壳聚糖-绿原酸复合保鲜剂对冷藏鮰鱼片食用品质的影响  

Effect of a Preservative Mixture Consisting of Chitosan and Chlorogenic Acid Composite on the Eating Quality of Refrigerated Catfish Fillets

作　　者：李亚俐 王雪莉 石柳 吴文锦[2] 陈胜 陈朗 郭晓嘉 熊光权[2] 汪兰[2] 孙智达[1] LI Yali;WANG Xueli;SHI Liu;WU Wenjin;CHEN Sheng;CHEN Lang;GUO Xiaojia;XIONG Guangquan;WANG Lan;SUN Zhida(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;Key Laboratory of Agricultural Products Cold Chain Logistics,Ministry of Agriculture and Rural Affairs,Institute of Agro-products Processing and Nuclear Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,China)

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070 [2]湖北省农业科学院农产品加工与核农技术研究所,农业农村部农产品冷链物流技术重点实验室,湖北武汉430064

出　　处：《肉类研究》2025年第1期42-50,共9页Meat Research

基　　金：湖北省自然科学基金杰青项目(2022CFA095);湖北省重点研发计划项目(2023BBB103)。

摘　　要：采用无菌水(CK组)、3.0 mg/mL绿原酸(chlorogenic acid,CGA)溶液(CGA组)、1.0 mg/mL壳聚糖(chitosan,CTS)溶液(CTS组)、1.0 mg/mL CTS和3.0 mg/mL CGA混合溶液(C+组)浸泡鮰鱼片后低温贮藏,通过对比不同贮藏时间鮰鱼片蒸煮损失率及熟制后鱼肉剪切力、微观结构、水分分布、挥发性成分等指标的变化情况,分析CTS-CGA复合保鲜剂对冷藏鮰鱼片食用品质的影响。结果表明:随着贮藏时间的延长,鮰鱼片蒸煮损失率上升,熟制后剪切力下降、肌肉纤维由有序变为无序,鱼肉中水分流动性和相对含量逐渐下降。贮藏6 d后,CK组不良风味物质相对含量显著高于C+组;其中,CK组己醛和三甲胺相对含量分别为40.11%和8.87%;C+组己醛相对含量仅为5.33%,未检出三甲胺,CTS-CGA复合保鲜剂可有效抑制不良风味的产生。综上,CTS-CGA复合保鲜剂可有效延缓鮰鱼片质地劣变,延缓鮰鱼片食用品质下降。The catfish fillets were soaked in sterile water(CK),3.0 mg/mL chlorogenic acid(CGA)solution,1.0 mg/mL chitosan(CTS)solution,or a mixed solution of 3.0 mg/mL CGA and 1.0 mg/mL CTS(C+)and stored at low temperature.The effects of the CTS-CGA preservative mixture on the eating quality of catfish fillets were analyzed by comparing the changes in cooking loss rate and the changes in shear force,microstructure,water distribution and volatile components of cooked fish fillets as a function of storage time.The results showed that with increasing storage time,the cooking loss rate of catfish fillets increased;for cooked fillets,the shear force decreased,the arrangement of muscle fibers changed from ordered to disordered,and the mobility and relative content of water decreased gradually.After 6 days of storage,the relative content of off-flavor substances was markedly higher in the CK group than in the C+group.The relative contents of hexanal and trimethylamine in the CK group were 40.11%and 8.87%,respectively.The relative content of hexanal in the C+group was only 5.33%,and no trimethylamine was detected,indicating that the CTS-CGA preservative mixture could effectively inhibit the production of undesirable flavor.In conclusion,the CTS-CGA preservative mixture can effectively delay the texture deterioration and maintain the eating quality of catfish fillets.

关 键 词：鮰鱼 壳聚糖 绿原酸 食用品质 冷藏 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]