原位合成纳米SiOx/溶菌酶/茶多酚/壳聚糖复合保鲜涂膜对海鲈鱼鱼片保鲜性能的影响  

Preservation Effect of in-Situ Synthetic Nano-SiOx/Lysozyme/Teapolyphenols/Chitosan Composite Coatings on Sea Bass Fillets

作　　者：武娇 杨华 张家涛 张冉 孙彤 谢晶[2] 郭晓华 于建洋 励建荣 WU Jiao;YANG Hua;ZHANG Jiatao;ZHANG Ran;SUN Tong;XIE Jing;GUO Xiaohua;YU Jianyang;LI Jianrong(National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,College of Food Science and Engineering,Bohai University,Jinzhou 121013,China;College of Food Sciences and Technology,Shanghai Ocean University,Shanghai 201306,China;Shandong Meijia Group Co.Ltd.,Rizhao 276800,China;Rongcheng Taixiang Food Co.Ltd.,Weihai 264309,China)

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]上海海洋大学食品学院,上海201306 [3]山东美佳集团有限公司,山东日照276800 [4]荣成泰祥食品股份有限公司,山东威海264309

出　　处：《食品科学》2020年第23期181-189,共9页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2016YFD0400805);国家自然科学基金面上项目(31371858);一流学科专项资金项目(LSPBD20304;LSPBD20310)。

摘　　要：为制备出具有良好保鲜性能的复合涂膜,本实验以壳聚糖(chitosan,CS)为成膜基质,在经原位合成的纳米SiOx改性基础上,以溶菌酶(lysozyme,LZM)、茶多酚(tea polyphenols,TP)为添加剂,采用流延法制备了复合保鲜涂膜,并对其进行了傅里叶变换红外光谱、X射线衍射、电子扫描显微镜表征分析,测定了其理化性能。以海鲈鱼鱼片为保鲜对象,研究涂膜的保鲜性能。结果表明:原位合成纳米SiOx、LZM、TP的加入使CS涂膜内分子间作用力增强、结构更加紧密,改善了涂膜的微观结构及理化性能;CS涂膜经原位合成的纳米SiOx改性后,对鱼片的保鲜性能更优,与未处理的鱼片相比,鱼片货架期延长了3~4 d。原位合成纳米SiOx/CS涂膜中分别加入LZM或TP后,涂膜的保鲜性能进一步改善,经该涂膜处理后,鱼片中菌落总数、pH值、硫代巴比妥酸值、K值、总挥发性盐基氮含量的升高速率下降,减慢了鱼片质构的变化,与未处理的鱼片相比,货架期延长了4~7 d。原位合成纳米SiOx/CS涂膜中同时加入LZM、TP两种保鲜剂后,其保鲜性能最优,鱼片的货架期与未处理鱼片相比延长了8~10 d。说明采用LZM和TP共同改性原位合成纳米SiOx/CS涂膜,可有效提高其理化性能和保鲜性能,在食品保鲜领域有一定的应用价值。Composite coating films with good preservation performance were prepared by a casting method based on the modification of chitosan(CS)as the film-forming matrix by in-situ synthetic nano-SiOx with the addition of lysozyme(LZM)and tea polyphenol(TP)as additives,and they were characterized by Fourier transform infrared(FTIR)spectroscopy,X-ray diffraction(XRD)and scanning electron microscopy(SEM).Meanwhile,their physicochemical properties were determined.The preservation effect of the coatings was evaluated on sea bass fillets.The results showed that the addition of nano-SiOx,LZM and TP increased intermolecular interactions in CS coatings,resulted in a more compact structure,and improved the microstructure and physicochemical properties.After being modified by nano-SiOx,the preservation performance of CS coatings was enhanced,extending the shelf life of fish fillets by 3–4 days compared with the untreated fish fillets.After adding LZM or TP to the modified SiOx/CS coatings,the preservation performance was further improved,inhibiting the increase in the total number of colonies,pH,thiobarbituric acid(TBA)value,K value,and total volatile basic nitrogen(TVB-N)content in fish fillets,and slowing the changes in texture properties,and consequently extending the shelf life by 4–7 days compared with the untreated fish fillets.The best preservation performance was obtained upon their addition together,extending the shelf life by 8–10 days.Therefore,the in-situ synthetic nano-SiOx/LZM/TP/CS coatings had improved physicochemical and preservation performance,and could be potential for applications in the field of food preservation.

关 键 词：壳聚糖 原位合成纳米SiOx 溶菌酶 茶多酚 复合保鲜涂膜 海鲈鱼 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]