海藻酸钠-羧甲基壳聚糖-丁香精油复合涂膜对暗纹东方鲀的保鲜性能

Freshness preservation performance of sodium alginate-carboxymethyl chitosan-clove essential oil composite coating film on Takifugu obscurus

摘要:

将海藻酸钠（SA）膜液和羧甲基壳聚糖（CMCS）膜液混合，然后加入丁香精油（CEO），经均质后制成SA-CMCS-CEO（SCC）涂膜剂，再经干燥成膜，制备SCC复合膜。考察m(SA膜液)∶m(CMCS膜液)、CEO含量（以SA膜液和CMCS膜液总体积为准的体积百分数，下同）和均质时间对SCC复合膜的物性影响；将SCC涂膜剂涂敷在暗纹东方鲀鱼肉表面，探究SCC复合涂膜对微冻暗纹东方鲀的保鲜、保质效果。结果表明，m(SA膜液)∶m(CMCS膜液)＝1∶7，CEO含量为0.5%，均质时间为8 min的条件下，制备的SCC复合膜（C4）具有最佳的抗拉伸强度、断裂伸长率、溶胀率、膜厚度等综合物性。经SCC复合涂膜保鲜保质，在贮藏18 d时，微冻暗纹东方鲀鱼肉的挥发性盐基氮（TVB-N）值为17.75 mg/100 g，pH值为6.38，菌落总数为5.21 lg(CFU)/g，硫代巴比妥酸（TBA）值为0.59 mg(MDA)/kg，均低于可食用限定值；肌原纤维蛋白含量为59.21 mg/g，总巯基含量45.87 mmol/[g(prot)]，Ca2+-ATPase活性为0.286 U/[mg(prot)]，较贮藏前的新鲜暗纹东方鲀鱼肉分别下降22.98%、19.99%、23.94%；质构较贮藏前的新鲜暗纹东方鲀鱼肉均呈现不同程度的降低，其中硬度、弹性、内聚性和咀嚼性分别降低了14.90%、10.32%、6.60%和9.83%。SCC复合涂膜通过抑制蛋白质降解、延缓肌肉组织结构劣变进而维持贮藏期间暗纹东方鲀鱼肉的良好品质。

Abstract:

The SCC composite film was prepared by mixing sodium alginate (SA) film liquid and carboxymethyl chitosan (CMCS) film liquid, and then adding clove essential oil (CEO), which was homogenised to make SA-CMCS-CEO (SCC) coating agent, and then dried to form a film. The effects of m(SA film solution):m(CMCS film solution), CEO content (volume percentage based on the total volume of SA film solution and CMCS film solution, hereinafter) and homogenisation time on the physical properties of SCC composite film were investigated.The SCC coating agent was coated on the surface of the fish meat of the Takifugu obscurus, and the freshness and quality preservation effect of SCC composite film on the superchilling Takifugu obscurus was explored. The results showed that the SCC composite film (C4) prepared under the conditions of m(SA film solution):m(CMCS film solution)=1:7, CEO content of 0.5%, and homogenisation time of 8 min had the optimal tensile strength, elongation at break, dissolution rate, film thickness, and other comprehensive physical properties. The volatile salt base nitrogen (TVB-N) value of 17.75 mg/100 g, pH value of 6.38, total colony count of 5.21 lg(CFU)/g, and thiobarbituric acid (TBA) value of 0.59 mg(MDA)/kg of the superchilling Takifugu obscurus meat were lower than the edible limit values after SCC composite coated film for freshness preservation and quality control at 18 d of storage.The myofibrillar protein content was 59.21 mg/g, the total sulfhydryl content was 45.87 mmol/[g(prot)], and the Ca2+-ATPase activity was 0.286 U/[mg(prot)], which were decreased by 22.98%, 19.99%, and 23.94% compared with that of the fresh Takifugu obscurus meat before storage.The texture showed different degrees of reduction compared to the fresh Takifugu obscurus meat before storage, with hardness, elasticity, cohesion and chewiness reduced by 14.90%, 10.32%, 6.60% and 9.83%. The SCC composite film maintains the good quality of Takifugu obscurus during storage by inhibiting protein degradation and delaying the deterioration of muscle tissue structure.