Effect of Self-assembled Collagen Composite Membrane on the Quality of Grass Carp (Ctenopharyngodon idella) during Cold Storage

被引：0
|
作者：
Zhao D. [1 ]
Hu J. [1 ]
Chen W. [1 ]
机构：
[1] Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou
来源：
Journal of Chinese Institute of Food Science and Technology | 2022年 / 22卷 / 02期
关键词：
Collagen; Composite film; Quality; Self-assembly; Squid;
D O I：
10.16429/j.1009-7848.2022.02.028
中图分类号：
学科分类号：
摘要：
In this article, the collagen is extracted from swim bladder of grass carp (Ctenopharyngodon idella) by enzymolysis and its self-assembly is conducted. Composite film was made from self-assembled collagen, chitosan and glycerinum, and its properties were analyzed. Moreover, the effects of coating film on squid quality during cold storage were investigated. The results showed that collagen extracted from grass carp swim bladder belong to type I collagen and had a triple helix structure. The tensile strength of the film made from self-assembled collagen increases, and its elongation at break and water vapor transmission decrease. In addition, the spoilage of untreated squid was occurred on the eighth day, at the time the quality of squid treated with film made from self-assembled collagen was kept well. The values of TVB-N, microbial counts, K value and trimethylamine of squid treated after self-assembled collagen stored for 14 d at 4℃. were 21.53 mg/100 g, 5.67 lg(CFU/g), 14.33% and 25.87 μg/g, respectively, which meant that coating film made from self-assembled collagen could slow down the corruption of squid and prolong the shelf life. © 2022, Editorial Office of Journal of CIFST. All right reserved.
引用
收藏
页码：263 / 270
页数：7
相关论文
共 23 条
  • [1] ZHANG W Q, LIN M, WANG T Y, Et al., Effects of compound coating of lemon essential oil composite coating on postharvest storage quality of ponkan, Journal of Nuclear Agricultral Sciences, 34, 12, pp. 2725-2733, (2020)
  • [2] LI Q Y, ZHANG J Y, SUN T, Et al., Research progress of ε-polylysine and its complex preservation technology in aquatic products preservation, Food and Fermentation Industries, 46, 22, pp. 263-269, (2020)
  • [3] FAN S F, LU L X, YOU L Q, Et al., The effects of coated gelatin and protein peptide from scales on fresh-keeping of crucian carp, Packaging and Food Machinery, 34, 4, pp. 5-9, (2016)
  • [4] XU M., Isolation of collagen and preparation of edible film from skin of channel catfish, (2016)
  • [5] XU Y X, ZHAO J M, HU Z Q, Et al., Preservation effect of eugenol-gelation coating on grass carp fillets, Journal of Chinese Institute of Food Science and Technology, 18, 11, pp. 168-174, (2018)
  • [6] LIU X H, DAN N H, DAN W H., Insight into the collagen assembly in the presence of lysine and glutamic acid: An in vitro study, Materials Science and Engineering C, 70, pp. 689-700, (2017)
  • [7] WINKLER M, SIMON M G, VU T, Et al., A microfabricated, optically accessible device to study the effects of mechanical cues on collagen fiber organization, Biomedical Microdevices, 16, 2, pp. 255-267, (2014)
  • [8] GU S Q, YU X M, CAI Y P, Et al., Effect of glycerol monolaurate addition on the properties of soy protein isolate composite film, Food Science, 38, 21, pp. 245-251, (2017)
  • [9] WU X S, CAI L Y, CAO A L, Et al., Comparative study on acid-soluble and pepsin-soluble collagens from skin and swim bladder of grass carp (Ctenopharyngodon idella), Journal of the Science of Food and Agriculture, 96, 3, pp. 815-821, (2015)
  • [10] WANG Y Y, ZHANG L, ZHOU P., Extraction and physicochemical properties of collagen from white fish of Taihu Lake(Erythroculter ilishaeformis), Science and Technology of Food Industry, 38, 18, pp. 45-49, (2017)
123