Yang Wenping, Sui Kunyu, Qiu Fawei, Zhu Qinhuizi, Luo Jianlin, Yu Shirui
Department of Food Science and Engineering Moutai Institute Renhuai China.
College of Biological and Environmental Engineering Guiyang University Guiyang China.
Food Sci Nutr. 2025 Apr 21;13(4):e70127. doi: 10.1002/fsn3.70127. eCollection 2025 Apr.
To solve the problem of fresh fish and meat being prone to spoilage and deterioration during storage and transportation, thus causing great economic losses, we investigated the efficacy based on the synergistic antibacterial effect of chlorine dioxide and chitosan. This paper developed an ice temperature storage technology for the preservation of fresh sturgeon fillets. The research results showed that among the five common different freezing point regulators, only NaCl, glucose, and sucrose displayed negligible effects on the texture of fish slices. The optimal ratio obtained through response surface optimization was 3.07 g/100 mL NaCl, 3.25 g/100 mL glucose, and 4.05 g/100 mL sucrose, which could lower the freezing point of fish fillet to -2.50°C. Based on the changes in volatile base nitrogen, thiobarbituric acid reactants, pH value, and total viable bacteria during storage, the spoilage endpoints of sturgeon fillets stored at ice temperature (-2°C) and low temperature (4°C) were determined to be 9-12 days and 3-6 days, respectively. Based on high-throughput sequencing and traditional culture-isolation techniques, four dominant spoilage bacteria were successfully isolated and identified during stored at ice temperature, including sp., sp., , and . For the three components (chitosan, sodium alginate, and poly-L-lysine HCl) of the coating, the response surface optimization results showed that the optimal fresh-keeping ratio was 2.12 g/100 mL of chitosan, 0.72 g/100 mL of sodium alginate, and 1.02 g/100 mL of poly-L-lysine HCl. Under optimal storage conditions, the TVB-N, TBARS, pH, and other parameters in fish meat would be significantly decreased.
为解决鲜鱼和鲜肉在储存和运输过程中容易腐败变质从而造成巨大经济损失的问题，我们基于二氧化氯和壳聚糖的协同抗菌作用研究了其功效。本文开发了一种用于保鲜鲟鱼片的冰温储存技术。研究结果表明，在五种常见的不同冰点调节剂中，只有氯化钠、葡萄糖和蔗糖对鱼片质地的影响可忽略不计。通过响应面优化得到的最佳比例为3.07 g/100 mL氯化钠、3.25 g/100 mL葡萄糖和4.05 g/100 mL蔗糖，这可以将鱼片的冰点降低至-2.50°C。根据储存过程中挥发性盐基氮、硫代巴比妥酸反应物、pH值和总活菌数的变化，确定冰温（-2°C）和低温（4°C）储存的鲟鱼片的腐败终点分别为9 - 12天和3 - 6天。基于高通量测序和传统培养分离技术，在冰温储存期间成功分离并鉴定出四种优势腐败菌，包括 菌属、 菌属、 和 。对于涂层的三种成分（壳聚糖、海藻酸钠和聚-L-赖氨酸盐酸盐），响应面优化结果表明最佳保鲜比例为2.12 g/100 mL壳聚糖、0.72 g/100 mL海藻酸钠和1.02 g/100 mL聚-L-赖氨酸盐酸盐。在最佳储存条件下，鱼肉中的TVB-N、TBARS、pH等参数将显著降低。
