明胶与葡聚糖复合膜的制备及其对冷藏扇贝品质的影响

为抑制脂质氧化和微生物繁殖，延长扇贝货架期，以肉桂醛和α-生育酚为抗菌和抗氧化剂，制备抗菌、抗氧化明胶-葡聚糖复合膜。扫描电镜证实明胶和葡聚糖兼容性较好，添加活性物质导致复合膜产生粗糙、不均匀和多孔的微观结构。X 射线衍射和红外光谱显示活性物质增强复合膜的结晶度和疏水性。随着活性物质添加量增加，复合膜的厚度、不透明度、抗氧化能力和抗菌能力显著增加，而水蒸气透过性、拉伸强度和断裂伸长率显著降低。相比于未包装和空白复合膜，1.5%活性复合膜显著提升冷藏扇贝贝柱的化学和微生物稳定性，延长其货架期6 d。因此，添加双功能活性成分的明胶-葡聚糖复合膜可以作为一种有效包装材料，用于水产品冷藏品质的控制。

Preparation of Gelatin-Dextran Composite Film and Its Effect on the Quality of Scallops During Cold Storage

An antibacterial and antioxidant gelatin-dextran composite film was prepared using cinnamaldehyde and α-tocopherol as antibacterial and antioxidant agents to inhibit lipid oxidation and microbial production and prolong the shelf life of scallops. Scanning electron microscopy confirmed that gelatin and dextran were well compatible，and the addition of active fillers resulted in rough，uneven，and porous microstructures.X-ray diffraction and Fourier transform infrared spectroscopy showed that the active fillers enhanced the crystallinity and hydrophobicity of the composite films.The thickness，opacity，and antioxidant and antibacterial capacity of the composite films increased with the increase of active filler concentration，while the water vapor permeability，tensile strength，and elongation at break decreased.The films containing 1.5% of active fillers improved the chemical and microbial stability of refrigerated scallop adductor muscles and extended their shelf life by 6 d compared with the unpackaged and control composite films. Therefore，gelatin-dextran composite film with dual-functional active fillers could be used as an effective packaging material to control the quality of aquatic food products during cold storage.