葛根淀粉-壳聚糖复合膜对鸽肉保鲜性能的研究
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摘要
利用不同浓度的壳聚糖、葛根淀粉和抗坏血酸等制成复合膜对冰鲜鸽进行保鲜处理,通过测定鸽肉的挥发性盐基氮、汁液流失率和细菌菌落总数等指标来比较其保鲜效果。试验结果表明,葛根淀粉-壳聚糖复合膜中壳聚糖、葛根淀粉、抗坏血酸最佳浓度分别为2%、2%、0.5%,此浓度下的复合涂膜具有较好的抑菌保鲜效果,能延长冷鲜肉的保鲜期。
Chilled pigeons were preserved by using different concentrations of chitosan, puerarin and ascorbic acid to compare the effects of volatile base nitrogen, juice loss rate and total number of bacterial colonies.Experimental results showed that the optimum concentrations of chitosan, puerarin and ascorbic acid in the puerarin-chitosan composite membrane were 2%, 2% and 0.5%, respectively.The composite coating at this concentration has good antibacterial and fresh-keeping effect and can extend the shelf life of cold meat.
Chilled pigeons were preserved by using different concentrations of chitosan, puerarin and ascorbic acid to compare the effects of volatile base nitrogen, juice loss rate and total number of bacterial colonies.Experimental results showed that the optimum concentrations of chitosan, puerarin and ascorbic acid in the puerarin-chitosan composite membrane were 2%, 2% and 0.5%, respectively.The composite coating at this concentration has good antibacterial and fresh-keeping effect and can extend the shelf life of cold meat.
引文
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[2] 杨继建.几种可食性抗菌涂膜及其在冷却肉保鲜中的应用[J].安徽农学通报,2011,17(21):142-144.
[3] 田春美,钟秋平.木薯淀粉/壳聚糖可食性复合膜对鲜切菠萝蜜的保鲜研究[J].食品研究与开发,2007,28(5):130-133.
[4] 周秋娟.木薯淀粉-壳聚糖成膜特性的研究[D].无锡:江南大学,2007.
[5] SUN T,WU C L,HAO H,et al.Preparation and preservation properties of the chitosan coatings modified with the in situ synthesized nano SiOx[J].Food hydrocolloids,2016,54:130-138.
[6] 张正茂,赵思明,王万红,等.超微细化淀粉涂膜保鲜草莓的研究[J].食品研究与开发,2007,28(10):152-156.
[7] 王杨,常忠义,高红亮,等.复合有机酸、乳酸和柠檬酸对冷鲜肉保鲜效果的影响[J].沈阳农业大学学报,2009,40(1):125-128.
[8] 王发祥,王满生,刘永乐,等.改良壳聚糖涂膜技术对草鱼肉抑菌保鲜效果的研究[J].现代食品科技,2013,29(8):1816-1819.
[9] 中华人民共和国国家卫生和计划生育委员会.食品中挥发性盐基氮的测定:GB 5009.228—2016[S].北京:中国标准出版社,2017.
[10] 张晓燕,云雪艳,梁敏,等.含有海藻糖的生物可降解薄膜对冷鲜肉的保鲜与护色作用[J].食品工业科技,2015,36(8):298-304.
[11] 国家卫生和计划生育委员会,国家食品药品监督管理总局.食品微生物学检验菌落总数测定:GB 4789.2—2016[S].北京:中国标准出版社,2017.