聚赖氨酸复合涂膜对金鲳鱼冷藏保鲜效果
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摘要
为延长金鲳鱼冷藏期,对聚赖氨酸复合涂膜金鲳鱼进行真空包装,分析冷藏过程中菌落总数、主要理化指标和感官指标的变化情况。结果表明,冷藏9 d后,经复合涂膜处理的金鲳鱼菌落总数为6.35 lg (CFU/g), TBA和TVB-N值分别为0.223 mg/100 g和22.75 mg/100 g,鱼肉未呈现异味和明显腐败,鱼肉颜色变化不明显,水分流失率降低。因此,聚赖氨酸复合涂膜协同真空包装的综合包装方法对金鲳鱼具有良好保鲜效果。
In order to study the synergistic effects of polylysine(ε-PL) composite coating with vacuum packaging on the Trachinotus ovatus, sodium alginate was used as a film carrier. The total viable count, main physicochemical indexes, and sensory evaluation were measured respectively to analyze the quality of samples during cold storage. Results showed when samples were stored for 9 d at refrigerator temperature with ε-PL composite coating, the total bacterial count was 6.35 lg(CFU/g), TVB-N value was 22.75 mg/100 g, and the TBA was 0.223 mg/100 g, which did not appear rare delicacy and corruption;Change in color was not obvious; The loss rate of moisture reduced. The ε-PL coating combined with vacuum packaging had good preservation effect on Trachinotus ovatus.
In order to study the synergistic effects of polylysine(ε-PL) composite coating with vacuum packaging on the Trachinotus ovatus, sodium alginate was used as a film carrier. The total viable count, main physicochemical indexes, and sensory evaluation were measured respectively to analyze the quality of samples during cold storage. Results showed when samples were stored for 9 d at refrigerator temperature with ε-PL composite coating, the total bacterial count was 6.35 lg(CFU/g), TVB-N value was 22.75 mg/100 g, and the TBA was 0.223 mg/100 g, which did not appear rare delicacy and corruption;Change in color was not obvious; The loss rate of moisture reduced. The ε-PL coating combined with vacuum packaging had good preservation effect on Trachinotus ovatus.
引文
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[23]张晓丽,马海霞,杨贤庆.竹叶抗氧化物结合不同包装方式对鲜罗非鱼片保鲜效果的影响[J].食品科学,2017,38(11):256-261.
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[26]THIANSILAKUL Y,BENJAKUL S,RICHARDS M P.Changes in heme proteins and lipids associated with offodour of seabass(Lates calcarifer)and red tilapia(Oreochromis mossambicus×Oniloticus)during iced storage[J].Food Chemistry,2010,121(4):1109-1119.
[27]林婉玲,丁莫,王锦旭,等.包装方式和材料对调理脆肉鲩鱼片冷藏过程品质的影响[J].农业工程学报,2018,34(2):284-291.
[28]张旭光,李婷婷,朱军莉,等.茶多酚处理对冷藏养殖大黄鱼品质的影响[J].茶叶科学,2011,31(2):105-111.
[2]蓝蔚青,谢晶,周会,等.不同时期鲳鱼冷藏期间优势腐败菌的多样性变化[J].食品科学,2015,36(2):226-231.
[3]张云飞,杨荣华,戴志远,等.鲳鱼纯鱼肉重组制品制备工艺的优化[J].中国食品学报,2011,11(2):122-128.
[4]SABRINE S,ISLEM Y,HANEN B A,et al.Structural,physicochemical and antioxidant properties of sodium alginate isolated from a Tunisian brown seaweed[J].Internationa Journal of Biological Macromolecules,2015,72:1358-1367.
[5]CAI L,CAO A,BAI F,et al.Effect ofε-polylysine in combination with alginate coating treatment on physicochemica and microbial characteristics of Japanese sea bass(Lateolabrax japonicas)during refrigerated storage[J].LWT-Food Science and Technology,2015,62(2):1053-1059.
[6]李宇雄,董明,郭国威,等.ε-聚赖氨酸抑菌效果及对尿铅测定影响研究[J].中国职业医学,2017,44(1):80-83.
