FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (21): 186-193.doi: 10.7506/spkx1002-6630-20200907-095

• Packaging & Storage • Previous Articles     Next Articles

Preparation of Inclusion Complex of Boesenbergia rotunda Essential Oil and Its Effect on Preserving the Flesh Quality of Grass Carp during Refrigeration

WANG Ya, LI Rong, JIANG Zitao, WANG Ying, TAN Jin, TANG Shuhua   

  1. (1. School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; 2. School of Food Engineering, Tianjin Tianshi College, Tianjin 301700, China)
  • Online:2021-11-15 Published:2021-11-23

Abstract: In order to explore an efficient technical solution to preserve the flesh quality of grass carp during refrigeration, an inclusion complex of Boesenbergia rotunda essential oil (BEO-K-β-CD-MOF) was prepared using β-cyclodextrin potassium metal organic framework as the wall material. The inclusion complex was characterized by Fourier transform infrared spectroscopy and X-ray diffraction, and its light, heat and acid-base stability were also evaluated. To evaluate its preservative effect on grass carp flesh, changes in the percentage water loss, thiobarbituric acid reactive substances (TBARS) value, texture and color of fish samples added with the inclusion complex were measured during cold storage ((4 ± 1) ℃). The results showed that compared with the untreated control group, the percentage water loss and TBARS value of grass carp flesh added with the inclusion complex were reduced by 35.0%–64.0% and 46.0%–71.0%, respectively at day 10 of storage. The decrease in hardness, elasticity and chewiness after 10 days of storage were 9.2%–13.6%, 9.9%–22.3%, and 26.2%–38.2% lower relative to the control group, respectively, and the color change (reflected by the proportion of color No. 2712, light grayish brown) was 59.6%–80.0% lower on day 10. It was indicated that BEO-K-β-CD-MOF had an obvious preservative effect on grass carp.

Key words: Boesenbergia rotunda essential oil; β-cyclodextrin metal-organic frameworks; inclusion complex; preservative effect

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