| 摘要: |
| 目的 制备具有抗菌性能的鱼鳞胶原蛋白复合膜，并研究其对鱼肉的保鲜效果。方法 利用鱼鳞提取胶原蛋白，与马铃薯淀粉混合制备可食性复合膜，在膜中加入高良姜精油天然抗菌剂，考察精油对膜的成膜特性。结果 精油降低了膜的抗张强度和透明度，增加了膜的断裂伸长率和水溶性，并且抗菌膜对金黄色葡萄球菌、大肠杆菌和黑霉菌都有较好的抑菌作用。采用含高良姜精油质量分数为1%的抗菌复合膜对罗非鱼肉进行冷藏保鲜，抗菌膜包覆的鱼肉在第8天的TVB-N值为146.7 mg/kg，为二级鲜度可食用，而包覆的对照组在第6天时TVB-N值为267.8 mg/kg，已不可食用。相比对照组，抗菌膜包覆的鱼肉TBA、菌落总数、pH值均处于较低的水平。结论 抗菌复合膜能抑制鱼肉脂肪氧化腐败和微生物生长，延长鱼肉冷藏的货架期。 |
| 关键词: 鱼鳞 胶原蛋白 马铃薯淀粉 高良姜精油 鱼肉保鲜 |
| DOI： |
| 分类号:TS254.4 |
| 基金项目:国家自然科学基金(51363018)；2015年度海南热带海洋学院校级青年科学基金（QYQN201517） |
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| Tilapia Preservation by Composite Antibacterial Film with Fish-scale Collagen |
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SHAO Dong-xu, WANG Hui, PEI Zhi-sheng, XUE Chang-feng
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Hainan Tropical Ocean University, Sanya 572022, China
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| Abstract: |
| The work aims to prepare fish-scale collagen composite film with antibacterial property and study its preservation effect on fish. Collagen was extracted from scale and edible composite film was prepared by mixing collagen and potato starch, in which galangal oil was added as natural antibacterial agent. The effect of essential oil on the film-forming properties was examined. Essential oil reduced tensile strength and transparency of the film, but increased elongation at break and water-solubility. The composite film had good antibacterial effect on staphylococcus aureus, escherichia coli and black mold. Antibacterial composite film with 1.0% (mass fraction) galangal oil was used to preserve tilapia meat in cold storage. TVB-N value of the fish packed by antibacterial film was 14.67 mg/100 g on the eighth day. The fish was edible and marked as second grade freshness. However, TVB-N value of the control sample packed by plastic film was 26.78 mg/100 g on the sixth day and was inedible. Compared to the control sample, TBA, total bacterial count and pH values of the fish packed by antibacterial film were at a lower level. Antibacterial composite film can prevent lipid oxidation and microbial growth, and extend shelf life of fish during cold storage. |
| Key words: fish-scale collagen potato starch galangal oil fish preservation |
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