摘要
为提高冷鲜猪肉的货架期,制备了不同质量分数(0.15%、0.30%、0.45%)的花生壳黄酮(peanut shell flavonoids,PSFs)-海藻酸钠/低酰基结冷胶(sodium alginate/low-acyl gellan gum,SA/LGG)复合膜,并将其用于改善冷鲜猪肉的贮藏品质。结果表明,PSFs增加了PSFs-SA/LGG复合膜分子间的相互作用;在显著提高复合膜的厚度、拉伸强度和阻隔性能(P<0.05)的同时,也降低了其透光率和断裂伸长率(P<0.05)。与对照组相比,PSFs-SA/LGG复合膜能有效抑制冷鲜猪肉贮藏期间菌落总数、pH值、总挥发性盐基氮值的上升,延缓脂质的氧化,将冷鲜猪肉的货架期延长至9 d。因此,PSFs-SA/LGG复合膜有望作为生物活性材料应用于食品保鲜领域。
To improve the shelf life of chilled pork,this study aimed at the composition of active packaging film from sodium alginate/low-acyl gellan gum(SA/LGG)incorporated with different mass fractions(0.15%,0.30%,0.45%)peanut shell flavonoids(PSFs)were prepared and applied to improve the qualities of the chilled pork during storage.Results indicated the addition of PSFs significantly enhanced the inter-molecular interactions of PSFs-SA/LGG composite films,improving the thickness,mechanical properties,and barrier ability of the composite films while inducing decreases in the brightness and elongation at break(P<0.05).Compared with the control group,PSFs-SA/LGG composite film effectively inhibited the increase in microbial growth,pH value,and total volatile base nitrogen content and minimized oxidative rancidity during chilled pork storage,extending its shelf life to 9 days.Therefore,PSFs-SA/LGG composite films possessed the promise to be applied as bioactive materials in food packaging sectors.
作者
王聪
余群力
韩玲
WANG Cong;YU Qunli;HAN Ling(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第17期261-267,共7页
Food and Fermentation Industries
基金
“十四五”国家重点研发计划重点专项(2021YFD2100500)
国家现代农业(肉牛牦牛)产业技术体系建设专项(CARS-37)。
关键词
冷鲜猪肉
海藻酸钠
低酰基结冷胶
复合膜
花生壳黄酮
chilled pork
sodium alginate
low-acyl gellan gum
composite films
peanut shell flavonoids
