鱼鳞胶原蛋白复合抗菌膜对罗非鱼肉的保鲜效果 - 包装工程.pdf

第 37 卷 第 23 期 包 装 工 程 2016 年 12 月 PACKAGING ENGINEERING ·73 · 食品包装 鱼鳞胶原蛋白复合抗菌膜对罗非鱼肉的保鲜效果 邵东旭，王卉，裴志胜，薛长风 （海南热带海洋学院，三亚 572022 ） 摘要： 目的 制备具有抗菌性能的鱼鳞胶原蛋白复合膜，并研究其对鱼肉的保鲜效果。方法 利用鱼 鳞提取胶原蛋白，与马铃薯淀粉混合制备可食性复合膜，在膜中加入高良姜精油天然抗菌剂，考察 精油对膜的成膜特性。结果 精油降低了膜的抗张强度和透明度，增加了膜的断裂伸长率和水溶性， 并且抗菌膜对金黄色葡萄球菌、大肠杆菌和黑霉菌都有较好的抑菌作用。采用含高良姜精油质量分 数为 1%的抗菌复合膜对罗非鱼肉进行冷藏保鲜，抗菌膜包覆的鱼肉在第8 天的TVB-N 值为 146.7 mg/kg ，为二级鲜度可食用，而包覆的对照组在第6 天时TVB-N 值为267.8 mg/kg ，已不可食用。 相比对照组，抗菌膜包覆的鱼肉 TBA 、菌落总数、pH 值均处于较低的水平。结论 抗菌复合膜能 抑制鱼肉脂肪氧化腐败和微生物生长，延长鱼肉冷藏的货架期。 关键词：鱼鳞；胶原蛋白；马铃薯淀粉；高良姜精油；鱼肉保鲜 中图分类号：TS254.4 文献标识码：A 文章编号：1001-3563(2016)23-0073-05 Tilapia Preservation by Composite Antibacterial Film with Fish-scale Collagen SHAO Dong-xu, WANG Hui, PEI Zhi-sheng, XUE Chang-feng (Hainan Tropical Ocean University, Sanya 572022, China) ABSTRACT: The work aims to prepare fish-scale collagen composite film with antibacterial property and study its pre- servation effect on fish. Collagen was extracted from scale and edible composite film was prepared by mixing collagen and potato starch, in which galangal oil was added as natural antibacterial agent. The effect of essential oil on the film-forming properties was examined. Essential oil reduced tensile strength and transparency of the film, but increased elongation at break and water-solubility. The composite film had good antibacterial effect on staphylococcus aureus, escherichia coli and black mold. Antibacterial composite film with 1.0% (mass fraction) galangal oil was used to preserve tilapia meat in cold storage. TVB-N value of the fish packed by antib