抗菌性海藻酸钠涂膜在罗非鱼片保鲜中的应用  

Study on application of antimicrobial sodium alginate films in Tilapia fillet preservation

作　　者：张杰[1] 王跃军[2] 刘均忠[2] 郑媛[2] 王伟[2] 孙谧[2] 

机构地区：[1]上海海洋大学食品学院,201306 [2]中国水产科学研究院黄海水产研究所,青岛266071

出　　处：《渔业科学进展》2010年第2期102-108,共7页Progress in Fishery Sciences

基　　金：国家863计划项目(2006AA10Z349)资助

摘　　要：采用测定涂膜抑菌性能、缓释效果来探讨抗菌性海藻酸钠涂膜的抑菌机理并将其应用在罗非鱼片的涂膜保鲜中。实验结果表明,抗菌膜是一种具有缓释效果的保鲜膜,对大肠杆菌Esche-richia coli、金黄色葡萄球菌Staphylococcus aureus、枯草芽孢杆菌Bacillus subtilis、腐败希瓦氏菌Shewanella putrefaciens及鱼片表面其他杂菌均有较好的抑制效果,保鲜剂在40h内可从涂膜中完全释放;与未经涂膜处理的对照组相比,抗菌膜可以明显控制鱼片细菌总数的增长、维持较低的挥发性盐基氮值和改善鱼片的感官质量,综合考虑鲜度指标并本着以感官评分为基础的原则,抗菌涂膜处理可以将罗非鱼片的保鲜期延长约5.5d。This study focused on inhibition mechanism of antimicrobial films and its application in Tilapia fillet preservation. The antimicrobial films were obtained by incorporating preservatives into alginate films through calcium cross-linking process. Results showed that antimicrobial film was sustained-release film which had strong inhibiting capability against such strains of bacteria as Escherichia coli , Staphylococcus aureus , Bacillus subtilis , Shewanella putrefaciens as well as miscellaneous microbes on fish epidermis. Preservatives could be completely released from the films and maintain high concentration on the surface of aquatic products. Coated fillet were stored at 4± 1℃ under aerobic conditions and the microbiological, biochemical and sensory changes were periodically evaluated. The antimicrobial films could restrain the growth of bacteria, keep the TVB-N value at relatively low level and improve the sensory quality of fillet, thus the shelf-life of Tilapia fillet was extended for about 5.5 days.

关 键 词：海藻酸钠涂膜 抗菌性 缓释 罗非鱼片 保鲜 

分 类 号：S983[农业科学—捕捞与储运]