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

doi:10.3969/j.issn.1004-1524.20260030

Acta Agriculturae Zhejiangensis ›› 2026, Vol. 38 ›› Issue (6): 1073-1086.DOI: 10.3969/j.issn.1004-1524.20260030

• Future Foods and Health • Previous Articles Next Articles

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 Online:2026-06-25 Published:2026-07-14

Abstract

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

CLC Number:

TS254.4

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.

Figures/Tables 6

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

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.

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.

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.

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

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.

References 54

[1]	FU B, ZHENG M P, YANG H C, et al. The effect of broad bean diet on structure, flavor and taste of fresh grass carp: a comprehensive study using E-nose, E-tongue, TPA, HS-SPME-GC-MS and LC-MS[J]. Food Chemistry, 2024, 436: 137690.
[2]	田丽, 罗永康. 草鱼各部位营养成分与评价[J]. 科学养鱼, 2020(9): 74-75.
	TIAN L, LUO Y K. Nutritional components and evaluation of different parts of grass carp[J]. Scientific Fish Farming, 2020(9): 74-75.
[3]	刘冬敏, 王建辉, 刘永乐, 等. 草鱼肌肉脂肪酸组成及其在冷藏中的含量变化[J]. 食品科学, 2013, 34(2): 194-198.
	LIU D M, WANG J H, LIU Y L, et al. Changes in fatty acid composition during cold storage of fresh grass carp muscle[J]. Food Science, 2013, 34(2): 194-198.
[4]	侯温甫, 岳琪琪, 韩千慧, 等. ε-聚赖氨酸对草鱼鱼肉优势腐败菌的抑制作用及其冷藏期间微生物多样性的影响[J]. 食品科学, 2020, 41(17): 223-230.
	HOU W F, YUE Q Q, HAN Q H, et al. Inhibition of ε-poly-lysine on dominant spoilage bacteria in grass carp and its effect on microbial diversity during cold storage[J]. Food Science, 2020, 41(17): 223-230.
[5]	YU D W, XU Y S, REGENSTEIN J M, et al. The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage[J]. Food Chemistry, 2018, 242: 412-420.
[6]	秦延斌, 张绍杰, 沈远涛, 等. 四种保鲜技术对虹鳟鱼贮藏品质的影响[J]. 制冷学报, 2025, 46(4): 163-170.
	QIN Y B, ZHANG S J, SHEN Y T, et al. Effect of four preservation techniques on the storage quality of rainbow trout[J]. Journal of Refrigeration, 2025, 46(4): 163-170.
[7]	董俊丽, 余达威, 张利铭, 等. 茶多酚对壳聚糖/肉桂醛复合膜性能及鱼肉保鲜效果比较[J]. 现代食品科技, 2024, 40(7): 89-98.
	DONG J L, YU D W, ZHANG L M, et al. Effects of tea polyphenols on properties and fish preservation performance of chitosan/cinnamaldehyde composite films[J]. Modern Food Science & Technology, 2024, 40(7): 89-98.
[8]	陈笑冰, 李颖, 朱渝钱, 等. 海藻酸钠/抗坏血酸/柠檬草精油复合涂膜对荔枝保鲜效果的影响[J]. 包装工程, 2025, 46(17): 163-171.
	CHEN X B, LI Y, ZHU Y Q, et al. Preservation effect of sodium alginate/ascorbic acid/lemongrass essential oil composite coating on litchi[J]. Packaging Engineering, 2025, 46(17): 163-171.
[9]	游智奕, 滕慧, 张畅, 等. 壳聚糖-玉米醇溶蛋白-紫苏精油复合涂膜对鲈鱼冷藏期间品质和蛋白质变化的影响[J]. 食品科学, 2026, 47(4): 276-284.
