含ε-聚赖氨酸的壳聚糖/明胶涂层对海参的保鲜作用  

Preservation Effect of Chitosan/Gelatin Coating Containingε-Polylysine on Sea Cucumbers

作　　者：毕景然[1] 王煦松 陈庭家 张梓豪 穆露 BI Jingran;WANG Xusong;CHEN Tingjia;ZHANG Zihao;MU Lu(School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,Liaoning,China;Dalian Salt Chemical Group Co.,Ltd.,Dalian 116009,Liaoning,China)

机构地区：[1]大连工业大学食品学院,辽宁大连116034 [2]大连盐化集团有限公司,辽宁大连116009

出　　处：《食品研究与开发》2025年第3期17-23,共7页Food Research and Development

基　　金：国家自然科学基金青年科学基金项目(32102050);辽宁省教育厅高校基本科研项目(LJKMZ20220875)。

摘　　要：海参具有水分含量高、蛋白含量高的原料特性,在储运过程中极易发生腐败。该文研究含ε-聚赖氨酸(ε-polylysine,ε-PL)的壳聚糖(chitosan,CS)/明胶(gelatin,Gel)涂层对海参冷藏过程中品质劣化的延缓作用。结果表明,未涂层的空白组海参在贮藏第3天已经腐败,菌落总数及总挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量快速上升。CS-Gel/ε-PL涂层能够有效抑制海参上微生物的生长,贮藏7 d时,处理组菌落总数为4.07 lg(CFU/mL),TVB-N含量仅为28.42 mg/100 g,仍低于安全限值。另外,CS-Gel/ε-PL涂层处理组海参在贮藏过程中持水率高,氮氧化合物、甲烷等短链烷烃、无机硫化物以及有机硫化物等腐败不良气味产生量低,硬度、弹性及咀嚼性等质构特性保持良好。通过感官评价分析,发现CS-Gel/ε-PL涂层可有效延缓贮藏过程中海参体壁暗淡、特征鲜味消失、组织状态松散、弹性下降等现象。以上表明CS-Gel/ε-PL对即食海参具有良好保鲜效果。As sea cucumbers have the raw material characteristics of high moisture and protein content,they are easy to corrupt during storage and transportation.This paper studied the delay effect of chitosan(CS)/gelatin(Gel)coating containingε-polylysine(ε-PL)on the quality deterioration of sea cucumbers during cold storage.The results showed that the sea cucumbers in the blank group without CS-Gel/ε-PL coating had deteriorated on the third day of storage,and the total number of colonies and total volatile basic nitrogen(TVB-N)content had increased rapidly.CS-Gel/ε-PL could effectively inhibit the growth of microorganisms on sea cucumbers.After 7 d of storage,the total colony counts in the treatment group was 4.07 lg(CFU/mL),and the TVB-N content was only 28.42 mg/100 g,still lower than the safety limit.In addition,sea cucumbers in the CSGel/ε-PL coating treatment group had high water-holding capacity and low production of objectionable odors,such as nitrogen oxides,short-chain alkanes like methane,inorganic sulfides,and organic sulfides.They also had good hardness,elasticity,and chewability.Sensory evaluation analysis showed that CS-Gel/ε-PL coating could effectively delay the phenomena of the dim body wall,disappearance of characteristic umami,loose tissue state,and decrease of elasticity of sea cucumbers during storage.These results demonstrated that CS-Gel/ε-PL has a good preservation effect on instant sea cucumber.

关 键 词：Ε-聚赖氨酸 壳聚糖 明胶 海参 保鲜 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]