摘要
研究壳聚糖、Nisin涂膜处理对冷藏条件下鲢鱼块的保鲜作用。在g℃冷藏条件下,采用C。(空气包装,对照)、Cl(经1%壳聚糖涂膜,空气包装)和C2(1%壳聚糖-0.1%Nisin涂膜,空气包装)3种方法处理样品并贮藏15d,定期检测pH值、挥发性盐基氮(TVB—N值)、K值、脂肪氧化(TBARS值)、菌落总数和感官指标。试验结果显示,贮藏过程中C1和C2处理样品组鲢鱼块的pH值、1TvB—N值、K值、TBARS值、茵落总数均显著(P〈O.05、低于对照组Co。综合感官评定结果:Cl和C2的货架期9~12d,相对于对照组Co样品延长3d左右;相对于C1,Nisin复合壳聚糖涂膜C2对鲢鱼块的保鲜效果稍有提高,但对整个货架期的延长无显著作用(P〈0.05)。
This study aimed at determining the effect of chitosan and Nisin coating on shelf-life of silver carp (Hy- pophthalmichthys molitrix) fillets. Silver carp was treated as Co (air packaging, control), C1 (l%chitosan coating, air packaging) and C2(1% hitosan-0.1% Nisin coating, air packaging), respectively, and the samples were analyzed periodi- calJy for pH, total volatile base nitrogen(TVB-N), K value, TBARS, total viable count and sensory evaluation. The re- suits showed that Cl and C2 samples presented a significantly (P〈0.05) lower pH, TVB-N, K value, TBARS value and total viable count than those of the control ones. According to the results of sensory evaluation, the shelf-life of the C1 and C2 samples were about 9-12 days while the control one only 6 days, indicating that chitosan coatings were effective in extending for an additional 3 days the shelf life of the silver carp. Comparing with C1, the samples treated with com- bined chitosan and Nisin presented an indistinctively longer shelf-life than those coated by chitosan only.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2013年第8期132-139,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
国家支撑计划项目(2012BAD38B09)
浙江省重大科技专项(2010C12012
2011C11016)
关键词
鲢鱼
壳聚糖
乳链菌肽
货架期
silver carp fillets
chitosan
Nisin
shelf life