摘要
本研究分别以壳聚糖浓度、乳化剂用量和三聚磷酸钠用量为指标进行单因素试验,以粒径、PDI和Zeta电位为指标进行分析,制备壳聚糖-柑橘精油微胶囊。以挥发性盐基氮(TVB-N)值、SDS-PAGE电泳、硫代巴比妥酸值(TBA)和菌落总数(TVC)为指标分析壳聚糖-柑橘精油微胶囊在凡纳滨对虾(Litopenaeus vannamei)4℃贮藏过程中对其品质的影响。结果显示,与对照组相比,壳聚糖-柑橘精油微胶囊处理组可以明显抑制TVB-N值、TBA值和TVC值增长(P<0.05);SDS-PAGE图谱也显示实验组的肌球蛋白重链分解更慢。说明在4℃冷藏条件下,壳聚糖-柑橘精油微胶囊能够有效地抑制蛋白质的变性、脂肪的酸败和微生物的增长,从而延缓凡纳滨对虾腐败变质,延长凡纳滨对虾货架期3~4 d。
In this study, chitosan-citrus essential oil microcapsules were prepared with the following three ingredients at varying concentrations: citrus essential oil 6 g/L, emulsifier 3 ml/L, TPP(Thiamine pyrohphosphate) 2 g/L, and chitosan at 2.5, 5.0, 7.5, 10, 15, or 20 g/L;citrus essential oil 6 g/L, TPP 2 g/L, chitosan 10 g/L, and emulsifier at 0, 3, 6, 9, or 12 ml/L;and citrus essential oil 6 g/L, emulsifier 3 ml/L, chitosan 10 g/L, and TPP at 0.5, 1, 2, 4, or 8 g/L. The particle size, PDI(Poly-dispersible), and zeta potential were used as indicators, and chitosan 10 g/L, citrus essential oil 6 g/L, emulsifier 9 ml/L, and TPP 4 g/L were eventually selected as the final ingredient concentrations for preparing the microcapsules. After soaking Litopenaeus vannamei with 1%(w/v) microcapsule solution for 20 min, the total volatile basic nitrogen(TVB-N) content, SDS-PAGE patterns, thiobarbituric acid(TBA) content, and total viable count(TVC) were analyzed to determine the effectiveness of the chitosan-citrus essential oil microcapsules in preserving the quality of L. vannamei during storage at 4℃. The results showed that the TVB-N level of the experimental group increased slowly(P<0.05), reaching 27.47 mg/100 g on the 22 nd day of storage, which was at the secondary freshness level, whereas that of the control group exceeded the secondary freshness level on the 19 th day of storage. Likewise, the TBA level of the experimental group increased slowly(P<0.05), reaching 0.789 mg/kg on the 22 nd day of storage, which was the same level as that of the control group on the 15 th day. The TVC of the experimental group also increased slowly(P<0.05), reaching 5.42 [lg(CFU/g)] on the 19 th day of storage, which was at the secondary freshness level, whereas that of the control group exceeded the secondary freshness level on the 13 th day of storage. The SDS-PAGE patterns showed that the myosin heavy chain of the experimental group had decomposed more slowly. These results indicated that the chitosan-citrus essential oil microcapsul
作者
姚洁玉
李苑
江杨阳
陈士国
胡亚芹
YAO Jieyu;LI Yuan;JIANG Yangyang;CHEN Shiguo;HU Yaqin(National Engineering Laboratory of Intelligent Food Technology and Equipment,Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs,Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs,Zhejiang Key Laboratory for Agro-Food Processing,Fuli Institute of Food Science,College of Biosystems Engineering and Food Science,Ningbo Research Institute,Zhejiang University,Hangzhou 310058)
出处
《渔业科学进展》
CSCD
北大核心
2019年第6期203-209,共7页
Progress in Fishery Sciences
基金
“十三五”国家重点研发计划(2017YFD0400403)资助~~
关键词
凡纳滨对虾
壳聚糖-柑橘精油微胶囊
品质
保鲜
Litopenaeus vannamei
Chitosan-citrus essential oil microcapsules
Quality
Preservation
