壳聚糖对冷藏鲤鱼片品质变化的影响
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摘要
为了解壳聚糖处理对4℃冷藏条件下鲤鱼片品质的影响,测定对照组、T1组(20 g/L壳聚糖+体积分数0.5%醋酸)、T2组(体积分数0.5%醋酸)鲤鱼片4℃冷藏条件下感官分值、菌落总数(total aerobic counts,TAC)、挥发性盐基氮(totalvolatilebasicnitrogen,TVB-N)含量、pH值和生物胺含量等指标的变化,分析壳聚糖对冷藏鲤鱼片品质的影响。结果表明:3组鲤鱼片的感官分值随着贮藏时间的延长逐渐降低,对照组鲤鱼片在贮藏8 d后感官不可接受,T1组鲤鱼片的总体感官分值高于T2组;3组鲤鱼片的TVB-N含量在贮藏期间呈增长趋势,贮藏10 d时,对照组鲤鱼片的TVB-N含量与T1、T2组差异显著(P<0.05),对照组鲤鱼片贮藏10 d时的TVB-N含量达31.37 mg/100 g,而T1组仅为13.07 mg/100 g;T1组鲤鱼片TAC的增长速率显著低于对照组和T2组(P<0.05);腐胺、尸胺的含量随着贮藏时间的延长而升高,贮藏后期,T1、T2组鲤鱼片的腐胺含量显著低于对照组(P<0.05)。壳聚糖的加入可以改善冷藏鲤鱼片的品质,并可将货架期延长2 d。
This study was conducted in order to understand the effect of chitosan on the quality of common carp(Cyprinus carpio) fillets during chilled storage(4 ℃). The fillet samples were divided into three groups which were respectively treated with nothing(control), 20 g/L chitosan + 0.5% acetic acid(T1) and 0.5% acetic acid(T2). Changes in total volatile basic nitrogen(TVB-N) content, biogenic amine content, pH, total aerobic count(TAC) and sensory assessment were examined. Results showed that sensory score decreased gradually as storage time progressed and the sensory quality of the untreated fillets became unacceptable on the 8~(th) day. The overall sensory score of T1 was higher than that of T2. TVB-N content showed an increasing tendency for all groups. T1 and T2 significantly inhibited the increase of TVB-N content(P < 0.05) on the 10~(th) day as compared to control(31.37 and 13.07 mg/100 g for control and T1, respectively). The rate of increase in TAC was significantly lowered in T1 than in control and T2(P < 0.05). The contents of putrescine and cadaverine increased gradually as storage time progressed; T1 and T2 observably inhibited the formation of putrescine(P < 0.05). These results suggest that chitosan could maintain the freshness and lengthen the shelf life of fillets by 2 days.
This study was conducted in order to understand the effect of chitosan on the quality of common carp(Cyprinus carpio) fillets during chilled storage(4 ℃). The fillet samples were divided into three groups which were respectively treated with nothing(control), 20 g/L chitosan + 0.5% acetic acid(T1) and 0.5% acetic acid(T2). Changes in total volatile basic nitrogen(TVB-N) content, biogenic amine content, pH, total aerobic count(TAC) and sensory assessment were examined. Results showed that sensory score decreased gradually as storage time progressed and the sensory quality of the untreated fillets became unacceptable on the 8~(th) day. The overall sensory score of T1 was higher than that of T2. TVB-N content showed an increasing tendency for all groups. T1 and T2 significantly inhibited the increase of TVB-N content(P < 0.05) on the 10~(th) day as compared to control(31.37 and 13.07 mg/100 g for control and T1, respectively). The rate of increase in TAC was significantly lowered in T1 than in control and T2(P < 0.05). The contents of putrescine and cadaverine increased gradually as storage time progressed; T1 and T2 observably inhibited the formation of putrescine(P < 0.05). These results suggest that chitosan could maintain the freshness and lengthen the shelf life of fillets by 2 days.
引文
[1]李大鹏,秦娜,王回忆,等.鲤鱼片真空包装与盐腌处理在冷藏过程中的品质变化规律研究[J].渔业现代化,2015,42(5):39-43.DOI:10.3969/j.issn.10079580.2015.05.008.
[2]何雪莹,孔保华,刘骞,等.冰温结合冰点调节剂保鲜对鲤鱼肉糜贮存期间品质特性的影响[J].食品科学,2012,33(12):309-312.
[3]陈林林,李伟,张伟.响应面法优化鲤鱼鱼糜复合保鲜工艺[J].食品工业科技,2017,38(2):307-312.DOI:10.13386/j.issn1002-0306.2017.02.051.
[4]BAKA L S,ANDERSENA A B,ANDERSENB E M,et al.Effect of modified atmosphere packaging on oxidative changes infrozen stored cold water shrimp:Pandalus borealis[J].Food Chemistry,1999,64(2):169-175.DOI:10.11118/actaun201361061881.
