乳酸链球菌素
壳聚糖
食品科学
化学
保质期
食品保存
脂质氧化
色谱法
生物化学
抗菌剂
抗氧化剂
有机化学
作者
Tiantian Wu,Chunhua Wu,Zhongxiang Fang,Xiaobin Ma,Shiguo Chen,Yaqin Hu
出处
期刊:Food Control
[Elsevier]
日期:2017-04-10
卷期号:79: 317-324
被引量:59
标识
DOI:10.1016/j.foodcont.2017.04.016
摘要
Chitosan-nisin (CS-nisin) microcapsules were prepared and characterized. Its preservation properties (chemical stability, microbiological stability, color and sensory properties) were examined during the storage of small yellow croaker (Pseudosciaena polyactis). The results showed that CS-nisin microcapsules were spherical in shape with particle size greater than 1 μm. A significantly higher efficiency of CS-nisin microcapsules in inhibiting microorganism growth, lipid oxidation and protein degradation was observed, extending the shelf life of small yellow croaker during the storage by 6–9 days in comparision with CS, nisin treatment alone or the control according to the TVC assay, suggesting a better preservation effect of the microcapsules.
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