[1] 孟玉霞,崔惠敬,赵前程,等.植物精油在水产品保鲜中的研究进展[J].食品科学,2017,38(15):300-305.
MENG Y X,CUI H J,ZHAO Q C,et al.A review of applications of essential oils in preservation of aquatic products[J].Food Science,2017,38(15):300-305.
[2] MUJTABA M,MORSI R E,KERCH G,et al.Current advancements in chitosan-based film production for food technology:A review[J].International Journal of Biological Macromolecules,2018:121,889-904.
[3] 单珂,郭全友,姜朝军,等.生物保鲜剂在水产品保鲜中的应用[J].食品与发酵科技,2018,54(3):4-8.
SHAN K,GUO Q Y,JIANG C J,et al.The application of biopreservatives in preservation of aquatic products[J].Food and Fermentation Industries,2018,54(3):4-8.
[4] HASS B,CHAT S A S,HUSS A I,et al.Recent advances on polysaccharides,lipids and protein based edible films and coatings:A review[J].International Journal of Biological Macromolecules,2018,109(1):1 095-1 107.
[5] JALALI N,ARIIAI P,FATTAHI E.Effect of alginate/carboxyl methyl cellulose composite coating incorporated with clove essential oil on the quality of silver carp fillet andEscherichia coli O157:H7 inhibition during refrigerated storage[J].Journal of Food Science and Technology,2016,53(1):757-765.
[6] RAEISI M,TAJIK H,ALIAKBARLU J,et al.Effect of carboxymethyl cellulose-based coatings incorporated withZataria multiflora Boiss.essential oil and grape seed extract on the shelf life of rainbow trout fillets[J].LWT-Food Science and Technology,2015,64(2):898-904.
[7] ELSABEE M Z,ABDOU E S.Chitosan based edible films and coatings:a review[J].Materials Science &Engineering C Materials for Biological Applications,2013,33(4):1 819-1 841.
[8] 张立英.壳聚糖的制备方法及研究进展[J].山东工业技术,2018(2):22.
ZHANG L Y.Preparation method and research progress of chitosan[J].Shandong Industrial Technology,2018(2):22.
[9] KRAJEWSKA B,WYDRO P,JAN′CZYK A.Probing the modes of antibacterial activity of chitosan.effects of pH and molecular weight on chitosan interactions with membrane lipids in Langmuir films[J].Biomacromolecules,2011,12(11):4 144-4 152.
[10] WU T T,GE Y J,LI Y,et al.Quality enhancement of large yellow croaker treated with edible coatings based on chitosan and lysozyme[J].International Journal of Biological Macromolecules,2018,120:1 072-1 079.
[11] 李颖畅,王亚丽,励建荣.蓝莓叶多酚和壳聚糖对冷藏秘鲁鱿鱼鱼丸品质的影响[J].中国食品学报,2016,16(5):103-108.
LI Y C,WANG Y L,LI J R.Effects of polyphenol of blueberry leaves and chitosan on the preservation of peru squid fish balls[J].Journal of Chinese Institute of Food Science and Technology,2016,16(5):103-108.
[12] SUN L,SUN J,LIU D,et al.The preservative effects of chitosan film incorporated with thinned young apple polyphenols on the quality of grass carp (Ctenopharyngodon idellus) fillets during cold storage:Correlation between the preservative effects and the active properties of the film[J].Food Packaging and Shelf Life,2018,17:1-10.
[13] EL-OBEID T,YEHIA H,SAKKAS H,et al.Shelf-life of smoked eel fillets treated with chitosan or thyme oil[J].International Journal of Biological Macromolecules,2018,114(15):578-583.
[14] 潘艳艳,雷丽萍,卢佳芳,等.壳聚糖对冰藏鲈鱼品质及其菌群变化的影响[J].核农学报,2017,32(12):132-143.
PANG Y Y,LEI L P,LU J F,et al.Influence of chitosan on quality and change in intestinal flora ofLateolabrax japonicus during iced storage[J].Journal of Nuclear Agricultural Sciences,2017,32(12):132-143.
[15] CARRIÓN-GRANDA X,FERNÁNDEZ-PAN I,JAIME I,et al.Improvement of the microbiological quality of ready-to-eat peeled shrimps (Penaeus vannamei) by the use of chitosan coatings[J].International Journal of Food Microbiology,2016,32:144-149.
[16] 徐楚,王锡昌,马壮,等.茶多酚、壳聚糖、溶菌酶复合保鲜剂对高白鲑鱼片保鲜效果的影响[J].食品工业科技,2018,39(8):261-266.
XU C,WANG X C,MA Z,et al.Effects of tea polyphenols,chitosan and lysozyme compound preservative for the preservation of Coregonus peled fillets[J].Science and Technology of Food Industry,2018,39(8):261-266.
