壳聚糖联合茶多酚对南湾鳙鱼肉的保鲜效果

Effect of tea polyphenols and chitosan mixture on fresh preservation of Nan-Wan bighead carp

目的:分析壳聚糖与茶多酚对南湾鳙鱼肉进行涂膜保鲜的可行性。方法:用壳聚糖和茶多酚混合液处理南湾鳙鱼肉,结合PE保鲜袋包装低温贮藏,评定鱼肉冷藏过程中质地、色泽及气味的变化,并测定其pH、挥发性盐基氮(TVB-N)等理化指标和细菌总数的变化,研究壳聚糖和茶多酚联合对南湾鳙鱼的保鲜效果。结果:壳聚糖中添加茶多酚可明显抑制鱼肉pH、TVB-N值和细菌总数的上升、感官品质下降较慢。结论:壳聚糖联合茶多酚对鳙鱼肉的保鲜效果优于单一保鲜剂和不处理组,1%壳聚糖+0.3%茶多酚的复合保鲜剂对鳙鱼肉的保鲜效果最佳,鱼肉的保质期比对照延长10d以上。

Objective：The study was to explore the feasibility of using chitosan mixed with tea polyphenols for fresh-keeping Nan-wan Bighead Carp.Method：Chitosan Oligosaccharide mixed with Tea Polyphenols were used to preserve the fish,and the changes of texture,smell and color,pH value,total volatile basic nitrogen（TVB-N）and total bacteria counts of the fish were measured.Result：Chitosan Oligosaccharide blended with tea polyphenols could significantly inhibit the increase of pH value,total volatile basic nitrogen（TVB-N）and total bacteria counts,delay the decline of sensory index of fish of Nan-Wan Sand Gurnard.Conclusion：Compared with the treatment of single preservative or untreated fish,the complex preservative has the best preservation effect.The optimum compound ratio of composite preservative was tea polyphenol 0.3% and chitosan 1%,which can prolong the shelf life of the fish more than 10 days than the control ones.