竹汁联合壳聚糖对南湾鳙鱼肉的保鲜效果  

Effect of bamboo juice-incorporated chitosan on fresh preservation of the fi sh of Nanwan Sand Gurnard

作　　者：邢淑婕[1] 刘开华[1] 张宇航[1] 

机构地区：[1]信阳农林学院食品科学系,信阳464000

出　　处：《食品科技》2014年第3期88-91,共4页Food Science and Technology

摘　　要：用壳聚糖和竹汁混合液处理南湾鳙鱼肉,评定冷藏过程中鱼肉感官指标的变化,并测定其pH值、挥发性盐基氮(TVB-N)等理化指标和菌落总数的变化,研究竹汁联合壳聚糖对南湾鱼的保鲜效果。结果表明,壳聚糖联合竹汁可明显抑制鱼肉pH值、TVB-N值、细菌总数的上升和感官品质的下降,对鳙鱼肉的保鲜效果优于单一壳聚糖处理组和空白组,其中,1.5%壳聚糖联合100%原竹汁制得的复合保鲜剂对鳙鱼肉的保鲜效果最佳,鱼肉的保质期比对照延长10 d以上。Bamboo juice-incorporated chitosan was used to film coating on fish of Nanwan Sand Gurnard. In order to determin the effect of the film-coating on fresh preservation of fish, the changes of the pH value, total volatile basic nitrogen （TVB-N）, total bacteria counts and sensory index of the fish were studied during the storage at 4 ℃. The results indicated that chitosan oligosaccharide blended with bamboo juice could significantly inhibit the increase in pH value, total volatile basic nitrogen （TVB-N） and total bacteria counts, delay the decline of sensory index of fish of Nanwan Sand Gurnard. The preservation effects of all treated groups with bamboo juice-incorporated chitosan coating were better than the control group and the single-factor group, especially the 1.5% chitosan blended with 100% raw bamboo juice group achieved the best preservation effect on the fish, which can lengthen the shelf life of the fish more than 10 d compared with the control.

关 键 词：南湾鳙鱼 保鲜 竹汁 壳聚糖 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]