College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China.
J Sci Food Agric. 2023 Jan 15;103(1):152-163. doi: 10.1002/jsfa.12125. Epub 2022 Aug 1.
The Maillard reaction is a promising and safe method for obtaining chitooligosaccharide conjugates with proteins or peptides as food preservatives. This study aims to investigate the moisture state, physicochemical properties, and shelf-life of sea bass fillets treated with ε-polylysine (ε-PL) and chitooligosaccharides (COS), which are Maillard reaction products (LC-MRPs), during refrigerated storage.
The results of microbiological analysis and confocal laser scanning microscope (CLSM) revealed that LC-MRPs could retard microbial growth effectively. Compared with control, other treated groups could strongly retard the increase in the thiobarbituric acid (TBA) value, the K-value and the total volatile basic nitrogen (TVB-N) value, and also inhibited the softening of texture and the accumulation of biogenic amines in fish. The results of low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) indicate that LC-MRPs could delay the water migration of fillets and increase water holding capacity (WHC). Through sensory evaluation, the application of LC-MRPs increased the shelf-life of refrigerated sea bass fillets for another 9 days.
Maillard reaction products derived from chitooligosaccharides and ε-polylysine have strong potential for preserving sea bass. © 2022 Society of Chemical Industry.
美拉德反应是一种很有前途且安全的方法，可以将壳寡糖与蛋白质或肽结合，作为食品防腐剂。本研究旨在探讨ε-聚赖氨酸（ε-PL）和壳寡糖（COS）的美拉德反应产物（LC-MRPs）处理鲈鱼鱼片在冷藏过程中的水分状态、理化特性和保质期。
微生物分析和共聚焦激光扫描显微镜（CLSM）的结果表明，LC-MRPs 可以有效抑制微生物的生长。与对照组相比，其他处理组可以强烈抑制 TBA 值、K 值和总挥发性碱性氮（TVB-N）值的增加，也可以抑制鱼肉质地变软和生物胺的积累。低场核磁共振（LF-NMR）和磁共振成像（MRI）的结果表明，LC-MRPs 可以延缓鱼片的水分迁移，增加持水能力（WHC）。通过感官评价，LC-MRPs 的应用将冷藏鲈鱼鱼片的保质期延长了 9 天。
壳寡糖和 ε-聚赖氨酸衍生的美拉德反应产物具有很好的保鲜鲈鱼的潜力。 © 2022 英国化学学会。
