| 摘要: |
| 目的 为了提高复合涂膜对三文鱼鱼片的保鲜性能，获得具有高效长效缓释性能的生物保鲜材料。方法 以亚麻籽胶(FG)和壳聚糖(CS)为成膜材料，丁香酚(EG)和月桂精油(LEO)为保鲜剂，采用流延法制备逐层FG/CS+EG/FG+LEO复合涂膜。以三文鱼鱼片为研究对象，评估复合涂膜的保鲜性能。结果 FG/CS+EG/FG+LEO复合涂膜能够显著抑制三文鱼鱼肉中微生物的生长，提高鱼肉持水力，延缓脂肪氧化、蛋白质分解和色差值的变化进程。结论 EG和LEO复配使用具有一定的协同增效作用，同时，多层涂膜组成的缓释体系有效地延长了生物保鲜剂的作用时间，使EG和LEO对鱼片的保鲜效果更好，其中FG/CS+EG/FG+LEO复合涂膜的保鲜效果最优，可使生鲜三文鱼鱼片的货架期从7 d延长至13 d。 |
| 关键词: 亚麻籽胶 壳聚糖 丁香酚 月桂精油 涂膜 保鲜 三文鱼鱼片 |
| DOI：10.19554/j.cnki.1001-3563.2022.01.013 |
| 分类号: |
| 基金项目:辽宁省高等学校创新人才支持计划 |
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| Effects of FG/CS Layer-by-Layer Composite Coatings on Storage Quality of Salmon Fillets |
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YANG Hua1, WANG Ya-ni1, SUN Xiao-dong2, XU Zhao-meng1, SUN Tong1
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(1.College of Food Science and Engineering National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China;2.Henan Tangxi Hydrocolloid Research Institute Co., Ltd., Zhengzhou 451100, China)
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| Abstract: |
| The work aims to improve the preservation properties of the composite coatings on salmon fillets, and obtain biological preservation materials with long-term and sustained-release properties. With flaxseed gum (FG) and chitosan (CS) as film-forming materials, eugenol (EG) and laurel essential oil (LEO) as preservatives, layer-by-layer FG/CS+EG/FG+LEO composite coating was prepared by casting method. The preservation properties of the composite coatings were evaluated with salmon fillets as objects. FG/CS+EG/FG+LEO composite coating can significantly restrain the growth of microorganisms in salmon meat, improve the water holding capacity of fish meat, and delay fat oxidation, protein decomposition and changes in color difference. The combination of EG and LEO has a certain synergistic effect. At the same time, the action time of biological preservative is effectively prolonged by the slow-release system of multilayer coating, which make the preservation effect of EG and LEO better. Among them, the preservation properties of the FG/CS+EG/FG+LEO composite coating are the optimal, and the shelf life of fresh salmon fillets can be extended from 7 d to 13 d. |
| Key words: flaxseed gum chitosan eugenol laurel essential oil coating preservation salmon fillet |
