胶原蛋白-茶多酚-肉桂精油涂膜对调理黑鱼鱼片品质的影响

Effect of Collagen,Tea Polyphenols and Cinnamon Essential Oil Coating on Quality of Prepared Snakehead Fish Fillets

以黑鱼为原料制备调理黑鱼鱼片,研究蒸馏水(CK组)、5%胶原蛋白(C1组)、5%胶原蛋白+0.4%茶多酚(C2组)、5%胶原蛋白+1.5%肉桂精油(C3组)和5%胶原蛋白+0.4%茶多酚+1.5%肉桂精油(C4组)涂膜处理对其在冷藏过程中品质的影响。结果表明:在4℃密封冷藏条件下,涂膜处理可以有效延缓调理黑鱼鱼片冷藏过程中菌落总数、挥发性盐基氮含量和硫代巴比妥酸值的增加,维持调理黑鱼鱼片的L^(*)值、硬度和弹性等,抑制肌原纤维蛋白含量、总巯基含量和Ca^(2+)-ATPase活性的降低。CK组鱼片的菌落总数在冷藏9 d时达到了1.70×10^(6) CFU/g,而C4组鱼片的菌落总数在冷藏15 d时为1.91×10^(6) CFU/g,说明5%胶原蛋白+0.4%茶多酚+1.5%肉桂精油涂膜处理可以延长调理黑鱼鱼片保质期6~7 d。这为调理黑鱼鱼片以及其他水产品的保藏提供了参考。

In our present study,the prepared snakehead fish fillets were prepared with the use of snakehead fish as raw material.The effects of coating treatments,including distilled water(Group CK),5% collagen(Group C1),5% collagen+0.4% tea polyphenols(Group C2),5% collagen+1.5% cinnamon essential oil(Group C3),and 5% collagen+0.4% tea polyphenols+1.5% cinnamon essential oil(Group C4),on the quality of the prepared snakehead fish fillets during refrigeration were studied.The results showed that coating treatments could effectively delay the increase in the total bacterial count,volatile base nitrogen content,and thiobarbituric acid value of prepared snakehead fish fillets under the condition of sealed refrigeration at 4℃,maintain its L^(*)value,hardness and springiness,and inhibit the decrease of myofibrillar protein content,total sulfhydryl content and Ca^(2+)-ATPase activity.The total bacterial count of fish fillets of the Group CK reached 1.70×10^(6) CFU/g when refrigerating 9 d,while that of Group C4 was 1.91×10^(6) CFU/g when refrigerating 15 d,indicating 5% collagen+0.4% tea polyphenols+1.5% cinnamon essential oil treatment could extend shelf life of prepared snakehead fish fillets for 6-7 days.The results have provided a reference for the preservation of prepared snakehead fish fillets and other aquatic products.