[7]于晓慧,林琳,姜绍通,等.即食小龙虾复合生物保鲜剂的优选及保鲜效果研究[J].肉类工业,2017(3):24-32.
[8]孙链,王宇璇,周辉,等.ε-聚赖氨酸对牛肉火腿切片腐败菌的抑制效果[J].包装与食品机械,2017,35(6):26-29.
[9]董泽义,谭丽菊,王江涛.壳聚糖保鲜膜研究进展[J].食品与发酵工业,2014,40(6):147-151.
[10]AIDER M.Chitosan application for active bio-based films production and potential in the food industry:Review[J].LWT-Food Science and Technology,2010,43(6):837-842.
[11]ULPATHAKUMBURA C P,RANADHEERA C S,SENAVIRATHNEC N D,et al.Effect of biopreservatives on microbial,physico-chemical and sensory properties of Cheddar cheese[J].Food Bioscience,2016,13:21-25.
[12]李听听,陈伟,卢中一,等.乳酸链球菌素复配抑菌剂对小麦储藏过程中微生物多样性和品质的影响[J].现代食品科技,2014(12):143-148,224.
[13]王正云,唐劲松,祁兴普.竹叶抗氧化物结合气调包装对鱼丸品质的影响[J].食品工业科技,2013,34(23):319-322.
[14]仪淑敏,王雪琦,励建荣,等.市售鱼糜制品微生物菌相的初步分析[J].食品工业科技,2013,34(9):183-185.
[15]SIRIPATRAWAN U,HARTE B R.Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract[J].Food Hydrocolloids,2010,24:770-775.
[16]SONG Y L,LIU L,SHEN H X,et al.Effect of sodium alginate-based edible coating containing different antioxidants on quality and shelf life of refrigerated bream(Megalobrama amblycephala)[J].Food Control,2011(22):608-615.
[17]曾庆祝,许庆陵.褐藻酸钠涂膜剂的特性研究[J].大连水产学院学报,1996,11(1):65-69.
[18]邱淑冰.生物保护菌对真空包装牛肉品质及微生物影响的研究[D].泰安:山东农业大学,2012.
[19]马俪珍,南庆贤,戴瑞彤.不同气调包装方式对冷却猪肉在冷藏过程中的理化及感宫特性的影响[J].农业工程学报,2003,19(3):156-160.
[20]KITO M,TAKIMOTO R,YOSHIDA T,et al.Purification and characterization of anε-poly-L-lysine-degrading enzyme from anε-poly-L-lysine-producing strain of Streptomyces albulus[J].Archives of Microbiology,2002,178(5):325-330.
[21]杨福磬,吴龙奇.食品包装实用新材料新技术[M].北京化学工业出版社,2002.
[22]汤秋冶,潘道东,孙杨赢,等.海藻酸钠抗菌复合涂膜对冰鲜鸭肉保鲜效果的影响[J].现代食品科技,2016,32(8):240-245.
[23]张晓丽,马海霞,杨贤庆.竹叶抗氧化物结合不同包装方式对鲜罗非鱼片保鲜效果的影响[J].食品科学,2017,38(11):256-261.
[24]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:海洋大学,2010.
[25]孙岩,王思文,李铁晶.真空包装烤制鲢鱼贮藏期间的品质研究[J].食品工业科技,2014,35(6):313-316.
[26]THIANSILAKUL Y,BENJAKUL S,RICHARDS M P.Changes in heme proteins and lipids associated with offodour of seabass(Lates calcarifer)and red tilapia(Oreochromis mossambicus×Oniloticus)during iced storage[J].Food Chemistry,2010,121(4):1109-1119.
[27]林婉玲,丁莫,王锦旭,等.包装方式和材料对调理脆肉鲩鱼片冷藏过程品质的影响[J].农业工程学报,2018,34(2):284-291.
[28]张旭光,李婷婷,朱军莉,等.茶多酚处理对冷藏养殖大黄鱼品质的影响[J].茶叶科学,2011,31(2):105-111.