韩春阳,黎芊芊,张丽芳,罗永丹,陈伟玲,任爱清.壳聚糖/肉桂精油复合涂膜对罗非鱼肉的保鲜效果研究[J].包装工程,2023,44(11):20-26.
HAN Chun-yang,LI Qian-qian,ZHANG Li-fang,LUO Yong-dan,CHEN Wei-ling,REN Ai-qing.Effects of Chitosan/Cinnamon Essential Oil Composite Coating on Preservation of Tilapia Meat in Chilled Storage[J].Packaging Engineering,2023,44(11):20-26. |
| 壳聚糖/肉桂精油复合涂膜对罗非鱼肉的保鲜效果研究 |
| Effects of Chitosan/Cinnamon Essential Oil Composite Coating on Preservation of Tilapia Meat in Chilled Storage |
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| DOI：10.19554/j.cnki.1001-3563.2023.11.003 |
| 中文关键词: 壳聚糖 肉桂精油 涂膜 罗非鱼 货架寿命 |
| 英文关键词: chitosan cinnamon essential oil composite coating tilapia shelf life |
| 基金项目:国家自然科学基金项目(32160573);贺州市科学研究与技术开发项目(202216);贺州学院博士科研启动项目(HZUBS202006);国家级大学生创新训练项目(202111838012) |
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| 中文摘要: |
| 目的 研究低温贮藏条件下壳聚糖/肉桂精油复合涂膜对罗非鱼肉的保鲜效果，以期延长罗非鱼肉的货架寿命，探索贮藏保鲜罗非鱼肉的新方法。方法 在4 ℃贮藏条件下，测定对照组CK、壳聚糖涂膜组CS，以及3种壳聚糖/肉桂精油复合涂膜组CSC1、CSC2、CSC3(精油质量分数分别为0.3%、0.6%、0.9%)的罗非鱼肉的菌落总数、pH、色差值、挥发性盐基氮含量、感官评价等品质指标的变化，并比较不同涂膜处理对罗非鱼肉的保鲜效果。结果 在贮藏期间CSC3组对罗非鱼肉的保鲜效果较好，贮藏第10天时细菌总数为5.91 lg(CFU/g)，pH值为6.53，色差值为7.31，挥发性盐基氮含量为0.28 mg/g，感官评分值为9.03分。结论 4种处理方式在4 ℃条件对罗非鱼鱼肉均具有保鲜效果，但CSC3组的保鲜效果最佳，与CK组相比可延长罗非鱼肉货架寿命4 d。 |
| 英文摘要: |
| The work aims to study the preservative effect of chitosan/cinnamon essential oil composite coating on tilapia meat in low temperature storage in order to prolong the shelf life of tilapia and explore a new approach for preserving tilapia meat. The total colonies, pH, chromatic aberration, TVB-N and sensory evaluation of tilapia meat in four different treatment groups (the control group CK and chitosan coating group CS and three chitosan/cinnamon essential oil composite coating groups CSC1, CSC2 and CSC3) was determined under the storage condition of 4 °C (the essential oil content was 0.3%, 0.6% and 0.9%, respectively). The storage and preservation effects of different coating treatments on tilapia meat were compared. The results showed that during storage, CSC3 group had a good preservation effect on tilapia meat. On the 10th day of storage, the total bacteria was 5.91 lg(CFU/g), pH was 6.53, the chromatic aberration was 7.31, the TVB-N content was 0.28 mg/g, and the sensory score was 9.03 points. Therefore, these four treatment methods have preservation effect on tilapia meat at 4 °C, but the CSC3 group has the best preservation effect. Compared with the CK group, the shelf life of tilapia meat can be extended by 4 days. |
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