Effect of Modified Gelatin from Silver Carp Skin Combined with Peptide-Zn Complex on Preservation of Grass Carp

doi:10.7506/spkx1002-6630-201614042

Abstract

Abstract:

The coating preservation of gelatin modified by transglutaminase (TGase) combined with peptide-Zn complex
from silver carp skin on grass carp was studied. Sensory evaluation, thiobarbituric acid (TBA), total volatile basic nitrogen
(TVB-N), pH value and total bacterial count were measured to study the quality changes of grass carp with different
treatments during cold storage. The results showed that modified gelatin alone and its combination with peptide-Zn complex
prepared from silver carp skin protein hydrolysate were both effective in preventing deterioration and preserving the quality
of grass carp by significantly inhibiting the increases in TBA value, TVB-N value and pH value and restraining bacterial
growth. Modified gelatin was comparable to sodium alginate combined with peptide-Zn complex in terms of efficacy.
However, compared with sodium alginate combined with peptide-Zn complex, grass carp had a better quality on the 6th d of
storage after being coated with modified gelatin combined with peptide-Zn complex. As a result, the quality of grass carp
remained at the first and second grades both for 3 more days. In conclusion, modified gelatin combined with peptide-Zn
complex was a more effective coating for preserving the quality of aquatic products when compared with the combination
with sodium alginate.

Key words: modified gelatin, peptide-Zn complex, grass carp, coating preservation

CLC Number:

TS254.4

ZHANG Ling, MA Yue, LUO Yongkang, LI Bo. Effect of Modified Gelatin from Silver Carp Skin Combined with Peptide-Zn Complex on Preservation of Grass Carp[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201614042.

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