To explore the effects of chitosan, tea polyphenol and lysozyme on whiteness, texture, pH, water holding capacity, total volatile base nitrogen(TVB-N), K value and total viable count of Megalobrama amblycephala during rigor mortis (72 h), the optimum ratio of compound preservative was determined by orthogonal test, K value and TVB-N. Treated with 2% chitosan, 0.2% tea polyphenol and 0.05% lysozyme, the whiteness and water holding capacity of Megalobrama amblycephala increased.Meanwhile, pH valueshowed a rising trend, TVB-N value and total viable count was more slowly than that of the control group.The eating time was prolonged about 4 h after slaughter. The Megalobrama amblycephala in the compound preservation group was in the first degree of freshness within 48 h after slaughter, which was 12 h longer than that of the control group.The Megalobrama amblycephala,in both experimental groups remained at the secondary freshness within 72 h. The results are of great importance to the preservation and processing of Megalobrama amblycephala,and also provide a theoretical basis for quality management during cold storage and transportation.
[1] ZHANG C N, RAHIMNEJAD S, LU K L, et al. Molecular characterization of p38 MAPK from blunt snout bream (Megalobrama amblycephala) and its expression after ammonia stress, and lipopolysaccharide and bacterial challenge[J]. Fish and Shellfish Immunology, 2019, 84(3): 848-856.
[2] 吴明,黄晓红,杨勇,等.肉类低温保鲜技术研究进展[J].肉类研究,2021,35(5):60-69.
WU M, HUANG X H, YANG Y, et al. A review of preservation technologies for meat products stored under low-temperature conditions[J]. Meat Research, 2021,35(5):60-69.
[3] RUTIGLIANO M, GAGLIARDI R, SANTILLO A, et al. Assessment of decreases in β-casein during frozen storage of buffalo milk[J]. International Dairy Journal, 2018, 86(7):36-38.
[4] JAYATHILAKAN K, SULTANA K. Irradiation preservation of meat and meat products and its effect—A review[J]. Journal of Meat Science,2018,13(1):1 325-1 332.
[5] DA SILVA J P, INESTROZA-LIZARDO C, PINZETTA JUNIOR J S, et al. Effect of hyperbaric pressure on postharvest conservation of “Palmer” mangoes[J]. Journal of Food Processing and Preservation,2021,45(6):382-388.
[6] 杨丽丽.茶多酚复合保鲜剂缓释体系的建立及性能研究[D].锦州:渤海大学,2019.
YANG L L. Establishment and properties of sustained release system of tea polyphenol compound preservative[D]. Jinzhou: Bohai University, 2019.
[7] 孙小惠,薛衡,洪惠,等.壳聚糖对冷藏鲤鱼片品质变化的影响[J].肉类研究,2018,32(10):1-5.
SUN X H, XUE H, HONG H, et al. Effect of chitosan on the quality of common carp fillets during chilled storage[J]. Meat Research, 2018,32(10):1-5.
[8] JIA S L,HUANG Z, LEI Y T, et al. Application of Illumina-MiSeq high throughput sequencing and culture-dependent techniques for the identification of microbiota of silver carp (Hypophthalmichthys molitrix) treated by tea polyphenols[J]. Food Microbiology,2018,76(4):52-61.
[9] 李佳艺,陈赛,刘永乐,等.壳聚糖复合保鲜对草鱼肌肉品质变化的影响[J].食品科学,2021,42(7):220-225.
LI J Y, CHEN S, LIU Y L, et al. Effect of chitosan coating incorporated with food preservatives on the muscle quality of grass carp during cold storage[J]. Food Science, 2021,42(7):220-225.
[10]JIN S K, CHOI Y J, JEONG J Y, et al. Effect of NaCl on physical characteristics and qualities of chicken breast surimi prepared by acid and alkaline processing[J]. LWT-Food Science and Technology, 2011, 44(10): 2 154-2 158.
[11]熊舟翼,卢素芳,徐洪亮,等.熟制工艺对武昌鱼风味、品质及质构特性的影响[J].湖北农业科学,2019,58(22):168-178.
XIONG Z Y, LU S F, XU H L, et al. Effects of cooking technology on flavor, quality and texture characteristics of Wuchang fish[J]. Hubei Agricultural Sciences, 2019,58(22):168-178.
