壳聚糖涂膜对冷藏美国红鱼品质的影响

Effect of Chitosan Coating on Quality of Refrigerated Red Drum Fillets

采用不同质量浓度壳聚糖(0、1.0、1.5、2.0、3.0g/100mL)对美国红鱼片涂膜后于4℃冷藏,实验每隔4d取样品分析微生物(细菌总数)和理化(pH值、TBA值、TVB-N含量和K值)、感官特性(质构、感官评分)等指标,并与未经过涂膜样品相对比,研究壳聚糖涂膜对美国红鱼片品质变化的规律及货架期的影响。结果表明:利用壳聚糖涂膜的处理组保鲜效果明显优于对照组,其中壳聚糖涂膜质量浓度为2g/100mL时,保鲜效果最佳,能够抑制美国红鱼低温冷藏过程中的细菌生长,并有效减缓蛋白质、脂肪等氧化变质,能够延长美国红鱼片的货架期4～6d。

The effect of chitosan coating（0,1,1.5,2 g/100 mL and 3 g/100 mL） on quality of red drum fillets on cold storage were examined over a period every 4 days.Microbiological（total viable count）,chemical（pH,TBA,TVB-N and K-value） and sensory characteristics（texture,sensory scores） were assessed periodically for the treated group and the control.The results indicated that the shelf life was extended significantly at 4 ℃ by chitosan coating treatment,and the fillets treated with 2 g/100 mL chitosan coating showed the best preservation effects and the shelf life was prolonged to 4 to 6 days.To conclude,the chitosan coating showed a significant inhibitory effect on the propagation of bacteria and antioxidation of fat and protein,thus prolonged the preservation time of red drum fillets.