抗菌蛋白涂膜协同气调包装对牛肉品质的影响  

Effect of antimicrobial protein coating combined with modified atmosphere packaging on the beef quality

作　　者：黄志英 雷桥[1,2] 潘家祯[2] 包建强[1] 张玉亭[1] 蒋硕[1] 寻倩男[1] 

机构地区：[1]上海海洋大学食品学院,上海201306 [2]华东理工大学机械与动力工程学院,上海200237

出　　处：《食品工业科技》2014年第13期271-274,279,共5页Science and Technology of Food Industry

基　　金：上海高校知识服务平台上海海洋大学水产动物遗传育种中心(ZF1206)

摘　　要：为了延长牛肉的货架期,该文研究了不同抗菌涂膜(分别添加200μL大蒜精油、50mg山梨酸钾、50mg乳酸链球菌素(Nisin)和100mg纳米二氧化钛的复合蛋白涂液)协同气调包装(45%O2/30%CO2/25%N2)对牛肉品质的影响。研究了贮藏期间牛肉菌落总数、pH、挥发性盐基氮(TVB-N)、汁液流失率、红度值(a*)、硫代巴比妥酸(TBA)及高铁肌红蛋白百分含量(metMb%)等指标变化,结果表明:添加50mg Nisin抗菌蛋白涂液对新鲜牛肉浸渍5min后,结合气调包装(45%O2/30%CO2/25%N2),在(4±1)℃下贮藏20d后,牛肉菌落总数、pH、挥发性盐基氮(TVB-N)、汁液流失率、红度值(a*)、硫代巴比妥酸(TBA)及高铁肌红蛋白百分含量(metMb%)分别为5.9lg(CFU/g)、6.15、14.37mg/100g、17.23%、19.01、0.270mg/100g、34.09%,各项指标符合国家鲜肉一级鲜度标准。In order to extend the shelf life of beef, effects of the quality of beef by antimicrobial protein coatingcombined with modified atmosphere packaging were discussed in this paper.The aerobic plate count, pH value,total volatile basis nitrogen （TVB-N） value, drip loss, a＇ value, thiobarbituric acid （TBA） value and the percentageof high iron metmyoglobin（metMb）% during storage were determined.The results showed that fresh beef whichcoated by 50mg Nisin-antimicrobial protein films for 5min in MAP（45% O2/30% CO2/25% N2） could be preservedover 20 days at 4 ±1℃,and various kinds of beef quality indexes could satisfied the national standards of the firstgrade fresh meat.

关 键 词：抗菌蛋白涂膜 气调包装 品质 

分 类 号：TS205.9[轻工技术与工程—食品科学]