[12]王馨云,谢晶.不同冷藏条件下金枪鱼的水分迁移与脂肪酸变化的相关性[J].食品科学,2020,41(5):200-206.
WANG X Y, XIE J. Correlation between changes in water mobility and fatty acid profile of tuna during cold storage[J]. Food science, 2020,41(5):200-206.
[13]常娅妮,马俪珍,杨梅,等.开背调味鱼不同储藏温度下的品质变化[J].保鲜与加工,2020,20(5):60-66.
CHANG Y N, MA L Z, YANG M, et al. Quality changes of open-back seasoned fish at different storage temperatures[J]. Storage and Process, 2020,20(5):60-66.
[14]杨文鸽,薛长湖,徐大伦,等.大黄鱼冰藏期间ATP关联物含量变化及其鲜度评价[J].农业工程学报,2007, 23(6):217-222.
YANG W G, XUE C H, XU D L, et al. Changes of ATP-related compounds contents and freshness evaluation of Pseudosciaena crocea meat during iced storage[J]. Transactions of the Chinese Society of Agricultural Engineering, 2007, 23(6):217-222.
[15]高琴,安玥琦,陈周,等.短时微流水处理对池塘养殖鳙鱼肌肉滋味品质的影响[J].水生生物学报,2021,45(5):1 057-1 066.
GAO Q, AN Y Q, CHEN Z, et al. The effect of short-term micro-flow water treatment on the muscle taste quality of bighead carp cultured in ponds[J]. Acta Hydrobiologica Sinica, 2021,45(5):1 057-1 066.
[16]AGYEKUM A A, KUTSANEDZIE F Y H, ANNAVARAM V, et al. FT-NIR coupled chemometric methods rapid prediction of K-value in fish[J]. Vibrational Spectroscopy,2020,108:103044.
[17]周强,丁立云,刘蒙佳.牛至精油-壳聚糖复合涂膜协同茶多酚对海鲈鱼品质影响[J].食品与发酵工业,2019,45(15):121-126.
ZHOU Q, DING L Y, LIU M J, et al. Effects of Origanum vulgate L. essential oil-chitosan composite coating combined with tea polyphenols on quality of Lateolabrax japonicus[J]. Food and Fermentation Industries, 2019,45(15):121-126.
[18]吴凯强.基于微纳米紫贻贝壳粉水产保鲜剂的制备及其对带鱼保鲜效果的研究[D].舟山:浙江海洋大学, 2016.
WU K Q. Study on the preparation of A micro-nano Mytilus edulis powder based preservative agent and its preservation effect on hairtail[D]. Zhoushan: Zhejiang Ocean University, 2016.
[19]LI K F, LUO Y K, SHEN H X. Postmortem changes of crucian carp (Carassius auratus) during storage in ice[J]. International Journal of Food Properties, 2015,18(1):205-212.
[20]KINANTHI A S, IIS R, KIKI H. Methyl red indicator on smart packaging as a freshness sensor for tilapia fillets[J]. Asian Food Science Journal,2019,12(5):114-120.
[21]史策.鲢鱼尸僵及贮藏过程中ATP关联物及生化特性变化规律的研究[D].北京:中国农业大学,2015.
SHI C. Changes of the ATP-related compounds and biochemical properties of silver carp during early stage post-mortem and chilled storage[D]. Beijing: China Agricultural University, 2015.
[22]蓝蔚青,胡潇予,李诗慧,等.冷藏处理方式对大目金枪鱼贮藏品质及内源酶活性的影响[J].中国食品学报,2020,20(2):237-247.
LAN W Q, HU X Y, LI S H, et al. Effect of refrigerated treatment methods on the quality change and endogenous enzyme activity of big-eye tuna(Thunnus obesus)[J]. Chinese Journal of Food Science, 2020,20(2):237-247.
[23]陈冬霞.淡水鱼冷藏过程中优势腐败菌群鉴定及其噬菌体控制[D].扬州:扬州大学,2019.
CHEN D X. Identification and bacteriophage control of dominant spoilage bacteria in freshwater fish during cold storage[D]. Yangzhou: Yangzhou University, 2019.
