竹叶抗氧化物-胶原蛋白复合涂膜对鲐鱼的保鲜效果  

The Fresh-keeping Effect of Bamboo Leaf Antioxidant-collagen Composite Coating on Mackerel

作　　者：胡嘉惠 林益航 吴诗寅 魏家正 戴宁 陈静 HU Jiahui;LIN Yihang;WU Shiyin;WEI Jiazheng;DAI Ning;CHEN Jing(College of Food and Medicine,Zhejiang Ocean University,Zhoushan 316022)

机构地区：[1]浙江海洋大学食品与医药学院,舟山316022

出　　处：《食品工业》2021年第10期78-83,共6页The Food Industry

基　　金：浙江省大学生科技创新活动计划暨新苗人才计划(2019R411017)。

摘　　要：为制备竹叶抗氧化物胶原蛋白复合涂膜,并研究竹叶抗氧化物的添加量对鲐鱼的保鲜效果影响,从竹叶中提取竹叶抗氧化物,与胶原蛋白溶液混合制成复合溶液,经过超声消泡、定量流延和干燥制备胶原蛋白复合膜,考察其对鲐鱼微生物学指标和鲜度指标的影响。结果表明,竹叶抗氧化物大幅提升胶原蛋白薄膜的保鲜效果。随着竹叶抗氧化物添加量上升,胶原蛋白复合膜对金黄色葡萄球菌和大肠杆菌的抑菌作用加强,且添加量5%时,抑菌作用最强,鲐鱼冷藏后菌落总数最低。与此同时,竹叶抗氧化物的添加对鲐鱼的鲜度保持也有较明显效果。相比于对照组3 d的鱼体腐败不可食用,添加量5%的试验组在低温贮藏15 d, TVB-N质量分数才缓慢达到30.79 mg/100 g不可食用。鲐鱼的PV、TBA和感官评定的结果也显示竹叶抗氧化物可以提升膜的保鲜效果,添加量5%时,保鲜效果最佳,与微生物学指标的测定结果一致。竹叶抗氧化物的添加可有效提升胶原蛋白薄膜的保鲜效果,延长鲐鱼货架期。To prepare bamboo leaf antioxidant collagen composite coating, the effect of bamboo leaf antioxidant on the preservation of mackerel was studied. Extract bamboo leaf antioxidants from bamboo leaves, mix them with collagen solution to make composite solution, prepare collagen composite film through ultrasonic defoaming, quantitative casting and drying,and investigate its influence on mackerel microbiology index and freshness index. The antioxidants of bamboo leaves greatly enhanced the fresh-keeping effect of the collagen film. With the increase in the amount of antioxidants in bamboo leaves,the collagen composite film had an enhanced antibacterial effect on Staphylococcus aureus and Escherichia coli. When the addition amount was 5%, the antibacterial effect was the strongest. The total colony was the lowest in refrigerated mackerel.At the same time, the addition of bamboo leaf antioxidants was also beneficial to the freshness of mackerel. Compared with the 3 d fish spoilage of the control group, the TVB-N content of the experimental group with the addition amount of 5% was 30.79 mg/100 g after low temperature storage for 15 d, which was in a completely spoiled state. In addition, the results of PV,TBA and sensory evaluation of mackerel showed that the antioxidants of bamboo leaves could improve the fresh-keeping effect of the film. When the addition amount was 5%, the fresh-keeping effect was the best, which was consistent with the measurement results of microbiological indicators. The addition of antioxidants from bamboo leaves could effectively enhance the preservation effect of the collagen film and prolong the shelf life of mackerel.

关 键 词：竹叶抗氧化物 复合涂膜 保鲜 鲐鱼 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]