Effect Of The Cinnamaldehyde/?-Cyclodextrin Inclusion Compounds On The Storage Qualities Of Seasoned Lateolabrax Japonicus Fillets

In order to improve the quality of Lateolabrax japonicus fillets during storage,six kinds of commonly used condiments and their composite condiments were used to impregnate the L.japonicus fillets.The freshness indices and texture attributes of the fillets were studied during the refrigerated storage.The preservation property of cinnamon is the optimal.And cinnamaldehyde is the main antibacterial component of cinnamon.The sustained release type preservative of cinnamaldehyde/?-cyclodextrin inclusion compounds were prepared by a saturated aqueous solution method using ?-cyclodextrin as a wall material and cinnamaldehyde as a core material.The embedding effect and antibacterial activity of cinnamaldehyde/?-cyclodextrin compounds,and its preservation properties on the seasoned L.japonicus fillets were studied.Meanwhile,the protein oxidation and muscle fiber structure of the seasoned L.japonicus fillets were studied.1.The results of the effect of a single condiment on the storage quality of L.japonicus fillets show that the single condiment immersion treatment can delay the change of the freshness indices and texture indices of the fillets significantly.The cinnamon immersion treatment has the best effect,which can delay the protein decomposition and fat oxidation by inhibiting the microbial growth in fillets.After treated by the composite condiments,the freshness indices of the fillets are improved,and the loss of the non-flowing water is reduced,indicating that the preservation properties of the composite condiments was the optimal.2.The results of the effect of cinnamaldehyde/?-cyclodextrin inclusion compounds on the storage quality of the seasoned L.japonicus fillets show that the cinnamaldehyde/?-cyclodextrin inclusion compounds is bacteriostatic to Pseudomonas fluorescens and Shewanella putrefaciens.During the refrigeration storage,the addition of ?-cyclodextrin has no significant effect on the quality of the seasoned fillets.Cinnamaldehyde has antibacterial and anti-oxidant effects.When cinnamaldehyde/?-cyclodextrin inclusion compounds are added,cinnamaldehyde is slowly released,which effectively inhibits the growth andreproduction of microorganisms and the oxidative decomposition of proteins and fats in the fillets.When cinnamaldehyde/?-cyclodextrin inclusion compounds and?-polylysine hydrochloride composite preservative are added,the freshness indices and texture indices of the seasoned fish fillets are improved,but the inhibition of fat oxidation is not significant.3.The results of the effects of cinnamaldehyde/?-cyclodextrin inclusion compounds on protein oxidation and muscle fiber structure of the seasoned L.japonicus fillets show that the cinnamaldehyde is slowly released when the cinnamaldehyde/?-cyclodextrin inclusion compounds are added.It can effectively delay the rate of oxidation and degradation of myofibrillar proteins and reduce cell damage.When ?-polylysine hydrochloride is added,the inhibition of protein oxidation is not significant.