明胶-壳聚糖-迷迭香提取物复合膜对南美白对虾品质的影响

以鱼皮明胶、壳聚糖为复合膜基质材料,通过添加迷迭香提取物制备明胶-壳聚糖-迷迭香提取物复合膜(G-C-RE),并研究G-C-RE复合膜对冷藏南美白对虾的保鲜效果。结果表明,经G-C-RE复合膜涂膜处理的南美白对虾菌落总数、挥发性盐基氮(TVB-N)、硫代巴比妥酸值(TBARS)均显著低于对照(P<0.05)。相对于明胶-壳聚糖复合膜(G-C),添加迷迭香提取物能够减缓蛋白氧化,显著降低蛋白质羰基含量(P<0.05)。G-C-RE复合膜可改善南美白对虾的黑变程度,维持较高的感官评分,保持虾的良好品质。明胶-壳聚糖-迷迭香提取物复合膜可作为新型保鲜包装材料用于水产品的品质。

Effects of Gelatin-Chitosan-Rosemary Extract Composite Coating Film on Quality of Litopenaeus vannamei

The gelatin-chitosan-rosemary extract composite coating film(gelatin-chitosan-rosemary,G-C-RE)was prepared by utilizing the rosemary extract combined with chitosan and gelatin. The preservative effects of G-C-RE on the refrigerated Litopenaeus vannamei were also investigated. The results showed that the total number of colonies,volatile base nitrogen and thiobarbituric acid of shrimp samples treated with the composite film were significantly lower than those of control(P<0.05). Compared with the gelatin-Chitosan film(G-C),the shrimp samples treated with G-C-RE composite film had the higher protein carbonyl content and lower protein oxidation(P<0.05). G-C-RE composite film treatment could inhibit the degree of blackening and maintain the sensory scores of the shrimp. G-C-RE composite film could provide an effective way to keep the seafood quality.