含有壳聚糖的保鲜剂在水产品保鲜中应用的研究进展
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摘要
壳聚糖天然无毒可降解,且可有效降低水产品贮藏过程中的脂质氧化和水分损失,抑制腐败菌的生长繁殖,在水产品保鲜领域中具有广阔的应用前景。本文首先介绍了壳聚糖的保鲜机制,然后从壳聚糖分别与其他生物保鲜剂复合使用、壳聚糖粒径的优化以及与其他保鲜方式的结合三个方面,详细阐述了含有壳聚糖的复合保鲜剂对水产品的保鲜效果和应用分析,并提出多个栅栏因子的优化和结合可有效维持水产品的鲜度和品质,以期为冷链运输和贮藏过程中水产品的品质控制技术提供参考和借鉴。
Chitosan is natural,non-toxic and degradable.It can effectively reduce lipid oxidation,water loss during the storage of aquatic products and inhibit the growth and reproduction of spoilage bacteria.It has a broad application prospect in the field of aquatic products preservation.In this paper,the mechanism of chitosan preservation was introduced firstly,and then the application of chitosan with other biological preservatives,the optimization of chitosan particle size and the combination of chitosan with other preservation methods were discussed.The effect and application analysis of the compound preservative containing chitosan on aquatic products were described in detail.The optimization and combination of several fencing factors could maintain the freshness and quality of aquatic products effectively.It provided reference for the quality control technology of aquatic products during cold chain transportation and storage.
Chitosan is natural,non-toxic and degradable.It can effectively reduce lipid oxidation,water loss during the storage of aquatic products and inhibit the growth and reproduction of spoilage bacteria.It has a broad application prospect in the field of aquatic products preservation.In this paper,the mechanism of chitosan preservation was introduced firstly,and then the application of chitosan with other biological preservatives,the optimization of chitosan particle size and the combination of chitosan with other preservation methods were discussed.The effect and application analysis of the compound preservative containing chitosan on aquatic products were described in detail.The optimization and combination of several fencing factors could maintain the freshness and quality of aquatic products effectively.It provided reference for the quality control technology of aquatic products during cold chain transportation and storage.
引文
[1]Dehghani S,Hosseini S V,Regenstein J M.Edible films and coatings in seafood preservation:A review[J].Food Chemistry,2018,240:505-513.
[2]谢晶,蓝蔚青.水产品流通过程中保鲜技术研究进展[J].中国食品学报,2017,17(7):1-8.
[3]王尊,谢晶.不同保鲜方法对三文鱼品质影响的研究进展[J].包装工程,2016(9):80-85.
[4]蓝蔚青,谢晶.生物保鲜剂对水产品保鲜效果影响的研究进展[J].山西农业科学,2009,37(6):75-78.
[5]Bono G,Badalucco C V,Cusumano S,et al.Toward shrimp without chemical additives:A combined freezing-MAP approach[J].LWT-Food Science and Technology,2012,46(1):274-279.
[6]Soares N M,Mendes T S,Vicente A A.Effect of chitosanbased solutions applied as edible coatings and water glazing on frozen salmon preservation-A pilot-scale study[J].Journal of Food Engineering,2013,119(2):316-323.
[7]Alishahi A,A6der M.Applications of chitosan in the seafood industry and aquaculture:A review[J].Food&Bioprocess Technology,2012,5(3):817-830.
[8]Ma Z,Garrido-Maestu A,Jeong K C.Application,mode of action,and in vivo activity of chitosan and its micro-and nanoparticles as antimicrobial agents:A review[J].Carbohydr Polym,2017,176:257-265.
[9]叶彪,关志强,马超锋,等.涂膜技术在水产品冷保鲜中的应用分析[J].制冷,2017,36(3):74-79.
[10]金芝苹,王爽,闫旭,等.可食性壳聚糖涂膜在食品保鲜中的应用[J].吉林医药学院学报,2018(1).
[11]Alsaggaf M S,Moussa S H,Tayel A A.Application of fungal chitosan incorporated with pomegranate peel extract as edible coating for microbiological,chemical and sensorial quality enhancement of Nile tilapia fillets[J].International Journal of Biological Macromolecules,2017,99:499-505.
[12]Yuan G,Lv H,Tang W,et al.Effect of chitosan coating combined with pomegranate peel extract on the quality of Pacific white shrimp during iced storage[J].Food Control,2016,59(1):818-823.
[13]Berizi E,Hosseinzadeh S,Shekarforoush S S,et al.Microbial,chemical,textural and sensory properties of coated rainbow trout by chitosan combined with pomegranate peel extract during frozen storage[J].International Journal of Biological Macromolecules,2018,106:1004-1013.
