高阻隔性可降解抑菌薄膜的制备及其在冷鲜肉中的应用  

Preparation of antibacterial biodegradable film and effect of the film on quality of chilled meat

作　　者：张玉琴[1] 梁敏[1] 齐小晶[1] 王羽[1] 宋树鑫[1] 刘林林[1] 董同力嘎 

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018

出　　处：《食品科技》2016年第2期140-146,共7页Food Science and Technology

基　　金：46期留学回国人员科研启动基金项目(209-205018);国家自然科学基金项目(51163010);内蒙古农业大学博士启动基金项目(209-206035)

摘　　要：探究含有乳酸链球菌素（Nisin）的生物可降解薄膜对冷鲜肉贮藏期间品质的影响。使用生物可降解性聚乳酸（PLLA）、聚乙烯醇（PVA）和聚己内酯（PCL）,制备PLLA/PVA/PCL复合膜,并且结合天然防腐剂乳酸链球菌素（Nisin）制备抑菌薄膜。用复合膜对冷鲜肉进行真空包装后,定期对冷鲜肉的菌落总数、p H、TVB-N、色差等指标进行检测,同时进行空白试验组,对比确定使用复合材料包装冷鲜肉后它的货架期。结果表明：使用PLLA/PVA/PCL-Nisin复合抑菌膜包装的冷鲜肉其货架期可达到21~23 d,使用PLLA/PVA/PCL复合膜包装的冷鲜肉货架期为17~19 d,而作为空白使用PE保鲜膜包装的冷鲜肉货架期仅11 d。在相同储藏期的肉品,对其进行p H值、色差和挥发性盐基氮等指标的测试比较,PLLA/PVA/PCL-Nisin复合膜包装组均优于其他试验组和对照组。由此可见,PLLA/PVA/PCL高阻隔复合膜与Nisin结合后的抑菌薄膜对微生物生长有良好的抑制作用,同时能够保持贮藏期内肉品色泽,延长冷鲜肉货架期。To study the effect of biodegradable film containing nisin on quality of chilled meat during storage time.The PLLA/PVA/PCL multilayer films were prepared by a solution casting technique.The chilled meat was vacuum packaged with PLLA/PVA/PCL-nisin and PLLA/PVA/PCL multilayer film.The chilled meat samples were analyzed periodically for microbiological,p H,color,TVB-N and sensory characteristics.Data are shown that the shelf life of chilled meat packaged with PLLA/PVA/PCL-nisin multilayer film could achieve 21~23 d,but samples packaged with PLLA/PVA/PCL multilayer film just could achieve 17~19 d and the PE film only 11 d.The samples with same storage time,p H value,color,total bacterial count and total volatile basic nitrogen（TVB-N）were tested,the results showed that chilled meat packaged with PLLA/PVA/PCL-nisin were better than that of PLLA/PVA/PCL and PE film.It suggested that the antibacterial film which prepared by PLLA/PVA/PCL film and nisin could inhibit microbial growth greatly,keep good colour during storage and extend the shelf life of chilled meat.

关 键 词：冷鲜肉 生物降解膜 乳酸链球菌素 抑菌护色 

分 类 号：TS206[轻工技术与工程—食品科学]