不同可食性膜对草鱼鱼片保鲜效果的比较-中国农学通报.pdfVIP

中国农学通报 2011,27(32):88-91 Chinese Agricultural Science Bulletin 不同可食性膜对草鱼鱼片保鲜效果的比较 贾艳菊，刘 坤，马同锁，魏连爽，李 建，刘 静 （河北经贸大学生物科学与工程学院，石家庄050061） 摘 要：为比较不同材料的可食性膜对草鱼鱼片的保鲜效果，把成膜材料的类型和葱姜蒜混合乙醇提取 液添加作为2 个因素，制备CMC （羧甲基纤维素）、CMCT （羧甲基纤维素＋葱姜蒜提取液）、Chi （壳聚 糖）、ChiT （壳聚糖＋葱姜蒜提取液）、NaAlg （海藻酸钠）和NaAlgT （海藻酸钠＋葱姜蒜提取液）6 种涂膜 液。研究发现成膜材料对鱼片的保鲜指标具有显著影响。CMC 和CMCT 的感官评分均显著低于其他 各组，而细菌总数、挥发性盐基氮（TVB-N ）和pH 显著高于其他各组；NaAlg 和NaAlgT 的感官评分与Chi 和ChiT 组相近，但细菌总数、TVB-N 和pH 显著低于其他各组。葱姜蒜提取液的添加可显著降低冷藏过 程中鱼片的pH 。试验结果表明，海藻酸钠涂膜保鲜鱼片的效果最好。 关键词：可食性抗菌膜；鱼片；保鲜 中图分类号：S983 文献标志码：A 论文编号：2011-0993 Effects of Different Edible Films on the Fresh Keeping of Grass Carp Fillet Jia Yanju, Liu Kun, Ma Tongsuo, Wei Lianshuang, Li Jian, Liu Jing (College of Biological Science and Engineering, Hebei University of Economics Business, Shijiazhuang 050061) Abstract: Effects of different edible films on the fresh keeping of grass carp fillet were studied in this experiment. Different coating material and addition of onion, ginger and garlic mixed extract (T) were designed as two factors. Coating material used in this experiment were sodium carboxymethylcelluose (CMC), chitosan (Chi) and sodium alginate (NaAlg). Six coating solution were made (CMC, CMCT, Chi, ChiT, NaAlg and NaAlgT). Fish fillet were dipped into the solution described above for 5 minute, and then stored in a refrigerator maintained at 8℃. Sensory evaluation, total bacterial counts, total volatile basic nitrogen (TVB-N) and pH of the fillet were determined at 0, 3, 6 day of the experiment. Sensory evaluation of CMC and CMCT were significantly lower than those of other groups, and their total bacterial counts, TVB-N and pH were all significantly higher than those