School of Information Engineering, Key Laboratory of Forestry Intelligent Monitoring and Information Technology of Zhejiang Province, Zhejiang A & F University, Linan 311300, China.
Department of Food Engineering, Zhejiang Gongshang University, Hangzhou 310012, China.
Food Chem. 2016 Jul 15;203:276-282. doi: 10.1016/j.foodchem.2016.01.122. Epub 2016 Jan 30.
Effects of chitosan combined with different concentrations of nisin on quality enhancement of large yellow croaker (Pseudosciaena crocea) stored at 4 °C were evaluated for 8 days. Changes in sensory score and volatile spoilage products, total viable counts (TVC), and physiochemical indexes including weight loss, colour, pH, total volatile basic nitrogen (TVB-N), and K-value were examined. Results demonstrated that nisin-treated samples presented better quality preservation effects than chitosan alone. 1% chitosan combined with 0.6% nisin presented optimal quality enhancement effects, such as moisture loss control, volatile spoilage inhibition, TVB-N reduction, TVC growth control, and colour and sensory acceptability maintenance. Therefore, chitosan combined with nisin is promising in large yellow croaker shelf life extension.
研究了壳聚糖与不同浓度乳链菌肽联合处理对 4℃冷藏大黄鱼品质的影响，共 8 天。检测了感官评分和挥发性腐败产物、总活菌数（TVC）以及失重率、色泽、pH 值、总挥发性盐基氮（TVB-N）和 K 值等理化指标的变化。结果表明，乳链菌肽处理的样品比壳聚糖单独处理具有更好的保鲜效果。1%壳聚糖与 0.6%乳链菌肽联合使用具有最佳的品质增强效果，如控制水分损失、抑制挥发性腐败、降低 TVB-N、控制 TVC 生长以及维持色泽和感官可接受性。因此，壳聚糖与乳链菌肽联合使用有望延长大黄鱼的货架期。
