摘要
研究鱼鳞明胶和蛋白肽涂膜剂对鲫鱼保鲜效果的影响。将明胶、蛋白肽、壳聚糖混合制成涂膜剂,涂布在鲫鱼鱼片的表面,在4℃环境下存储,每隔一段时间进行1次测定,分别检测鲫鱼鱼片的p H值、重量损失、TVB-N、菌落总数、色差等指标,以检验混合膜对鲫鱼的保鲜效果。经过15天的存储,明胶、蛋白肽、壳聚糖涂布鱼片表面,能延长鱼片的保质期。试验证明明胶、蛋白肽在鲫鱼鱼片保鲜中的可行性和保鲜效果。
Study on the effects of coated gelatin and protein peptide from tilapia scales on fresh-keeping ofcrucian carp. The gelatin, protein peptide, chitosan blend coating agent, coating on the surface of crucian carpfillets. The drop loss,pH value,total volatile basis nitrogen value,and total plate count were tracked and analyzedto comprehensively judge the preservative effects of treatment with different coatings. After 15 days ofstorage, gelatin, protein peptide, chitosan coated fillet surface, can prolong the shelf life of fish. Experimentshows that gelatin and protein peptide has the feasibility and effect of preservation on fresh-keeping of fish.
出处
《包装与食品机械》
CAS
2016年第4期5-9,31,共6页
Packaging and Food Machinery
基金
中央高校基本科研业务费专项资金(JUSRP21115)
中国包装总公司科技计划项目[2008]114号
江南大学校级创新团队发展计划(PIRTJiangnan)
江南大学青年基金资助(2007LQN18)
关键词
明胶
蛋白肽
壳聚糖
保鲜
gelatin
protein peptide
chitosan
fresh-keeping
