蓝蔚青,赵欣宇,巩涛硕,谢晶

• 1:上海海洋大学食品学院
• 2:上海海洋大学上海水产品加工及贮藏工程技术研究中心
• 3:上海海洋大学食品科学与工程国家级实验教学示范中心

摘要(Abstract)：

【目的】研究壳聚糖-迷迭香复合镀冰衣对卵形鲳鲹冻藏期间品质变化影响。【方法】分别使用2.0g/L迷迭香提取物(Rosemary extract)、5.0 g/L壳聚糖(Chitosan)+2.0 g/L迷迭香提取物、15.0 g/L壳聚糖+2.0 g/L迷迭香提取物对卵形鲳鲹进行镀冰衣处理,以无菌水作为对照。随后置于-20℃冰箱中贮藏5个月。期间,分别通过硫代巴比妥酸(thiobarbituric acid,TBA)、荧光比值(fluorescence ratio,FR)、pH值、K值等结合低场核磁共振(low field nuclear magnetic resonance,LF-NMR)及核磁成像(magnetic resonance imaging,MRI)分析,综合评价壳聚糖-迷迭香复合镀冰衣对卵形鲳鲹品质变化影响。【结果】与对照组相比,卵形鲳鲹经单一或复合镀冰衣后,其在冻藏期间的TBA值与FR值上升缓慢,同时还能抑制pH值与TVB-N值升高;LF-NMR与MRI分析结果表明,壳聚糖-迷迭香提取液镀冰衣处理能减少冻藏期间样品内部的水分流失,其中以15.0 g/L壳聚糖+2.0g/L迷迭香提取物镀冰衣处理的效果最佳。【结论】壳聚糖-迷迭香提取物复合镀冰衣处理能较好保持卵形鲳鲹冻藏期间的良好品质,其在水产品保鲜中具有应用前景良好。

关键词(KeyWords)： 卵形鲳鲹;壳聚糖;迷迭香提取物;冻藏;镀冰衣;品质变化

Abstract:

Keywords:

基金项目(Foundation): “十三五”国家重点研发计划重点专项(2019YFD0901604);; 现代农业产业技术体系建设专项（CARS-47-G26）;; 上海水产品加工及贮藏工程技术研究中心能力提升项目（19DZ2284000）

