广东海洋大学学报2024，Vol.44Issue(1)：27-34,8.DOI:10.3969/j.issn.1673-9159.2024.01.003
壳聚糖-大豆蛋白-百里香酚乳液制备及其对大口黑鲈保鲜效果
Preparation of Chitosan + Soy Protein +Thymol Emulsion and Its Effect on the Freshness Preservation of Largemouth Bass
摘要
Abstract
[Objective]The aim of this study is to prepare chitosan + soy protein + thymol emulsion and investigate its effect on largemouth bass(Micropterus salmoides)fressness preservation.[Methods]Using chitosan(CS),soy protein(SPI)and thymol(Thy)as raw materials,chitosan-soy protein-thymol emulsion(CS-SPI-Thy)were prepared by controlling soy protein concentrations(1.6%,2.4%,3.2%,4.0%,4.8%),and the changes in structure,emulsification capacity and emulsion stability were studied.The perch meat pieces treated with the optimal ratio of emulsion and the untreated were stored at 10℃,and the pH,volatile alkaline nitrogen and total colony count of the fish meat were tested to verify the freshness preservation effect during the storage process.[Results]The emulsion stability index(ESI)and emulsification activity index(EAI)reached the maximum values of(0.92±0.18)%and(8.85±0.13)m2/g,respectively,when the mass fraction of soybean protein was 3.2%;at this time,the particle size was smaller,(13.05±0.05)μm and the zeta-potential was higher(39.64±0.83)mV;At the concentration of 3.2%,the surface hydrophobicity index was the largest,the Maillard reactant generation index was the highest,the endogenous fluorescence intensity was the largest,and the emulsion stability index was the best.The results of pH,volatile base nitrogen and total colony count of the emulsion-treated fish were much better than those of the control group,and the fish meat can be stored for 20 d at the shelf-life temperature of 10℃.[Conclusion]The chitosan + soy protein + thymol emulsion had the best performance when the mass fraction of soybean protein was 3.2%,and the perch meat treated under this condition could be stored for 20 d at 10℃.关键词
大豆分离蛋白/壳聚糖/百里香酚/乳液性能/大口黑鲈/保鲜Key words
soybean protein isolates/chitosan/thymol/emulsion performance/Micropterus salmoides/freshness preserve分类
轻工纺织引用本文复制引用
王世哲,黄琪,凌玉钊,刘斌,谭宏渊,乔宇,汪兰,熊光权,汪超..壳聚糖-大豆蛋白-百里香酚乳液制备及其对大口黑鲈保鲜效果[J].广东海洋大学学报,2024,44(1):27-34,8.基金项目
现代农业产业技术体系专项资金(CARS-46) （CARS-46）
湖北省农业科技创新中心2020年重大科技研发专项"淡水鱼深加工关键技术研发与应用"(2020-620-000-002-03) （2020-620-000-002-03）
