不同可食性膜对草鱼鱼片保鲜效果的比较

Effects of Different Edible Films on the Fresh Keeping of Grass Carp Fillet

为比较不同材料的可食性膜对草鱼鱼片的保鲜效果,把成膜材料的类型和葱姜蒜混合乙醇提取液添加作为2个因素,制备CMC(羧甲基纤维素)、CMCT(羧甲基纤维素+葱姜蒜提取液)、Ch(i壳聚糖)、ChiT(壳聚糖+葱姜蒜提取液)、NaAlg(海藻酸钠)和NaAlgT(海藻酸钠+葱姜蒜提取液)6种涂膜液。研究发现成膜材料对鱼片的保鲜指标具有显著影响。CMC和CMCT的感官评分均显著低于其他各组,而细菌总数、挥发性盐基氮(TVB-N)和pH显著高于其他各组;NaAlg和NaAlgT的感官评分与Chi和ChiT组相近,但细菌总数、TVB-N和pH显著低于其他各组。葱姜蒜提取液的添加可显著降低冷藏过程中鱼片的pH。试验结果表明,海藻酸钠涂膜保鲜鱼片的效果最好。

Effects of different edible films on the fresh keeping of grass carp fillet were studied in this experiment.Different coating material and addition of onion,ginger and garlic mixed extract （T） were designed as two factors.Coating material used in this experiment were sodium carboxymethylcelluose （CMC）,chitosan （Chi） and sodium alginate （NaAlg）.Six coating solution were made （CMC,CMCT,Chi,ChiT,NaAlg and NaAlgT）.Fish fillet were dipped into the solution described above for 5 minute,and then stored in a refrigerator maintained at 8℃.Sensory evaluation,total bacterial counts,total volatile basic nitrogen （TVB-N） and pH of the fillet were determined at 0,3,6 day of the experiment.Sensory evaluation of CMC and CMCT were significantly lower than those of other groups,and their total bacterial counts,TVB-N and pH were all significantly higher than those of other groups.Sensory evaluation of NaAlg and NaAlgT was similar to Chi and ChiT,but their total bacterial counts,TVB-N and pH were all significantly lower than those of other groups.Addition of onion,ginger and garlic mixed extract could significantly reduce the pH of fillet.Those results indicated that NaAlg coating was better than CMC and Chi in the preservation of fish fillet.