	YOU Z Y, TENG H, ZHANG C, et al. Effect of chitosan-zein-perilla essential oil composite coating on quality and protein changes in perch meat during refrigerated storage[J]. Food Science, 2026, 47(4): 276-284.
[10]	邓雅心. 茶多酚/山苍子精油/壳聚糖复合涂膜对冷藏黄颡鱼品质的影响[D]. 重庆: 重庆三峡学院, 2024.
	DENG Y X. Effects of composite coated film based on tea polyphenol/chitosan/cranberry essential oil on preservation performance of refrigerated Pelteobagrus fulvidraco[D]. Chongqing: Chongqing Three Gorges University, 2024.
[11]	李政, 徐竟宏, 徐华健, 等. 紫苏活性成分的功能及产业化创新: 从分子机制到跨领域应用[J]. 食品科学, 2025, 46(21): 30-41.
	LI Z, XU J H, XU H J, et al. Functional properties and industrial innovations of active components from Perilla frutescens: from molecular mechanisms to cross-disciplinary applications[J]. Food Science, 2025, 46(21): 30-41.
[12]	张婉萍, 陈婕, 王恒, 等. 紫苏叶的活性成分及生物活性研究进展[J]. 食品与发酵工业, 2023, 49(20): 361-368.
	ZHANG W P, CHEN J, WANG H, et al. Progress in research and development on active ingredients and biological activities from Perilla leaves[J]. Food and Fermentation Industries, 2023, 49(20): 361-368.
[13]	郝熙, 李伟, 张海鹏, 等. 酶辅助超声优化提取紫苏籽多酚及其抗氧化和酶抑制活性[J]. 中国调味品, 2025, 50(2): 112-120.
	HAO X, LI W, ZHANG H P, et al. Optimization of extraction of polyphenols from perilla seeds by enzyme-assisted ultrasound and their antioxidant and enzyme inhibitory activities[J]. China Condiment, 2025, 50(2): 112-120.
[14]	刘梦琪, 吕瑞, 陈菊, 等. 壳聚糖的抗菌作用及在抑菌活性包装中的应用进展[J]. 食品科学, 2024, 45(1): 261-271.
	LIU M Q, LÜ R, CHEN J, et al. A review of the antibacterial activity of chitosan and its application in antibacterial packaging[J]. Food Science, 2024, 45(1): 261-271.
[15]	杨丰硕, 陈宇鑫, 高煜, 等. 植物精油-壳聚糖可食性涂层在冷鲜肉保鲜中的应用研究进展[J]. 肉类研究, 2024, 38(2): 63-69.
	YANG F S, CHEN Y X, GAO Y, et al. Progress in the application of plant essential oil-chitosan edible coatings for the preservation of chilled meat[J]. Meat Research, 2024, 38(2): 63-69.
[16]	ZHANG Z, XIA G H, YANG Q, et al. Effects of chitosan-based coatings on storage quality of Chinese shrimp[J]. Food Science & Nutrition, 2019, 7(12): 4085-4094.
[17]	高敬瑶, 姜金辉, 石柳, 等. ε-聚赖氨酸-葡萄籽提取物-壳聚糖涂层对冷藏卤鸭的保鲜效果[J]. 食品科学, 2025, 46(11): 310-319.
	GAO J Y, JIANG J H, SHI L, et al. Effect of ε-polylysine-grape seed extract-chitosan coating on preserving the quality of refrigerated marinated duck[J]. Food Science, 2025, 46(11): 310-319.
[18]	王善灿. 花青素与茶多酚影响多糖复合膜物理性能及抑菌抗氧化的协同机制[D]. 杨凌: 西北农林科技大学, 2024.
	WANG S C. Synergistic mechanism of Lycium ruthenicum anthocyanins and tea polyphenols affecting physical and bacteriostatic/antioxidant properties of polysaccharide composite films[D]. Yangling: Northwest A & F University, 2024.
[19]	ZHOU F, GU Z P, ZENG Z, et al. Preparation, characterization and application of Konjac glucomannan/pullulan/microcrystalline cellulose/tea polyphenol active blend film[J]. Food Bioscience, 2022, 49: 101898.
[20]	SHAO P, NIU B, CHEN H J, et al. Fabrication and characterization of tea polyphenols loaded pullulan-CMC electrospun nanofiber for fruit preservation[J]. International Journal of Biological Macromolecules, 2018, 107: 1908-1914.
