小麦胚芽复合精油活性膜对五花肉片的保鲜效果  

Fresh-Keeping Effect of Wheat Germ Compound Refined Oil Active Film on Streaky Pork Slices

作　　者：郭心灵 陈重 邱婷 陈琼 郭磊磊 GUO Xinling;CHEN Zhong;QIU Ting;CHEN Qiong;GUO Leilei(College of Biological and Pharmaceutical Engineering,Xinyang Agriculture and Forestry University,Xinyang 464000)

机构地区：[1]信阳农林学院生物与制药工程学院,信阳464000

出　　处：《食品工业》2020年第8期177-180,共4页The Food Industry

基　　金：河南省高校重点科研项目计划(19B150017);河南省县(市)创新引导计划项目(192207310049);河南省高等学校达标创优基层教学组织建设项目(2018667);信阳农林学院专业综合改革试点建设项目(ZYZHGG201803)。

摘　　要：以小麦胚芽油为基础油,洋白菊精油、白芷精油为单方油,乳清蛋白粉为基质,制备可食性环保活性膜,并应用于对五花肉片的保鲜。采用FT-ir分析活性膜构成基团,发现活性膜中富含C—o基团,表明乳清蛋白粉与复合精油的结合情况较为良好。组成成分中小麦胚芽油的使用量对活性膜的力学性能和水蒸气透过性均有显著影响。对成膜液从感官评价、TBA值分析和对金黄色葡萄球菌生长的抑制作用三个方面进行研究,结果表明在12 d以内,该活性膜能够对五花肉片起到保鲜作用。Edible and environmentally friendly active film was prepared using wheat germ oil as base oil,chrysanthemum refined oil and Angelica dahurica refined oil as single oil,whey protein powder as matrix.And the film was applied to the preservation of streaky pork slices.FT-IR was used to analyze the groups of the active membranes.It was found that the active membranes were rich in C—O groups,which indicated that whey protein powder had a good combination with complex essential oils.The amount of wheat germ oil affected the mechanical properties and water vapor permeability of the active membranes significantly.The sensory evaluation,TBA value and inhibitory effect on the growth of Staphylococcus aureus were studied.The results showed that the active film had an effective effect on preservation of pork slices within 12 d.

关 键 词：小麦胚芽油 洋白菊精油 白芷精油 活性膜 五花肉片 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]