山苍子精油/壳聚糖涂膜保鲜对黄颡鱼贮藏品质的影响  

Effects of Litsea cubeba Essential Oil/Chitosan Coating on Storage Quality of Pelteobagrus fulvidraco

作　　者：邓雅心 胡广地 孙翰昌[1,3] 游玉明[1,3] 吴泳江 胡慧蝶 DENG Yaxin;HU Guangdi;SUN Hanchang;YOU Yuming;WU Yongjiang;HU Huidie(College of Landscape and Life Science,Chongqing University of Arts and Science,Chongqing 402160,China;College of Biology and Food Engineering,Chongqing Three Gorges University,Chongqing 400401,China;Technology Innovation Center of Ecological Fishery Industrialization,Chongqing University of Arts and Sciences,Chongqing 402160,China)

机构地区：[1]重庆文理学院园林与生命科学学院,重庆402160 [2]重庆三峡学院生物与食品工程学院,重庆404101 [3]重庆文理学院生态渔业产业化技术创新中心,重庆402160

出　　处：《食品科技》2024年第3期125-132,共8页Food Science and Technology

基　　金：重庆市技术创新与应用发展专项重点项目(cstc2019jscx-gksbX0147);重庆市水产科技创新联盟科技创新重点攻关项目(CQFTIU2022-06)。

摘　　要：为研究山苍子精油(Litsea cubeba oil,LCO)与壳聚糖(Chitosan,CS)协同处理对黄颡鱼贮藏品质的影响,以黄颡鱼为实验材料,采用对照组、壳聚糖涂膜、不同浓度山苍子精油/壳聚糖组复合涂膜(0.2%、0.4%、0.6%)处理。4℃下贮藏保鲜13 d,测定其肌肉pH值、挥发性盐基氮(Total volatile basic nitrogen,TVB-N)值、菌落数、硫代巴比妥酸(Thiobarbituric acid,TBA)值、质构与感官评价等指标变化。结果显示:经CS+LCO处理,可有效延缓pH值、TBA值、TVB-N值及菌落总数的上升速度。贮藏至第9天时,pH值、TBA值、TVB-N值及菌落总数分别比对照组低3.3%、37.7%、38.17%、11.74%。同时,CS+LCO处理组肌肉的硬度、弹性、咀嚼度、回复性等质构指标下降减缓,感官评分高于同期其他样品。因此可见,LCO/CS涂膜能较好保持黄颡鱼的贮藏品质,延长其货架期,其中以CS+0.6%LCO处理效果最佳。In order to study the synergistic effects of Litsea cubeba oil(LCO)and chitosan(CS)treatment on the storage quality of Pelteobagrus fulvidraco(yellow catfish),yellow catfish was used as experimental materials,and control group,chitosan coating group,and different concentrations of LCO/CS composite coating groups(0.2%,0.4%,0.6%)were set up for treatment.The samples were stored at 4℃for 13 days,and changes in pH,total volatile basic nitrogen(TVB-N),microbial count,thiobarbituric acid value(TBA),texture,and sensory evaluation were determined.The results showed that the CS+LCO treatment could effectively delay the increase of pH,TBA value,TVB-N value,and microbial count.On the 9th day of storage,the pH,TBA value,TVB-N value,and microbial count of the CS+LCO treatment group were 3.3%,37.7%,38.17%,and 11.74%,lower than those of the control group,respectively.At the same time,the muscle texture indicators such as hardness,elasticity,chewiness,and resilience of the CS+LCO treatment group decreased slowly,and the sensory score was higher than that of other samples at the same period.It can be seen that LCO/CS coating can effectively maintain the storage quality of yellow catfish and prolong its shelf life,with the best effect of CS+0.6%LCO treatment.

关 键 词：黄颡鱼 山苍子精油 壳聚糖 保鲜 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]