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在冷藏的大黄 (Pseudosciaena crocea) 的质量变化上的康雅克葡萄甘基防腐的影响

Jing Yin¹, Yaoling Li², Weiquan Zhong¹

¹Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.

International journal of biological macromolecules

|July 10, 2024

概括

康杰克葡萄甘/香精油皮克林乳液保存大型黄色的鱼片. 这些活性包装材料增强了抗氧化和抗微生物特性,使鱼类的保质期延长了四天.

科学领域:

食品科学与技术食品科学与技术
材料科学材料科学材料科学
微生物学微生物学

背景情况:

有效保存大黄 (Pseudosciaena crocea) 对于延长保质期和在冷藏期间保持质量至关重要.
活性包装材料提供了一个有希望的方法来提高安全性和延长易腐食品的保质期,如鱼片.

研究的目的:

为了评估konjac glucomannan (KGM) / Oregano精油 (OEO) 的保鲜效果,Pickering基于乳液的片 (K/OPE片) 应在4°C下储存的大型黄色鱼片上使用.
评估不同OEO度的K/OPE片的抗氧化和抗菌疗效.

主要方法:

使用冷干燥技术制造K/OPE片.
使用扫描电子显微镜 (SEM) 在KGM矩阵内OEO皮克林乳液分布的表征.
福里埃变换红外光谱法 (FTIR) 来确认封装和相互作用.
对抗大肠杆菌和黄金葡萄球菌的抗氧化活性和抑制区的评估.
评估抑制总挥发性性和硫酸反应物质 (TBARS) 的形成.

主要成果:

在KGM矩阵中,SEM证实了OEO Pickering乳液在KGM矩阵中的均分布.
FTIR显示,OEO乳液通过键在KGM内被成功封装.
与单独使用KGM相比,K/OPE显示出增强的抗氧化和抗微生物特性.
抗氧化剂性能从48.09%增加到86.65%,OEO含量从20%增加到40%.
对大肠杆菌和黄金杆菌的抑制区随着OEO含量增加而显著增加.
K/OPE有效地抑制了总挥发性性和TBARS的形成,减少了水损失,并保持了肌肉组织结构.
K/OPE₄₀可以将鱼的保质期延长4天.

结论:

基于KGM/OEO皮克林乳液的片是有效的活性包装材料,可以保证冷藏的大型黄色鱼片的质量.
增强的抗氧化和抗微生物特性的K/OPE子有助于延迟损坏和延长保质期.
这些发现突显了K/OPE在鱼类保存行业的潜力.

关键词:

K/OPE 片的使用情况大大的黄色的croaker.俄里甘精油俄里甘精油保存效应保存效应保存效应

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