Institute of Biomedical and Pharmaceutical Technology, Fuzhou University, Fuzhou 350002, PR China.
Institute of Biomedical and Pharmaceutical Technology, Fuzhou University, Fuzhou 350002, PR China.
Food Chem. 2019 Jan 30;272:643-652. doi: 10.1016/j.foodchem.2018.08.040. Epub 2018 Aug 10.
This study investigated the effects of a novel edible coating combining fish gelatin with curcumin/β-cyclodextrin (CUR/βCD) emulsion on the quality of grass carp fillets (GCFs) during storage at 4 °C. For all samples, the quality parameters, including weight loss, pH, total volatile basic nitrogen (TVB-N), peroxide value (PV), thiobarbituric acid (TBA) value, SDS-PAGE, free amino acids (FAA), microbiological (total viable counts (TVC), Pseudomonas counts, yeasts and molds, and HS-producing bacteria), color and sensorial characteristics, were tested periodically. The coatings containing CUR/βCD emulsions exhibited better preservative effects than gelatin/βCD coating. Therefore, fish gelatin coating enriched with CUR/βCD emulsion can be used as an effective way to maintain the quality of GCF and extend its shelf life during storage at 4 °C.
本研究旨在探究一种新型可食用复合膜（由鱼明胶与姜黄素/β-环糊精乳液组成）对冷藏（4°C）草鱼鱼片品质的影响。所有样品的重量损失、pH 值、总挥发性盐基氮（TVB-N）、过氧化值（PV）、硫代巴比妥酸（TBA）值、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）、游离氨基酸（FAA）、微生物（总活菌数（TVC）、假单胞菌计数、酵母菌和霉菌计数、产 H2S 菌计数）、颜色和感官特性等质量参数均定期进行检测。结果表明，含有 CUR/βCD 乳液的涂层具有更好的保鲜效果。因此，富含 CUR/βCD 乳液的鱼明胶涂层可以作为一种有效手段，在 4°C 冷藏条件下维持草鱼鱼片的品质并延长其货架期。
