可食性壳聚糖涂膜保鲜大黄鱼品质控制研究

为探究不同分子量 (50、200和500 kD) 壳聚糖涂膜对冷藏草鱼 (Ctenopharyngodon idella) 鱼片品质保持效果的差异性，比较了不同涂膜保鲜样品贮藏期间的感官评分、微生物计数 [菌落总数和假单胞菌(Pseudomonas)数] 和理化指标 [剪切力、汁液流失率、pH、挥发性盐基氮 (TVB-N)、TCA-溶解肽和生物胺] 的变化情况。结果表明，相较于对照组，3组壳聚糖涂膜处理均能有效抑制鱼肉品质劣化。
结合感官评价、TVB-N与菌落总数分析结果，对照组样品冷藏货架期少于6 d，而涂膜处理能使产品货架期延长2 d以上，其中200 kD分子量壳聚糖涂膜鱼片贮藏期间的感官品质保持最佳，货架期延长效果更为明显。通过比较3组涂膜样品的微生物和理化指标，200 kD分子量壳聚糖涂膜鱼片在贮藏第8天时的菌落总数 (TVC)、假单胞菌数、剪切力、汁液流失率、TVB-N和腐胺含量等品质指标均优于另两组涂膜样品，200 kD分子量壳聚糖可作为优选的涂膜基料用于生鲜鱼肉的保鲜。

Edible films and coatings in seafood preservation: a review

In order to explore the differences in the effect of different molecular weight (Mw) chitosan coatings (50, 200 and 500 kD) on the quality of refrigerated grass carp (Ctenopharyngodon idella) fillets, we applied the biological, physical and chemical methods to detect the fresh-keeping quality of the fish fillets, and compared the changes in the sensory scores, microbial enumeration [total viable count (TVC) and Pseudomonas count], and physicochemical indicators [shear force, water loss rate, pH, total volatile base nitrogen (TVB-N), TCA-soluble peptides and biogenic amines] during the storage of different coating samples. The results show that compared with the control group, the coating treatments with all the three Mw chitosan coatings could inhibit the deterioration of fillets quality effectively. Combining with the results of sensory evaluation, TVB-N and TVC, the shelf life of the control group was less than 6 d, while the coating treatment could extend the shelf life more than at least 2 d, and especially the sensory quality of fillets with 200 kD Mw chitosan coating remained the best and had the longest shelf life during the storage.
By comparing the microbial and physicochemical indexes of the three coated groups, we found that the total viable count (TVC), Pseudomonas count, shear force, juice loss rate, TVB-N and putrescine content of 200 kD Mw chitosan coating on the 8^th day of storage were better than those of the other two groups. Thus, 200 kD Mw chitosan coating could be used as a preferred coating material for the preservation of fresh fish meat.