| 茶多酚/ε-聚赖氨酸盐酸盐复合微胶囊对美国红鱼鱼片的保鲜作用 |
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| 引用本文： | 杨华,杨丽丽,王明,魏旭青,孙彤,周斌,励建荣.茶多酚/ε-聚赖氨酸盐酸盐复合微胶囊对美国红鱼鱼片的保鲜作用[J].现代食品科技,2020,36(1):98-105. |
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| 作者姓名： | 杨华 杨丽丽 王明 魏旭青 孙彤 周斌 励建荣 |
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| 作者单位： | 生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013;渤海大学食品科学与工程学院,辽宁省食品安全重点实验室,辽宁锦州121013,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013;渤海大学食品科学与工程学院,辽宁省食品安全重点实验室,辽宁锦州121013,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013;渤海大学食品科学与工程学院,辽宁省食品安全重点实验室,辽宁锦州121013,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013;渤海大学食品科学与工程学院,辽宁省食品安全重点实验室,辽宁锦州121013,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013;渤海大学食品科学与工程学院,辽宁省食品安全重点实验室,辽宁锦州121013,浙江新银象生物工程有限公司,浙江台州318000,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013;渤海大学食品科学与工程学院,辽宁省食品安全重点实验室,辽宁锦州121013 |
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| 基金项目： | 国家重点研发计划项目（2016YFD0400805）；国家自然科学基金资助项目（31371858） |
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| 摘 要： | 本研究以聚乳酸(PLA)和乙基纤维素(EC)为壁材,茶多酚(TP)、ε-聚赖氨酸盐酸盐(ε-PL)和TP/ε-PL混合物为芯材使用喷雾干燥法制备了具有缓释性能的微胶囊。以美国红鱼鱼片为保鲜对象,研究了保鲜剂及其微胶囊的保鲜性能。结果显示,经保鲜剂及其微胶囊处理后,鱼片中微生物的生长受到抑制,pH的变化速度减缓,脂肪的氧化和蛋白质的分解速度降低,鱼片感官评分和质构指标下降速度减慢。至第11 d起,经包埋保鲜剂的微胶囊处理后,鱼片的菌落总数低于同期未包埋保鲜剂处理样品0.20～0.37lg(cfu/g)。TP/ε-PL复合保鲜剂及其微胶囊处理鱼片的菌落总数低于同期单一保鲜剂及其微胶囊处理样品0.17～1.09 lg(cfu/g)。因此,保鲜剂微胶囊化具有长效抑菌性,TP和ε-PL复合具有协同增效作用,保鲜性能更优,可延长鱼片的货架期3～5 d。
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| 关 键 词： | 复合微胶囊 美国红鱼 保鲜 茶多酚(TP) ε-聚赖氨酸盐酸盐(ε-PL) |
| 收稿时间： | 2019/7/7 0:00:00 |
The Preservative Effect of Tea Polyphenols/ε-Polylysine Hydrochloride Composite Microcapsules on Sciaennops ocellatus Fillets |
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| YANG Hua,YANG Li-li,WANG Ming,WEI Xu-qing,SUN Tong,ZHOU Bin,LI Jian-rong.The Preservative Effect of Tea Polyphenols/ε-Polylysine Hydrochloride Composite Microcapsules on Sciaennops ocellatus Fillets[J].Modern Food Science & Technology,2020,36(1):98-105. |
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| Authors: | YANG Hua YANG Li-li WANG Ming WEI Xu-qing SUN Tong ZHOU Bin LI Jian-rong |
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| Affiliation: | (1.National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China)
(2.College of Food Science and Engineering, Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou 121013, China) (3.Zhejiang Silver-Elephant Bioengineering Co. Ltd., Taizhou 318000, China),(1.National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China)
(2.College of Food Science and Engineering, Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou 121013, China) (3.Zhejiang Silver-Elephant Bioengineering Co. Ltd., Taizhou 318000, China),(1.National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China)
(2.College of Food Science and Engineering, Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou 121013, China) (3.Zhejiang Silver-Elephant Bioengineering Co. Ltd., Taizhou 318000, China),(1.National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China)
(2.College of Food Science and Engineering, Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou 121013, China) (3.Zhejiang Silver-Elephant Bioengineering Co. Ltd., Taizhou 318000, China),(1.National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China)
(2.College of Food Science and Engineering, Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou 121013, China) (3.Zhejiang Silver-Elephant Bioengineering Co. Ltd., Taizhou 318000, China) and (1.National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China)
(2.College of Food Science and Engineering, Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou 121013, China) (3.Zhejiang Silver-Elephant Bioengineering Co. Ltd., Taizhou 318000, China) |
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