摘要
将丁香精油(CEO)加入到海藻酸钠(SA)膜液和羧甲基壳聚糖(CMCS)膜液的混合液中,均质后制备了SA-CMCS-CEO(SCC)涂膜剂,再经干燥成膜,制备了SCC复合膜。考察了m(SA膜液)∶m(CMCS膜液)、CEO含量(体积分数以SA膜液和CMCS膜液总体积计,下同)和均质时间对SCC复合膜物性的影响。将SCC涂膜剂涂敷在暗纹东方鲀鱼肉表面,探究了SCC复合涂膜对微冻暗纹东方鲀的保鲜、保质效果。结果表明,在m(SA膜液)∶m(CMCS膜液)=1∶7、CEO含量为0.50%、均质时间为8 min的条件下,制备的SCC复合膜(C4)具有最佳的抗拉伸强度、断裂伸长率、溶胀率、膜厚度等物性。经SCC复合涂膜保鲜保质,贮藏18 d时,微冻暗纹东方鲀鱼肉的挥发性盐基氮值为17.75 mg/100 g,pH为6.38,菌落总数为5.21 lgCFU/g,硫代巴比妥酸值为0.59 mg MDA/kg(MDA代表丙二醛,下同),均低于可食用限定值;肌原纤维蛋白含量为59.21 mg/g,总巯基含量45.87 mmol/(g prot),钙离子ATP酶(Ca^(2+)-ATPase)活性为0.286 U/(mg prot)(prot代表蛋白,下同),比贮藏前的新鲜暗纹东方鲀鱼肉分别下降22.98%、19.99%、23.94%;质构比贮藏前的新鲜暗纹东方鲀鱼肉均呈不同程度的降低,其中硬度、弹性、内聚性和咀嚼性分别降低了14.90%、10.32%、6.60%和9.83%。SCC复合涂膜通过抑制蛋白质降解、延缓肌肉组织结构劣变,维持了贮藏期间暗纹东方鲀鱼肉的良好品质。
Clove essential oil(CEO)was added into the mixture of sodium alginate(SA)and carboxymethyl chitosan(CMCS)film solutions,and homogenized to synthesize SA-CMCS-CEO(SCC)coating agent which was further dried to obtain SCC composite film.The effects of m(SA film solution)∶m(CMCS film solution),CEO content(based on the total volume of SA film solution and CMCS film solution,the same below)and homogenization time on the physical properties of SCC composite films were evaluated.The SCC coating agent was further coated on the surface of Takifugu obscurus meat to explore its freshness and quality preservation effect.The results showed that the SCC composite film(C4)prepared under the conditions of m(SA film solution)∶m(CMCS film solution)=1∶7,CEO content 0.50%,and homogenization time 8 min exhibited the optimal tensile strength,elongation at break,dissolution rate,film thickness,and other comprehensive physical properties.When coated with SCC composite film for 18 d,the partial freezing Takifugu obscurus meat displayed the volatile salt base nitrogen value of 17.75 mg/100 g,pH of 6.38,total colony count of 5.21 lgCFU/g,and thiobarbituric acid value of 0.59 mg MDA/kg,all of which were lower than the edible limit values,and had the myofibrillar protein content of 59.21 mg/g,the total sulfhydryl content of 45.87 mmol/(g prot),and the Ca2+-ATPase activity of 0.286 U/(mg prot),which were decreased by 22.98%,19.99%,and 23.94%respectively compared with fresh meat of Takifugu obscurus.The texture showed different degrees of reduction compared with that of the fresh meat,with hardness,elasticity,cohesion and chewiness reduced by 14.90%,10.32%,6.60%and 9.83%,respectively.The SCC composite coating film maintained the good quality of Takifugu obscurus during storage by inhibiting protein degradation and delaying the deterioration of muscle tissue structure.
作者
李雪艳
包建强
成谦益
吕思盈
庄文静
郑稳
LI Xueyan;BAO Jianqiang;CHENG Qianyi;LYU Siying;ZHUANG Wenjing;ZHENG Wen(College of Food Sciences&Technology,Shanghai Ocean University,Shanghai 201306,China;Shanghai Engineering Research Center for Processing and Storage of Aquatic Products,Shanghai 201306,China;Laboratory of Quality and Safety Risk Assessment of Aquatic Products Storage and Preservation,Ministry of Agriculture(Shanghai),Shanghai 201306,China)
出处
《精细化工》
北大核心
2025年第8期1802-1814,共13页
Fine Chemicals
基金
上海市科委工程中心建设项目(11DZ2280300)
水产动物遗传育种中心上海市协同创新中心项目(ZF1206)。
关键词
羧甲基壳聚糖
海藻酸钠
丁香精油
涂膜
暗纹东方鲀
保鲜
食品化学品
carboxymethyl chitosan
sodium alginate
clove essential oil
coating films
Takifugu obscurus
preservation
food chemicals
