不同分子量壳聚糖对罗非鱼片冷藏保鲜作用的研究

Effect of chitosan with different molecular weight on preservation of Tilapia Fillets during cold storage

以罗非鱼片为原料,探讨了壳聚糖分子量对罗非鱼片冷藏保鲜效果的影响。以感官评分、细菌总数、p H、挥发性盐基氮（TVB-N值）、鲜度指标（K值）等作为罗非鱼片保鲜评价指标,研究了罗非鱼片在4℃冷藏时的品质变化。结果表明,在冷藏保鲜期间,经过壳聚糖处理的罗非鱼片感官评分值下降缓慢,细菌总数、p H、TVB-N值、K值均低于对照实验组。经过壳聚糖处理的罗非鱼片能够延长保质期1-3 d,并且分子量较小的壳聚糖（4 ku）对罗非鱼片的保鲜效果较好。

In this article,the preservative effects of chitosan with different molecular weight on cold storage of Tilapia Fillets were studied.The sensory evaluation value, the total count of bacteria colonies, pH, volatile basic nitrogen （TVB-N value）and freshness indicators（ K value）of Tilapia Fillets were measured during cold storage at 4 ℃.The results showed that the sensory evaluation value of Tilapia Fillets treated with chitosan decreased slowly,and their total count of bacteria colonies, pH,TVB-N value, K value were lower than those of the control group.The self-life of Tilapia Fillets could be extended 1-3 days during cold storage.The Tilapia Fillets treated with lower molecular weight chitosan（4 ku）had a better preservative effect.