Effect of Fish Scale Gelatin-based Films on the Preservation of Fresh Tuna Meat

SHAN Mengyuan;SONG Linlu;HU Qijie;XU Dalun;YANG Wenge;ZHANG Jinjie;College of Food and Pharmaceutical Science, Ningbo University;Huzhou Institute for Food and Drug Control;

tuna meat;;mint;;orange/lemon essential oil;;fish scale gelatin;;biocomposite film

To enhance the practical application of active edible films in the food industry, edible fish scale gelation films incorporated with mint, orange essential oil(OEO) or lemon essential oil(LEO) were used for the tuna meat perservation. Total basic volatile nitrogen(TVB-N) value, pH value, total viable count(TVC), myoglobin and metmyoglobin content, a~* value, 2-thiodarbituric acid(TBA) value and sensory quality were used as quality indicators. The results showed that in maintaining the quality of tuna meat, mint, OEO and LEO can inhibit the increase in TVC, TVB-N, TBA and metmyoglobin content during refrigerated storage in different degrees. Mint has synergistic effect with OEO/LEO. The concentration of 2% OEO or 2% LEO can slightly influenced the flavour of tuna meat, while 1% OEO/LEO can optimize its flavour. Compared with OEO, LEO has a slight advantage. To summarize, biocomposite films containing 1% mint and 1% OEO, or 1% mint and 1% LEO film could be applied on tuna meat preservation during the refrigerated storage and can extend the shelf-life to 7 and 8 days. This study provides a theoretical basis and technical support for using biocomposite film materials to obtain high quality aquatic products.