肉类研究2025，Vol.39Issue(12)：35-43,9.DOI:10.7506/rlyj1001-8123-20250311-069
壳聚糖-绿原酸复合处理对冷鲜鮰鱼片的保鲜效果
Effect of Combined Chitosan-Chlorogenic Acid Treatment on the Preservation of Chilled Channel Catfish Fillets
摘要
Abstract
To develop an effective method to preserve chilled channel catfish,catfish fillets were immersed in sterile water(control),3.0 mg/mL chlorogenic acid solution,1.0 mg/mL chitosan solution,or a mixed solution of 1.0 mg/mL chitosan and 3.0 mg/mL chlorogenic acid(C+).During subsequent chilled storage,the samples were evaluated for pH,centrifugal loss rate,water distribution,freshness(K value),biogenic amines,total volatile basic nitrogen(TVB-N)content,thiobarbituric acid reactive substances(TBARS)value,total viable count(TVC)and microbial community composition,aiming to analyze the combined effect of chitosan and chlorogenic acid on the muscle quality of channel catfish.The results showed that the centrifugal loss rate,K value and TVB-N content and TVC increased with storage time,and the increase in these parameters were significantly smaller for the C+group than for the control group.On the 12th day,the centrifugal loss rate of the C+group(34.11%)was significantly lower(P<0.05)than that of the control group(38.06%).The TVB-N content in the control group reached 22.34 mg/100 g on the 10th day,which exceeded the acceptable limit,while that in the C+group was only 13.01 mg/100 g.During the early period of storage,significantly lower TVC was found in the C+group relative to the control group.Microbial community structure analysis showed that chitosan and chlorogenic acid decreased the relative abundance of Acinetobacter during the middle stage and that of Pseudomonas during the late stage,their combination being more effective than either treatment alone.In summary,combined treatment with chitosan and-chlorogenic acid has a good preservation effect on channel catfish fillets,effectively delaying the deterioration process of fish quality.关键词
鮰鱼片/壳聚糖/绿原酸/保鲜效果Key words
channel catfish fillets/chitosan/chlorogenic acid/preservation effect分类
轻工纺织引用本文复制引用
李梦姣,李亚俐,石柳,吴文锦,熊光权,汪兰,孙卫青..壳聚糖-绿原酸复合处理对冷鲜鮰鱼片的保鲜效果[J].肉类研究,2025,39(12):35-43,9.基金项目
国家现代农业(特色淡水鱼)产业技术体系建设专项(CARS-46) （特色淡水鱼）
"十四五"国家重点研发计划重点专项(2022YFD2100904) （2022YFD2100904）
