李亮辉, 徐芳, 邓曦, 等. 姜黄素-酪胺共晶介导的光动力技术对冷藏三文鱼的保鲜作用[J]. 轻工学报.
引用本文:
李亮辉, 徐芳, 邓曦, 等. 姜黄素-酪胺共晶介导的光动力技术对冷藏三文鱼的保鲜作用[J]. 轻工学报.
Li Lianghui, Xu Fang, Deng Xi, et al. Preservation effect of curcumin-tyramine cocrystal-mediated photodynamic technology on refrigerated salmon[J]. Journal of Light Industry.
Citation:
Li Lianghui, Xu Fang, Deng Xi, et al. Preservation effect of curcumin-tyramine cocrystal-mediated photodynamic technology on refrigerated salmon[J]. Journal of Light Industry.
姜黄素-酪胺共晶介导的光动力技术对冷藏三文鱼的保鲜作用
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李亮辉
1
, -
徐芳
1
, -
邓曦
2
, -
吴艺圆
1
, -
林少玲
1,,
作者简介:李亮辉（2003—），男，四川省宜宾市人，福建农林大学硕士研究生，研究方向为水产品加工与安全。E-mail:lilianghui1216@163.com
- 1. 福建农林大学 食品科学学院, 福建 福州 350002;
- 2. 鄂州市食品药品检验检测所, 湖北 鄂州 436000
- 收稿日期:
2026-01-25
- 录用日期:
2026-04-23
- 网络出版日期:
2026-08-17
基金项目:
国家自然科学基金面上基金项目（32272450）；福建省自然科学基金计划项目杰青项目（2023J06020）；福建农林大学科技创新专项基金项目（KFB23132A）
摘要: 【目的】 评价姜黄素-酪胺共晶（Curcumin-tyramine Co-crystal，CTC）介导的光动力技术对冷藏三文鱼品质保持及货架期的影响。【方法】 以100 μmol/L CTC为光敏剂，采用中心波长为425 nm的LED蓝灯对三文鱼样品进行光动力处理，研究其在4℃贮藏期间的外观形态、理化指标、微生物变化及水分迁移规律。【结果】 CTC介导的光动力技术（CTC-PDT）可显著抑制冷藏三文鱼的微生物增殖、pH值升高、TVBN累积及脂质氧化。冷藏6 d时，CTC-PDT处理组的菌落总数为（3.77±0.15） lg CFU/g，TVB-N值为（23.46±0.84） mg/100 g，均显著低于空白对照组； TBA值为（0.83±0.02） mg MDA/kg，与空白对照组冷藏3 d时的水平相近。CTC-PDT处理能有效延缓三文鱼样品的色泽劣变，冷藏9 d时ΔE为13.94±0.27，减少水分流失，较好地维持其外观、咀嚼度等质构特性，并显著抑制苦味、涩味等不良滋味物质生成。与阳性对照组（1 mg/mL山梨酸钾处理组）相比，CTC-PDT处理组在菌落总数、TVB-N值、TBA值及部分质构指标上整体表现更优。【结论】 CTC-PDT处理能够延缓微生物增殖和品质劣变，使样品在冷藏6 d时仍保持可接受状态，从而延长冷藏三文鱼的货架期，可作为冷藏三文鱼的非热保鲜新方法。
Preservation effect of curcumin-tyramine cocrystal-mediated photodynamic technology on refrigerated salmon
- 1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China;
- 2. Ezhou Institute for Food and Drug Control, Ezhou 436000, China
- Received Date:
2026-01-25
- Accepted Date:
2026-04-23
- Available Online:
2026-08-17
Abstract: 【Objective】 To evaluate the effects of curcumin–tyramine cocrystal (CTC)-mediated photodynamic treatment on the quality preservation and shelf life of salmon during refrigerated storage. 【Methods】 Salmon samples were subjected to photodynamic treatment using 100 μmol/L CTC as the photosensitizer under 425 nm LED blue light. Changes in appearance, physicochemical properties, microbial growth, and water migration were investigated during storage at 4 ℃.【Results】 Curcumin-tyramine cocrystal-mediated photodynamic treatment(CTC-PDT) significantly inhibited microbial proliferation and retarded the increase in pH, the accumulation of total volatile basic nitrogen (TVB-N), and lipid oxidation during refrigerated storage. After 6 d of refrigerated storage, the total viable count and total volatile basic nitrogen (TVB-N) content in the CTC-PDT group were (3.77±0.15) lg CFU/g and (23.46±0.84) mg/100 g, respectively, both significantly lower than those in the blank control group. The thiobarbituric acid (TBA) value was (0.83±0.02) mg MDA/kg,which was numerically close to that of the blank control group on 3 d. In addition, CTC-PDT also delayed color deterioration, with a ΔE value of 13.94 ± 0.27 on day 9, reduced water loss, better maintained the appearance and textural properties of the samples, including chewiness, and significantly suppressed increases in bitterness and astringency. Compared with the positive control group(1 mg/mL potassium sorbate treatment group), the CTC-PDT group showed overall performance in terms of total viable count, TVB-N content, TBA value, and some texture-related parameters.【Conclusion】 CTC-PDT effectively inhibited microbial growth and delayed quality deterioration, enabling salmon samples to remain acceptable after 6 d of refrigerated storage and thereby extending their refrigerated shelf life. These findings indicate that CTC-PDT has potential as a novel non-thermal preservation method for chilled aquatic products.
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