鱼肉酶解物及壳聚糖对鲤鱼涂膜保鲜效果的研究  

Effect of hydrolysate of fish flesh and chitosan on coating preservation of common carp(Cyprinus carpio) with shelf life

作　　者：王航[1] 罗永康[1] 胡素梅[1] 陆伟[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《淡水渔业》2012年第1期76-79,共4页Freshwater Fisheries

基　　金：现代农业产业技术体系建设专项资金资助(CARS-46)

摘　　要：以感官评分、挥发性盐基氮、菌落总数、K值为指标,研究比较了鱼肉酶解物和壳聚糖为原料的涂膜液对鲤(Cyprinus carpio)(4℃)冷藏过程中品质变化的影响。结果显示:贮藏期间,对照组的感官评分显著低于各涂膜组(P<0.05)。贮藏前8 d,涂膜组能够显著抑制K值的升高(P<0.05)。鱼肉酶解物和壳聚糖涂膜组均能够显著抑制细菌的生长,而贮藏2～6 d内鱼肉酶解物涂膜鲤鱼的菌落总数显著低于壳聚糖涂膜组(P<0.05)。贮藏后期,鱼肉酶解物组能延缓TVB-N值的升高,壳聚糖涂膜组能够显著抑制TVB-N值的升高(P<0.05)。鱼肉酶解物可作为一种新的可食性涂膜材料,用于延长鲤鱼的贮藏期。The sensory scores, total bacteria count, total volatile base nitrogen （TVB-N） and the K value were used to e- valuate the quality of common carp during cold storage （4℃ ）, and the different effects were compared between the groups which were coated with hydrolysate of fish flesh and chitosan. During storage, sensory scores of the control group was sig- nificantly lower than the film groups （P 〈 0. 05 ）. In the first eight days, the film groups restrained the growing K value significantly （P 〈 0. 05）. Coating could effectively inhibited the increase of total bacteria count, and during 2 to 6 days, the common carp which were coated with hydrolysate of fish flesh gave lower bacteria count than chitosan ones （ P 〈 0. 05 ）. In the post-storage, the common carp coated with hydrolysate of fish flesh could effectively slow down the increase of TVB- N, and the group coated with chitosan restrained the growing of TBV-N value significantly. The hydrolysate of fish flesh can be used as a new material of edible film to extend the shelf life.

关 键 词：鲤(Cyprinus carpio) 冷藏 涂膜保鲜 鱼肉酶解物 壳聚糖 

分 类 号：S983.06[农业科学—捕捞与储运]