超声辅助处理策略提高冷藏鲤鱼鱼片（草鱼）生物基涂层保鲜性能。
A strategy of ultrasound-assisted processing to improve the performance of bio-based coating preservation for refrigerated carp fillets (Ctenopharyngodon idellus).
机构信息
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
出版信息
Food Chem. 2021 May 30;345:128862. doi: 10.1016/j.foodchem.2020.128862. Epub 2020 Dec 13.
Effects of ultrasound-assisted chitooligosaccharides (COS-UA) coating on the quality attributes and microbial composition of refrigerated grass carp fillets were evaluated. The results showed that COS and COS-UA coatings retarded quality deterioration of fillets during storage. Compared to COS coatings, COS-UA treated samples had lower contents of BAs, simultaneously their levels of total volatile base nitrogen (TVB-N), K value and total viable counts (TVC) were further decreased by 13.6%, 4.2% and 7.8% on day 12, respectively. High-throughput sequencing showed that Aeromonas and Shewanella increased rapidly in control samples and became the main microbiota at day 12. By contrast, both coatings changed the microbial composition and reduced the proportion of spoilage organisms. Based on multiple evaluations, COS-UA extended shelf life of fillets by another 2 days when compared to COS. Therefore, ultrasonic treatment could be considered as an effective supplementary to improve the preservation effect of COS-based coatings for fresh preprocessed fish.
超声辅助壳寡糖（COS-UA）涂层对冷藏草鱼鱼片质量特性和微生物组成的影响进行了评价。结果表明，COS 和 COS-UA 涂层在储存过程中延缓了鱼片的质量恶化。与 COS 涂层相比，COS-UA 处理的样品中 BA 含量较低，同时 TVB-N、K 值和 TVC 的含量分别降低了 13.6%、4.2%和 7.8%，在第 12 天达到最低。高通量测序表明，气单胞菌和希瓦氏菌在对照样品中迅速增加，并在第 12 天成为主要微生物群。相比之下，两种涂层都改变了微生物的组成，降低了腐败菌的比例。通过多种评价方法，与 COS 相比，COS-UA 将鱼片的货架期延长了 2 天。因此，超声处理可以被认为是一种有效的补充，以提高基于 COS 的涂层对新鲜预处理鱼的保鲜效果。
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