[21]	GAO H X, HE Z, SUN Q, et al. A functional polysaccharide film forming by pectin, chitosan, and tea polyphenols[J]. Carbohydrate Polymers, 2019, 215: 1-7.
[22]	LI Z X, KHAN M R, AHMAD N, et al. Preparation of polysaccharide-based films synergistically reinforced by tea polyphenols and graphene oxide[J]. Food Chemistry: X, 2025, 27: 102414.
[23]	刘畅, 周舟, 陈秋怡, 等. 茶多酚/壳聚糖/百里香精油复合涂膜对圣女果保鲜效果的影响[J]. 包装工程, 2025, 46(3): 104-112.
	LIU C, ZHOU Z, CHEN Q Y, et al. Effect of tea polyphenols/chitosan/thyme oil composite coating on preservation of cherry tomatoes[J]. Packaging Engineering, 2025, 46(3): 104-112.
[24]	王嘉康, 唐浩国, 陈静, 等. 壳聚糖-水飞蓟素复合保鲜涂膜的制备及其在猪肉保鲜中的应用[J]. 食品与发酵工业, 2024, 50(23): 202-208.
	WANG J K, TANG H G, CHEN J, et al. Preparation of chitosan-silymarin composite coating and its application in pork preservation[J]. Food and Fermentation Industries, 2024, 50(23): 202-208.
[25]	ZHOU X Y, LIU X L, WANG Q, et al. Antimicrobial and antioxidant films formed by bacterial cellulose, chitosan and tea polyphenol: shelf life extension of grass carp[J]. Food Packaging and Shelf Life, 2022, 33: 100866.
[26]	李佳艺, 陈赛, 刘永乐, 等. 壳聚糖复合保鲜对草鱼肌肉品质变化的影响[J]. 食品科学, 2021, 42(7): 220-225.
	LI J Y, CHEN S, LIU Y L, et al. Effect of chitosan coating incorporated with food preservatives on the muscle quality of grass carp during cold storage[J]. Food Science, 2021, 42(7): 220-225.
[27]	袁国惠, 赵梓程, 邓艳梅, 等. 壳聚糖/乳酸菌无细胞上清液复合抗菌膜的制备及性能[J]. 食品与发酵工业, 2025, 51(20): 224-231.
	YUAN G H, ZHAO Z C, DENG Y M, et al. Preparation and properties of chitosan/lactic acid bacteria cell-free supernatant composite antibacterial film[J]. Food and Fermentation Industries, 2025, 51(20): 224-231.
[28]	邓雅心, 胡广地, 孙翰昌, 等. 山苍子精油/壳聚糖涂膜保鲜对黄颡鱼贮藏品质的影响[J]. 食品科技, 2024, 49(3): 125-132.
	DENG Y X, HU G D, SUN H C, et al. Effects of Litsea cubeba essential oil/chitosan coating on storage quality of Pelteobagrus fulvidraco[J]. Food Science and Technology, 2024, 49(3): 125-132.
[29]	陈雪梅, 胡博, 唐晓姝, 等. 紫苏籽油对小鼠肠道微生物及抗氧化能力的影响[J]. 食品与发酵工业, 2024, 50(16): 271-277.
	CHEN X M, HU B, TANG X S, et al. Effects of Perilla seed oil on intestinal microorganisms and antioxidant capacity in mice[J]. Food and Fermentation Industries, 2024, 50(16): 271-277.
[30]	余达威. 壳聚糖涂膜对冷藏草鱼片的品质影响研究[D]. 无锡: 江南大学, 2019.
	YU D W. Study on effect of chitosan-based coating on the quality of refrigerated grass carp(Ctenopharyngodon idella) fillets[D]. Wuxi: Jiangnan University, 2019.
[31]	KUREK M, ŠČETAR M, NUSKOL M, et al. Assessment of chitosan/gelatin blend enriched with natural antioxidants for antioxidant packaging of fish oil[J]. Antioxidants, 2024, 13(6): 707.
[32]	王菊元, 张毅, 刘婷婷, 等. 充氮包装对冷藏过程中黄颡鱼鲜度、微生物菌群及挥发性风味物质的影响[J]. 食品科学, 2024, 45(8): 238-247.
	WANG J Y, ZHANG Y, LIU T T, et al. Effects of nitrogen gas packaging on freshness, microbial flora and volatile flavor compounds of Pelteobagrus fulvidraco during cold storage[J]. Food Science, 2024, 45(8): 238-247.
