitosan Coating on Quality of Refrigerated Red Drum Fillets[J]. FOOD SCIENCE, 2013, 34(10): 299-303.

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壳聚糖涂膜对冷藏美国红鱼品质的影响

Effect of Chitosan Coating on Quality of Refrigerated Red Drum Fillets

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