基于鱼鳞明胶的可食性保鲜膜对金枪鱼肉的保鲜作用研究

为分析不同复合保鲜膜处理对金枪鱼的保鲜效果,以鱼鳞明胶为主料,添加桔子/柠檬精油和薄荷制备可食性保鲜膜,用于金枪鱼肉的冷藏保鲜,检测冷藏过程中金枪鱼肉的TVB-N值、pH值、菌落总数、肌红蛋白与高铁肌红蛋白含量、a^*值、TBA值的变化,并对金枪鱼的品质进行感官评价分析。结果表明,鱼鳞明胶膜中添加薄荷、桔子精油和柠檬精油均能不同程度地抑制金枪鱼肉中的微生物繁殖,减缓TVB-N值、TBA值和高铁肌红蛋白含量的升高,抑制鱼肉色泽的衰变,且薄荷与桔子/柠檬精油的复合有协同增效保鲜金枪鱼肉的作用。明胶膜中复合2%浓度的桔子/柠檬精油对金枪鱼肉风味略有覆盖,低浓度桔子/柠檬精油(1%)有优化金枪鱼鱼肉气味的作用,且以柠檬精油的效果更优,1%薄荷-1%桔子精油-鱼鳞明胶复合膜和1%薄荷-1%柠檬精油-鱼鳞明胶复合膜保鲜处理的金枪鱼肉的货架期可分别延长至 7 d 和8 d。本研究结果为制备高品质水产品可食性保鲜膜材料提供了理论依据和技术支持。

Effect of Fish Scale Gelatin-based Films on the Preservation of Fresh Tuna Meat

To enhance the practical application of active edible films in the food industry, edible fish scale gelation films incorporated with mint, orange essential oil (OEO) or lemon essential oil (LEO) were used for the tuna meat perservation. Total basic volatile nitrogen (TVB-N) value, pH value, total viable count (TVC), myoglobin and metmyoglobin content, a^* value, 2-thiodarbituric acid (TBA) value and sensory quality were used as quality indicators. The results showed that in maintaining the quality of tuna meat, mint, OEO and LEO can inhibit the increase in TVC, TVB-N, TBA and metmyoglobin content during refrigerated storage in different degrees. Mint has synergistic effect with OEO/LEO. The concentration of 2% OEO or 2% LEO can slightly influenced the flavour of tuna meat, while 1% OEO/LEO can optimize its flavour. Compared with OEO, LEO has a slight advantage. To summarize, biocomposite films containing 1% mint and 1% OEO, or 1% mint and 1% LEO film could be applied on tuna meat preservation during the refrigerated storage and can extend the shelf-life to 7 and 8 days. This study provides a theoretical basis and technical support for using biocomposite film materials to obtain high quality aquatic products.