青钱柳提取物复合可食膜对猪肉微冻的保鲜效果  

Fresh Preserving Effect of Combined Edible Film of Cyclocarya Paliurus Extract on Pork Superchilling

作　　者：徐鑫[1,2] 吴平华[2,3] 徐幸莲 XU Xin;WU Ping-hua;XU Xing-lian(Urban Construction College of Lu'an Vocational and Technical College,Lu'an 237158,China;National Center of Meat Quality and Safety Control,Nanjing Agricultural University,Nanjing 210095,China;Anhui Provincial Institute for Food and Drug Control,Hefei 230051,China)

机构地区：[1]六安职业技术学院城市建设学院,安徽六安237158 [2]南京农业大学国家肉品质量安全控制工程技术研究中心,江苏南京210095 [3]安徽省食品药品检验研究院,安徽合肥230051

出　　处：《枣庄学院学报》2020年第5期73-82,共10页Journal of Zaozhuang University

基　　金：国家肉品质量安全控制工程技术研究中心开放基金项目(项目编号:M2015K01);安徽省2018年高等学校省级质量工程项目(项目编号:2018jxms088).

摘　　要：为探索透明质酸+青钱柳叶浸渍液复合可食用涂膜液对微冻猪肉的保鲜效果,分别用无菌蒸馏水(Ⅰ)、1%(m/v)透明质酸溶液(Ⅱ)和1%(m/v)透明质酸+1.5%(m/v)青钱柳叶浸渍液复合保鲜液(Ⅲ)对冷却猪肉进行均匀喷洒,并置于双扣透明保鲜盒中,于-2.5℃的冰柜中进行微冻贮藏保鲜试验.通过采集微冻猪肉保鲜期间的感官评分、菌落总数(TVC)和理化指标等数据,分析影响肉样在微冻过程中质量变化情况.结果表明,与Ⅰ组相比,两个可食保鲜液喷洒涂膜组(Ⅱ和Ⅲ)均能减缓肉样在微冻期间感官评定分数降低,TVC、pH值、TVB-N值、TBARS值和肉样汁液流失率的增大,有效控制微生物滋生和繁殖,削弱肉样蛋白质降解腐败、脂肪氧化和色泽丢失等现象,延长猪肉的货架期分别达28天和32天,而透明质酸+青钱柳提取物复合可食保鲜膜的保鲜效果更佳.该研究为复合可食保鲜膜耦合微冻技术在肉类储藏保鲜应用范围扩大提供科学依据.In order to explore the preservation effect of hyaluronic acid+leaf of Cyclocarya paliurus infusion solution combined with edible coating liquid on Superchilling pork,sterile distilled water(Ⅰ),1%(m/v)hyaluronic acid solution(Ⅱ)and 1%(m/v)hyaluronic acid+1.5%(m/v)leaf of Cyclocarya paliurus impregnating liquid compound fresh-keeping liquid(III)sprayed onto the cooled pork evenly.Then place it in a double-button transparent fresh-keeping box and put it into Freezer freshness storage test at-2.5℃.by collecting data such as sensory score,total number of Total viable counts and physical and chemical indicators during the preservation of Superchilling pork,the influencing factors and rules of the quality change of meat samples during Superchilling were analyzed.The results showed that,compared with groupⅠ,the two edible fresh-keeping liquid spray coating groups(ⅡandⅢ)could reduce the sensory evaluation scores of meat samples during the freezing period,TVC,pH value,TVB-N value and TBARS And the increase of meat-like juice loss rate,effectively controlling the growth and reproduction of microorganisms,delaying protein degradation and fat oxidation,maintaining the color and water retention of pork,extending the shelf life of pork to 28 and 32 days,respectively,and being transparent the quality of edible cling film combined with high quality acid and green willow extract is better.This study provides a scientific basis for expanding the scope of application of composite edible fresh-keeping film-coated freezing technology in meat storage and fresh-keeping.

关 键 词：青钱柳 猪肉 涂膜液 微冻 保鲜 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]