College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; College of Food Science & Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Ocean University, Zhanjiang 524088, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Int J Biol Macromol. 2024 Aug;274(Pt 1):133276. doi: 10.1016/j.ijbiomac.2024.133276. Epub 2024 Jun 19.
Chitosan is a natural polymer material with antibacterial, biodegradable and biocompatibility. At present, the research is mainly to enhance the antibacterial and antioxidant activity of chitosan by grafting with phenolic acids to further expand its application in food. In this study, the effect of chitosan-g-gentisic acid graft copolymer (CS-g-GA) on the shelf life of refrigerated seabass (Lateolabrax maculatus) was investigated. The results of microbial analysis demonstrated that GA and CS-g-GA treatment could effectively inhibit the growth of microorganisms. In addition, physicochemical analysis showed that GA and CS-g-GA treatment could reduce the increase of pH value, thiobarbituric acid reactive substances (TBARS), total volatile base nitrogen (TVB-N) and K-value, delay water loss, maintain texture and color, and postpone the decrease of sensory score. Compared with the control sample, CS-g-GA could keep the quality of Lateolabrax japonicus and extend its shelf-life for another 9 days. In summary, CS-g-GA has good application and development prospects for the preservation of seabass.
壳聚糖是一种具有抗菌、可生物降解和生物相容性的天然高分子材料。目前，研究主要通过接枝酚酸来提高壳聚糖的抗菌和抗氧化活性，进一步拓展其在食品中的应用。本研究探讨了壳聚糖接枝龙胆酸接枝共聚物（CS-g-GA）对冷藏鲈鱼（Lateolabrax maculatus）货架期的影响。微生物分析结果表明，GA 和 CS-g-GA 处理能有效抑制微生物的生长。此外，理化分析表明，GA 和 CS-g-GA 处理能降低 pH 值、硫代巴比妥酸反应物（TBARS）、总挥发性碱基氮（TVB-N）和 K 值的增加，延缓水分损失，保持质地和颜色，并推迟感官评分的降低。与对照组相比，CS-g-GA 能保持鲈鱼的品质，并延长其货架期 9 天。综上所述，CS-g-GA 在鲈鱼保鲜方面具有良好的应用和发展前景。