[17] BERIZI E,HOSSEINZADEH S,SHEKARFOROUSH S S,et al.Microbial,chemical,textural and sensory properties of coated rainbow trout by chitosan combined with pomegranate peel extract during frozen storage[J].International Journal of Biological Macromolecules,2018,106(1):1 004-1 013.
[18] YU D W,JOE M R,ZANG J H,et al.Inhibitory effects of chitosan-based coatings on endogenous enzyme activities,proteolytic degradation and texture softening of grass carp (Ctenopharyngodon idellus) fillets stored at 4 ℃[J].Food Chemistry,2018,262:1-6.
[19] NA S,KIM J H,JANG H J,et al.Shelf life extension of Pacific white shrimp using chitosan and ε-polylysine during cold storage[J].International Journal of Biological Macromolecules,2018,115:1 103-1 108.
[20] MOHAN C O,RAVISHANKAR C N,LALITHA K V,et al.Effect of chitosan edible coating on the quality of double filleted Indian oil sardine (Sardinella longiceps) during chilled storage[J].Food Hydrocolloids,2012,26(1):167-174.
[21] KIM J H,HONG W S,OH S W.Effect of layer-by-layer antimicrobial edible coating of alginate and chitosan with grapefruit seed extract for shelf-life extension of shrimp(Litopenaeus vannamei) stored at 4 ℃[J].International Journal of Biological Macromolecules,2018,120:1 468-1 473.
[22] 户帅锋,于洁,赵碧洁,等.负载山梨酸的壳聚糖微囊-EVOH抗菌薄膜对黑鱼鱼肉保鲜的影响[J].食品科学,2017,38(15):237-243.
HU S F,YU J,ZHAO B J,et al.Effect of antimicrobial ethylene-vinyl alcohol (EVOH) copolymer film based on sorbic acid-loaded chitosan microcapsules on the preservation of snakehead[J].Food Science,2017,38(15):237-243.
[23] 于林,陈舜胜,王娟娟,等.茶多酚改性胶原蛋白-壳聚糖复合膜对冷藏斜带石斑鱼的保鲜效果[J].食品科学,2017,38(3):220-226.
YU L,CHEN S S,WANG J J,et al.Preservation effect of collagen-chitosan blend film modified by tea polyphenols on grouper (Epinephelus coioides) fillets stored at 4 ℃[J].Food Science,2017,38(3):220-226.
[24] DEHGHANI S,HOSSEINI S V,REGENSTRIN J M.Edible films and coatings in seafood preservation:A review[J].Food Chemistry,2017,240:505-513.
[25] UMARAW P,MUNEKATA P E S,VERMA A K,et al.Edible films/coating with tailored properties for active packaging of meat,fish and derived products[J].Trends in Food Science &Technology,2020,98(2):10-24.
[26] ARAU′JO I W F D,VANDERLEI E D S O,RODRIGUES J A G,et al.Effects of a sulfated polysaccharide isolated from the red seaweedSolieria filiformis on models of nociception and inflammation[J].Carbohydrate Polymers,2011,86(3):1 207-1 215.
[27] COSTA C,CONTE A,DEL NOBILE M A.Effective preservation techniques to prolong the shelf life of ready-to-eat oysters[J].Journal of the Science of Food and Agriculture,2014,94(13):2 661-2 667.
[28] ZHANG B,ZHAO J L,CHEN S J,et al.Influence of trehalose and alginate oligosaccharides on ice crystal growth and recrystallization in white leg shrimp (Litopenaeus vannamei) during frozen storage with temperature fluctuationss[J].International Journal of Refrigeration,2019,99:176-185.
[29] SMITH D A.Jams and preserves-Methods of Manufacture[J].Encyclopedia of Food Sciences &Nutrition,2003:3 409-3 415.
[30] MUSCAT D,ADHICARI B,ADHICARI R,et al.Comparative study of film forming behaviour of low and high amylose starches using glycerol and xylitol as plasticizers[J].Journal of Food Engineering,2012,109(2):189-201.
[31] 姚宏亮,赵炜,刘宏伟,等.黄秋葵果胶涂膜液在冷鲜肉、冷鲜鱼保鲜中的应用研究[J].金陵科技学院学报,2015,31(2):90-92.
YAO H L,ZHAO W,LIU H W,et al.The Application of pectin from okra for coating preservation of chilled fresh meat and fish[J].Journal of Jinling Institute of Technology,2015,31(2):90-92.
[32] YE M,NEETOO H,CHEN H.Prior frozen storage enhances the effect of edible coatings against Listeria monocytogenes on cold-smoked salmon during subsequent refrigerated storage[J].Journal of Applied Microbiology,2011,111(4):865-876.
