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 30;103(2):900-907. doi: 10.1002/jsfa.12201. Epub 2022 Sep 29.
Ultrasound can increase the mass transfer between preservatives and food, and enhances the effect of preservatives on food. Chitosan-grafted-chlorogenic acid (CS-g-CA) is a new synthetic compound with good antiseptic properties. Therefore, the present study evaluated the preservation performance of ultrasound-assisted CS-g-CA (GUA) coatings on refrigerated sea bass fillets in terms of changes in microorganisms, lipids, proteins, tissue structures, and moisture.
The results showed that GUA treatment effectively inhibited the growth of microorganisms in sea bass fillets. Meanwhile, the changes in total volatile basal nitrogen, thiobarbituric acid reactive substances, and pH values were all slowed down under GUA treatment, indicating that protein degradation and lipid oxidation in sea bass were inhibited. Low-field nuclear magnetic resonance and magnetic resonance imaging results indicated that the GUA retarded the conversion of mobile water to free water. In addition, GUA treatment maintained the flavor quality of fish fillets, and also inhibited the reduction of inosine monophosphate and the production of bitter substances (inosine and hypoxanthine), suppressed muscle tissue degeneration, and maintained better sensory scores.
Overall, GUA treatment inhibited microbial growth, protein degradation, lipid oxidation, moisture migration, decomposition of umami substances, and deterioration of sensory quality in sea bass fillets. Finally, the shelf-life of sea bass fillets with GUA treatment was extended by an additional 9 days. The results showed that ultrasonic assistance further enhanced the effect of preservatives on aquatic products. © 2022 Society of Chemical Industry.
超声可以增加防腐剂与食品之间的传质，增强防腐剂对食品的作用。壳聚糖接枝绿原酸（CS-g-CA）是一种具有良好防腐性能的新型合成化合物。因此，本研究从微生物、脂质、蛋白质、组织结构和水分等方面评价了超声辅助 CS-g-CA（GUA）涂层对冷藏鲈鱼鱼片的保鲜性能。
结果表明，GUA 处理能有效抑制鲈鱼鱼片微生物的生长。同时，GUA 处理还减缓了总挥发性盐基氮、硫代巴比妥酸反应物和 pH 值的变化，表明 GUA 抑制了鲈鱼蛋白质降解和脂质氧化。低场核磁共振和磁共振成像结果表明，GUA 延缓了可移动水向自由水的转化。此外，GUA 处理保持了鱼片的风味质量，还抑制了肌苷单磷酸的减少和苦味物质（肌苷和次黄嘌呤）的产生，抑制了肌肉组织退化，并保持了更好的感官评分。
总之，GUA 处理抑制了鲈鱼鱼片的微生物生长、蛋白质降解、脂质氧化、水分迁移、鲜味物质分解和感官质量恶化。最后，用 GUA 处理的鲈鱼鱼片的货架期延长了 9 天。结果表明，超声辅助进一步增强了防腐剂对水产品的作用。 © 2022 化学工业协会。
