真空浸渍鱼明胶和葡萄籽提取物对冷藏鲈鱼鱼片水分状态、微生物群落组成和品质的影响。
Effect of vacuum impregnated fish gelatin and grape seed extract on moisture state, microbiota composition, and quality of chilled seabass fillets.
机构信息
Department of Food Science & Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China.
Department of Food Science & Technology, National University of Singapore, Singapore 117542, Singapore.
出版信息
Food Chem. 2021 Aug 30;354:129581. doi: 10.1016/j.foodchem.2021.129581. Epub 2021 Mar 15.
The effect of fish gelatin (FG) and grape seed extract (GSE) on microbiota composition and moisture state of fish was unexplored. Herein, this study aimed to evaluate the single and combined (FGG) effects on seabass during storage (4 °C) with assistant of vacuum impregnation and to elucidate the underlying preservative mechanism. As suggested by low-field NMR and magnetic resonance imaging, FGG-treated seabass presented higher water holding capacity by controlling transformation from immobilised to free water. Moreover, the total viable count and spoilage bacteria were reduced by > 1 log CFU/g as compared to the control. Changes in microbial flora analysed using high throughput sequencing further indicated that GSE contributed to the notably suppressed growth of Pseudomonas. Also, the accumulation of biogenic amines especially putrescine was decreased (over 0.5-fold) under the combination treatment as compared to the control (P < 0.05). The results suggest that FGG is promising for seabass preservation.
鱼明胶（FG）和葡萄籽提取物（GSE）对微生物组成和鱼体水分状态的影响尚未可知。本研究旨在通过真空浸渍辅助，评估 FG 和 GSE 单独及联合（FGG）处理在冷藏（4°C）过程中对鲈鱼的影响，并阐明其潜在的保鲜机制。低场 NMR 和磁共振成像表明，FGG 处理的鲈鱼通过控制结合水向游离水的转化，提高了持水能力。与对照组相比，总活菌数和腐败菌减少了>1log CFU/g。高通量测序分析的微生物群落变化进一步表明，GSE 有助于显著抑制假单胞菌的生长。此外，与对照组相比（P<0.05），组合处理下生物胺（特别是腐胺）的积累降低了（超过 0.5 倍）。结果表明，FGG 有望用于鲈鱼保鲜。
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