胶原/壳聚糖抗菌海绵衬垫对三文鱼品质变化的影响

将生鲜三文鱼肉进行抗菌海绵衬垫覆PE膜包装、PP衬垫覆PE膜包装以及空白组覆PE膜包装,在4℃条件下贮藏,以感官评定、失重率、pH值、色差值、质构值、挥发性盐基氮(TVB-N)以及菌落总数为评价指标,研究抗菌海绵衬垫对冷藏三文鱼的保鲜效果。结果显示:在贮藏期间,各组三文鱼肉的感官评分值呈下降趋势;失重率、色差值、挥发性盐基氮及菌落总数呈上升趋势;pH值呈先降低后上升的趋势。除失重率外抗菌海绵衬垫组包装的三文鱼片各项评价指标均优于PP衬垫组与空白组,抗菌海绵衬垫可延长三文鱼肉的冷藏货架期2~4d。

Effect of collagen/chitosan antibacterial sponge pad on salmon quality

To study the effect of collagen/chitosan antibacterial sponge pad with clove oil on the quality change of tray-packed salmon meat during storage, fresh salmon meat was packaged in antibacterial sponge pad covered PE film, PP pad covered PE film and only covered with PE film. After stored at 4 ℃, with sensory evaluation, weight loss rate, pH value, color difference value, texture value, volatile base nitrogen (TVB-N), the total number of colonies as evaluation indicators, the preservation effect of antibacterial sponge pad on fresh salmon was investigated. The results showed that, during the cold storage period, the sensory scores of salmon meat in each group showed a downward trend. Moreover, the weight loss rate, color difference, TVB-N and the total number of colonies showed an upward trend;the pH value first decreased and then increased. Except for the weight loss rate, the indexes of the antibacterial sponge pad group were superior to those of the PP pad group and the blank group. The antibacterial sponge pad could extend the shelf life of fresh salmon meat for 2 to 4 days.