Preservation Effect Of Fish Scale Collagen Composite Antibacterial Film On Tilapia Meat
Keywords
Fish Scale Collagen, Potato Starch, Galangal Essential Oil, Fish Preservation
Abstract
Objective To prepare fish scale collagen composite membrane with antibacterial properties and study its preservation effect on fish meat. Methods Collagen was extracted from fish scales and mixed with potato starch to prepare an edible composite film. Galangal essential oil, a natural antibacterial agent, was added to the film to examine the film-forming properties of the essential oil. Results The essential oil reduced the tensile strength and transparency of the film, increased the elongation at break and water solubility of the film, and the antibacterial film had a good antibacterial effect on Staphylococcus aureus, Escherichia coli and black mold. Tilapia meat was refrigerated and kept fresh using an antibacterial composite film containing 1% galangal essential oil. The TVB-N value of the fish meat coated with the antibacterial film was 146.7 mg/kg on the 8th day, making it a second-level freshness and edible , while the TVB-N value of the coated control group was 267.8 mg/kg on the 6th day and was no longer edible. Compared with the control group, the TBA, total number of bacterial colonies, and pH value of fish meat coated with antibacterial film were all at lower levels. Conclusion Antibacterial composite film can inhibit fish fat oxidation, spoilage and microbial growth, and extend the shelf life of refrigerated fish.
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Original research was done by Wang Hui, Xue Changfeng, Pei Zhisheng, Shao Dongxu
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