Xiao Huibao, Liao Jun, Chen Yongshi, Tong Xiuping, Sun Xiangyun, Yan Jiqiang, Pang Jie
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350000, China.
College of Computer and Information, Fujian Agriculture and Forestry University, Fuzhou 350000, China.
Foods. 2023 Jan 23;12(3):517. doi: 10.3390/foods12030517.
Coating preservation has a remarkable effect on the preservation of aquatic products. This work prepared a composite coating using konjac glucomannan (KGM) as the film-forming matrix and ε-polylysine hydrochloride (ε-PL) and ferulic acid (FA) as the preservative. Three types of treated sea bass (KGM, KGM-ε-PL, and KGM-ε-PL-FA) and untreated sea bass were stored at 4 °C for 20 days to compare freshness changes under different treatment conditions. The results showed that the surface color and texture of sea bass in refrigerated storage changed dramatically and deteriorated as storage time increased. The composite coating treatment was significantly different from the control group. Using Gas-phase ion migration spectrometry (GC-IMS) technology, 32 volatile compounds, such as aldehydes, alcohols, and ketones, were found in fillets during flavor quality analysis. The composite coating can successfully inhibit the formation of odor compounds such as 2-nonenone, isoamyl alcohol monomer, ammonia, and trimethylamine, delaying the deterioration of fish and improving freshness. Among them, KGM-ε-PL-FA composite coating has the most remarkable preservation performance, which significantly inhibits the occurrence of rotten odor, and has a potential application prospect in the field of food preservation.
涂膜保鲜对水产品的保存具有显著效果。本研究以魔芋葡甘聚糖（KGM）为成膜基质，以ε-聚赖氨酸盐酸盐（ε-PL）和阿魏酸（FA）为防腐剂制备了复合涂膜。将三种处理过的海鲈鱼（KGM、KGM-ε-PL和KGM-ε-PL-FA）和未处理的海鲈鱼在4℃下储存20天，以比较不同处理条件下的新鲜度变化。结果表明，冷藏储存的海鲈鱼的表面颜色和质地随着储存时间的增加而发生显著变化并恶化。复合涂膜处理与对照组有显著差异。在风味品质分析中，利用气相离子迁移谱（GC-IMS）技术在鱼片中共发现32种挥发性化合物，如醛类、醇类和酮类。复合涂膜能够成功抑制2-壬酮、异戊醇单体、氨和三甲胺等异味化合物的形成，延缓鱼肉变质并提高新鲜度。其中，KGM-ε-PL-FA复合涂膜的保鲜性能最为显著，能显著抑制腐臭味的产生，在食品保鲜领域具有潜在的应用前景。
