壳聚糖/肉桂精油复合涂膜对罗非鱼肉的保鲜效果研究  

Effects of Chitosan/Cinnamon Essential Oil Composite Coating on Preservation of Tilapia Meat in Chilled Storage

作　　者：韩春阳 黎芊芊 张丽芳 罗永丹 陈伟玲[1,2] 任爱清 HAN Chun-yang;LI Qian-qian;ZHANG Li-fang;LUO Yong-dan;CHEN Wei-ling;REN Ai-qing(School of Food and Biological Engineering,Hezhou University,Guangxi Hezhou 542899,China;Guangxi Key Laboratory of Health Care Food Science and Technology,Hezhou University,Guangxi Hezhou 542899,China)

机构地区：[1]贺州学院食品与生物工程学院,广西贺州542899 [2]贺州学院广西康养食品科学与技术重点实验室,广西贺州542899

出　　处：《包装工程》2023年第11期20-26,共7页Packaging Engineering

基　　金：国家自然科学基金项目(32160573);贺州市科学研究与技术开发项目(202216);贺州学院博士科研启动项目(HZUBS202006);国家级大学生创新训练项目(202111838012)。

摘　　要：目的研究低温贮藏条件下壳聚糖/肉桂精油复合涂膜对罗非鱼肉的保鲜效果,以期延长罗非鱼肉的货架寿命,探索贮藏保鲜罗非鱼肉的新方法。方法在4℃贮藏条件下,测定对照组CK、壳聚糖涂膜组CS,以及3种壳聚糖/肉桂精油复合涂膜组CSC1、CSC2、CSC3(精油质量分数分别为0.3%、0.6%、0.9%)的罗非鱼肉的菌落总数、pH、色差值、挥发性盐基氮含量、感官评价等品质指标的变化,并比较不同涂膜处理对罗非鱼肉的保鲜效果。结果在贮藏期间CSC3组对罗非鱼肉的保鲜效果较好,贮藏第10天时细菌总数为5.91 lg(CFU/g),pH值为6.53,色差值为7.31,挥发性盐基氮含量为0.28 mg/g,感官评分值为9.03分。结论4种处理方式在4℃条件对罗非鱼鱼肉均具有保鲜效果,但CSC3组的保鲜效果最佳,与CK组相比可延长罗非鱼肉货架寿命4 d。The work aims to study the preservative effect of chitosan/cinnamon essential oil composite coating on ti-lapia meat in low temperature storage in order to prolong the shelf life of tilapia and explore a new approach for preserv-ing tilapia meat.The total colonies,pH,chromatic aberration,TVB-N and sensory evaluation of tilapia meat in four dif-ferent treatment groups(the control group CK and chitosan coating group CS and three chitosan/cinnamon essential oil composite coating groups CSC1,CSC2 and CSC3)was determined under the storage condition of 4℃(the essential oil content was 0.3%,0.6%and 0.9%,respectively).The storage and preservation effects of different coating treatments on tilapia meat were compared.The results showed that during storage,CSC3 group had a good preservation effect on tilapia meat.On the 10th day of storage,the total bacteria was 5.91 lg(CFU/g),pH was 6.53,the chromatic aberration was 7.31,the TVB-N content was 0.28 mg/g,and the sensory score was 9.03 points.Therefore,these four treatment methods have preservation effect on tilapia meat at 4℃,but the CSC3 group has the best preservation effect.Compared with the CK group,the shelf life of tilapia meat can be extended by 4 days.

关 键 词：壳聚糖 肉桂精油 涂膜 罗非鱼 货架寿命 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]