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壳聚糖-柑橘精油涂层的抗氧化和抗菌性能及其对冷藏太平洋鲭鱼品质的影响。

Antioxidant and antibacterial properties of coating with chitosan-citrus essential oil and effect on the quality of Pacific mackerel during chilled storage.

作者信息

Li Yuan, Wu Chunhua, Wu Tiantian, Yuan Chunhong, Hu Yaqin

机构信息

National Engineering Laboratory of Intelligent Food Technology and Equipment Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture Zhejiang Key Laboratory for Agro-Food Processing Fuli Institute of Food Science College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China.

Marine Research Center of Zhoushan Zhejiang University Zhoushan China.

出版信息

Food Sci Nutr. 2019 Feb 11;7(3):1131-1143. doi: 10.1002/fsn3.958. eCollection 2019 Mar.

DOI:10.1002/fsn3.958
PMID:30918656
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC6418451/
Abstract

The goal of the study was to investigate whether chitosan-citrus essential oil composite works as an efficient preservative in Pacific mackerel () during chilling storage. FT-IR analysis showed that chitosan-citrus essential oil coating was successfully prepared. Our results demonstrated that chitosan-citrus essential oil coating possessed significantly higher capability of scavenging reactive oxygen species ( and OH-) than chitosan. Furthermore, Pacific mackerel coated with chitosan-citrus essential oil composite could significantly reduce parameters of corruption including physicochemical (drop loss, biogenic amine, and thiobarbituric acid-reactive substances) and microbiological parameters (total viable count), as compared with untreated and chitosan groups after 12 days of storage at -3°C. These results indicated that CS-CEOs could work as efficient preservative for Pacific mackerel storage through ameliorating redox state and inhibiting microbial growth and suggested that chitosan-citrus essential oil composite has great potential in preservation of aquatic products during superchilled storage.

摘要

本研究的目的是调查壳聚糖 - 柑橘精油复合物在冷藏储存期间是否能作为太平洋鲭鱼有效的防腐剂。傅里叶变换红外光谱（FT - IR）分析表明，壳聚糖 - 柑橘精油涂层已成功制备。我们的结果表明，壳聚糖 - 柑橘精油涂层清除活性氧（O₂⁻和OH⁻）的能力明显高于壳聚糖。此外，在 - 3°C储存12天后，与未处理组和壳聚糖组相比，用壳聚糖 - 柑橘精油复合物包被的太平洋鲭鱼的腐败参数（包括理化参数（滴水损失、生物胺和硫代巴比妥酸反应性物质）和微生物参数（总活菌数））能显著降低。这些结果表明，壳聚糖 - 柑橘精油复合物可以通过改善氧化还原状态和抑制微生物生长，作为太平洋鲭鱼储存的有效防腐剂，这表明壳聚糖 - 柑橘精油复合物在超低温储存水产品方面具有巨大潜力。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/432b/6418451/4e9861ae963a/FSN3-7-1131-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/432b/6418451/30c49f6ba1b8/FSN3-7-1131-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/432b/6418451/6f11150607c3/FSN3-7-1131-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/432b/6418451/bb07fe1de512/FSN3-7-1131-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/432b/6418451/4e9861ae963a/FSN3-7-1131-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/432b/6418451/30c49f6ba1b8/FSN3-7-1131-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/432b/6418451/6f11150607c3/FSN3-7-1131-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/432b/6418451/bb07fe1de512/FSN3-7-1131-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/432b/6418451/4e9861ae963a/FSN3-7-1131-g004.jpg

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