摘要
为探究高(300 kDa)、中(150 kDa)、低(20 kDa)分子量壳聚糖涂层对冷藏大菱鲆鱼片品质的影响,本研究对4℃贮藏期间样品的微生物数量、总挥发性盐基氮、pH、K值、硫代巴比妥酸、生物胺、质构、色差、脂肪酸组成及感官特征变化进行分析。结果表明,与未用壳聚糖处理的对照组相比,壳聚糖涂层显著减少了样品中的菌落总数(P<0.05),同时显著抑制了假单胞菌属、产硫化氢细菌以及肠杆菌科的生长(P<0.05),且在壳聚糖涂层样品之间的效果各不相同,其中低分子量壳聚糖涂层样品的菌落总数和产硫化氢细菌数量最低。低分子量壳聚糖涂层鱼片在冷藏后总挥发性盐基氮和硫代巴比妥酸值最低,分别比对照组降低48.04%和32.91%。此外,低分子量壳聚糖涂层有效维持了鱼片的质构、色差和感官品质。壳聚糖涂层组在15 d的K值显著低于对照组(P<0.05),且壳聚糖涂层样品之间无显著差异(P>0.05)。壳聚糖涂层样品在贮藏结束时的不饱和脂肪酸含量高于对照组,其中低分子量壳聚糖涂层样品显示出最高的n-3多不饱和脂肪酸相对丰度。Pearson相关性分析和Mantel检验进一步证实,低分子量壳聚糖涂层(1%)能够保持不饱和脂肪酸在4℃冷藏15 d的稳定性。综上所述,不同分子量壳聚糖涂层,尤其是低分子量壳聚糖涂层,能有效防止鱼片因微生物生长和脂质氧化而变质。
To investigate the effects of chitosan coatings with high(300 kDa),medium(150 kDa),and low(20 kDa)molecular weights on the quality of refrigerated turbot fillets,the changes in microbial count,total volatile basic nitrogen(TVB-N),pH,K value,thiobarbituric acid(TBA),biogenic amines,texture,color difference,fatty acid composition,and sensory characteristics of the samples were analyzed during storage at 4℃.The results showed that,compared with the control group without chitosan treatment,the chitosan coatings significantly reduced the total number of colonies in the samples(P<0.05).Meanwhile,it significantly inhibited the growth of Pseudomonas,hydrogen sulfide-producing bacteria,and Enterobacteriaceae(P<0.05).Moreover,the inhibitory effects varied among the chitosan-coated samples.Specifically,the total number of colonies and hydrogen sulfide-producing bacteria quantity of the low molecular weight chitosan-coated samples were the lowest.The lowest TVB-N and TBA values after refrigeration were observed in the low molecular weight chitosan-coated fillets,with reductions of 48.04%and 32.91%compared to the control group,respectively.In addition,the low molecular weight chitosan coating effectively maintained the texture,color difference,and sensory quality of the fillets.The K values of the chitosan-coated groups on the 15th day was significantly lower than that of the control group(P<0.05),while there was no significant difference among the chitosan-coated samples(P>0.05).The content of unsaturated fatty acids in the chitosan-coated samples was higher than that in the control group at the end of storage,and the low molecular weight chitosan-coated samples showed the highest relative abundance of n-3 polyunsaturated fatty acids.Pearson correlation analysis and Mantel test further confirmed that the low molecular weight chitosan coating(1%)could maintain the stability of unsaturated fatty acids during refrigeration at 4℃ for 15 days.In conclusion,chitosan coatings with different molecular weights,especially the low molecular weight chitosan coating,can effectively prevent the deterioration of fillets caused by microbial growth and lipid oxidation.
作者
李松林
徐畅
LI Songlin;XU Chang(Faculty of Life Science and Food Engineering,Huaiyin Institute of Technology,Huai'an 223003,China)
出处
《食品工业科技》
北大核心
2025年第18期368-378,共11页
Science and Technology of Food Industry
基金
淮安市自然科学研究计划项目(HAB201945)。
关键词
壳聚糖
分子量
大菱鲆鱼片
冷藏
品质
chitosan
molecular weight
turbot fillets
cold storage
quality
