明胶涂膜保持猪背最长肌冷藏期间新鲜度  

Gelatin coating treatments to maintain freshness of porcine m. longissimus dorsi muscle during cold storage

作　　者：王玮[1] 梁丽姣 沈娟 葛毅强[2] 汤晓燕[3] 周光宏[1] 

机构地区：[1]南京农业大学食品科技学院,国家肉品质量安全控制工程技术研究中心,南京210095 [2]中国农村技术开发中心,北京100045 [3]中国农业科学院农业质量标准与检测技术研究所,北京100081

出　　处：《农业工程学报》2018年第3期279-284,共6页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家重点研发计划资助(2016YFF0201804)

摘　　要：与传统的包装材料相比,冷鲜肉的明胶涂膜处理具有众多优势,这也决定其具有广阔的发展前景。为研究明胶涂膜处理对生鲜肉冷藏期间氧化稳定性和新鲜度的影响。该文以猪背最长肌为材料,研究其经过不同浓度(0%、10%、20%)明胶涂膜处理后冷藏期间的加压失水率、脂肪氧化、蛋白质氧化、血红素铁、挥发性盐基氮以及肉色的变化情况。结果表明:猪背最长肌在4℃条件下冷藏第3、5和7 d时,明胶涂膜处理组的硫代巴比妥酸反应值、蛋白质羰基、血红素铁质量分数、挥发性盐基氮值、红度值以及高铁肌红蛋白质量分数分别与对照组比较,结果均存在显著性差异(P<0.05)。此外,在冷藏时间相同的条件下,10%与20%明胶涂膜处理组之间均差异不显著(P>0.05)。试验证实,明胶涂膜处理有益于提高冷藏期间肉品的氧化稳定性,维系理想的肉品色泽及延长其货架期。As consumers are mainly concerned about meat odor and color, chilled meat has a higher possibility of rejection due to their perishability. In order to solve the above problems, antioxidants and packaging technologies have been widely applied into the meat industry, but considering risks due to the consumption of antioxidants, low convenience and cost effectiveness of packaging solutions, there is an urgent need for an alternative technology that decreases risk, offers convenience and minimizes the price of processing. Edible coatings have been used to preserve meat quality, but their application is limited in the meat industry. The potential of gelatin as an edible coating comes from its film forming capability. Currently, gelatin has been used as a kind of coating material for food products and in certain instances has been a practical and successful protecting agent. The purpose of this research was to study the effect of gelatin coating on maintaining oxidative stability and freshness of chilled pork with a storage period of 7 d. Porcine m. longissimus dorsi muscles were selected from 10 carcasses cooled for 24 h at 4 ℃, from a local abattoir. Samples were cut into rectangular shape（10 cm × 5 cm × 2 cm） regardless of the fiber direction, and divided into 3 groups, weighed and refrigerated（4 ℃） until treated. The meat samples were coated with pork skin gelatin（expansion coefficient of 175 bloom） at 3 concentrations（0, 10%, and 20%） for 5 s at 60 ℃. The control samples were not dipped. After treatment all samples were reweighed. All samples were stored at 4 ℃ for 7 d with no packaging as a means to prevent the change of meat quality in a simulated fresh retail display setting, and pressing water loss rate, thiobarbituric acid reactive substances（TBARS）, heme iron（HI） mass fraction, protein carbonyl, TVB-N（total volatile basic nitrogen） value, color change, and metmyoglobin（MetM b） mass fraction were analyzed. The results indicated that there was a significant difference

关 键 词：涂膜 冷藏 品质控制 明胶 猪背最长肌 氧化 新鲜度 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]