[14]Qiu X,Chen S,Liu G,et al.Quality enhancement in the Japanese sea bass(Lateolabrax japonicas)fillets stored at 4℃by chitosan coating incorporated with citric acid or licorice extract[J].Food Chemistry,2014,162(162):156.
[15]Qiu X,Chen S,Liu G,et al.Inhibition of lipid oxidation in frozen farmed ovate pompano(Trachinotus ovatus L.)fillets stored at-18℃by chitosan coating incorporated with citric acid or licorice extract[J].Journal of the Science of Food&Agriculture,2015,96(10):3374-3379.
[16]王玉婷,邵秀芝,冀国强.茶多酚、壳聚糖、柠檬酸复合保鲜大黄鱼的配比优化研究[J].食品工业,2011(6):41-43.
[17]Li M,Wang W,Fang W,et al.Inhibitory effects of chitosan coating combined with organic acids on Listeria monocytogenes in refrigerated ready-to-eat shrimps.[J].Journal of Food Protection,2013,76(8):1377.
[18]Yuan G,Zhang X,Tang W,et al.Effect of chitosan coating combined with green tea extract on the melanosis and quality of Pacific white shrimp during storage in ice[J].Cy TA-Journal of Food,2016,14(1):35-40.
[19]Li T,Jiang Y,Li J,et al.An investigation on quality of japanese sea bass(Lateolabrax japonicas)using chitosan assisted with Origanum vulgare Oil and Allicin[J].Journal of Food Processing&Preservation,2017,41(3).
[20]Li T,Li J,Hu W,et al.Quality enhancement in refrigerated red drum(Sciaenops ocellatus)fillets using chitosan coatings containing natural preservatives[J].Food Chemistry,2013,138(2-3):821.
[21]Nowzari F,Shábanpour B,Ojagh S M.Comparison of chitosan-gelatin composite and bilayer coating and film effect on the quality of refrigerated rainbow trout.[J].Food Chemistry,2013,141(3):1667.
[22]Feng X,Bansal N,Yang H.Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret(Trachinotus blochii)fillet during cold storage[J].Food Chemistry,2016,200:283-292.
[23]Farajzadeh F,Motamedzadegan A,Shahidi S A,et al.The effect of chitosan-gelatin coating on the quality of shrimp(Litopenaeus vannamei)under refrigerated condition[J].Food Control,2016,67:163-170.
[24]徐晨,廖涛,陈文艳,等.鱼精蛋白结合壳聚糖对草鱼片的冷藏保鲜效果[J].食品工业科技,2018(5):296-300.
[25]Hui G,Wei L,Feng H,et al.Effects of chitosan combined with nisin treatment on storage quality of large yellow croaker(Pseudosciaena crocea)[J].Food Chemistry,2016,203:276-282.
[26]He M,Guo Q Y,Song W,et al.Inhibitory effects of chitosan combined with nisin on Shewanella spp.isolated from Pseudosciaena crocea[J].Food Control,2017,79:349-355.
[27]Wu T,Wu C,Fang Z,et al.Effect of chitosan microcapsules loaded with nisin on the preservation of small yellow croaker[J].Food Control,2017,79:317-324.
[28]徐楚,王锡昌,马壮,等.茶多酚、壳聚糖、溶菌酶复合保鲜剂对高白鲑鱼片保鲜效果的影响[J].食品工业科技,2018(8):261-266.
[29]Jasour M S,Ehsani A,Mehryar L,et al.Chitosan coating incorporated with lactoperoxidase system:an active edible coating for fish preservation[J].Journal of the Science of Food&Agriculture,2015,95(6):1373.
[30]Ramezani Z,Zarei M,Raminnejad N.Comparing the effectiveness of chitosan and nanochitosan coatings on the quality of refrigerated silver carp fillets[J].Food Control,2015,51:43-48.
[31]Ceylan Z,Sengor G F U,Sagˇd9 O,et al.A novel approach to extend microbiological stability of sea bass(Dicentrarchus labrax)fillets coated with electrospun chitosan nanofibers[J].LWT-Food Science and Technology,2017,79:367-375.
[32]Zarei M,Ramezani Z,Ein-Tavasoly S,et al.Coating effects of orange and pomegranate peel extracts combined with chitosan nanoparticles on the quality of refrigerated silver carp fillets[J].Journal of Food Processing&Preservation,2015,39(6):2180-2187.
[33]Ceylan Z,Sengor G F U,Yilmaz M T.Amino acid composition of gilthead sea bream fillets(Sparus aurata)coated with thymol-loaded chitosan nanofibers during cold storage[J].Journal of Biotechnology,2017,256:S28.
