百里香精油抗菌涂层包装对鲜切生菜货架期内理化品质及微生物的影响  

Effect of thyme essential oil antibacterial coating films on physicochemical quality and microorganisms of fresh-cut lettuce during its shelf life

作　　者：邓雯瑾 蒋汶龙 陈安均[1] 兰维杰 徐晓霞[1] 陈敏[1] 王婷玉[1] 蒲彪[1] 敖晓琳[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《食品与发酵工业》2016年第7期247-253,共7页Food and Fermentation Industries

基　　金：国家高技术研究发展计划(863计划)(No.2012AA101606-03)

摘　　要：精油抗菌涂层包装是一种环保的包装技术。文中利用百里香精油抗菌涂层包装膜包装鲜切生菜,通过检测鲜切生菜货架期内的呼吸强度、抗坏血酸含量、多酚氧化酶活性、菌落总数等指标,并结合生菜感官品质,对比普通PE食品保鲜膜与抗菌包装膜在不同贮藏温度下(1、4、10℃)的保鲜效果差异,最后通过荧光假单胞菌的回接实验探究薄膜对鲜切生菜的优势腐败菌的抑制效果。结果表明:精油抗菌包装膜能较好地抑制鲜切生菜的呼吸强度、微生物生长及多酚氧化酶的活性,减少贮藏期内VC的损失,维持生菜良好的感官品质。当与4℃的低温贮藏结合时,可将鲜切生菜的货架期延长至5 d。Essential oil antibacterial coating film is an environment-friendly packaging. The effect of this antibacterial packaging film and PE packaging film under different storage temperatures （1℃ ,4 ℃ ,10℃ ） on respiration intensity, the content of vitamin C, PPO activity, the total bacteria count, coliform group and sensory acceptability of fresh cut lettuce were evaluated. Besides, the Pseudomonasfluorescens, the dominant spoilage bacteria, was inoculated back to the fresh-cut lettuce. The results showed that essential oil antibacterial coating films could effectively inhibit respiration, microbial growth, as well as PPO activity. It decreased the loss of vitamin C, maintained a good sensory quality. When combined with the low temperature storage at 4 ℃ , the shelf life of fresh-cut lettuce can be extended to 5 days.

关 键 词：抗菌包装 鲜切生菜 理化品质 微生物 货架期 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]