摘要
以多宝鱼为试材,采用质量分数为0.20%的咖啡酸、2%的壳聚糖、0.20%的咖啡酸、1.8%的壳聚糖,2%壳聚糖-咖啡酸衍生物以及无菌水5种不同溶液浸泡处理,通过测定4℃冷藏5 d期间挥发性盐基氮、菌落总数、pH值、持水力以及感官评价等指标的变化,探讨壳聚糖-咖啡酸衍生物复合涂膜对多宝鱼的保鲜效果。结果表明:4℃下贮藏5 d后,相较于以无菌水处理的样品,4种不同处理均能够在一定程度上延缓多宝鱼的挥发性盐基氮、菌落总数、pH值的升高,降低样品的持水力。4种不同处理相比较,2%壳聚糖-咖啡酸衍生物涂膜对多宝鱼保鲜效果最好。
The experiment was conducted to determine the changes of total volatile basic nitrogen(TVB-N),total bacterial colonies,pH value,water holding capacity and sensory evaluation during 5 days of cold storage at 4 ℃. using 0.20 % caffeic acid,2 % chitosan,0.20 % caffeic acid and 1.8 % chitosan,2 % chitosan-caffeic acid derivatives and sterile water as test materials,exploratory discussion of chitosan and caffeic acid derivatives composite film on preservation effect of turbot.The results showed that compared with the samples treated with sterile water,the four treatments could delay the increase of volatile basic nitrogen,total bacterial colonies and pH value,and reduce the decrease of water holding capacity. Compared with the four different treatments,2 % chitosan-caffeic acid derivative coating had the best effect on the preservation of turbot.
作者
唐森
何剑
张义浩
张鹏
吴国勇
TANG Sen;HE Jian;ZHANG Yi-hao;ZHANG Peng;WU Guo-yong(Food and Biochemical Engineering School,Guangxi Science&Technology Normal University,Laibin 546119,Guangxi,China;Functional Food Ingredients Engineering Research Center,Guangxi Science&Technology Normal University,Laibin 546119,Guangxi,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第7期99-103,共5页
Food Research and Development
基金
广西科技师范学院科研基金项目(GXKS2018YB010)。
关键词
贮藏
多宝鱼
壳聚糖
咖啡酸
保鲜
storage
turbot
chitosan
caffeic acid
preservation