[34]吴春华.壳聚糖衍生物分子修饰机理及其在银鲳鱼保鲜中的应用研究[D].杭州:浙江大学,2017.
[35]刘琳.纳米壳聚糖安全性评价及其对南美白对虾涂膜保鲜的效果研究[D].杭州:浙江工商大学,2015.
[36]孙丽霞.气调包装结合生物保鲜剂对冷藏大黄鱼品质及菌相的研究[D].杭州:浙江工商大学,2014.
[37]Chouljenko A,Chotiko A,Bonilla F,et al.Effects of vacuum tumbling with chitosan nanoparticles on the quality characteristics of cryogenically frozen shrimp[J].LWT-Food Science and Technology,2017,75:114-123.
[38]杨胜平.带鱼生物保鲜剂及气调包装保鲜技术的研究[D].上海:上海海洋大学,2010.
[39]张超.臭氧杀菌、壳聚糖涂膜结合气调包装对缢蛏保鲜效果的研究[D].杭州:浙江工商大学,2012.
[40]谢晶,杨茜.生物抗氧化剂结合超高压技术对冷藏带鱼的保鲜效果[J].食品与发酵工业,2015,41(8):192-197.
[2]谢晶,蓝蔚青.水产品流通过程中保鲜技术研究进展[J].中国食品学报,2017,17(7):1-8.
[3]王尊,谢晶.不同保鲜方法对三文鱼品质影响的研究进展[J].包装工程,2016(9):80-85.
[4]蓝蔚青,谢晶.生物保鲜剂对水产品保鲜效果影响的研究进展[J].山西农业科学,2009,37(6):75-78.
[5]Bono G,Badalucco C V,Cusumano S,et al.Toward shrimp without chemical additives:A combined freezing-MAP approach[J].LWT-Food Science and Technology,2012,46(1):274-279.
[6]Soares N M,Mendes T S,Vicente A A.Effect of chitosanbased solutions applied as edible coatings and water glazing on frozen salmon preservation-A pilot-scale study[J].Journal of Food Engineering,2013,119(2):316-323.
[7]Alishahi A,A6der M.Applications of chitosan in the seafood industry and aquaculture:A review[J].Food&Bioprocess Technology,2012,5(3):817-830.
[8]Ma Z,Garrido-Maestu A,Jeong K C.Application,mode of action,and in vivo activity of chitosan and its micro-and nanoparticles as antimicrobial agents:A review[J].Carbohydr Polym,2017,176:257-265.
[9]叶彪,关志强,马超锋,等.涂膜技术在水产品冷保鲜中的应用分析[J].制冷,2017,36(3):74-79.
[10]金芝苹,王爽,闫旭,等.可食性壳聚糖涂膜在食品保鲜中的应用[J].吉林医药学院学报,2018(1).
[11]Alsaggaf M S,Moussa S H,Tayel A A.Application of fungal chitosan incorporated with pomegranate peel extract as edible coating for microbiological,chemical and sensorial quality enhancement of Nile tilapia fillets[J].International Journal of Biological Macromolecules,2017,99:499-505.
[12]Yuan G,Lv H,Tang W,et al.Effect of chitosan coating combined with pomegranate peel extract on the quality of Pacific white shrimp during iced storage[J].Food Control,2016,59(1):818-823.
[13]Berizi E,Hosseinzadeh S,Shekarforoush S S,et al.Microbial,chemical,textural and sensory properties of coated rainbow trout by chitosan combined with pomegranate peel extract during frozen storage[J].International Journal of Biological Macromolecules,2018,106:1004-1013.
[14]Qiu X,Chen S,Liu G,et al.Quality enhancement in the Japanese sea bass(Lateolabrax japonicas)fillets stored at 4℃by chitosan coating incorporated with citric acid or licorice extract[J].Food Chemistry,2014,162(162):156.
[15]Qiu X,Chen S,Liu G,et al.Inhibition of lipid oxidation in frozen farmed ovate pompano(Trachinotus ovatus L.)fillets stored at-18℃by chitosan coating incorporated with citric acid or licorice extract[J].Journal of the Science of Food&Agriculture,2015,96(10):3374-3379.
[16]王玉婷,邵秀芝,冀国强.茶多酚、壳聚糖、柠檬酸复合保鲜大黄鱼的配比优化研究[J].食品工业,2011(6):41-43.
[17]Li M,Wang W,Fang W,et al.Inhibitory effects of chitosan coating combined with organic acids on Listeria monocytogenes in refrigerated ready-to-eat shrimps.[J].Journal of Food Protection,2013,76(8):1377.
[18]Yuan G,Zhang X,Tang W,et al.Effect of chitosan coating combined with green tea extract on the melanosis and quality of Pacific white shrimp during storage in ice[J].Cy TA-Journal of Food,2016,14(1):35-40.
