不同取代基羧甲基壳聚糖对冷藏河豚鱼品质的影响  

Effects of Different Substituent of Carboxymethyl Chitosan on Cold Storaged Puffer Fish Quality

作　　者：马妍[1] 谢晶[1] 周然[1] 刘源[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《湖北农业科学》2011年第15期3131-3135,共5页Hubei Agricultural Sciences

基　　金：上海市科委部分地方院校计划项目(08390513900);上海市教育委员会重点学科建设项目(J50704);上海市教育委员会科研创新项目(11YZ160);上海海洋大学校级重点建设课程项目(A-2600-10-0023)

摘　　要：研究了不同取代基羧甲基壳聚糖对冷藏河豚鱼品质的影响。用质量浓度均为0.05 g/L的羧甲基壳聚糖、N,O-羧甲基壳聚糖、O-羧甲基壳聚糖水溶液浸泡鱼肉,装袋后置于4℃的冰箱中冷藏。以细菌总数(TVC)、挥发性盐基氮(TVB-N)、pH值、硫代巴比妥酸(TBA)以及三甲胺(TMA)为评价指标,测定河豚鱼冷藏过程中的品质变化。结果表明,不同取代基的羧甲基壳聚糖均能够有效地抑制细菌的增殖,延缓pH值、TVB-N、TBA和TMA含量的上升;其中,O-羧甲基壳聚糖保鲜效果尤为显著,优于其他取代基的羧甲基壳聚糖,可以有效地延长冷藏河豚鱼的货架期。The effects of different substiluent of carboxymethyl chitosan on the quality of puffer fish during cold storage were investigated.Puffer fish samples were respectively treated by soaking in 0.5% of carboxymethyl chitosan,N,O-carboxymethyl chitosan and O-carboxymethyl chitosan,then packaged and stored at 4 ℃.Several parameters were determined to evaluate the quality of the control and treated puffer fish samples,including the total viable count,TVB-N,pH,TBA and TMA.The results showed that different substituent of carboxymethyl chitosan especially the O-carboxymethyl chitosan significantly inhibited the proliferation of bacteria and slowed down the increasing of TVB-N,pH,TBA and TMA.Thus,it was suggested that O-carboxymethyl chitosan could effectively increase the preservation time of puffer fish.

关 键 词：河豚鱼 羧甲基壳聚糖 冷藏 保鲜 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]