[33]	SUN L J, SUN J J, THAVARAJ P, et al. Effects of thinned young apple polyphenols on the quality of grass carp (Ctenopharyngodon idellus) surimi during cold storage[J]. Food Chemistry, 2017, 224: 372-381.
[34]	THANONKAEW A, BENJAKUL S, VISESSANGUAN W, et al. Development of yellow pigmentation in squid (Loligo peali) as a result of lipid oxidation[J]. Journal of Agricultural and Food Chemistry, 2006, 54(3): 956-962.
[35]	李娜, 乔宏萍, 王宇欣, 等. 复配精油抑菌剂的制备及其对鲜切猪肉的抑菌作用[J]. 食品与发酵工业, 2023, 49(18): 259-265.
	LI N, QIAO H P, WANG Y X, et al. Preparation of compound essential oil bacteriostatic agent and its bacteriostatic activity on fresh-cut pork[J]. Food and Fermentation Industries, 2023, 49(18): 259-265.
[36]	郑哲浩, 禹宸, 邱林燕, 等. 微波-超声波协同辅助提取紫苏精油工艺优化及抑菌活性的研究[J]. 中国粮油学报, 2022, 37(1): 115-121.
	ZHENG Z H, YU C, QIU L Y, et al. Microwave-ultrasound assisted extraction process optimization of Perilla essential oil and its antibacterial activity[J]. Journal of the Chinese Cereals and Oils Association, 2022, 37(1): 115-121.
[37]	FANG Z T, YANG Y T, LIN S M, et al. Development and antimicrobial activity of composite edible films of chitosan and nisin incorporated with perilla essential oil-glycerol monolaurate emulsions[J]. Food Chemistry, 2025, 462: 141006.
[38]	宋爱伟, 王雨滋, 汤宁, 等. 紫苏水煎剂复配保鲜剂对草鱼片冷藏期间品质变化的影响[J]. 合肥师范学院学报, 2024, 42(6): 27-33.
	SONG A W, WANG Y Z, TANG N, et al. Effect of a perilla decoction-based composite preservative on quality changes of grass carp fillets during refrigerated storage[J]. Journal of Hefei Normal University, 2024, 42(6): 27-33.
[39]	ALIREZALU K, PIROUZI S, YAGHOUBI M, et al. Packaging of beef fillet with active chitosan film incorporated with ɛ-polylysine: an assessment of quality indices and shelf life[J]. Meat Science, 2021, 176: 108475.
[40]	BEKHIT A E A, HOLMAN B W B, GITERU S G, et al. Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: a review[J]. Trends in Food Science & Technology, 2021, 109: 280-302.
[41]	王恒恒, 吴燕燕, 王悦齐, 等. 姜黄素-紫苏精油乳液保鲜膜特性及对卵形鲳鲹保鲜效果研究[J]. 南方水产科学, 2025, 21(5): 186-197.
	WANG H H, WU Y Y, WANG Y Q, et al. Properties and applications of curcumin and perilla essential oil emulsion-based freshness-indicating films in golden pomfret(Trachinotus ovatus)freshness extension[J]. South China Fisheries Science, 2025, 21(5): 186-197.
[42]	毕海丹, 崔旭海, 王占一, 等. 茶多酚和乳清蛋白对冷藏鱼糜保鲜效果的影响[J]. 食品科学, 2016, 37(10): 272-277.
	BI H D, CUI X H, WANG Z Y, et al. Effects of tea polyphenols and whey protein isolate on preservation of surimi quality during cold storage[J]. Food Science, 2016, 37(10): 272-277.
[43]	BUNPO P, ANTHONY T G. Ascorbic acid supplementation does not alter oxidative stress markers in healthy volunteers engaged in a supervised exercise program[J]. Applied Physiology, Nutrition, and Metabolism, 2016, 41(2): 175-180.
