紫苏精油-茶多酚-壳聚糖复合涂膜液对冷鲜草鱼的保鲜效果

doi:10.3969/j.issn.1004-1524.20260030

浙江农业学报 ›› 2026, Vol. 38 ›› Issue (6): 1073-1086.DOI: 10.3969/j.issn.1004-1524.20260030

紫苏精油-茶多酚-壳聚糖复合涂膜液对冷鲜草鱼的保鲜效果

姜远昊¹^,²(), 黄梦茹², 褚陈淇², 张晋², 胡俊¹^,^*(), 陈文烜²^,^*()

¹ 浙江农林大学食品与健康学院, 浙江杭州 311300
² 浙江省农业科学院食品科学研究所, 农产品质量安全全国重点实验室,全省生鲜食品智慧物流与加工重点实验室, 浙江杭州 310021

收稿日期:2026-01-13 出版日期:2026-06-25 发布日期:2026-07-14
作者简介:姜远昊,研究方向为食品加工与安全。E-mail: jiangyh1208@163.com
通讯作者: ^*胡俊,E-mail: hujun@zaas.ac.cn;陈文烜,E-mail: hzcwx888@163.com
基金资助:
“十四五”国家重点研发计划(2024YFD2100105);浙江省“三农九方”科技协作计划(2025SNJF042)

Preservation effect of perilla essential oil-tea polyphenols-chitosan composite coating solution on chilled grass carp

JIANG Yuanhao¹^,²(), HUANG Mengru², CHU Chenqi², ZHANG Jin², HU Jun¹^,^*(), CHEN Wenxuan²^,^*()

¹ College of Food and Health, Zhejiang A & F University, Hangzhou 311300, China
² State Key Laboratory for Quality and Safety of Agro-Products, Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received:2026-01-13 Published:2026-06-25 Online:2026-07-14

摘要/Abstract

摘要：

为探究紫苏精油(PEO)、茶多酚(TP)和壳聚糖(CS)复合涂膜液在草鱼保鲜中的应用效果,以草鱼肉为试验材料,设置TP-CS、PEO-CS、PEO-TP、PEO-TP-CS复合涂膜液和无菌水(对照)处理组,通过测定鱼肉菌落总数、总挥发性盐基氮含量、硫代巴比妥酸值、汁液流失率和pH值等指标,结合电子鼻技术,分析复合涂膜液处理对冷鲜草鱼贮藏品质和挥发性气味物质的影响。结果表明:PEO-TP-CS涂膜液较其余涂膜液具有显著(p<0.05)更强的抗氧化性。与对照相比,贮藏终点(14 d)时,PEO-TP-CS处理的草鱼感官评分(7.06)最高,每克鱼肉中菌落总数的常用对数值为6.54、总挥发性盐基氮含量为152.9 mg·kg^-1,硫代巴比妥酸值为0.88 mg·kg^-1,pH值为6.65,汁液流失率为6.51%,均优于其他处理。电子鼻分析显示,硫化物、氮氧化合物和甲烷类物质是指示鱼肉新鲜度的关键成分。主成分分析进一步证实,PEO-TP-CS处理的气味特征更接近新鲜鱼肉。综上所述,PEO-TP-CS复合涂膜液可以有效减少鱼肉腐败,延长货架期4 d,维持贮藏期间鱼肉的食用品质。

关键词: 草鱼, 紫苏精油, 茶多酚, 壳聚糖, 复合涂膜液, 食品保鲜

Abstract:

To explore the application effect of composite coating solutions containing perilla essential oil (PEO), tea polyphenols (TP) and chitosan (CS) in the preservation of grass carp, grass carp muscle was used as experimental material. Treatment groups including TP-CS, PEO-CS, PEO-TP, PEO-TP-CS composite coating solutions and sterile water (control) were established. By determining total viable count, total volatile basic nitrogen (TVB-N) content, thiobarbituric acid (TBA) value, drip loss rate and pH value of fish muscle, combined with electronic nose technology, the effects of composite coating solution treatments on storage quality and volatile odor substances of chilled grass carp were analyzed. The results showed that the PEO-TP-CS coating solution exhibited significantly (p<0.05) stronger antioxidant activity than the other coating solutions. Compared with the control, at the end of storage (14 d), the PEO-TP-CS treatment obtained the highest sensory score of 7.06. Its logarithmic value of total viable count per gram of fish muscle was 6.54, TVB-N content was 152.9 mg·kg^-1, TBA value was 0.88 mg·kg^-1, pH value was 6.65, and drip loss rate was 6.51%, all of which were superior to those of the other treatments. Electronic nose analysis indicated that sulfides, nitrogen oxides and methane substances were key components indicating fish freshness. Principal component analysis further verified that the odor characteristics of the PEO-TP-CS treatment were closer to those of fresh fish muscle. In conclusion, PEO-TP-CS composite coating solution can effectively inhibit fish spoilage, extend the shelf life by 4 days, and maintain the edible quality of grass carp muscle during storage.