[5]胡晓亮,沈建.壳聚糖及其衍生物在水产品贮藏保鲜中的应用[J].食品与发酵工业,2012,38(8):226-230.DOI:10.13995/j.cnki.11-1802/ts.2012.08.025.
[6]AUBOURG S,SOTELO C,GALLARDO J.Quality assessment of sardines during storage by measurement of fluorescent compounds[J].Journal of Food Science,1997,62(5):295-299.
[7]杨胜平,谢晶,佟懿.不同浓度壳聚糖对带鱼冷藏保鲜效果的研究[J].山西农业科学,2010,38(2):77-80.DOI:10.3969/j.issn.1002-2481.2010.02.22.
[8]陶希芹.壳聚糖-纳米TiO2复合膜最佳配比的研究及其在鲤鱼保鲜中的应用[J].山东化工,2015,44(6):20-24.DOI:10.19319/j.cnki.issn.1008-021x.2015.06.008.
[9]王益,黄文.壳聚糖对鸡蛋涂膜保鲜的研究[J].食品科学,1999,20(10):68-70.
[10]范文教,孙俊秀,陈云川,等.壳聚糖可食性涂膜冷藏保鲜鲢鱼的研究[J].江苏农业科学,2011,39(4):314-316.DOI:10.15889/j.issn.1002-1302.2011.04.020.
[11]HASSANZADEH P,MORADI M,VAEZI N,et al.Effects of chitosan edible coating containing grape seed extract on the shelf-life of refrigerated rainbow trout fillet[J].Veterinary Research Forum,2018,9(1):73-79.
[12]GóMEZ-ESTACA J,LóPEZ DE LACEY A,LóPEZ-CABALLEROM E,et al.Biogradable gelatin-chitosan films incorporated with essential oils as antimicrobial agents for fish preservation[J].Food Microbiology,2010,27(7):889-896.DOI:10.1016/j.fm.2010.05.012.
[13]LI Tingting,HU Wenzhong,LI Jianrong,et al.Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker(Pseudosciaena crocea)[J].Food Control,2012,25(1):101-106.DOI:10.1016/j.foodcont.2011.10.029.
[14]MOHAN C O,RAVISHANKAR C N,LALITHA K V.Effect of chitosan edible coating on the quality of double filleted Indian oil sardine(Sardinella longiceps)during chilled storage[J].Food Hydrocolloids,2012,26(1):167-174.DOI:10.1016/j.foodhyd.2011.05.005.
[15]周忠云,罗永康,卢涵,等.松浦镜鲤0℃条件下冰藏和冷藏的品质变化规律[J].中国农业大学学报,2012,17(4):135-139.
[16]HONG Hui,LUO Yongkang,ZHOU Zhongyun,et al.Effects of low concentration of salt and sucrose on the quality of bighead carp(Aristichthys nobilis)fillets stored at 4℃[J].Food Chemistry,2012,133(1):102-107.DOI:10.1016/j.foodchem.2012.01.002.
[17]汪之颖,陈静茹,陈可欣,等.低盐腌制对生鲜草鱼片冷藏过程中品质变化的影响[J].中国农业大学学报,2015,20(6):249-255.DOI:10.11841/j.issn.1007-4333.2015.06.32.
[18]胡素梅,张丽娜,罗永康,等.冷藏和微冻条件下鲤鱼品质变化的研究[J].渔业现代化,2010,37(5):38-42.
[19]SHI Ce,CUI Jianyun,LU Han,et al.Changes in biogenic amines of silver carp(Hypophthalmichthys molitrix)fillets stored at different temperatures and their relation to total volatile base nitrogen,microbiological and sensory score[J].Journal of the Science of Food and Agriculture,2012,92(15):3079-3084.DOI:10.1002/jsfa.5729.
[20]吕健,刘晓畅,罗永康,等.食盐浓度对腌制鳙鱼片冷藏过程中品质变化的影响[J].渔业现代化,2016,43(4):59-75.DOI:10.3969/j.issn.10079580.2016.04.011.
[21]刘晓华,王瑞,郭耀华,等.不同保鲜剂对鲶鱼保鲜效果的影响[J].肉类研究,2015,29(5):13-17.
[22]曾庆祝,徐庆陵.鱼、虾、贝可食性涂膜保鲜技术的研究[J].大连水产学院学报,1997,12(3):37-42.DOI:10.16535/j.cnki.dlhyxb.1997.02.006.
[23]ZHANG Yuemei,LI Qian,LI Dongping,et al.Changes in the microbial communities of air-packaged and vacuum-packaged common carp(Cyprinus carpio)stored at 4℃[J].Food Microbiology,2015,52:197-204.DOI:10.1016/j.fm.2015.08.003.
