羧甲基纤维素
食品科学
涂层
防腐剂
化学
保质期
食物腐败
抗氧化剂
食品保存
钠
细菌
有机化学
生物
遗传学
作者
Mingjun Cai,Hongshan Zhong,Changzhu Li,Javad Aliakbarlu,Hui Zhang,Haiying Cui,Lin Lin
标识
DOI:10.1016/j.ijbiomac.2022.05.051
摘要
The spoilage of fish products and the growth of pathogenic bacteria cause great economic loss and serious harm to human health, so fish preservation is very important issue. In this study, Nostoc commune Vauch polysaccharides (NVP) was added into sodium carboxymethyl cellulose (CMC) to form a mixed coating to prepare an active packaging material. The antibacterial and antioxidant activities of NVP, physicochemical properties of the mixed coating, and preservative effects of the coating on salmon fillets were evaluated. The results showed that NVP had good antibacterial and antioxidant activities. Physical characterization of the coating solution showed that when the ratio of NVP to CMC was 1:3, the coating had the best dispersion, denser structure and strongest hydrogen bond. On this basis, NVP/CMC coating can significantly prolong the shelf life of salmon fillets during cold storage by reducing pH, improving the color and texture, delaying the oxidation of fat and protein, inhibiting the growth of microorganisms. At the same time, the coated salmon fillets had good sensory acceptance. The results showed that the edible coating has a broad application prospect in the preservation of fish products.
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