Key words: grass carp, perilla essential oil, tea polyphenols, chitosan, composite coating solution, food preservation

中图分类号:

TS254.4

姜远昊, 黄梦茹, 褚陈淇, 张晋, 胡俊, 陈文烜. 紫苏精油-茶多酚-壳聚糖复合涂膜液对冷鲜草鱼的保鲜效果[J]. 浙江农业学报, 2026, 38(6): 1073-1086.

JIANG Yuanhao, HUANG Mengru, CHU Chenqi, ZHANG Jin, HU Jun, CHEN Wenxuan. Preservation effect of perilla essential oil-tea polyphenols-chitosan composite coating solution on chilled grass carp[J]. Acta Agriculturae Zhejiangensis, 2026, 38(6): 1073-1086.

图/表 6

表1 感官评定标准

Table 1 Criterion for sensory evaluation

项目 Project	评价标准 Evaluation criteria	分值 Score
气味(5分) Fragrance (5 points)	鱼肉本身的鲜味,无异味The natural freshness of fish, with no odor	4~5
	鱼肉鲜味减弱,出现鱼腥味The fresh taste of fish weakens, and a fishy odor appears	2~3
	鱼肉鲜味消失,出现明显腥臭味The fresh taste of fish has disappeared, leaving a noticeable fishy odor	0~1
色泽(5分) Color (5 points)	鱼肉色泽明亮,呈现白粉色The fish flesh has a bright color and appears white-pink	4~5
	鱼肉颜色偏淡,呈现白色或轻微黄褐色The fish flesh is pale in color, appearing white or slightly yellowish-brown	2~3
	鱼肉色泽黯淡,大面积呈现黄褐色The color of fish flesh is dull, with large areas appearing yellow-brown	0~1
质地(5分) Texture (5 points)	鱼肉质地饱满、按压后立刻回弹The fish flesh has a plump texture and springs back immediately when pressed	4~5
	鱼肉仍存在一定弹性,按压后缓慢复原 The fish flesh still has some elasticity and slowly returns to its original shape after being pressed	2~3
	鱼肉失去弹性,按压基本不复原The fish flesh has lost its elasticity and does not spring back when pressed	0~1

图1 不同样品的抗氧化性能对比柱上无相同字母的表示同一指标下不同样品间差异显著(p<0.05)。

Fig.1 Comparison of antioxidant properties of different samples Bars marked without the same letters indicate significant difference within treatments under the same index at p<0.05.

图2 不同处理对冷鲜草鱼感官评分和色泽的影响同一时间点上无相同字母的表示处理间差异显著(p<0.05)。下同。L*,明度;a*,红绿色度;b*,黄蓝色度。

Fig.2 Effects of different treatments on sensory score and color of chilled grass carp Dots marked without the same letters at the same time point indicate significant (p<0.05) difference among treatments. The same as below. L*, Lightness; a*, Redness-greenness; b*, Yellowness-blueness.

图3 不同处理对冷鲜草鱼菌落总数(TVC)、总挥发性盐基氮(TVB-N)含量、硫代巴比妥酸(TBA)值的影响图中菌落总数已转换为其测定值的常用对数值。

Fig.3 Effect of different treatments on total viable count (TVC), total volatile basic nitrogen (TVB-N) content and thiobarbituric acid (TBA) value of chilled grass carp The TVC values shown in the figure are converted to common logarithmic values.

图4 不同处理对冷鲜草鱼pH值和汁液流失率的影响

Fig.4 Effect of different treatments on pH value and drip loss rate of chilled grass carp

图5 PEO-TP-CS处理(A、C)和对照处理(B、D)冷鲜草鱼贮藏期间的挥发性物质电子鼻雷达图(A、B)和挥发性气味物质主成分分析(C、D)图 W1C指示芳烃化合物;W5S指示氮氧化合物;W3C指示氨、芳香分子;W6S指示氢化物;W5C指示烯烃、芳族、极性分子;W1S指示烷类;W1W指示含硫化合物;W2S指示醇类、部分芳香族化合物;W2W指示芳烃化合物、含硫有机化合物;W3S指示烷类和脂肪族。PC1,第1主成分;PC2,第2主成分。

Fig.5 Radar charts of volatile substances detected by electronic nose (A, B) and principal component analysis plots of volatile odor compounds (C, D) of chilled grass carp under PEO-TP-CS treatment (A, C) and control (B, D) during storage W1C indicates aromatic hydrocarbons; W5S indicates nitrogen oxides; W3C indicates ammonia, aromatic molecules; W6S indicates hydride; W5C indicates alkenes, aromatic compounds, polar molecules; W1S indicates alkanes; W1W indicates sulfur compounds; W2S indicates alcohols, some aromatic compounds; W2W indicates aromatic compounds, organic sulfur compounds; W3S indicates alkanes and aliphatic compounds. PC1, Principal component 1; PC2, Principal component 2.

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紫苏精油-茶多酚-壳聚糖复合涂膜液对冷鲜草鱼的保鲜效果

Preservation effect of perilla essential oil-tea polyphenols-chitosan composite coating solution on chilled grass carp

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