王世哲,黄琪,凌玉钊,刘斌,谭宏渊,乔宇,汪兰,熊光权,汪超

• 1:湖北工业大学生物工程与食品学院
• 2:湖北省农业科学院农产品加工与核农技术研究所

摘要(Abstract)：

【目的】制备壳聚糖CS-大豆蛋白SPI-百里香酚Thy乳液（CST），探究其对大口黑鲈（Micropterus salmoides）的保鲜效果。【方法】设置大豆蛋白添加量分别为1.6%、2.4%、3.2%、4.0%、4.8%（质量分数），制备不同大豆蛋白浓度的壳聚糖-大豆蛋白-百里香酚复合乳液（其中壳聚糖质量分数为0.5%，百里香酚质量分数为1.0%），研究其结构、乳化能力和乳液稳定性等。将经最佳配比CST乳液处理后的大口黑鲈肉块与未进行处理的对照组在10℃下贮藏，检测贮藏过程中鱼肉pH、挥发性盐基氮和菌落总数等指标，验证乳液的保鲜效果。【结果】在大豆蛋白质量分数为3.2%时，CST乳液乳化稳定性指数（ESI）和乳液乳化活性指数（EAI）达到最大值，分别为（0.92±0.18）%和（8.85±0.13）m~2/g；此时，粒径较小，为（13.05±0.05）μm;Zeta-电位较高，达到（39.64±0.83）mV；表面疏水性指数最大，美拉德反应物生成指数最高，内源性荧光强度最大，乳液稳定指数最佳。乳液处理后的鱼肉pH、挥发性盐基氮和菌落总数结果远优于对照组，在10℃的货架期温度下鲈鱼肉可以贮藏20 d。【结论】当大豆蛋白添加质量分数为3.2%时，壳聚糖-大豆蛋白-百里香酚乳液性能最佳，此条件处理后的鲈鱼肉在10℃条件下可贮藏20 d。

关键词(KeyWords)： 大豆分离蛋白;壳聚糖;百里香酚;乳液性能;大口黑鲈;保鲜

Abstract:

Keywords:

基金项目(Foundation): 现代农业产业技术体系专项资金（CARS-46）;; 湖北省农业科技创新中心2020年重大科技研发专项“淡水鱼深加工关键技术研发与应用”（2020-620-000-002-03）

作者(Author): 王世哲,黄琪,凌玉钊,刘斌,谭宏渊,乔宇,汪兰,熊光权,汪超

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