Zhang Qiu Qin, Rui Xin, Guo Yi, He Min, Xu Xing Lian, Dong Ming Sheng
College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, 210095, PR China.
Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural Univ., Nanjing, 210095, PR China.
J Food Sci. 2017 Sep;82(9):2121-2127. doi: 10.1111/1750-3841.13810.
Irradiation can extend the shelf-life of fish, but it may cause unacceptable change on quality. Since rose polyphenols have high antioxidant and antibacterial activities, this study evaluated the combined effect of polyphenol-chitosan coatings and irradiation (3 kGy) on the microbial and sensory qualities of carp fillets during storage at 4 °C. A dose of 3 kGy irradiation reduced the initial total viable counts (TVC) and psychrophiles, and increased the initial b and thiobarbituric acid reactive substance (TBARS) values. During storage, TBARS, TVC and psychrophiles of nonirradiated samples increased faster and were higher than those irradiated. Regardless of irradiation treatment, samples coated with chitosan containing rose polyphenols had lower TBARS, pH and bacteria than that in no coating or chitosan coating batches. Carp treated with combined treatment could preserve an acceptable sensory quality at the end of storage. The result indicated that polyphenol-chitosan coating combined with irradiation can maintain fish quality by preventing bacterial growth, oxidation, and changes in color and sensory acceptability.
辐照可延长鱼类的货架期，但可能会导致其品质发生不可接受的变化。由于玫瑰多酚具有较高的抗氧化和抗菌活性，本研究评估了多酚-壳聚糖涂层与辐照（3千戈瑞）联合处理对鲤鱼鱼片在4℃储存期间微生物和感官品质的影响。3千戈瑞的辐照剂量降低了初始总活菌数（TVC）和嗜冷菌数量，并提高了初始b值和硫代巴比妥酸反应物（TBARS）值。在储存期间，未辐照样品的TBARS、TVC和嗜冷菌数量增加得更快且高于辐照样品。无论辐照处理如何，涂有含玫瑰多酚壳聚糖的样品的TBARS、pH值和细菌数量均低于未涂层或壳聚糖涂层批次的样品。经过联合处理的鲤鱼在储存末期可保持可接受的感官品质。结果表明，多酚-壳聚糖涂层与辐照联合处理可通过防止细菌生长、氧化以及颜色和感官可接受性的变化来维持鱼类品质。
