不同浓度O-羧甲基壳聚糖对河豚鱼冷藏保鲜效果的研究

摘要

将河豚鱼宰杀、清理、分块,用浓度分别为0.5％、1.0％、1.5％的O-羧甲基壳聚糖(O-CMC)水溶液浸泡鱼肉后,分装放入4℃的冰箱中冷藏,研究不同浓度O-CMC对冷藏条件下河豚鱼保鲜效果的影响.试验表明:O-CMC能较好地维持河豚鱼的鲜度,抑制细菌的增长,延缓挥发性盐基氮(TVB-N)、硫代巴比妥酸(TBA)、三甲胺(TMA)及pH的升高.其中1.0％ O-CMC对河豚鱼保鲜效果最好,在4℃冷藏条件下,能有效延长河豚鱼的保藏期.%Puffer fish,after being slaughtered,washed and partitioned,were immersed respectively in 0.5%, 1.0% and 1.5% O-carboxymethyl chitosanCO-CMC) water solutions,and then packaged and stored at 4℃in order to investigate effects of O-CMC at different concentrations on the quality of puffer fish during cold storage. The results indicated that O-CMC could keep freshness of the fish better, inhibiting the bacterium growth and retarding the increase of volatile basic nitrogen(TVB-N),2-thiobarbituric acid(TBA) ,trimethylamine(TMA) and pH,and 1.0% O-CMC had the best fresh-keeping effect on the fish and effectively prolonged the storage life of the fish at 4℃.