壳聚糖/肉桂精油复合涂膜对罗非鱼肉的保鲜效果研究

目的 研究低温贮藏条件下壳聚糖/肉桂精油复合涂膜对罗非鱼肉的保鲜效果,以期延长罗非鱼肉的货架寿命,探索贮藏保鲜罗非鱼肉的新方法。方法 在4 ℃贮藏条件下,测定对照组CK、壳聚糖涂膜组CS,以及3种壳聚糖/肉桂精油复合涂膜组CSC1、CSC2、CSC3(精油质量分数分别为0.3%、0.6%、0.9%)的罗非鱼肉的菌落总数、pH、色差值、挥发性盐基氮含量、感官评价等品质指标的变化,并比较不同涂膜处理对罗非鱼肉的保鲜效果。结果 在贮藏期间CSC3组对罗非鱼肉的保鲜效果较好,贮藏第10天时细菌总数为5.91 lg(CFU/g),pH值为6.53,色差值为7.31,挥发性盐基氮含量为0.28 mg/g,感官评分值为9.03分。结论 4种处理方式在4 ℃条件对罗非鱼鱼肉均具有保鲜效果,但CSC3组的保鲜效果最佳,与CK组相比可延长罗非鱼肉货架寿命4 d。

Effects of Chitosan/Cinnamon Essential Oil Composite Coating on Preservation of Tilapia Meat in Chilled Storage

The work aims to study the preservative effect of chitosan/cinnamon essential oil composite coating on tilapia meat in low temperature storage in order to prolong the shelf life of tilapia and explore a new approach for preserving tilapia meat. The total colonies, pH, chromatic aberration, TVB-N and sensory evaluation of tilapia meat in four different treatment groups (the control group CK and chitosan coating group CS and three chitosan/cinnamon essential oil composite coating groups CSC1, CSC2 and CSC3) was determined under the storage condition of 4 °C (the essential oil content was 0.3%, 0.6% and 0.9%, respectively). The storage and preservation effects of different coating treatments on tilapia meat were compared. The results showed that during storage, CSC3 group had a good preservation effect on tilapia meat. On the 10th day of storage, the total bacteria was 5.91 lg(CFU/g), pH was 6.53, the chromatic aberration was 7.31, the TVB-N content was 0.28 mg/g, and the sensory score was 9.03 points. Therefore, these four treatment methods have preservation effect on tilapia meat at 4 °C, but the CSC3 group has the best preservation effect. Compared with the CK group, the shelf life of tilapia meat can be extended by 4 days.