[24]张丽娜,胡素梅,王瑞环,等.草鱼片在冷藏和微冻条件下品质变化的研究[J].食品科技,2010,35(8):175-179.DOI:10.13684/j.cnki.spkj.2010.08.033.
[25]KATIKOU P,GEORGANTELIS D,PALEOLOGOS E K,et al.Relation of biogenic amines formation with microbiological and sensory attributes in Lactobacillus-inoculated vacuum-packed rainbow trout(Oncorhynchus mykiss)fillets[J].Journal of Agricultural and Food Chemistry,2006,54(12):4277-4283.DOI:10.1021/jf0602121.
[26]WANG Hang,LUO Yongkang,YIN Xiaofei,et al.Effects of salt concentration on biogenic amine formation and quality changes in grass carp(Ctenopharyngodon idellus)fillets stored at 4 and 20℃[J].Journal of Food Protection,2014,77(5):796-804.DOI:10.4315/0362-028X.JFP-13-244.
[27]王航,罗永康,胡素梅,等.鱼肉酶解物及壳聚糖对鲤鱼涂膜保鲜效果的研究[J].淡水渔业,2012,42(1):76-79.
[28]张月美,包玉龙,罗永康,等.草鱼冷藏过程鱼肉品质与生物胺的变化及热处理对生物胺的影响[J].南方水产科学,2013,9(4):56-61.DOI:10.3969/j.issn.2095-0780.2013.04.010.
[29]MARKS H S,ANDERSON C R.Determination of putrescine and cadaverine in seafood(finfish and shellfish)by liquid chromatography using pyrene excimer fluorescence[J].Journal of Chromatography A,2005(1):60-69.
[30]KIM M K,MAH J H,HWANG H J.Biogenic amine formation and bacterial contribution in fish,squid and shellfish[J].Food Chemistry,2009,116(1):87-95.DOI:10.1016/j.foodchem.2009.02.010.
[31]陈静茹,陈可欣,汪之颖,等.生鲜和生鲜调理草鱼片0℃冰藏过程中品质变化规律的研究[J].食品工业,2016,37(2):156-160.
[2]何雪莹,孔保华,刘骞,等.冰温结合冰点调节剂保鲜对鲤鱼肉糜贮存期间品质特性的影响[J].食品科学,2012,33(12):309-312.
[3]陈林林,李伟,张伟.响应面法优化鲤鱼鱼糜复合保鲜工艺[J].食品工业科技,2017,38(2):307-312.DOI:10.13386/j.issn1002-0306.2017.02.051.
[4]BAKA L S,ANDERSENA A B,ANDERSENB E M,et al.Effect of modified atmosphere packaging on oxidative changes infrozen stored cold water shrimp:Pandalus borealis[J].Food Chemistry,1999,64(2):169-175.DOI:10.11118/actaun201361061881.
[5]胡晓亮,沈建.壳聚糖及其衍生物在水产品贮藏保鲜中的应用[J].食品与发酵工业,2012,38(8):226-230.DOI:10.13995/j.cnki.11-1802/ts.2012.08.025.
[6]AUBOURG S,SOTELO C,GALLARDO J.Quality assessment of sardines during storage by measurement of fluorescent compounds[J].Journal of Food Science,1997,62(5):295-299.
[7]杨胜平,谢晶,佟懿.不同浓度壳聚糖对带鱼冷藏保鲜效果的研究[J].山西农业科学,2010,38(2):77-80.DOI:10.3969/j.issn.1002-2481.2010.02.22.
[8]陶希芹.壳聚糖-纳米TiO2复合膜最佳配比的研究及其在鲤鱼保鲜中的应用[J].山东化工,2015,44(6):20-24.DOI:10.19319/j.cnki.issn.1008-021x.2015.06.008.
[9]王益,黄文.壳聚糖对鸡蛋涂膜保鲜的研究[J].食品科学,1999,20(10):68-70.
[10]范文教,孙俊秀,陈云川,等.壳聚糖可食性涂膜冷藏保鲜鲢鱼的研究[J].江苏农业科学,2011,39(4):314-316.DOI:10.15889/j.issn.1002-1302.2011.04.020.
[11]HASSANZADEH P,MORADI M,VAEZI N,et al.Effects of chitosan edible coating containing grape seed extract on the shelf-life of refrigerated rainbow trout fillet[J].Veterinary Research Forum,2018,9(1):73-79.
[12]GóMEZ-ESTACA J,LóPEZ DE LACEY A,LóPEZ-CABALLEROM E,et al.Biogradable gelatin-chitosan films incorporated with essential oils as antimicrobial agents for fish preservation[J].Food Microbiology,2010,27(7):889-896.DOI:10.1016/j.fm.2010.05.012.