作者(Author): 蓝蔚青,赵欣宇,巩涛硕,谢晶

参考文献(References)：

• [1]朱文慧,宦海珍,李月,等.蛋白氧化对秘鲁鱿鱼肌肉品质及其结构的影响[J].食品工业科技,2019,40(17):25-29;37.
• [2]WACHIRASIRI K,WANLAPA S,UTTAPAP D,et al.Effects of multiple freeze-thaw cycles on biochemical and physical quality changes of white shrimp(Penaeus vannamei) treated with lysine and sodium bicarbonate[J].Journal of food science,2019,84(7):1784-1790.
• [3]栾兰兰.冷冻带鱼冰晶生长预测模型及分形维数品质评价体系的建立[D].杭州:浙江大学,2018.
• [4]储渊明,谢晶.水产品冻藏品质变化及镀冰衣技术的研究进展[J].包装工程,2020,41(17):31-37.
• [5]张艳霞,谢成民,周纷,等.包装方式对养殖大黄鱼冻藏品质的影响[J].食品与机械,2019,35(8):121-126.
• [6]赵启蒙.鲶鱼冻结特性及镀冰衣和腌制处理对其冻藏品质影响的研究[D].上海:上海海洋大学,2015.
• [7]SUN L,SUN J,LIU D,et al.The preservative effects of chitosan film incorporated with thinned young apple polyphenols on the quality of grass carp(Ctenopharyngodon idellus) fillets during cold storage:Correlation between the preservative effects and the active properties of the film[J].Food Packaging and Shelf Life,2018,17:1-10.
• [8]中华人民共和国国家卫生和计划生育委员会.食品安全国家标准食品添加剂使用标准:GB2760-2014[S].北京:中国标准出版社,2015.
• [9]CHOULITOUDI E,GANIARI S,TSIRONI T,et al.Edible coating enriched with rosemary extracts to enhance oxidative and microbial stability of smoked eel fillets[J].Food Packaging and Shelf Life,2017,12:107-113.
• [10]SHI J,LEI Y T,SHEN H X,et al.Effect of glazing and rosemary (Rosmarinus officinalis) extract on preservation of mud shrimp (Solenocera melantho) during frozen storage[J].Food Chemistry,2019,272:604-612.
• [11]YU D W,JIANG Q X,XU Y S,et al.The shelf life extension of refrigerated grass carp (Ctenopharyngodon idellus) fillets by chitosan coating combined with glycerol monolaurate[J].International Journal of Biological Macromolecules,2017,101:448-454.
• [12]石径.中华管鞭虾冻藏过程中品质变化规律及机理研究[D].北京:中国农业大学,2018.
• [13]中华人民共和国国家卫生和计划生育委员会.食品安全国家标准食品p H值的测定:GB 5009.237-2016[S].北京:中国标准出版社,2017.
• [14]中华人民共和国国家卫生和计划生育委员会.食品安全国家标准食品中挥发性盐基氮的测定:GB 5009.228-2016[S].北京:中国标准出版社,2017.
• [15]TAN M Q,LIN Z Y,ZU Y X,et al.Effect of multiple freeze-thaw cycles on the quality of instant sea cucumber:Emphatically on water status of by LF-NMRand MRI[J].Food Research International,2018,109:65-71.
• [16]MOHAN C O,RAVISHANKAR C N,ASHOKKUMAR K,et al.Biogenic amines and nucleotide breakdown products of sodium acetate,sodium lactate,and sodium citrate treated seer fish (Scomberomorus commerson) during iced storage[J].Journal of Food Safety,2019,39(3):e12633.
• [17]HUANG Z,LIU X C,JIA S L,et al.The effect of essential oils on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets during chilled storage[J].International Journal of Food Microbiology,2018,266:52-59.
• [18]国家卫生和计划生育委员会,国家食品药品监督管理总局.食品安全国家标准食品微生物学检验菌落总数测定:GB 4789.2-2016[S].北京:中国标准出版社,2017.
• [19]CAO M J,CAO A L,WANG J,et al.Effect of magnetic nanoparticles plus microwave or far-infrared thawing on protein conformation changes and moisture migration of red seabream (Pagrus Major) fillets[J].Food Chemistry,2018,266(15):498-507.
• [20]肖蕾.流通过程中的温度波动对大目金枪鱼品质变化及微生物多样性的影响[D].上海:上海海洋大学,2018.
• [21]SUN L J,SUN J J,LIU D J,et al.The preservative effects of chitosan film incorporated with thinned young apple polyphenols on the quality of grass carp(Ctenopharyngodon idellus) fillets during cold storage:Correlation between the preservative effects and the active properties of the film[J].Food Packaging and Shelf Life,2018,17:1-10.
• [22]TRIGO M,RODRíGUEZ A,DOVALE G,et al.The effect of glazing based on saponin-free quinoa(Chenopodium quinoa) extract on the lipid quality of frozen fatty fish[J].LWT-food science and technology,2018,98:231-236.
• [23]汪经邦,谢晶.多糖类可食性膜在水产品保鲜中的研究进展[J].食品与发酵工业,2020,46(23):269-278.
• [24]董汝月,常晶,宣晓婷,等.明胶-壳聚糖-迷迭香提取物复合膜对南美白对虾品质的影响[J].食品工业科技,2020,41(2):283-287.
• [25]SHI L,YIN T,XIONG G Q,et al.Microstructure and physicochemical properties:Effect of pre-chilling and storage time on the quality of Channel catfish during frozen storage[J].LWT-food science and technology,2020,130:109606.
• [26]谭明堂,王金锋,余文晖,等.冰衣结合保鲜剂处理对冻藏鱿鱼品质的影响[J].渔业现代化,2019,46(4):73-80.
• [27]ZHUANG S,LI Y,JIA S L,et al.Effects of pomegranate peel extract on quality and microbiota composition of bighead carp (Aristichthys nobilis) fillets during chilled storage[J].Food Microbiology,2019,82:445-454.
• [28]王蒙,蓝蔚青,邱泽慧,等.苹果多酚处理后冰鲜大黄鱼贮藏期间品质与水分迁移的变化[J].食品与发酵工业,2019,45(21):93-101.
• [29]王明,张璇,李秋莹,等.TP/PA复合微胶囊对美国红鱼鱼片的保鲜性能研究[J].包装工程,2019,40(23):15-22.
• [30]陈赛,刘永乐,俞健,等.壳聚糖复合保鲜对草鱼肌肉蛋白质变化的影响[J].食品科学,2019,40(11):207-212.
• [31]SARMAST E,FALLAH A A,DEHKORDI S H,et al.Impact of glazing based on chitosan-gelatin incorporated with Persian lime (Citrus latifolia) peel essential oil on quality of rainbow trout fillets stored at superchilled condition[J].International Journal of Biological Macromolecules,2019,136:316-323.
• [32]张楠楠.复合生物保鲜剂结合真空包装对冰鲜大黄鱼品质及腐败菌作用机制的影响[D].上海:上海海洋大学,2019.
• [33]谢晶,章缜,黎柳,等.鲳鱼复合生物保鲜剂冰的配比优化及保鲜效果[J].制冷学报,2017,38(4):102-109.
• [34]方士元,梅俊,谢晶,等.大菱鲆复合生物保鲜剂的优化及保鲜效果研究[J].核农学报,2020,34(9):2011-2020.