摘要
为了延长冷却猪肉的保质期,研究在单因素试验的基础上利用响应面优化设计得到壳聚糖-蒜姜复合保鲜薄膜。在蒜姜比例为(g/g)2.2∶1,液料比为(mL/g)10.5∶1,51.6℃用乙醇浸泡2.5h提取的蒜姜复合物对冷却肉腐败菌抑菌圈直径为19.4±0.356mm,MIC为15.625mL/L,利用此最佳配方与质量分数为1.5%壳聚糖制备涂膜处理冷却猪肉,检测硫代巴比妥酸反应物(TBARS)、挥发性盐基氮含量(TVB-N)、细菌菌落总数等指标,试验结果表明壳聚糖复合膜对冷却猪肉具有明显的保鲜效果,有效的延长了冷却猪肉的货架期,为其在生鲜食品的保鲜应用中提供了理论基础。
In order to prolong the shelf life of chilled pork,the chitosan ginger garlic composite preservation film was designed by response surface on the basis of single factor experiment. When the ratio of garlic and ginger was 2.2∶1(g/g),the ratio of liquid to solid was 10.5∶1(mL/g),51.6 ℃ with ethanol soaking 2.5 h,extraction of garlic ginger complex on chilled pork spoilage bacteria inhibition zone diameter was 19.4±0.356 mm,MIC was 15.625 mL/L,using the best formula and the mass fraction of 1.5% chitosan coating treatment of chilled pork,detection of thiobarbituric acid reactants(TBARS),volatile base nitrogen content(TVB-N),total bacterial colonies and other indicators. The experimental results showed that chitosan composite film had obvious preservation effect on chilled pork,which effectively prolonged the shelf life of chilled pork and provided a theoretical basis for its application in fresh food preservation.
作者
严碧云
李西
黄爱妮
刘冬梅
王琴
YAN Biyun;LI Xi;HUANG Aini;LIU Dongmei;WANG Qin(Institute of Food and Health,Wuchang Institute of Technology,Wuhan 430065;School of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070;Institute of Botany Jiangsu Province and Chinese Academy of Sciences,Nanjing 210014;People’s Hospital of Wuhan University,Wuhan 430065)
出处
《中国食品添加剂》
CAS
北大核心
2021年第12期72-81,共10页
China Food Additives
基金
湖北省教育厅科学技术研究计划项目(B2017334)。
关键词
蒜、姜提取液
壳聚糖
保鲜
ginger garlic extract
chitosan
preservation
