Tianhao Ying,Chenghong Jiang,Sadia Munir,Ru Liu,Tao Yin,Juan You,Jianhua Rong,Shanbai Xiong,Yang Hu
This work aimed to synthesize oregano essential oil/β-cyclodextrin microcapsules (OEO/β-CDs) and then prepare gelatin-based controlled-release antibacterial films with different OEO/β-CDs contents (0%–2%) for chilling preservation of grass carp fillets. The results of FTIR , XRD, DSC and accelerated release ratio showed that OEO was successfully encapsulated in OEO/β-CDs and its thermal stability was effectively improved. Moreover, at 2% of addition amount of OEO/β-CDs, the tensile strength of the films increased from 14.43 MPa to 18.72 MPa. In addition, the films showed significant antibacterial activity against Pseudomonas (61.52%), Aeromonas (62.87%), and Shewanella putrefaciens (66.67%). Preservation experiments showed that the films effectively prevented the increase of TVB-N, and TBA value of the refrigerated fillets and significantly suppressed the growth of spoilage organisms , thus extending the shelf life by 2–3 days. Therefore, the synthesized film has promising potential as an active packaging material for the preservation of grass carp.
This study investigated the effects of a novel edible coating combining fish gelatin with curcumin/β-cyclodextrin (CUR/βCD) emulsion on the quality of grass carp fillets (GCFs) during storage at 4 °C. For all samples, the quality parameters, including weight loss, pH, total volatile basic nitrogen (TVB-N), peroxide value (PV), thiobarbituric acid (TBA) value, SDS-PAGE, free amino acids (FAA), microbiological (total viable counts (TVC), Pseudomonas counts, yeasts and molds, and H 2 S-producing bacteria), color and sensorial characteristics, were tested periodically. The coatings containing CUR/βCD emulsions exhibited better preservative effects than gelatin/βCD coating. Therefore, fish gelatin coating enriched with CUR/βCD emulsion can be used as an effective way to maintain the quality of GCF and extend its shelf life during storage at 4 °C.
危险品化学品经营许可证（带存储）