壳聚糖-普鲁兰多糖复合抗菌保鲜膜对冷鲜牛肉的保鲜效果  

Effect of Chitosan-pullulan Composite Antibacterial-films on Fresh-keeping of Chilled Beef

作　　者：张盼 王俊平[1] Zhang Pan;Wang Junping(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin Food Processing Control and Safety and Engineering Technology Center,Tianjin 300457)

机构地区：[1]天津科技大学食品科学与工程学院,天津市食品加工过程控制与安全工程技术中心,天津300457

出　　处：《中国食品学报》2020年第6期194-201,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家“十三五”重点研发计划项目(2016YFD0401202)。

摘　　要：开发了一种适用于冷鲜牛肉保鲜的具有抗菌功能的可食性抗菌保鲜膜。将4 mg/mL的ε-聚赖氨酸(ε-PL)添加到壳聚糖-普鲁兰多糖溶液中,制备具抗菌功能的可食性复合抗菌保鲜膜,并验证该保鲜膜具有良好的理化特性和抗菌效果。冷鲜牛肉贮藏过程中优势致病菌(大肠O157:H7,单增李斯特菌和沙门氏菌)和菌落总数等指标检测结果表明,贮藏9天,对照组菌落总数就达到8.09 lg(CFU/g),而处理组增长较缓慢,第13天为5.94lg (CFU/g)。贮藏末期,处理组大肠O157:H7、单增李斯特菌和沙门氏菌较对照组分别减少了5.12,4.47 lg(CFU/cm^2)和5.54 lg(CFU/cm2)。通过比较分析冷鲜牛肉贮藏过程中感官、质地、挥发性盐基氮(TVBN)、pH值、色度指标(a^*/b^*)等指标,表明该膜对于减缓冷鲜牛肉品质劣变具有显著效果。该保鲜膜对于控制牛肉品质劣变、延长货架期具有良好效果。This characters and effects of chitosan-pullulan antibacterial film incorporated withε-polylysine on the quality of beef stored at 4℃for 13 days was investigated.Sensory quality,total volatile basic nitrogen,pH value,a*/b*,dominant bacterial(Escherichia coli,Listeria monocytogenes and Salmonella enteritidis)and total number of bacterial were measured.The results showed that the total number of bacterial for wrapped samples reached superior limit 8.09 lg(CFU/g)after 9 days in sharp contrast with control treatment whose number was 5.94 lg(CFU/g)after 13 days.At the end of storage,the reduction in wrapped samples for Escherichia coli,Listeria monocytogenes and Salmonella enteritidis were 5.12,4.47 and 5.54 lg(CFU/cm^2)compared to control.The chitosan-pullulan antibacterial film showed a beneficial effect on sensory quality of beef and prolonged its shelf life.

关 键 词：壳聚糖 普鲁兰多糖 Ε-聚赖氨酸 抗菌膜 牛肉 保鲜 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]