Department of Food Science and Engineering, Ocean University of China, Qingdao, 266003, PR China.
Department of Food Science and Engineering, Ocean University of China, Qingdao, 266003, PR China.
Carbohydr Polym. 2020 Aug 1;241:116336. doi: 10.1016/j.carbpol.2020.116336. Epub 2020 May 7.
In this study, a unidirectionally permeable film (UPF, the inner layer is a hydrophilic film and outer layer is a hydrophobic film) was applied to the preservation of grass carp fillets for the first time. The hydrophilic film was made of ĸ-carrageenan, gelatin, and curcumin, which was a smart indicator for aquatic product's freshness detection. The hydrophobic film was made of zein. The optimum dosage of UPF were ĸ-carrageenan (1.5 % w/v), gelatin (1.03 % w/v), curcumin (60 mg/100 mL), zein (10.1 % w/v) and glycerol (0.29 % w/w) according to response surface methodology. The results showed that UPF had better mechanical strength and was more resistant to water than hydrophilic films (p < 0.05). Subsequently, UPF was implemented to pack and store fresh grass carp fillets at 4 ℃. With the increase of storage time, UPF detected the change of freshness and informed consumers through its color changes from yellow to red.
本研究首次将单向渗透膜（UPF，内层为亲水膜，外层为疏水膜）应用于草鱼鱼片的保鲜。亲水膜由κ-卡拉胶、明胶和姜黄素制成，是一种用于水产新鲜度检测的智能指示剂。疏水膜由玉米醇溶蛋白制成。根据响应面法，UPF 的最佳用量为 κ-卡拉胶（1.5%w/v）、明胶（1.03%w/v）、姜黄素（60mg/100mL）、玉米醇溶蛋白（10.1%w/v）和甘油（0.29%w/w）。结果表明，与亲水膜相比，UPF 具有更好的机械强度和抗水性（p<0.05）。随后，将 UPF 用于包装和储存 4℃下的新鲜草鱼鱼片。随着储存时间的增加，UPF 通过颜色从黄色变为红色来检测新鲜度的变化，并将变化情况告知消费者。
