不同取代基羧甲基壳聚糖对冷藏河豚鱼品质的影响.doc

不同取代基羧甲基壳聚糖对冷藏河豚鱼品质的影响
摘要:研究了不同取代基羧甲基壳聚糖对冷藏河豚鱼品质的影响。 g/L的羧甲基壳聚糖、N,O-羧甲基壳聚糖、O-羧甲基壳聚糖水溶液浸泡鱼肉,装袋后置于4 ℃的冰箱中冷藏。以细菌总数(TVC)、挥发性盐基氮(TVB-N)、pH值、硫代巴比妥酸(TBA)以及三甲胺(TMA)为评价指标,测定河豚鱼冷藏过程中的品质变化。结果表明,不同取代基的羧甲基壳聚糖均能够有效地抑制细菌的增殖,延缓pH值、TVB-N、TBA和TMA含量的上升;其中,O-羧甲基壳聚糖保鲜效果尤为显著,优于其他取代基的羧甲基壳聚糖,可以有效地延长冷藏河豚鱼的货架期。
关键词:河豚鱼;羧甲基壳聚糖;冷藏;保鲜
中图分类号::A文章编号:0439-8114(2011)15-3131-05

Effects of Different Substituent of Carboxymethyl Chitosan on Cold Storaged Puffer Fish Quality

MA Yan,XIE Jing,ZHOU Ran,LIU Yuan
(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)

Abstract: The effects of different substiluent of carboxymethyl chitosan on the quality of puffer fish during cold storage were investigated. Puffer fish samples were respectively treated by soaking in % of carboxymethyl chitosan, N,O-carboxymethyl chitosan and O-carboxymethyl chitosan, then packaged and stored at 4 ℃. Several parameters were determined to evaluate the quality of the control and treated puffer fish samples,
including the total viable count, TVB-N, pH, TBA and TMA. The results showed that different substituent of carboxymethyl chitosan especially the O-carboxymethyl chitosan significantly inhibited the proliferation of bacteria and slowed down the increasing of TVB-N, pH, TBA and TMA. Thus, it was suggested thatO-carboxymethyl chitosan could effectively increase the preservation time of puffer fish.
Key words: puffer fish; carboxymethyl chitosan; cold storage; preservation
河豚鱼(Puffer fish)又名?,有上百个种类,几乎所有种类的河豚都含有河豚毒素。河豚虽然有剧毒,但是其肉鲜美柔嫩,日本[1]、朝鲜和我国[2]都有食用河豚的传统习惯。我国的河豚鱼资源非常丰富,产于我国的河豚鱼有40余种,是世界上河豚鱼的产销大国[3]。目前,河豚鱼一般以鲜活形式进行销售,但是随着其产量和市场需求的迅速增加,对河豚鱼进行贮藏保鲜处理势在必行。鱼肉中的水分含量很高,其腮、内脏也带有一定量的细菌,如不采取适当的贮藏保鲜方法,极易导致鱼肉腐败,从而影响市场的流通和销售。因此,在捕捞、运输和加工过程中必须采取有效的贮藏保鲜措施,以满足市场和消费者的需求。

壳聚糖(Chitosan)又名脱乙酰甲壳质、可溶性甲壳素,化学名称为β-(1,4)-2-氨基-2-脱氧-D-葡萄糖,是一种天然高分子聚合物,具有无毒、无害及较好的成膜性,并且具有较强的抑菌作用,在食品贮藏保鲜方面有很高的应用价值[4,5]。壳聚糖是由甲壳质经脱乙酰化制得,由于壳聚糖不溶于水,因此其应用受到很大的限制[6,7]。将壳聚糖羧甲基化得到不