食品与发酵工业 >

2024 , Vol. 50 >Issue 19: 209 - 215

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037685

研究报告

明胶与多糖复合膜制备及对冷藏虹鳟脂质氧化的影响

  • 李晨辉 ,
  • 黄丽 ,
  • 白淑艳 ,
  • 葛凯博 ,
  • 覃东立 ,
  • 陈中祥 ,
  • 王鹏 ,
  • 高磊
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  • 1(中国水产科学研究院黑龙江水产研究所,黑龙江 哈尔滨,150070)
    2(农业农村部渔业环境及水产品质量监督检验测试中心(哈尔滨),黑龙江 哈尔滨,150070)
    3(农业农村部淡水水产生物技术与遗传育种重点实验室,黑龙江 哈尔滨,150070)
第一作者:硕士,助理研究员(高磊助理研究员和王鹏研究员为共同通信作者,E-mail:gaolei@hrfri.ac.cn;wangpeng@hrfri.ac.cn)

收稿日期: 2023-10-17

  修回日期: 2023-12-11

  网络出版日期: 2024-10-29

基金资助

中央级公益性科研院所基本科研业务费专项(HSY202112Q);中国水产科学研究院中央级公益性科研院所基本科研业务费专项资金资助项目(2023TD60)

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Preparation of composite films of gelatin and polysaccharides and effect on lipid oxidation of rainbow trout during cold storage

  • LI Chenhui ,
  • HUANG Li ,
  • BAI Shuyan ,
  • GE Kaibo ,
  • QIN Dongli ,
  • CHEN Zhongxiang ,
  • WANG Peng ,
  • GAO Lei
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  • 1(Heilongjiang River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Harbin 150070, China)
    2(Supervision, Inspection and Testing Center for Fishery Environment and Aquatic Products(Harbin), Ministry of Agriculture and Rural Affairs, Harbin 150070, China)
    3(Key Laboratory of Freshwater Aquatic Biotechnology and Breeding, Ministry of Agriculture and Rural Affairs, Harbin 150070, China)

Received date: 2023-10-17

  Revised date: 2023-12-11

  Online published: 2024-10-29

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摘要

寻找天然大分子化合物制备可食用可降解食品包装材料已成为研究热点。该研究以明胶为基质材料制备可食性保鲜膜,并分别复合壳聚糖、果胶及海藻酸钠3种多糖,研究多糖的添加对明胶膜物理性质、微观结构及对冷藏虹鳟脂质氧化情况的影响。膜的微观结构表明多糖与明胶之间形成了均一稳定的结构,红外光谱显示添加多糖影响了O—H键的弯曲和伸缩振动,从而影响了氢键的形成。果胶和海藻酸钠的添加将膜的水蒸气透过性提高,同时壳聚糖将明胶膜的透光率最多降低30%。虹鳟冷藏实验结果表明,复合膜处理的虹鳟将菌落总数可接受限值从9 d延长至12 d左右,硫代巴比妥酸反应产物值也有类似结果,脂肪酸构成表明复合膜的处理延缓了不饱和脂肪酸的氧化。综上,明胶经多糖复合后形成的活性包装材料具有良好的应用前景。

关键词： 明胶; 多糖; 复合膜; 虹鳟; 脂质氧化; 脂肪酸

本文引用格式

李晨辉 , 黄丽 , 白淑艳 , 葛凯博 , 覃东立 , 陈中祥 , 王鹏 , 高磊 . 明胶与多糖复合膜制备及对冷藏虹鳟脂质氧化的影响[J]. 食品与发酵工业, 2024 , 50(19) : 209 -215 . DOI: 10.13995/j.cnki.11-1802/ts.037685

Abstract

The search for natural macromolecular compounds to prepare edible and degradable food packaging materials has become a research hotspot.Edible preservation film was prepared by gelatin as matrix material, and chitosan, pectin, and sodium alginate were compounded separately.The research aimed to study the effects of the addition of polysaccharides in gelatin film on the physical properties, microstructure, and lipid oxidation of rainbow trout during cold storage.The microstructure of the films showed that a homogeneous and stable structure was formed between the polysaccharide and gelatin.The infrared spectrum showed that the addition of polysaccharide affected the bending and stretching vibration of the O—H bond, thus affecting the formation of the hydrogen bond.The addition of pectin and sodium alginate improved the water vapor permeability of the film, while chitosan reduced the light transmittance of the gelatin film by up to 30%.The acceptable limit of total viable counts of rainbow trout treated with composite film was extended from 9 days to about 12 days, and the thiobarbituric acid reactive substance(TBARs)value had similar results.The fatty acid composition showed that the oxidation of unsaturated fatty acid was delayed by the treatment of composite film.In conclusion, the active packaging material formed by the compound of gelatin and polysaccharide has a good application prospect.

Key words： gelatin; polysaccharide; composite film; rainbow trout; lipid oxidation; fatty acid

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