[13]LI Tingting,HU Wenzhong,LI Jianrong,et al.Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker(Pseudosciaena crocea)[J].Food Control,2012,25(1):101-106.DOI:10.1016/j.foodcont.2011.10.029.
[14]MOHAN C O,RAVISHANKAR C N,LALITHA K V.Effect of chitosan edible coating on the quality of double filleted Indian oil sardine(Sardinella longiceps)during chilled storage[J].Food Hydrocolloids,2012,26(1):167-174.DOI:10.1016/j.foodhyd.2011.05.005.
[15]周忠云,罗永康,卢涵,等.松浦镜鲤0℃条件下冰藏和冷藏的品质变化规律[J].中国农业大学学报,2012,17(4):135-139.
[16]HONG Hui,LUO Yongkang,ZHOU Zhongyun,et al.Effects of low concentration of salt and sucrose on the quality of bighead carp(Aristichthys nobilis)fillets stored at 4℃[J].Food Chemistry,2012,133(1):102-107.DOI:10.1016/j.foodchem.2012.01.002.
[17]汪之颖,陈静茹,陈可欣,等.低盐腌制对生鲜草鱼片冷藏过程中品质变化的影响[J].中国农业大学学报,2015,20(6):249-255.DOI:10.11841/j.issn.1007-4333.2015.06.32.
[18]胡素梅,张丽娜,罗永康,等.冷藏和微冻条件下鲤鱼品质变化的研究[J].渔业现代化,2010,37(5):38-42.
[19]SHI Ce,CUI Jianyun,LU Han,et al.Changes in biogenic amines of silver carp(Hypophthalmichthys molitrix)fillets stored at different temperatures and their relation to total volatile base nitrogen,microbiological and sensory score[J].Journal of the Science of Food and Agriculture,2012,92(15):3079-3084.DOI:10.1002/jsfa.5729.
[20]吕健,刘晓畅,罗永康,等.食盐浓度对腌制鳙鱼片冷藏过程中品质变化的影响[J].渔业现代化,2016,43(4):59-75.DOI:10.3969/j.issn.10079580.2016.04.011.
[21]刘晓华,王瑞,郭耀华,等.不同保鲜剂对鲶鱼保鲜效果的影响[J].肉类研究,2015,29(5):13-17.
[22]曾庆祝,徐庆陵.鱼、虾、贝可食性涂膜保鲜技术的研究[J].大连水产学院学报,1997,12(3):37-42.DOI:10.16535/j.cnki.dlhyxb.1997.02.006.
[23]ZHANG Yuemei,LI Qian,LI Dongping,et al.Changes in the microbial communities of air-packaged and vacuum-packaged common carp(Cyprinus carpio)stored at 4℃[J].Food Microbiology,2015,52:197-204.DOI:10.1016/j.fm.2015.08.003.
[24]张丽娜,胡素梅,王瑞环,等.草鱼片在冷藏和微冻条件下品质变化的研究[J].食品科技,2010,35(8):175-179.DOI:10.13684/j.cnki.spkj.2010.08.033.
[25]KATIKOU P,GEORGANTELIS D,PALEOLOGOS E K,et al.Relation of biogenic amines formation with microbiological and sensory attributes in Lactobacillus-inoculated vacuum-packed rainbow trout(Oncorhynchus mykiss)fillets[J].Journal of Agricultural and Food Chemistry,2006,54(12):4277-4283.DOI:10.1021/jf0602121.
[26]WANG Hang,LUO Yongkang,YIN Xiaofei,et al.Effects of salt concentration on biogenic amine formation and quality changes in grass carp(Ctenopharyngodon idellus)fillets stored at 4 and 20℃[J].Journal of Food Protection,2014,77(5):796-804.DOI:10.4315/0362-028X.JFP-13-244.
[27]王航,罗永康,胡素梅,等.鱼肉酶解物及壳聚糖对鲤鱼涂膜保鲜效果的研究[J].淡水渔业,2012,42(1):76-79.
[28]张月美,包玉龙,罗永康,等.草鱼冷藏过程鱼肉品质与生物胺的变化及热处理对生物胺的影响[J].南方水产科学,2013,9(4):56-61.DOI:10.3969/j.issn.2095-0780.2013.04.010.
[29]MARKS H S,ANDERSON C R.Determination of putrescine and cadaverine in seafood(finfish and shellfish)by liquid chromatography using pyrene excimer fluorescence[J].Journal of Chromatography A,2005(1):60-69.
[30]KIM M K,MAH J H,HWANG H J.Biogenic amine formation and bacterial contribution in fish,squid and shellfish[J].Food Chemistry,2009,116(1):87-95.DOI:10.1016/j.foodchem.2009.02.010.
[31]陈静茹,陈可欣,汪之颖,等.生鲜和生鲜调理草鱼片0℃冰藏过程中品质变化规律的研究[J].食品工业,2016,37(2):156-160.