摘要
以马铃薯淀粉、普鲁兰多糖、明胶为成膜物质,甘油为增塑剂,氯化钙为交联剂,丙酸钙和肉桂醛为抗菌剂,制备马铃薯淀粉基抗菌可食膜,研究抗菌膜对冷却肉的保鲜效果。结果表明,抗菌膜能够有效抑制冷却肉表面微生物的生长和繁殖,且随着抗菌剂含量的增加,冷却肉表面的菌落总数逐渐减少;抗菌膜能够较好地维持冷却肉的红度;在冷却肉贮存的后期,用抗菌膜包裹的冷却肉失水率较小,说明抗菌膜具有一定的保水能力;用抗菌膜包裹的冷却肉p H值均比未添加抗菌剂的可食膜包裹的冷却肉p H值低,说明丙酸钙和肉桂醛在冷却肉的保鲜过程中具有抗菌作用,能有效减少微生物的生长和繁殖,降低微生物对蛋白质的分解速率,具备一定的保鲜作用。
Potato starch-based antimicrobial edible films were obtained by using potato starch,pullulan,gelatin as filmforming material,glycerol as plasticizer,calcium chloride as cross-linking agent,calcium propionate and cinnamaldehyde as antibacterial agent,the preservation effect of the antimicrobial edible films on the chilled meat was investigated.The results showed that antimicrobial edible films can effectively inhibit the growth and reproduction of microorganisms on the chilled meat surface,and the total number of colonies of chilled meat surface gradually reduced with the increase of antibacterial agents. Antimicrobial edible films can maintain the a*of chilled meat effectively. At later stage of chilled meat storage,water loss rate of chilled meat wrapped by antimicrobial edible films is smaller,which indicatedantimicrobial edible films has some water retention capacity. The p H of chilled meat wrapped by antimicrobial edible films is lower than the p H of chilled meat wrapped by edible films don't contain antibacterial agents,which indicated calcium propionate and cinnamaldehyde had antibacterial activity during the storage of chilled meat,inhibited the growth of microorganisms effectively,reduced the rate of microbial decomposition on protein,and played a certain role in preservation.
出处
《功能材料》
EI
CAS
CSCD
北大核心
2015年第12期12019-12024,共6页
Journal of Functional Materials
基金
中央高校基本科研业务费专项资金资助项目(JUSRP21115)
中国包装总公司科技计划资助项目([2008]114号)
2014年校助研究生实践创新资助项目(1075210232141410)
江南大学青年基金资助项目(2007LQN18)
关键词
马铃薯淀粉
抗菌可食膜
冷却肉
保鲜
potato starch
antibacterial edible film
chilledmeat
preservation
