鱼肉酶解物及壳聚糖对鲤鱼涂膜保鲜效果的研究

以感官评分、挥发性盐基氮、菌落总数、K值为指标,研究比较了鱼肉酶解物和壳聚糖为原料的涂膜液对鲤(Cyprinus carpio)(4℃)冷藏过程中品质变化的影响。结果显示:贮藏期间,对照组的感官评分显著低于各涂膜组(P<0.05)。贮藏前8 d,涂膜组能够显著抑制K值的升高(P<0.05)。鱼肉酶解物和壳聚糖涂膜组均能够显著抑制细菌的生长,而贮藏2～6 d内鱼肉酶解物涂膜鲤鱼的菌落总数显著低于壳聚糖涂膜组(P<0.05)。贮藏后期,鱼肉酶解物组能延缓TVB-N值的升高,壳聚糖涂膜组能够显著抑制TVB-N值的升高(P<0.05)。鱼肉酶解物可作为一种新的可食性涂膜材料,用于延长鲤鱼的贮藏期。

Effect of hydrolysate of fish flesh and chitosan on coating preservation of common carp (Cyprinus carpio ) with shelf life

The sensory scores,total bacteria count,total volatile base nitrogen(TVB-N) and the K value were used to evaluate the quality of common carp during cold storage(4 ℃),and the different effects were compared between the groups which were coated with hydrolysate of fish flesh and chitosan.During storage,sensory scores of the control group was significantly lower than the film groups(P<0.05).In the first eight days,the film groups restrained the growing K value significantly(P<0.05).Coating could effectively inhibited the increase of total bacteria count,and during 2 to 6 days,the common carp which were coated with hydrolysate of fish flesh gave lower bacteria count than chitosan ones(P<0.05).In the post-storage,the common carp coated with hydrolysate of fish flesh could effectively slow down the increase of TVB-N,and the group coated with chitosan restrained the growing of TBV-N value significantly.The hydrolysate of fish flesh can be used as a new material of edible film to extend the shelf life.