以聚乙烯醇为基液的3种膜对冷鲜猪肉的保鲜  

The Preservation of Chilled Fresh Pork by Three Kinds of Films with Polyvinyl Alcohol as the Base Solution

作　　者：刘琨[1] 韩笑 LIU Kun;HAN Xiao(College of Chemistry and Chemical Engineering,Guangxi University,Nanning 530004)

机构地区：[1]广西大学化学化工学院,南宁530004

出　　处：《食品工业》2021年第3期33-37,共5页The Food Industry

摘　　要：以聚乙烯醇(PVA)为基础制膜液,添加壳聚糖和不同含量柠檬酸,制成PVA膜、PVA/壳聚糖膜、PVA/壳聚糖/柠檬酸膜,测定3种膜的透光性、吸水性、力学性能等物理性能,并选取大肠杆菌和金黄色葡萄球菌为冷鲜猪肉腐败菌的试验菌种,考察3种膜的抑菌性,以及对冷鲜猪肉的保鲜效果。通过测定在0~4℃下猪肉的感官、pH、挥发性盐基氮(TVB-N)含量、高铁肌红蛋白含量、酸价和菌落总数的变化,结果证明3种膜均能延长冷鲜猪肉的货架期,且PVA/壳聚糖/柠檬酸膜的保鲜效果最好。Based on polyvinyl alcohol(PVA), chitosan and citric acid were added to prepare PVA film, PVA/chitosan film and PVA/chitosan/citric acid film. The light permeability, water absorption, physical properties and inhibitory of the three kinds of films were measured, and Escherichia coli and Staphylococcus aureus were selected as experimental strains of chilled fresh pork putrid bacteria. The bacteriostatic properties of three kinds of films and their preservation effect on chilled fresh pork were investigated. The change of pork quality during storage was studied by tracking a series of quality indexes. The main quality indexes included sensory, pH, TVB-N, high iron myoglobin content, acid value and total number of colonies at 0-4 ℃. The results showed that all three kinds of films could prolong the shelf life of chilled fresh pork. The PVA/chitosan/citric acid film had the best fresh-keeping effect.

关 键 词：聚乙烯醇 膜 冷鲜猪肉 保鲜 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]