姜黄素/壳聚糖可食性复合膜对鲈鱼片保鲜效果的研究

Effects of Curcumin/Chitosan Edible Composite Film on the Preservation of Bass Slices

鲈鱼有极高的营养价值,但含有多种蛋白质与不饱和脂肪酸,极易发生腐败变质,因此研究有效的鲈鱼保鲜技术具有重要的意义。本研究采用不同浓度的姜黄素和一定浓度的壳聚糖两种原料制备可食性复合膜,并将复合膜覆盖在鲈鱼片上,将每组样品放于4℃冷藏,在第0、3、7、11天,对每组鲈鱼片进行汁液流失率、感官评定、pH值、硫代巴比妥酸值、挥发性盐基氮值和菌落总数检测,并对复合膜的理化指标进行了测定。实验表明,由1%的壳聚糖溶液与8%的姜黄素溶液制成的可食性复合膜能较好的抑制微生物生长与繁殖,降低硫代巴比妥酸值和挥发性盐基氮值的增长速率,显著保持质构性能,将鲈鱼片的保鲜期从4天延长至9~10天,并且复合膜具有较低的水蒸气透过率、氧气透过率和断裂伸长率,优异的抗拉强度。该可食性复合膜具有良好的应用价值和开发前景。

Bass has high nutritional value,but contains a variety of proteins and unsaturated fatty acids,easy to decay,so it is of great significance to investigate effective preservation strategies for bass.Edible composite films were prepared by combining different concentrations of curcumin and chitosan.Then,the films were applied to bass slices and stored at 4°C for varying durations.Several factors of bass slices including juice loss rate,sensory evaluation,pH value,thiobarbituric acid value,volatile base nitrogen value,total number of colonies were researched for 0,3,7,11 days.The physicochemical properties of the films were tested.The results showed that the edible composite films consisting of 1%chitosan solution and 8%curcumin solution,can effectively inhibit the growth and reproduction of microorganisms.It also can reduce the growth rate of increase in thiobarbituric acid value and volatile base nitrogen value,and significantly maintain the texture properties,thus extend the freshness period of bass slices from 4 days to 9-10 days.Notably,the composite films exhibit low water vapor transmittance,oxygen transmittance,elongation at break,and excellent tensile strength.The edible composite films have good application value and development prospect.