为提高罗非鱼贮藏品质,延长其货架期,以海藻酸钠(sodium alginate,SA)、纳米纤维(nanofiber,NCC)为基材,添加葡萄籽提取物(grape seed extract,GSE)、茶多酚(tea polyphenols,TP)制备可食性活性包装膜,用于鱼肉的保鲜,分析不同复合保鲜膜处理对罗非鱼的保鲜效果。通过测定鱼肉持水力、色泽、pH、硫代巴比妥酸(thiobarbituric acid,TBA)值、挥发性盐基氮(total volatile basic nitrogen,TVB-N)值以及鱼肉肌纤维蛋白溶解度、巯基含量、羰基含量、表面疏水性等指标,研究贮藏过程中鱼肉品质的变化及蛋白氧化变性程度。结果表明,与对照组(CK)、SA-NCC组相比,含GSE、TP的GT-SA-NCC膜包封的鱼肉持水力较高,pH、TBA、TVB-N值上升速率较慢;鱼肉肌原纤维蛋白溶解度、巯基含量最低,羰基含量、表面疏水性较高,GSE、TP的加入有利于复合膜延缓罗非鱼脂质及蛋白氧化,维持鱼肉贮藏过程中的品质特性及蛋白的功能性质。
To prolong the shelf life and storage quality of fish, edible active packaging films were prepared for tilapia fish preservation using sodium alginate (SA) and nanofiber (NCC) as substrates, along with grape seed extract (GSE) and tea polyphenols (TP), and the preservation effects of different composite preservation film treatments on tuna were analyzed.The changes in fish quality and the degree of protein oxidative denaturation during storage were investigated by measuring fish water-holding capacity, color, pH, TBA, TVB-N values, as well as fish myofibrillar protein solubility, sulfhydryl content, carbonyl content, surface hydrophobicity, etc.Results showed that compared with the control group (CK) and SA-NCC group, the water-holding capacity of fish wrapped with GT-SA-NCC film containing GSE and TP was stronger, the solubility of fish myofibrillar protein and sulfhydryl content was lower, and carbonyl content and surface hydrophobicity were higher.It indicated that the addition of GSE and TP was beneficial to delay the oxidation of fish lipids and proteins, and better maintaining the quality characteristics and functional properties of fish proteins during storage.
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