食品与发酵工业 >

2023 , Vol. 49 >Issue 22: 156 - 164

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034786

研究报告

普鲁兰多糖/壳聚糖/黄原胶/胶原蛋白复合膜的制备及保鲜效果研究

  • 郑稳 ,
  • 庄文静 ,
  • 宫萱 ,
  • 黄可承 ,
  • 赵璐 ,
  • 李雪艳 ,
  • 成谦益 ,
  • 包建强
展开
  • 1(上海海洋大学 食品学院,上海,201306)
    2(上海水产品加工及贮藏工程技术研究中心,上海,201306)
    3(农业部水产品贮藏保鲜质量安全风险评估实验室(上海),上海,201306)
第一作者：硕士研究生(包建强教授为通信作者,E-mail:baojq@shou.edu.cn)

收稿日期: 2023-01-05

  修回日期: 2023-01-18

  网络出版日期: 2023-12-25

基金资助

水产动物遗传育种中心上海市协同创新中心(ZF1206);上海市科委工程中心建设(11DZ2280300)

收起

Preparation and preservation effect of pullulan polysaccharide/chitosan/xanthan gum/collagen composite coating

  • ZHENG Wen ,
  • ZHUANG Wenjing ,
  • GONG Xuan ,
  • HUANG Kecheng ,
  • ZHAO Lu ,
  • LI Xueyan ,
  • CHENG Qianyi ,
  • BAO Jianqiang
Expand
  • 1(College of Food Science, Shanghai Ocean University, Shanghai 201306, China)
    2(Shanghai Engineering Research Center for Processing and Storage of Aquatic Products, Shanghai 201306, China)
    3(Laboratory of Quality and Safety Risk Assessment of Aquatic Products Storage and Preservation, Ministry of Agriculture (Shanghai), Shanghai 201306, China)

Received date: 2023-01-05

  Revised date: 2023-01-18

  Online published: 2023-12-25

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摘要

为延长大口黑鲈鱼货架期,将3 g/100 mL的鱼皮胶原蛋白溶液添加到普鲁兰多糖/羧甲基壳聚糖/黄原胶溶液中,再结合超声工艺制备成可食性复合抑菌涂膜剂。通过抗拉伸强度、断裂伸长率、溶胀率、膜厚度、透光率和水蒸气透过率的测定,研究各成膜剂质量比、膜液质量浓度和超声时间等因素对复合膜性能的影响。结果表明,m(普鲁兰多糖)∶m(羧甲基壳聚糖)∶m(黄原胶)=2∶2∶1,成膜剂质量浓度为1.4 g/100 mL,240 W超声处理15 min,此时普鲁兰多糖复合膜的性能表现最佳。在大口黑鲈鱼保鲜实验中,-2 ℃存放10 d后经涂膜处理的鱼肉其菌落总数(total viable count,TVC)与挥发性盐基氮(total volatile base nitrogen,TVB-N)值仍处于一级鲜度;K值属于极鲜品;pH值仍低于规定限值;肌动球蛋白、总巯基、Ca2+-ATP酶活性和持水力分别下降了12.05%、23.75%、25.35%和7.81%,各项指标均优于对照组。综上所述,普鲁兰多糖/壳聚糖/黄原胶/胶原蛋白复合膜具有良好的保鲜效果。

关键词： 普鲁兰多糖; 羧甲基壳聚糖; 黄原胶; 胶原蛋白; 涂膜; 大口黑鲈; 保鲜

本文引用格式

郑稳 , 庄文静 , 宫萱 , 黄可承 , 赵璐 , 李雪艳 , 成谦益 , 包建强 . 普鲁兰多糖/壳聚糖/黄原胶/胶原蛋白复合膜的制备及保鲜效果研究[J]. 食品与发酵工业, 2023 , 49(22) : 156 -164 . DOI: 10.13995/j.cnki.11-1802/ts.034786

Abstract

To prolong the shelf life of Micropterus salmoides, 3 g/100 mL fish skin collagen solution was added to pullulan polysaccharide/carboxymethyl chitosan/xanthan gum solution, and then combined with the ultrasonic process to prepare edible composite antibacterial coating agent. By measuring tensile strength, elongation at break, swelling rate, film thickness, light transmittance, and water vapor transmittance, the influences of mass ratio of the film-forming agent, the mass concentration of film liquid, and ultrasonic time on the properties of composite film were studied. Results showed that the mass ratio of pullulan polysaccharide, carboxymethyl chitosan, and xanthan gum was 2∶2∶1, the mass concentration of the film-forming agent was 1.4 g/100 mL, and the performance of pullulan polysaccharide composite film was the best when treated with 240 W ultrasound for 15 min. In the experiment of preservation of M. salmoides, the total viable count and total volatile base nitrogen values of the coated fish were still rated the first order of freshness after being stored at -2 ℃ for 10 d and the K value belonged to the freshest products. The pH value was still below the specified limit. Actomyosin, total sulfhydryl, Ca2+-ATPase activity, and water retention were decreased by 12.05%, 23.75%, 25.35%, and 7.81%, respectively, and all indexes were better than those of the control group. In conclusion, pullulan polysaccharide/chitosan/xanthan gum/collagen composite coating has a good preservation effect.

Key words： pullulan polysaccharide; carboxymethyl chitosan; xanthan gum; collagen; coating method; Micropterus salmoides; preservation

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