一种新型纳米抗菌薄膜对带鱼的保鲜效果  

Preservation Effect of a New Nano Antibacterial Film on Hairtail

作　　者：王东亮 李丹 张顺君 WANG Dong-liang;ZENG Yi-wen;ZHANG Shun-jun(Shanghai Xincheng Food Co.,Ltd,Shanghai 200000;Naval Medical University,Shanghai 200000)

机构地区：[1]上海新成食品有限公司,上海200000 [2]中国人民解放军海军特色医学中心,上海200000

出　　处：《绿色包装》2024年第6期32-38,共7页Green Packaging

基　　金：海军特色医学中心项目支撑

摘　　要：为探索针对海水鱼类的绿色、有效的保鲜包装材料,制备一种新型纳米抗菌薄膜,并在冷藏条件下(0℃~4℃)利用带鱼进行了保鲜对照实验。实验对比三种不同配方的纳米抗菌薄膜的带鱼的TVB-N值、PH值、微生物学检测以及感官评分在5周贮藏时间内的变化情况,检验薄膜的保鲜效果。其中,纳米抗菌薄膜包装组TVB-N数据最稳定,品质保鲜最好,具有最佳的抗菌保鲜效果。结果表明,该种抗菌薄膜有效延缓带鱼鱼肉PH的升高,减慢鱼肉重量的损失,更好保持了鱼肉的风味。In order to explore the green and effective fresh-keeping packaging materials for Marine fish,a new type of nano-antibacterial film was prepared,and the fresh-keeping control experiment was carried out with hairtail under cold storage(0℃~4℃).The experiment compared the changes of TVB-N value,PH value,microbial detection and sensory score of three different formulations of nano-antibacterial film in 5-week storage time,and tested the preservation effect of the film.Among them,the TVB-N data of nano-antibacterial film packaging group is the most stable,the best quality and preservation,and has the best antibacterial and preservation effect.The results showed that the antibacterial film effectively delayed the increase of PH of fish,slowed down the loss of fish weight,and better maintained the flavor of fish.

关 键 词：纳米包装 抗菌纳米材料 鱼类保鲜 

分 类 号：TB48[一般工业技术—包装工程]