聚乙烯醇抗菌包装薄膜对鳊鱼冷藏保鲜效果的影响  

Effect of Antibacterial Polyvinyl Alcohol Packaging Films on Quality of Bream during Cold Storage

作　　者：蒋硕[1] 杨福馨[1] 张燕[1] 施文瑾 汪雨婷[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品科学》2015年第6期226-231,共6页Food Science

基　　金：国家高技术研究发展计划(863计划)项目(2012AA0992301);上海市科委工程中心建设资助项目(11D22280300);上海高校一流学科建设项目

摘　　要：以聚乙烯醇为基膜材料,分别加入2 g/100 m L壳聚糖季铵盐、0.5 g/100 m L茶多酚、2.5 g/100 m L丙酸钙、0.5 g/100 m L对羟基苯甲酸乙酯联合1.5 g/100 m L丙酸钙做为抗菌剂,制得的聚乙烯醇抗菌包装薄膜,在冷藏(4±1)℃条件下对鳊鱼肉进行包装保鲜。以持水率、p H值、白度、硫代巴比妥酸值、挥发性盐基氮值、菌落总数、质构指标、感官评定对保鲜效果进行评价。结果表明:添加0.5 g/100 m L茶多酚和添加0.5 g/100 m L对羟基苯甲酸乙酯联合1.5 g/100 m L丙酸钙的聚乙烯醇抗菌保鲜薄膜对(4±1)℃鳊鱼具有最佳的保鲜效果。The preservative effect of antibacterial polyvinyl alcohol packaging films, fabricated with polyvinyl alcohol and one of four antioxidant treatments(2 g/100 m L chitosan quaternary ammonium salt, 0.5 g/100 m L tea polyphenols, 2.5 g/100 m L calcium propionate, 0.5 g/100 m L, or ethylparaben + 1.5 g/100 m L calcium propionate) on bream meat was examined by measuring water-holding capacity(WHC), p H, whiteness, thiobarbituric acid(TBA), total volatile basic nitrogen(TVB-N), aerobic plate count, texture properties and sensory evaluation during storage at(4 ± 1) ℃. The results indicated the antibacterial polyvinyl alcohol packaging films with 0.5 g/100 m L tea polyphenols and 0.5 g/100 m L ethylparaben + 1.5 g/100 m L calcium propionate could keep the bream fresh effectively during(4 ± 1) ℃ storage.

关 键 词：聚乙烯醇 包装薄膜 抗菌 鳊鱼 保鲜 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]