Effect of ε-polylysine in combination with alginate coating treatment on physicochemical and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) during refrigerated storage
Effect of ε-polylysine in combination with alginate coating treatment on physicochemical and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) during refrigerated storage
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ε-聚赖氨酸联合海藻酸盐涂层处理对日本鲈鱼（Lateolabrax japonicas）冷藏期间理化和微生物特性的影响
DOI：
10.1016/j.lwt.2015.02.002
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发表时间：
2015-07-01
影响因子：
6
通讯作者：
Li, Jianrong
中科院分区：
文献类型：
--
作者：
Cai, Luyun;Cao, Ailing;Li, Jianrong
研究了新型ε-聚赖氨酸/海藻酸钠 (PLSA) 处理对在 4 +/- 1 摄氏度下储存 16 天的日本鲈鱼 (Lateolabrax japonicas) 的感官和理化特性的综合影响。测量鱼的pH值、总挥发性碱氮、游离脂肪酸、K值、硫代巴比妥酸反应物质、颜色、质地、微生物和感官质量。与对照相比，涂有PLSA的鲈鱼保持了肉色和组织硬度，并且显示出较低的微生物数量，包括嗜温菌、嗜冷菌、肠杆菌、乳酸菌和酵母菌。此外，PLSA涂层还延迟了脂质氧化、蛋白质降解和核苷酸分解的变化。结果还证明PLSA涂层有效地保持了鲈鱼在贮藏期间的感官品质。其效率优于单独 PL 或 SA 治疗。因此，PLSA涂层可用于鲈鱼的保鲜，延长其保质期，提高其保鲜质量。 (C) 2015 Elsevier Ltd. 保留所有权利。
The combined effects of a novel epsilon-polylysine/sodium alginate (PLSA) treatment on the sensory and physicochemical characteristics of Japanese sea bass (Lateolabrax japonicas) stored at 4 +/- 1 degrees C for 16 days were investigated. Fish pH value, total volatile basic nitrogen, free fatty acids, K-value, thiobarbituric acid reactive substances, colour, texture, microbiological and sensory quality were measured. Sea bass coated with PLSA maintained flesh colour and tissue hardness, and showed the lower microbial counts, including mesophilic, psychrophilic, enterobacteria, lactic acid bacteria and yeasts compared with the control. In addition, PLSA coating also delayed changes in lipid oxidation, protein degradation and nucleotide breakdown. The results also proved that PLSA coating effectively maintained the sensory quality of sea bass during the storage period. The efficiency was better than that of PL or SA treatment alone. Therefore, the PLSA coating can be applied for preservation of the sea bass to extend its shelf life and improve its preservation quality. (C) 2015 Elsevier Ltd. All rights reserved.