[19]Li T,Jiang Y,Li J,et al.An investigation on quality of japanese sea bass(Lateolabrax japonicas)using chitosan assisted with Origanum vulgare Oil and Allicin[J].Journal of Food Processing&Preservation,2017,41(3).
[20]Li T,Li J,Hu W,et al.Quality enhancement in refrigerated red drum(Sciaenops ocellatus)fillets using chitosan coatings containing natural preservatives[J].Food Chemistry,2013,138(2-3):821.
[21]Nowzari F,Shábanpour B,Ojagh S M.Comparison of chitosan-gelatin composite and bilayer coating and film effect on the quality of refrigerated rainbow trout.[J].Food Chemistry,2013,141(3):1667.
[22]Feng X,Bansal N,Yang H.Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret(Trachinotus blochii)fillet during cold storage[J].Food Chemistry,2016,200:283-292.
[23]Farajzadeh F,Motamedzadegan A,Shahidi S A,et al.The effect of chitosan-gelatin coating on the quality of shrimp(Litopenaeus vannamei)under refrigerated condition[J].Food Control,2016,67:163-170.
[24]徐晨,廖涛,陈文艳,等.鱼精蛋白结合壳聚糖对草鱼片的冷藏保鲜效果[J].食品工业科技,2018(5):296-300.
[25]Hui G,Wei L,Feng H,et al.Effects of chitosan combined with nisin treatment on storage quality of large yellow croaker(Pseudosciaena crocea)[J].Food Chemistry,2016,203:276-282.
[26]He M,Guo Q Y,Song W,et al.Inhibitory effects of chitosan combined with nisin on Shewanella spp.isolated from Pseudosciaena crocea[J].Food Control,2017,79:349-355.
[27]Wu T,Wu C,Fang Z,et al.Effect of chitosan microcapsules loaded with nisin on the preservation of small yellow croaker[J].Food Control,2017,79:317-324.
[28]徐楚,王锡昌,马壮,等.茶多酚、壳聚糖、溶菌酶复合保鲜剂对高白鲑鱼片保鲜效果的影响[J].食品工业科技,2018(8):261-266.
[29]Jasour M S,Ehsani A,Mehryar L,et al.Chitosan coating incorporated with lactoperoxidase system:an active edible coating for fish preservation[J].Journal of the Science of Food&Agriculture,2015,95(6):1373.
[30]Ramezani Z,Zarei M,Raminnejad N.Comparing the effectiveness of chitosan and nanochitosan coatings on the quality of refrigerated silver carp fillets[J].Food Control,2015,51:43-48.
[31]Ceylan Z,Sengor G F U,Sagˇd9 O,et al.A novel approach to extend microbiological stability of sea bass(Dicentrarchus labrax)fillets coated with electrospun chitosan nanofibers[J].LWT-Food Science and Technology,2017,79:367-375.
[32]Zarei M,Ramezani Z,Ein-Tavasoly S,et al.Coating effects of orange and pomegranate peel extracts combined with chitosan nanoparticles on the quality of refrigerated silver carp fillets[J].Journal of Food Processing&Preservation,2015,39(6):2180-2187.
[33]Ceylan Z,Sengor G F U,Yilmaz M T.Amino acid composition of gilthead sea bream fillets(Sparus aurata)coated with thymol-loaded chitosan nanofibers during cold storage[J].Journal of Biotechnology,2017,256:S28.
[34]吴春华.壳聚糖衍生物分子修饰机理及其在银鲳鱼保鲜中的应用研究[D].杭州:浙江大学,2017.
[35]刘琳.纳米壳聚糖安全性评价及其对南美白对虾涂膜保鲜的效果研究[D].杭州:浙江工商大学,2015.
[36]孙丽霞.气调包装结合生物保鲜剂对冷藏大黄鱼品质及菌相的研究[D].杭州:浙江工商大学,2014.
[37]Chouljenko A,Chotiko A,Bonilla F,et al.Effects of vacuum tumbling with chitosan nanoparticles on the quality characteristics of cryogenically frozen shrimp[J].LWT-Food Science and Technology,2017,75:114-123.
[38]杨胜平.带鱼生物保鲜剂及气调包装保鲜技术的研究[D].上海:上海海洋大学,2010.
[39]张超.臭氧杀菌、壳聚糖涂膜结合气调包装对缢蛏保鲜效果的研究[D].杭州:浙江工商大学,2012.
[40]谢晶,杨茜.生物抗氧化剂结合超高压技术对冷藏带鱼的保鲜效果[J].食品与发酵工业,2015,41(8):192-197.
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