Liu Jiawen, Zhao Xin, Zhang Chi, Xu Zhilong, Mei Jun, Xie Jing
College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China.
J Food Sci. 2025 Jul;90(7):e70369. doi: 10.1111/1750-3841.70369.
Seafood is susceptible to spoilage due to lipid oxidation, endogenous enzymes, and microbial growth. Pickering nanoemulsions (PN) containing active substances have emerged as a promising approach to enhancing preservation and extending shelf life. In this study, ginger (Zingiber officinale Roscoe) essential oil (GEO) and zein (Z) were homogenized by multi-frequency ultrasound to prepare a PN. The effects of PN with different concentrations (0, 0.1, 0.2, and 0.4%, v/v) of GEO on the preservation and bacteriostasis of puffer fish fillets were studied. The outcomes demonstrated that the TVC of the 0.4% GEO group samples was only 6.55 log CFU/g on the 18 day during cold storage, indicating that the GEO-Z-PN could effectively inhibit microbial growth. Thus, the pufferfish could maintain a low pH and slow down the changes in TVB-N and TBA. On the 18th day, the pH value was 6.25, the TBA value was 0.39 mg MDA/kg, and the TVB-N decreased from 42.32 to 21.01 mg N/100 g. Texture analysis also revealed that the 0.4% GEO group samples exhibited better muscle quality, characterized by higher hardness and chewiness. The results of water migration and tertiary structure showed that a 0.4% GEO treatment effectively alleviated the damage to the interprotein covalent cross-linking structure and the intermuscular fiber interaction force. Confocal laser scanning microscopy (CLSM) results showed that myofibrillar protein (MP) aggregation and inhomogeneity decreased in the 0.4% GEO group samples during cold storage. The shelf life of puffer fish might be increased from 9 days to 18 days with 0.4% GEO. PRACTICAL APPLICATION: This research holds practical value in the food industry. Through the utilization of the prepared PN containing ginger essential oil, the preservation of puffer fish fillets can be significantly enhanced. It is capable of prolonging the shelf life from nine days to 18 days, enabling consumers to enjoy fresher puffer fish products.
由于脂质氧化、内源酶和微生物生长，海鲜容易变质。含有活性物质的皮克林纳米乳液（PN）已成为一种有前景的增强保鲜和延长保质期的方法。在本研究中，通过多频超声将生姜（Zingiber officinale Roscoe）精油（GEO）和玉米醇溶蛋白（Z）均质化以制备PN。研究了不同浓度（0、0.1、0.2和0.4%，v/v）的GEO的PN对河豚鱼片保鲜和抑菌的影响。结果表明，在冷藏18天时，0.4%GEO组样品的总活菌数仅为6.55 log CFU/g，表明GEO-Z-PN能有效抑制微生物生长。因此，河豚能保持低pH值，并减缓TVB-N和TBA的变化。在第18天时，pH值为6.25，TBA值为0.39 mg MDA/kg，TVB-N从42.32降至21.01 mg N/100 g。质地分析还表明，0.4%GEO组样品表现出更好的肌肉品质，其特征在于更高的硬度和咀嚼性。水迁移和三级结构结果表明，0.4%GEO处理有效减轻了对蛋白质间共价交联结构和肌间纤维相互作用力的损伤。共聚焦激光扫描显微镜（CLSM）结果表明，在冷藏期间，0.4%GEO组样品中肌原纤维蛋白（MP）的聚集和不均匀性降低。使用0.4%GEO，河豚的保质期可能从9天延长至18天。实际应用：本研究在食品工业中具有实际价值。通过利用制备的含生姜精油的PN，可显著增强河豚鱼片的保鲜效果。它能够将保质期从九天延长至18天，使消费者能够享用更新鲜的河豚产品。