[44]	陈瑜楠. 冷藏腐败过程鱼肉蛋白质和脂肪变化的高光谱成像监控方法研究[D]. 广州: 华南理工大学, 2017: 1-4.
	CHEN Y N. Monitoring the degradation of protein and fat in fish during cold storage using hyperspectral imaging technique[D]. Guangzhou: South China University of Technology, 2017: 1-4.
[45]	马玉莹, 曹银娟, 余群力, 等. 含紫苏精油Pickering乳液活性膜的表征及其对冷鲜牛肉品质的影响[J]. 食品与发酵工业, 2024, 50(16): 142-150.
	MA Y Y, CAO Y J, YU Q L, et al. Characterization of active film containing Perilla essential oil Pickering emulsion for improving storage of chilled beef[J]. Food and Fermentation Industries, 2024, 50(16): 142-150.
[46]	郝子娜, 冯硕, 赵凯, 等. 茶多酚-海藻酸钠涂膜处理对草鱼储藏品质的影响[J]. 保鲜与加工, 2022, 22(7): 31-36.
	HAO Z N, FENG S, ZHAO K, et al. Effects of tea polyphenol-sodium alginate coating on grass carp quality during storage[J]. Storage and Process, 2022, 22(7): 31-36.
[47]	FAISAL M, JACOBSON T, MEINERET L, et al. Development of pH indicator composite films based on anthocyanins and neutral red for monitoring minced meat and fish in modified gas atmosphere (MAP)[J]. Coatings, 2024, 14(6): 725.
[48]	王红丽, 施文正, 邱伟强, 等. 草鱼死后常温贮藏过程中的品质变化[J]. 渔业科学进展, 2018, 39(6): 97-105.
	WANG H L, SHI W Z, QIU W Q, et al. Quality changes of grass carp (Ctenopharyngodon idellus)in the process of postmortem stored at room temperature[J]. Progress in Fishery Sciences, 2018, 39(6): 97-105.
[49]	FENG H J, LAN W Q, SUN X H, et al. Effects of slightly acidic electrolyzed water pretreatment combined with biopreservatives on the shelf life of refrigerated obscure pufferfish (Takifugu obscurus)[J]. Journal of Food Science, 2021, 86(2): 484-494.
[50]	蒋志丽, 吾成龙, 沈玲玲, 等. 微酸性电解水结合ε-聚赖氨酸盐酸盐处理对大口黑鲈鱼片贮藏品质的影响[J]. 食品工业科技, 2026, 47(6): 328-336.
	JIANG Z L, WU C L, SHEN L L, et al. Effect of slightly acidic electrolyzed water combined with ε-polylysine hydrochloride on storage quality of Micropterus salmoides fillets[J]. Science and Technology of Food Industry, 2026, 47(6): 328-336.
[51]	韩春阳, 黎芊芊, 张丽芳, 等. 壳聚糖/肉桂精油复合涂膜对罗非鱼肉的保鲜效果研究[J]. 包装工程, 2023, 44(11): 20-26.
	HAN C Y, LI Q Q, ZHANG L F, et al. Effects of chitosan/cinnamon essential oil composite coating on preservation of tilapia meat in chilled storage[J]. Packaging Engineering, 2023, 44(11): 20-26.
[52]	张晶晶, 梁萍, 施文正, 等. 不同冷藏期鲳鱼及草鱼气味变化分析[J]. 食品科学, 2016, 37(20): 31-36.
	ZHANG J J, LIANG P, SHI W Z, et al. Changes in volatile compounds of pomfret and grass carp during different storage periods[J]. Food Science, 2016, 37(20): 31-36.
[53]	杨晶, 王建辉, 刘永乐, 等. 草鱼肌肉风味变化与品质间的关联[J]. 食品科学, 2015, 36(12): 82-86.
	YANG J, WANG J H, LIU Y L, et al. Association between flavor variation and muscle quality of grass carp[J]. Food Science, 2015, 36(12): 82-86.
[54]	刘琳, 焦文娟, 赵甜甜, 等. 电子鼻结合生物胺分析淡水鱼贮藏过程中的品质变化[J]. 现代食品科技, 2024, 40(1): 137-148.
	LIU L, JIAO W J, ZHAO T T, et al. Evaluation of quality changes in freshwater fish during storage using electronic nose measurements and biogenic amine contents[J]. Modern Food Science and Technology, 2024, 40(1): 137-148.

