山梨酸纳米微粒在冷却猪肉保鲜中的应用  

Application of Sorbic Acid Nanoparticles in Improving the Quality and Shelf-Life of Chilled Pork

作　　者：王佳奕[1] 王綪 丁武[1] WANG Jiayi, WANG Qian, DING Wu(College of Food Science and Engineering, Northwest A ＆ F University, Yangling 712100, Chin)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品科学》2018年第9期202-206,共5页Food Science

基　　金："十三五"国家重点研发计划重点专项(2016YFD0401500)

摘　　要：以离子凝胶法制备的山梨酸纳米微粒为涂膜材料,选取空白纳米微粒、山梨酸钾以及空白处理作为对照,研究山梨酸纳米微粒对冷却猪肉抑菌及抗氧化效果的影响。结果表明:山梨酸纳米微粒可以有效控制冷却猪肉的总挥发性盐基氮含量、p H值、硫代巴比妥酸值的变化;在整个贮藏期间,山梨酸纳米微粒组冷却肉样的菌落总数、霉菌和酵母总数显著低于空白对照组(P<0.05),在贮藏后期显著低于空白纳米微粒组(P<0.05);贮藏7 d后,山梨酸纳米微粒组的红度显著高于其他实验组(P<0.05)。经山梨酸纳米微粒处理的冷却肉,其货架期比空白对照组延长5 d,证明山梨酸纳米微粒具有抑制微生物生长及脂肪氧化、延长冷却猪肉货架期的作用。Sorbic acid nanoparticles （SAN）, an edible coating made from chitosan, sorbic acid and sodium tripolyphosphate by ionic gelation process, were investigated for their antimicrobial and antioxidant effects on chilled pork in comparison with chitosan nanoparticles, potassium sorbate and blank control. Results showed that the changes in total volatile basic nitrogen （TVB-N）, pH and thiobarbituric acid （TBA） value were effectively controlled by SAN. The total numbers of bacteria, and molds and yeasts in chilled pork samples treated with SAN was significantly lower （P 〈 0.05） than those in the blank control group during the whole storage period, and those in the chitosan nanoparticle group at the late stage of storage. At 7 days of storage, a value （redness） in chilled pork treated with SAN was significantly higher （P 〈 0.05） than the other groups. Compared with the blank control, SAN extended the shelf life of chilled pork by 5 days. Thus it can be concluded that SAN could inhibit microbial growth and lipid oxidation and prolong the shelf life of chilled pork.

关 键 词：山梨酸 纳米微粒 冷却猪肉 抑菌效果 保鲜 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]