通过在草鱼片上添加含肉桂精油(CIN)的壳聚糖(chitosan,Ch)涂层,研究含肉桂精油的壳聚糖涂层对草鱼片(4±1) ℃ 冷藏16 d期间品质的影响。涂层分别采用质量浓度20 g/L Ch和Ch+CIN[质量浓度20 g/L Ch+ 1.5%(体积分数)CIN]配方溶液,对未添加涂层和添加不同配方涂层鱼片样品的微生物学指标(菌落总数和嗜冷细菌总数)、理化特性[挥发性盐基总氮值(total volatile basic nitrogen,TVB-N)、硫代巴比妥酸值(thiobarbituric acid,TBA)和过氧化物值(peroxide value,POV)]和感官特性(持水率、质地、气味和色泽)等进行分析。结果表明,随着冷藏时间的增加,Ch和Ch+CIN涂层处理草鱼片的品质较对照组有显著提高(P<0.05),且Ch和CIN复合涂层处理效果更佳,在冷藏第8天时,无涂层对照草鱼片的菌落总数、嗜冷细菌总数和TVB-N值分别为5.92 lg CFU/g、6.34 lg CFU/g和22.66 mg/100 g,已出现明显腐败变质,而Ch+CIN涂层处理草鱼片在冷藏第16天仍未出现任何明显的质地、气味、色泽变化,且无显著微生物生长,保质期达到16 d以上,较无涂层空白对照延长冷藏草鱼片的货架期8 d以上。综上所述,Ch和Ch+CIN抗菌保鲜涂层对冷藏草鱼片均具有很好的抗菌保鲜效果,而Ch+CIN涂层效果更佳。
The effects of chitosan (Ch) coating enriched with cinnamon oil (Ch + CIN) on quality of grass carp (Ctenopharyngodon idella) flakes during refrigerated[(4±1) ℃] storage 16 d were examined by adding chitosan coating containing cinnamon essential oil to grass carp flakes. A solution of Ch (20 g/L) and Ch+CIN [20 g/L Ch+1.5%(volume fraction) CIN] was used for the coating. The control and the coated fish samples were analyzed periodically for microbiological (total viable count and psychrotrophic count), chemical [total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) and peroxide value (POV)], and sensory (water holding rate, texture, smell and color) characteristics. With the increase of refrigeration time, the quality of Ch and Ch+CIN coated grass carp flakes was significantly improved compared with control (P<0.05), and the effect of Ch and CIN composite coating treatment was better. On the 8th day in refrigeration storage, the total number of colonies, the total viable count and psychotropic count and TVB-N value of the uncoated control grass carp flakes were 5.92 lg CFU/g、6.34 lg CFU/g and 22.66 mg/100 g, respectively. And the corruption and deterioration could be seen. While Ch+CIN coated grass carp flakes did not show any obvious changes in texture, smell, color, and microbial growth on the 16th day of refrigeration storage. The shelf life more 8 days longer than the uncoated control. In summary, Ch and Ch+CIN antibacterial coatings have good antibacterial and fresh-keeping effects on refrigerated grass carp flakes, and Ch+CIN coating has a better effect.
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