杨攀平,仲梦园,徐进,徐江南,陈飞,朱少辉,赵立,卢河东.复合新型保鲜膜的制备及对低温草鱼质量的影响[J].包装工程,2023,44(3):106-113.
YANG Pan-ping,ZHONG Meng-yuan,XU Jin,XU Jiang-nan,CHEN Fei,ZHU Shao-hui,ZHAO Li,LU He-dong.Preparation of Novel Composite Preservation Film and Its Effect on Quality of Grass Carp during Low Temperature Storage[J].Packaging Engineering,2023,44(3):106-113. |
| 复合新型保鲜膜的制备及对低温草鱼质量的影响 |
| Preparation of Novel Composite Preservation Film and Its Effect on Quality of Grass Carp during Low Temperature Storage |
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| DOI：10.19554/j.cnki.1001-3563.2023.03.013 |
| 中文关键词: 草鱼 涂膜保鲜 鱼胶原蛋白 魔芋胶 普鲁兰多糖 |
| 英文关键词: grass carp preservation by film fish collagen KGM pullulan |
| 基金项目:国家自然科学基金青年基金(31801524);江苏省自然科学基金青年基金(BK20170461);江苏省研究生创新项目(HGYK202204) |
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| 中文摘要: |
| 目的 开发一种具有优良理化性能和保鲜效果的新型生物保鲜膜。方法 以普鲁兰多糖和魔芋胶为基材，通过添加不同浓度的鱼胶原蛋白制备新型复合生物保鲜膜，结合其水溶性、透光性和质构性等指标，研究鱼胶原蛋白对复合膜物理性能的影响，并以TVB−N值、pH值、细菌总数和丙二醛含量及汁液流失率为指标，探讨在低温下复合生物膜对草鱼的保鲜效果。结果 鱼胶原蛋白能改善多糖保鲜膜的理化性能，且在其质量分数为3%时的性能最佳;将经不同涂膜处理的草鱼置于4 ℃下储藏12 d，结果表明，采用质量分数为3%的鱼胶原蛋白涂膜处理可延缓鱼肉的腐败、肉制品中食源性病原菌的滋生及挥发性盐基氮的生成，有效延缓了脂质和蛋白质的氧化变质进程。结论 采用质量分数为3%的鱼胶原蛋白能改善多糖基生物保鲜膜的物理性能和生物性能，显著保持其质构性能，可将草鱼的货架期从4 d延长至9~10 d，该新型复合保鲜膜具有良好的应用价值和开发前景。 |
| 英文摘要: |
| The work aims to develop a novel biological preservation film with excellent physical and chemical properties and good preservation effect. Pullulan and konjac glucomannan (KGM) were used as the base materials and then added with different concentrations of fish collagen to prepare novel composite biological preservation film. The effects of fish collagen on the physical and biological properties of the composite film were analyzed by measuring water solubility, light transmittance and texture, and the preservation effect of the composite film on grass carp during low temperature storage was discussed by taking the values of TVB-N, pH and total bacteria on the surface of fish fillet as indexes. Fish collagen could improve the physical and chemical properties of polysaccharide preservation film and the preservation effect was the best when its mass fraction was 3%. After the grass carps treated with different films were stored at 4 ℃ for 12 d, the film with 3% fish collagen could delay the spoilage of fish meat, the breeding of food-borne pathogens and the generation of volatile base nitrogen in meat products and effectively inhibited the oxidative deterioration of lipids and protein. The use of 3% fish collagen can improve the physical and biological properties of polysaccharide-based biological preservation film, significantly maintain the texture properties, and extend the shelf life of grass carp from 4 d to 9~10 d. This novel composite preservation film has good application value and development prospects. |
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