[33] BONILLA J,ATARÉS L,VARGAS M,et al.Properties of wheat starch film-forming dispersions and films as affected by chitosan addition[J].Journal of Food Engineering,2013,114(3):303-312.
[34] JIMÉNEZ A,FABRA M J,TALENS P,et al.Edible and biodegradable starch films:A review[J].Food and Bioprocess Technology,2012,5(6):2 058-2 076.
[35] LIU Z.Edible films and coatings from starches[J].Innovations in Food Packaging,2005,111(2):318-337.
[36] LI D,ZHAO Y,HAN P,et al.Effect of chitosan-Jicama starch coating on changes in qualities of fresh Nile tilapia (Oreochromis niloticus) fillets during ice storage.[J].International Journal of Food Science and Technology,2018,53(9):2 220-2 228.
[37] SIVARAJAN M,MOHAN C C,RAKHAVAN K R,et al.Effect of spice incorporated starch edible film wrapping on shelf life of white shrimps stored at different temperature conditions[J].Journal of the Science of Food and Agriculture,2016,96(12):4 268-4 275.
[38] 李帅,钟耕辉,刘玉梅.多糖类可食性膜的研究进展[J].食品科学,2018,39(3):309-316.
LI S,ZHONG G H,LIU Y M.Progress in edible films prepared with polysaccharides[J].Food Science,2018,38(3):309-316.
[39] FANG S Y,MEI J,XIE J,et al.Antimicrobial carvacrol incorporated in flaxseed gum-sodium alginate active films to improve the quality attributes of Chinese sea bass (Lateolabrax maculatus) during cold storage[J].Molecules,2019,24(18):3 292.
[40] GAO C,POLLET E,AVÉROUS L.Innovative plasticized alginate obtained by thermo-mechanical mixing:Effect of different biobased polyols systems[J].Carbohydrate Polymers,2017,157:669-676.
[41] 李彪,倪伟超,倪穗.响应面法优化壳聚糖/香榧假种皮精油复合涂膜保鲜剂的配方[J].中国野生植物资,2018,37(3):27-33.
LI B,NI W C,NI S.Optimization of preservative formula of chitosan/torreya grandis essential oil compound coating by response surface methodology[J].Chinese Wild Plant Resources,2018,37(3):27-33.
[42] BAEK S K,SONG K B.Development ofGracilaria vermiculophylla extract films containing zinc oxide nanoparticles and their application in smoked salmon packaging[J].LWT-Food Science and Technology,2018,89:269-275.
[43] 唐亚丽,赵 伟,卢立新,等.脂质-CMC可食性复合膜阻湿性能的影响因素研究[J].包装工程,2012(19):25-31.
TANG Y L,ZHAO W,LU L X,et al.Study on moisture barrier performance of lipid-CMC edible film[J].Packaging Engineering,2012(19):25-31.
[44] VÁSCONEZ M B,FLORES S K,CAMPOS C A,et al.Antimicrobial activity and physical properties of chitosan-tapioca starch based edible films and coatings[J].Food Research International,2009,42(7):762-769.
[45] MA Q,HU D,WANG H,et al.Tara gum edible film incorporated with oleic acid[J].Food Hydrocolloids,2015,56:127-133.
[46] OLIVAS G I,BARBOSA-CÁNOVAS G U.Alginate-calcium films:Water vapor permeability and mechanical properties as affected by plasticizer and relative humidity[J].LWT-Food Science and Technology,2008,41(2):359-366.
[47] ABDORREZA M N,CHENG L H,KARIM A A.Effects of plasticizers on thermal properties and heat seal ability of sago starch films[J].Food Hydrocolloids,2011,25(1):56-60.
[48] FATHIMA P E,PANDA S K,ASHRAF P M,et al.Polylactic acid/chitosan films for packaging of Indian white prawn (Fenneropenaeus indicus)[J].International Journal of Biological Macromolecules,2018,117:1 002-1 010.
[49] LALEHAN A,MURAT K,SEDEF I,et al.Effect of different animal fat and plant oil additives on physicochemical,mechanical,antimicrobial and antioxidant properties of chitosan films[J].International Journal of Biological Macromolecules,2018,111:475-484.
[50] VIMALADEVI S,PANDA S K,XAVIER K A M,et al.Packaging performance of organic acid incorporated chitosan films on dried anchovy (Stolephorus indicus)[J].Carbohydrate Polymers,2015,127:189-194.
[51] DOGAN N,MCHUGH T H.Effects of microcrystalline cellulose on functional properties of hydroxy propyl methyl cellulose microcomposite films[J].Journal of Food Science,2007,72(1):e016-e022.