不同浓度O-羧甲基壳聚糖对河豚鱼冷藏保鲜效果的研究  

Fresh-keeping effects of O-carboxymethyl chitosan at different concentrations on puffer fish in cold storage

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：《上海农业学报》2011年第4期30-33,共4页Acta Agriculturae Shanghai

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)资助

摘　　要：将河豚鱼宰杀、清理、分块,用浓度分别为0.5%、1.0%、1.5%的O-羧甲基壳聚糖(O-CMC)水溶液浸泡鱼肉后,分装放入4℃的冰箱中冷藏,研究不同浓度O-CMC对冷藏条件下河豚鱼保鲜效果的影响。试验表明:O-CMC能较好地维持河豚鱼的鲜度,抑制细菌的增长,延缓挥发性盐基氮(TVB-N)、硫代巴比妥酸(TBA)、三甲胺(TMA)及pH的升高。其中1.0%O-CMC对河豚鱼保鲜效果最好,在4℃冷藏条件下,能有效延长河豚鱼的保藏期。Puffer fish, after being slaughtered, washed and partitioned, were immersed respectively in 0.5 %, 1.0% and 1.5 % O-carboxymethyl chitosan（O-CMC） water solutions, and then packaged and stored at 4℃ in order to investigate effects of O-CMC at different concentrations on the quality of puffer fish during cold storage. The results indicated that O-CMC could keep freshness of the fish bet- ter,inhibiting the bacterium growth and retarding the increase of volatile basic nitrogen（TVB-N）, 2- thiobarbituric acid（TBA）,trimethylamine（TMA） and pH,and 1.0% O-CMC had the best fresh-keep- ing effect on the fish and effectively prolonged the storage life of the fish at 4℃.

关 键 词：河豚鱼 O-羧甲基壳聚糖 冷藏 保鲜 

分 类 号：TS205[轻工技术与工程—食品科学]