School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China.
Int J Biol Macromol. 2022 Jun 15;210:394-402. doi: 10.1016/j.ijbiomac.2022.05.051. Epub 2022 May 10.
The spoilage of fish products and the growth of pathogenic bacteria cause great economic loss and serious harm to human health, so fish preservation is very important issue. In this study, Nostoc commune Vauch polysaccharides (NVP) was added into sodium carboxymethyl cellulose (CMC) to form a mixed coating to prepare an active packaging material. The antibacterial and antioxidant activities of NVP, physicochemical properties of the mixed coating, and preservative effects of the coating on salmon fillets were evaluated. The results showed that NVP had good antibacterial and antioxidant activities. Physical characterization of the coating solution showed that when the ratio of NVP to CMC was 1:3, the coating had the best dispersion, denser structure and strongest hydrogen bond. On this basis, NVP/CMC coating can significantly prolong the shelf life of salmon fillets during cold storage by reducing pH, improving the color and texture, delaying the oxidation of fat and protein, inhibiting the growth of microorganisms. At the same time, the coated salmon fillets had good sensory acceptance. The results showed that the edible coating has a broad application prospect in the preservation of fish products.
鱼类产品的变质和致病菌的生长会造成巨大的经济损失和严重的人类健康危害，因此鱼类的保鲜是一个非常重要的问题。在本研究中，将束丝蓝细菌 Vauch 多糖（NVP）添加到羧甲基纤维素（CMC）中形成混合涂层，以制备一种活性包装材料。评估了 NVP 的抗菌和抗氧化活性、混合涂层的理化性质以及涂层对三文鱼鱼片的保鲜效果。结果表明，NVP 具有良好的抗菌和抗氧化活性。涂层溶液的物理特性表明，当 NVP 与 CMC 的比例为 1:3 时，涂层具有最佳的分散性、更致密的结构和最强的氢键。在此基础上，NVP/CMC 涂层通过降低 pH 值、改善颜色和质地、延缓脂肪和蛋白质氧化、抑制微生物生长，可显著延长冷藏三文鱼鱼片的货架期。同时，涂层三文鱼鱼片具有良好的感官接受度。结果表明，该可食用涂层在鱼类产品的保鲜方面具有广阔的应用前景。
