| 苯乳酸纳米粒保鲜膜对冷藏鲟鱼保鲜效果研究 |
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| 引用本文： | 于晓倩,张成林,李晴,刘尊英. 苯乳酸纳米粒保鲜膜对冷藏鲟鱼保鲜效果研究[J]. 包装工程, 2020, 41(9): 17-22 |
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| 作者姓名： | 于晓倩 张成林 李晴 刘尊英 |
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| 作者单位： | 中国海洋大学 食品科学与工程学院，山东 青岛 266003,中国海洋大学 食品科学与工程学院，山东 青岛 266003,中国海洋大学 食品科学与工程学院，山东 青岛 266003,中国海洋大学 食品科学与工程学院，山东 青岛 266003 |
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| 基金项目： | 山东省重点研发项目（2019GNC106064） |
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| 摘 要： | 目的将苯乳酸纳米粒作为抑菌剂,制备苯乳酸纳米粒抗菌复合保鲜膜,为苯乳酸生物防腐剂的应用和新型活性包装材料的研究提供理论依据。方法通过离子凝胶法制备苯乳酸纳米粒(PLANanoPs),将其添加至壳聚糖-明胶基质中,制成壳聚糖-明胶-苯乳酸纳米粒(G-C-NanoPLA)抗菌复合保鲜膜,用于冷藏鲟鱼的保鲜;随后测定鲟鱼贮藏过程中的菌落总数、挥发性盐基氮(TVB-N)值、pH值、硫代巴比妥酸值(TBA)以及感官评分的变化。结果添加苯乳酸纳米粒(质量浓度为0.1mg/mL)的复合膜显著抑制了鲟鱼感官评分的降低和鲟鱼细菌总数、TVB-N、TBA及pH值的上升(P<0.05),并将鲟鱼货架期延长了4 d。结论苯乳酸纳米粒复合保鲜膜可以有效提高鲟鱼的储存品质,延长鲟鱼保质期,是非常有前景的水产品活性包装材料。
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| 关 键 词： | 苯乳酸 复合膜 鲟鱼 生物保鲜 |
| 收稿时间： | 2019-09-30 |
| 修稿时间： | 2020-05-10 |
Effect of G-C-NanoPLA Films on the Preservation of Froze Sturgeon |
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| YU Xiao-qian,ZHANG Cheng-lin,LI Qing and LIU Zun-ying. Effect of G-C-NanoPLA Films on the Preservation of Froze Sturgeon[J]. Packaging Engineering, 2020, 41(9): 17-22 |
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| Authors: | YU Xiao-qian ZHANG Cheng-lin LI Qing LIU Zun-ying |
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| Affiliation: | College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China,College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China,College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China and College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China |
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| Abstract: | The work aims to prepare the chitosan-gelatin-phenyllactic acid (G-C-NanoPLA) antibacterial composite film with phenyllactic acid nanoparticles (PLANanoPs) as bacteriostatic agents, so as to provide a theoretical basis for the application of phenyllactic acid biopreservatives and the research on new active packaging materials. The PLANanoPs were prepared by ion gel method and added to the chitosan-gelatin matrix to prepare G-C-NanoPLA antibacterial composite films for the preservation of sturgeon fillet. The changes in the total number of colonies, total volatile base nitrogen (TVB-N), pH value, thiobarbituric acid (TBA) value and sensory score of sturgeon during its storage were subsequently determined. The G-C-NanoPLA composite films with mass concentration of 0.1 mg/mL PLANanoPs significantly inhibited the decrease of sensory score and the increase of the total number of colonies, TVB-N, TBA and pH value (P<0.05), and extended the shelf life of sturgeon for 4 days. In conclusion, the G-C-NanoPLA composite film can improve the storage quality and extend the shelf life of sturgeon, which is a very promising active packaging material for seafood. |
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| Keywords: | 3-phenyllactic acid composite film sturgeon bio-preservation |
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