凹唇姜精油包结物的制备及其对鲜切草鱼肉冷藏品质的影响

为探讨更有效的鲜切草鱼肉保鲜技术方案，提高鲜切草鱼肉的贮藏稳定性，以β-环糊精金属钾有机骨架材料为壁材，制备凹唇姜精油包结物，利用傅里叶变换红外光谱和X射线衍射法对包结物进行结构表征，并评价其光、热和酸碱稳定性。此外，将包结物作为保鲜剂添加到鲜切草鱼肉中，通过测定草鱼肉冷藏（（4±1）℃）过程中的失水率、硫代巴比妥酸反应物（thiobarbituric acid reactive substances，TBARS）值、质构、色泽的变化，对草鱼肉品质稳定性进行评价。结果表明：在冷藏第10天，添加包结物的鲜切草鱼肉与对照组相比，失水率降低35.0%～64.0%，TBARS值降低46.0%～71.0%，硬度、弹性、咀嚼性的变化率分别降低9.2%～13.6%、9.9%～22.3%、26.2%～38.2%，反映鲜切草鱼肉氧化色泽（色号2712，浅灰黄褐色）变化的色号占比下降了59.6%～80.0%。综上，包结物对鲜切草鱼肉具有明显的保鲜作用。

Preparation of Inclusion Complex of Boesenbergia rotunda Essential Oil and Its Effect on Preserving the Flesh Quality of Grass Carp during Refrigeration

In order to explore an efficient technical solution to preserve the flesh quality of grass carp during refrigeration, an inclusion complex of Boesenbergia rotunda essential oil (BEO-K-β-CD-MOF) was prepared using β-cyclodextrin potassium metal organic framework as the wall material. The inclusion complex was characterized by Fourier transform infrared spectroscopy and X-ray diffraction, and its light, heat and acid-base stability were also evaluated. To evaluate its preservative effect on grass carp flesh, changes in the percentage water loss, thiobarbituric acid reactive substances (TBARS) value, texture and color of fish samples added with the inclusion complex were measured during cold storage ((4 ± 1) ℃). The results showed that compared with the untreated control group, the percentage water loss and TBARS value of grass carp flesh added with the inclusion complex were reduced by 35.0%–64.0% and 46.0%–71.0%, respectively at day 10 of storage. The decrease in hardness, elasticity and chewiness after 10 days of storage were 9.2%–13.6%, 9.9%–22.3%, and 26.2%–38.2% lower relative to the control group, respectively, and the color change (reflected by the proportion of color No. 2712, light grayish brown) was 59.6%–80.0% lower on day 10. It was indicated that BEO-K-β-CD-MOF had an obvious preservative effect on grass carp.