FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (11): 227-232.doi: 10.7506/spkx1002-6630-201811036

• Packaging & Storage • Previous Articles     Next Articles

Effect of Lysozyme Liposomes on Trachinotus ovatus Preservation

WANG Zhe1, GUAN Rongfa1,*, LIU Zhenfeng2, WANG Wei3, XIAO Chaogeng4, ZHANG Xiaojun5, Lü Fei6   

  1. 1. College of Life Science, China Jiliang University, Hangzhou 310018, China; 2. Institute of Health Products, Chiataj Qingchunbao Pharmaceutical Group Limited, Hangzhou 310023, China; 3. Institute of Agricultural Products Quality Standard, Zhejiang Academy of Agricultural Sciences, Hangzhou 310016, China; 4. Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310022, China; 5. Institute of Marine and Fisheries, Zhejiang Ocean University, Zhoushan 316022, China; 6. Institute of Food Engineering and Quality Control, Ocean College, Zhejiang University of Technology, Hangzhou 310014, China
  • Online:2018-06-15 Published:2018-06-06

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Abstract: In order to improve the stability and lipid solubility of lysozyme, lysozyme liposomes were prepared by reverse phase evaporation method. The solubility of lysozyme liposomes in rapeseed salad oil was investigated as well as the stability in simulated intestinal environment of Trachinotus ovatus. The effects of lysozyme liposomes and lysozyme at different concentrations on preserving the quality of Trachinotus ovatus during storage at 4 ℃ were evaluated using sterile phosphate buffer as negative control. Changes in the quality of Trachinotus ovatus were examined by sensory evaluation, pH, thiobarbituric acid (TBA) value, total bacterial count, and total volatile basic nitrogen content. The results indicated that lysozyme liposomes had good stability and lipid solubility during cold storage. Lysozyme liposomes could better maintain the fish quality after the same storage period, slowed the rate of decrease in sensory score, inhibit the increase in TBA value and pH and prolong the shelf-life by 2–3 and 5–6 d, respectively, compared with lysozyme and the control group.

Key words: lysozyme, liposomes, Trachinotus ovatus, preservation

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