植物精油-EVOH活性包装膜对草鱼鱼肉保鲜效果的研究

分别以2%葡萄籽精油、2%丁香精油、1%葡萄籽精油＋1%丁香精油为活性成分，乙烯-乙烯醇共聚物为基膜材料，用挤出吹塑法通过共混、吹塑等工艺制备活性保鲜薄膜，考察薄膜的基本性能。在冷藏（4±1） ℃条件下对草鱼鱼肉进行保鲜，并以挥发性盐基氮（total volatile basic nitrogen，TVB-N）含量、细菌总数、pH值、硫代巴比妥酸（thiobarbituric acid，TBA）值、持水率以及质构为鲜度指标对保鲜效果进行评价。结果表明：配比为1%葡萄籽精油＋1%丁香精油活性成分制成的活性薄膜对鱼肉具有最佳的保鲜效果，使草鱼鱼肉在（4±1） ℃条件下保鲜达8 d。

Evaluation of Active EVOH Packaging Films Incorporated with Essential oils for Quality Preservation of Grass Carp during Cold Storage

Ethylene-vinyl alcohol copolymer (EVOH) films incorporated with 2% grape seed oil, 2% clove essential
oil, and 1% grape seed oil + 1% clove essential oil, respectively, were prepared by extrusion blow molding. The
efficiency of the EVOH films in preserving the quality of grass carp during cold storage was assessed with respect
to total volatile basic nitrogen (TVB-N), aerobic plate count, pH, TBA, water holding capacity (WHC) and texture
properties. The results indicated the film containing 1% grape seed oil and 1% clove essential oil could effectively
maintain the fish freshness and extend the shelf life to 8 days under cold-storage conditions.