壳聚糖-混合精油薄膜的制备及对生猪肉的保鲜效果研究  

Characterizations of Chitosan Films with Mixed Essential Oils and Their Fresh-keeping Effects on the Raw Pork

作　　者：陈亮[1] 赵瑞鹏[1] 沈卫华[1] 何守魁[1] 王一非[1] 孙晔[1] 

机构地区：[1]上海应用技术学院香料香精技术与工程学院,上海201418

出　　处：《食品工业》2013年第8期8-10,共3页The Food Industry

基　　金：上海应用技术学院引进人才科研启动项目(YJ2011-10);2012年度上海市教育委员会科研创新项目(12YZ165)

摘　　要：试验构建了壳聚糖-精油薄膜并对其物理性状进行表征,研究了薄膜对生猪肉的保鲜效果。对薄膜厚度、透光率、不透明度和颜色进行测定,检测了薄膜处理过的生猪肉中的总菌数。结果表明:丁香油和鼠尾草油均能显著增大薄膜厚度,且二种精油混合时薄膜厚度最大,为0.15 mm;含鼠尾草油或混合精油薄膜的透光率与对照组无明显差异,含有丁香油薄膜的不透明度显著高于对照组(p<0.05);丁香油和鼠尾草油单独或结合处理均对薄膜明度无明显影响。冷藏1周,混合精油薄膜处理的生猪肉总菌数最小为5.93 lgcfu/g,低于没有薄膜包裹的处理组的6.85 lgcfu/g,说明混合精油薄膜的抑菌效果最好。Characterizations of chitosan films incorporated with essential oils and their fresh-keeping effects on the row pork were studied. The physical properties and anti-bacterial activity of films were investigated. The results indicated that both clove and sage oils significantly increased the thickness of chitosan films. The biggest thickness of film achieved in the two oil combination treatment was 0.15 ram. For transmittance and opacity, chitosan films with sage essential oil or mixture of essential oils had no significant difference compared with the control group （p〈0.05）. Chitosan film incorporated with clove essential oil had an apparent higher opacity compared with the control. There was no difference on the lightness among all the treatments. The row pork treated with the chitosan film that contained mixture oils showed a smallest total bacterial count of 5.93 lgcfu/g, which is lower than the control of 6.85 lgcfu/g. According to the results above, It can be concluded that the chitosan film enriched with essential oils has the great potential of antibacterial activity in maintaining the row pork quality during cold storage.

关 键 词：植物精油 壳聚糖薄膜 制备 抑菌 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]