| 摘要: |
| 研究了羧甲基壳聚糖复合涂膜保鲜剂对冷藏过程中河豚鱼的保鲜效果的影响。在冷藏条件下（4℃），对河豚鱼的细菌总数、失重、硬度、弹性、回复性、咀嚼性、挥发性盐基氮(TVB-N值)、三甲胺、感官指标等进行了检验。结果表明：与直接冷藏的对照组处理相比，羧甲基壳聚糖复合保鲜剂可以抑制河豚鱼样品中细菌生长，减少失重，以及减缓硬度、弹性、回复性、咀嚼性、挥发性盐基氮(TVB-N值)、三甲胺和感官指标的变化，将冷藏条件下（4℃）河豚鱼货架期从4天延长到6天。 |
| 关键词: 食品包装与储藏 羧甲基壳聚糖 河豚鱼 品质 质地 |
| DOI： |
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| 基金项目: |
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| Preservation Mechanism of Carboxymethyl Chitosan Coating on Puffer Fish Quality during Cold Storage |
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Zhou Ran, Liu Yuan, Xie Jing, Wang Xichang
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| (College of Food Science and Technology, Shanghai Ocean University) |
| Abstract: |
| The effects of caboxymethyl chitosan (CMC) coating on the quality of obscure puffer fish (Takifugu obscurus) during storage at 4℃ were studied. Changes in the total viable count of aerobic bacteria, weight loss, total volatile basic nitrogen, trimethylamine, sensory score and the texture indices such as firmness, springiness, resilience and chewiness of the refrigerated puffer fish were investigated. The results showed that compared with the untreated control samples, CMC treatment can suppress bacterial growth, reduce weight loss, and decrease changes in texture indices such as hardness, flexibility, resilience and chewiness, total volatile basic nitrogen, trimethylamine and sensory scores of puffer fish flesh, and extend the shelf life of puffer fish flesh from 4 days to 6 days during cold storage (4℃). |
| Key words: Package and preservation of food Carboxymethyl chitosan Puffer fish Quality Texture |
