白藜芦醇和壳聚糖复合生物保鲜剂对冷藏鱿鱼品质的影响  

Effect of chitosan coating enriched with resveratrol on quality changes of squid during refrigerated storage

作　　者：宋素珍 李颖畅 仪淑敏 牟伟丽 王媛媛 门俊丽 邓尚贵 

机构地区：[1]渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013 [2]蓬莱京鲁渔业有限公司,山东蓬莱265699 [3]浙江海洋大学,浙江舟山316022

出　　处：《食品工业科技》2018年第5期291-295,共5页Science and Technology of Food Industry

基　　金：“十二五”国家科技支撑计划项目(2015BAD17B01).

摘　　要：为了降低鱿鱼中甲醛含量和改善鱿鱼的贮藏品质,研究了白藜芦醇和壳聚糖对鱿鱼品质和货架期的影响。实验分为对照组、白藜芦醇组(0.2%)、壳聚糖组(1.0%)、白藜芦醇(0.2%+壳聚糖1.0%)组。鱿鱼在(0±0.5)℃贮藏20 d。以挥发性盐基氮(TVB-N)、硫代巴比妥酸值(TBA)、硬度、弹性、甲醛含量的变化、菌落总数(TVC)和感官评分作为评价指标,研究其对鱿鱼的保鲜效果。结果表明:相对对照组,白藜芦醇+壳聚糖显著(p<0.05)降低菌落总数、TVB-N、TBA值和甲醛含量,使硬度和弹性下降程度变缓,显著提高感官评分。白藜芦醇+壳聚糖能够改善鱿鱼的品质,抑制微生物的增殖,并减缓脂肪氧化,延长鱿鱼的货架期,可以用于鱿鱼的保鲜。In order to reduce the content of tormaldehyde in squid and improve the storage quality of squid, the effect of chitosan and resveratrol coating on the quality and shelf life of Chinese small squid was investigated.Four different treatments were used ： control group, resveratrol group （ 0.2 % ） , chitosan group （ 1.0% ） , resveratrol （ 0.2 % ） ＋ chitosan （ 1.0% ） group. Squid was stored at （ 0 ±0.5 ） ℃ for 20 days.Total volatile basic nitrogen （ TVB- N ） , thiobarbituric acid- reactive substance （ TBA ） , hardness, springiness, formaldehyde content, microbiological and sensory qualities were measured.The results indicated that total volatile basic nitrogen（TVB-N） , TBA value, microbiological counts and formaldehyde content were decreased; hardness and elasticity were decreased slowly. Sensory qualities were increased compared with control treatment. The result suggested that chitosan ＋ resveratrol coating could improve the sensory quality of squid, inhibit the proliferation of microorganisms, and slow down the oxidation of fat.Compared with the control,the shelf life of squid was prolonged.Resveratrol ＋ chitosan could be used for the preservation of squid.

关 键 词：白藜芦醇 壳聚糖 鱿鱼 品质 

分 类 号：TS205.7[轻工技术与工程—食品科学]