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

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

Figures/Tables 6

References 54

Related Articles 15

Recommended Articles

Metrics

Comments

[1]	CHI Qin, WEI Fuxiao, ZHOU Mei, LIN Shaoxia, LIU Xiaolan, LI Chunyan, YANG Yonggang, WANG Daoping. Functional components and aroma characteristics of introduced Wuyi rock tea in Guizhou of China [J]. Acta Agriculturae Zhejiangensis, 2026, 38(5): 919-933.
[2]	CHEN Wei, WANG Rongrong, JIANG Wenjing, GENG Weisong, CHEN Cen. Preparation of chitosan-chitosan oligosaccharide composite film and its application in strawberry preservation [J]. Acta Agriculturae Zhejiangensis, 2025, 37(8): 1785-1793.
[3]	ZHANG Hongfang, QIAN Tao, JIN Ting, XIE Xiaoling, WU Choufei, XIAO Yingping, MA Lingyan. Gut microbial profiles and its developmental changes of grass carp (Ctenopharyngodon idella) [J]. Acta Agriculturae Zhejiangensis, 2024, 36(4): 780-789.
[4]	WANG Shiyao, XIN Zhenzhong, WANG Lian, WANG Yu. Preparation of beta@chitosan fresh-keeping coating and its effect on the quality of Taigu pear jujube [J]. Acta Agriculturae Zhejiangensis, 2023, 35(9): 2212-2221.
[5]	YANG Qing, LIU Shenghong, HUANG Erbin, DU Rongyu, WANG Fang, DENG Jia. Carboxymethyl chitosan-induced transcriptome WRKY genes analysis and resistance-related gene mining in grapefruit fruit [J]. Acta Agriculturae Zhejiangensis, 2023, 35(3): 598-614.
[6]	ZHANG Xinyue, YANG Yucheng, DUAN Haoyue, ZHOU Yangjie, HUANG Jiayang, CHEN Ziyue, JIANG Jie, CHEN Shujuan. Preparation of nitrogen-doped carbon quantum dots-chitosan composite film and its preservation effect on strawberry [J]. Acta Agriculturae Zhejiangensis, 2023, 35(12): 2935-2943.
[7]	TIAN Yutan, MA Lu, LIU Juna, LI Dongdong, TAO Yingmei, ZHAO Xiaolu, MA Yanan, SUN Shaoyi, LIU Dunhua. Application of edible composite film of wine residue polyphenol-chitosan-CMC during storage of boiled mutton [J]. Acta Agriculturae Zhejiangensis, 2021, 33(6): 1095-1103.
[8]	CHANG Huiqing, XU Fujin, PAN Yajie. Passivation effects of calcium carbonate with/without chitosan on chromium pollution in calcareous soil [J]. , 2020, 32(9): 1665-1671.
[9]	WEN Jifeng, SHEN Huanhuan, YIN Wenqi, GONG Yongping, YI Keke, DENG Ying, YAN Qigui. Research on immunological effect of chitosan oligosaccharide on subunit vaccine of giant panda rotavirus VP6-VP7 protein [J]. , 2019, 31(12): 2005-2010.
[10]	YANG Jinheng, GAO Haiyan, ZHOU Yongjun, CHEN Hangjun, MU Honglei, WANG Wei. Effect of ozone treatment on postharvest quality and physiology indexes of shiitake mushroom [J]. , 2017, 29(7): 1201-1207.
[11]	ZHAO Min1，2， TANG Hong\\|gang2， MENG Xiang\\|he1， CHEN Li\\|hong2， XIAO Chao\\|geng2，*. The effect of nisin and chitosan cooperating with lactic acid on fresh\\|keeping of chilled pork#br# [J]. , 2015, 27(10): 1817-.
[12]	XU Shi-ying;ZOU Yong;WANG Xi-da;LIU Lin;YANG Jia-xin;CHEN Hui;*. Effects of liposome on immune efficacy of hemorrhage disease of grass carp DNA vaccine [J]. , 2012, 24(4): 0-558.
[13]	YAN Xun-you;SHI Zhen-xia;YANG Jing;WU Zhi-yan;*. Effect of chitosan on the mycelium growth and metabolism enzymes in Lentinula edodes [J]. , 2012, 24(3): 0-458.
[14]	WANG Xiao-feng;XUE Hui;DING Zheng-feng;TANG Jian-qing;XIA Ai-jun;*. Development and clinical application of RTPCR method for grass carp reovirus [J]. , 2012, 24(2): 0-216.
[15]	ZHU Mei-yun;LIN Shun-shun;WANG Ying. Effects of composite film on cucumber's physiological changes during storage [J]. , 2010, 22(6): 774-778.