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中国农学通报

中国农学通报 ›› 2011, Vol. 27 ›› Issue (32): 88-91.

所属专题： 水产渔业

• 水产 渔业 • 上一篇    下一篇

不同可食性膜对草鱼鱼片保鲜效果的比较

贾艳菊 刘坤 马同锁 李建 魏连爽 刘静   

  • 收稿日期:2011-04-06 修回日期:2011-06-19 出版日期:2011-12-15 发布日期:2011-12-15

Effects of different edible films on the fresh keeping of grass carp fillet

  • Received:2011-04-06 Revised:2011-06-19 Online:2011-12-15 Published:2011-12-15

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摘要：

实验比较了不同可食性抗菌膜对草鱼鱼片的保鲜效果。实验把成膜材料的类型和葱姜蒜混合乙醇提取液添加作为两个因素，制备了6种涂膜液CMC（羧甲基纤维素）、CMCT（羧甲基纤维素＋葱姜蒜提取液）、Chi（壳聚糖）、ChiT（壳聚糖＋葱姜蒜提取液）、NaAlg（海藻酸钠）和NaAlgT（海藻酸钠＋葱姜蒜提取液）。研究发为成膜材料对鱼片的保鲜指标具有显著差异。CMC和CMCT的感官评分均显著低于其它各组，而细菌总数、TVB-N和pH显著高于其它各组；NaAlg和NaAlgT的感官评分与Chi和ChiT组相近，但细菌总数、TVB-N和pH显著低于其它各组。葱姜蒜提取液的添加可显著降低冷藏过程中鱼片的pH值。实验结果表明，海藻酸钠涂膜保鲜鱼片的效果最好。

关键词: 胶东地区, 胶东地区, 莱阳市, 典型种植模式, 经济效益

Abstract:

Effects of different edible films on the fresh keeping of grass carp fillet were studied in this experiment. Different coating material and addition of onion, ginger and garlic mixed extract (T) were designed as two factors. Coating material used in this experiment are sodium carboxymethylcelluose (CMC), chitosan (Chi) and sodium alginate (NaAlg). Six coating solution were made (CMC, CMCT, Chi, ChiT, NaAlg and NaAlgT). Fish fillet were dipped into the solution described above for 5 minute, and then stored in a refrigerator maintained at 8℃. Sensory evaluation, total bacterial counts, total volatile basic nitrogen (TVB-N) and pH of the fillet were determined at 0, 3, 6 day of the experiment. Sensory evaluation of CMC and CMCT were significantly lower than those of other groups, and their total bacterial counts, TVB-N and pH were all significantly higher than those of other groups. Sensory evaluation of NaAlg and NaAlgT was similar to Chi and ChiT, but their total bacterial counts, TVB-N and pH were all significantly lower than those of other groups. Addition of onion, ginger and garlic mixed extract could significantly reduce the pH of fillet. Those results indicate NaAlg coating is better than CMC and Chi in the preservation of fish fillet.