含肉桂精油的壳聚糖涂层对冷藏草鱼片的保鲜作用

通过在草鱼片上添加含肉桂精油(CIN)的壳聚糖(chitosan,Ch)涂层,研究含肉桂精油的壳聚糖涂层对草鱼片(4±1)℃ 冷藏16 d期间品质的影响.涂层分别采用质量浓度20 g/L Ch和Ch+CIN质量浓度20 g/L Ch+1.5％(体积分数)CIN]配方溶液,对未添加涂层和添加不同配方涂层鱼片样品的微生物...

The preservative effect of chitosan coatings enriched with cinnamon oil on refrigerated grass carp flakes

The effects of chitosan(Ch)coating enriched with cinnamon oil(Ch+CIN)on quality of grass carp(Ctenopharyngodon idella)flakes during refrigerated(4±1)℃]storage 16 d were examined by adding chitosan coating containing cinnamon essential oil to grass carp flakes.A solution of Ch(20 g/L)and Ch+CIN20 g/L Ch+1.5%(volume fraction)CIN]was used for the coating.The control and the coated fish samples were analyzed periodically for microbiological(total viable count and psychrotrophic count),chemicaltotal volatile basic nitrogen(TVB-N),thiobarbituric acid(TBA)and peroxide value(POV)],and sensory(water holding rate,texture,smell and color)characteristics.With the increase of refrigeration time,the quality of Ch and Ch+CIN coated grass carp flakes was significantly improved compared with control(P<0.05),and the effect of Ch and CIN composite coating treatment was better.On the 8 th day in refrigeration storage,the total number of colonies,the total viable count and psychotropic count and TVB-N value of the uncoated control grass carp flakes were 5.92 lg CFU/g、6.34 lg CFU/g and 22.66 mg/100 g,respectively.And the corruption and deterioration could be seen.While Ch+CIN coated grass carp flakes did not show any obvious changes in texture,smell,color,and microbial growth on the 16 th day of refrigeration storage.The shelf life more 8 days longer than the uncoated control.In summary,Ch and Ch+CIN antibacterial coatings have good antibacterial and fresh-keeping effects on refrigerated grass carp flakes,and Ch+CIN coating has a better effect.