【作者】 张亚美； 徐赵萌； 黄海涛； 黄艳茹； 池帅； 王莉丽； 李秋莹； 孙彤；

【Author】 Zhang Yamei;Xu Zhaomeng;Huang Haitao;Huang Yanru;Chi Shuai;Wang Lili;Li Qiuying;Sun Tong;College of Food Science and Technology,Collaborative Innovation Center of Seafood Deep Processing,Bohai University;

【机构】 渤海大学食品科学与工程学院海洋食品精深加工关键技术省部共建协同创新中心；

【摘要】 为抑制和延缓水产品贮藏期间微生物的生长繁殖,以吸水纸、脱脂棉、膨润土和尼龙网纱为基材,以罗勒精油/丁香酚/β-石竹烯为保鲜剂,采用层层组装法制备了单向导水型抗菌衬垫。以海鲈鱼鱼片为研究对象,在4℃贮藏条件下研究了鱼片的鲜度指标,考察了贮藏过程中鱼片组织的微观结构的变化。结果表明,罗勒精油-单向导水抗菌衬垫显著抑制了海鲈鱼鱼片中假单胞菌、产硫化氢细菌、气单胞菌及菌落总数的生长,减缓了TVB-N含量、TBARS值和pH值的增长速率,向单向导水型抗菌衬垫中添加罗勒精油降低了鱼片内微生物对蛋白质结构的破坏,抑制了蛋白质的氧化降解,增强了鱼片的保水能力,更好地维持了鱼片质构特性及肌肉的组织结构,在同期对照组中效果最优,可使海鲈鱼片的货架期由6 d延长至12 d。本研究可为吸水抗菌衬垫在生鲜水产品及肉品保鲜领域的应用提供理论指导和技术支持。更多还原

【Abstract】 In order to inhibit and delay the growth and reproduction of microorganisms during the storage of aquatic products,the unidirectional water-conducting antimicrobial gasket were prepared by layer-by-layer assembly method with absorbent paper,absorbent cotton,bentonite and nylonmesh as the substrates,and basil essential oil,eugenol and β-caryophyllene as preservative agents.The unidirectional water-conducting antimicrobial gasket on the storage quality of Lateolabrax japonicus fillets at 4 ℃ were studied with multiple freshness indexes,and the changes in the microstructure of L.japonicas fillets tissue during storage were investigated.The results show that basil essential oil-unidirectional water-conducting antimicrobial gasket significantly inhibited the growth of Pseudomonas,H₂ S bacteria genera,Aeromonas and the total number of colonies,slowed down the growth rate of TVB-N content,TBARS value and pH value of L.japonicus fillets.The addition of basil essential oil to the unidirectional water-conducting antimicrobial gasket reduced the damage of microbes to the protein structure,inhibited the oxidative degradation of protein.enhanced the water retention capacity,maintain the texture characteristics and the tissue structure of muscle of the L.japonicus fillets,the effect was the best in the same period control groups.and extended the shelf life of L.japonicus fillets from 6 days to 12 days.This research can provide theoretical guidance and technical support for the application of water absorbent antibacterial gaskets in the field of fresh aquatic products and meat preservation.更多还原