丁香酚-明胶涂膜对草鱼片的保鲜效果

Preservation Effect of Eugenol-Gelation Coating on Grass Carp Fillets

为研究丁香酚、明胶以及丁香酚-明胶涂膜对草鱼片-2℃贮藏过程中品质的影响,定期测定细菌总数、pH、TBA值、TVB-N含量、质构特性以及感官指标,并与未经涂膜组样品比较,研究丁香酚和明胶涂膜对草鱼片品质变化及货架期的影响。结果表明,涂膜处理组的保鲜效果明显优于对照组,其中丁香酚-明胶复配涂膜的保鲜效果最佳,能有效抑制草鱼片冷藏过程中细菌的生长繁殖,延缓TVB-N含量、TBA值的上升以及pH的变化;有效抑制草鱼片冷藏期间硬度、弹性、咀嚼度等质构特性以及感官评分的下降,其货架期比对照组延长4～8 d。

The effects of eugenol,gelation and gelatin-eugenol coating on the quality changes of grass carp (Ctenopharyngodon idellus)fillets during storage at -2℃ were investigated.In order to assess the quality changes and shelf life of grass carp fillets with eugenol and gelation coating,changes in total viable count (TVC),pH value,2-thio- barbituric acid(TBA),total volatile basic nitrogen (TVB-N)content,texture profile analysis (TPA)and sensory quality were measured periodically for the treated group and the control.The results indicated that the shelf life was extended significantly by coating treatment,and eugenol-gelatin coating was found to be the most effective in maintaining the quality of grass carp fillets by inhibiting bacterial growth and effectively slowing down TVB-N contents,retarding the increase of TBA values and change of pH.Moreover,decrease in texture properties such as hardness,springiness and chewiness,and senso.ry evaluation score of grass carp flesh were significantly restrained by coating treatment during refrigeration,thus extended the shelf life of grass carp fillets 4 to 8 days compare with control.