食品与发酵工业 >

2024 , Vol. 50 >Issue 18: 233 - 239

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037527

研究报告

香辛料精油结合真空包装对草鱼肉的低温保鲜研究

  • 陈泳琪 ,
  • 柴向华 ,
  • 吴克刚 ,
  • 段雪娟 ,
  • 李慧怡 ,
  • 张潼 ,
  • 邹冬锌
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  • (广东工业大学 轻工化工学院,广东 广州,510006)
第一作者：硕士研究生(通信作者,E-mail:754973513@qq.com)

收稿日期: 2023-09-30

  修回日期: 2023-10-27

  网络出版日期: 2024-10-14

基金资助

广州市科技计划项目(202103000078,202206010181);粤黔协作项目安市科平(〔2023〕5号);河源科技计划(220705101471437);广东省植物资源生物炼制重点实验室开放基金(2021GDKLPRB01)

收起

Unraveling the fresh-keeping effect of spices essential oils combined with vacuum packaging on refrigerated grass carp

  • CHEN Yongqi ,
  • CHAI Xianghua ,
  • WU Kegang ,
  • DUAN Xuejuan ,
  • LI Huiyi ,
  • ZHANG Tong ,
  • ZOU Dongxin
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  • (School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China)

Received date: 2023-09-30

  Revised date: 2023-10-27

  Online published: 2024-10-14

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摘要

为了研究香辛料精油结合真空包装对水产品预制菜的保鲜效果,该文通过研究5种单一香辛料精油对草鱼贮藏期间的优势腐败菌的抑菌效果和协同作用,采用棋盘稀释法得到最优配比的复配精油,并以体积分数为0.5%的复配香辛料精油溶液浸泡处理结合真空包装作用于草鱼肉片并观察其保鲜效果。结果表明,当V(牛至)∶V(百里香)∶V(肉桂)=1∶2∶4时制备的复配植物精油对嗜水气单胞菌和荧光假单胞菌起加和作用,对腐败希瓦氏菌具有协同抗菌性。复配精油可有效抑制草鱼在13 d贮藏期微生物的生长,尤其是产硫菌,减缓pH、电导率、挥发性盐基氮含量以及生物胺含量的变化,结合真空包装可将鱼肉的保质期由6 d延长至13 d以上。该实验为低温保鲜草鱼提供了数据参考。

关键词： 复配植物精油; 腐败菌; 草鱼; 真空包装; 保鲜

本文引用格式

陈泳琪 , 柴向华 , 吴克刚 , 段雪娟 , 李慧怡 , 张潼 , 邹冬锌 . 香辛料精油结合真空包装对草鱼肉的低温保鲜研究[J]. 食品与发酵工业, 2024 , 50(18) : 233 -239 . DOI: 10.13995/j.cnki.11-1802/ts.037527

Abstract

The objective of this study was to investigate the preservative effect of spices essential oils combined with vacuum packaging on aquatic pre-made products.A kind of compound essential oils with an optimal ratio, based on studies on the antibacterial activities and the synergy interaction of 5 spices essential oil on dominant spoilage bacteria in the storage of grass carp, was screened by checherboard dilution method.Herein, the preservative effect of grass carp slices was then observed by soaking in 0.5% compound spices essential oils combined with vacuum packaging.Results showed that compound essential oil with V (oregano)∶V (thyme)∶V (cinnamon)=1∶2∶4 exhibited synergistic antibacterial activity against Shewanella putrefica, and additive effect on Aeromonas hydrophila and Pseudomonas fluorescens.The compound essential oils can effectively inhibit the growth of microorganisms, especially H2S-producing bacteria, as well as the changes in pH, electric conductivity, total volatile basic nitrogen (TVBN) and bioamines content during 13-day storage.Furthermore, vacuum packaging treatment combined with 0.5% compound essential oils could extend the shelf life of grass carp from 6 days to more than 13 days, which provides data support and reference for the fresh-keeping effect of refrigerated grass carp.

Key words： compound essential oils; spoilage bacteria; grass carp; vacuum packaging; fresh-keeping

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