基于油茶粕多糖的鸡肉保鲜涂膜的研制  

Preparation of Compound Cling Film for Chicken Based on Camellia Meal Polysaccharide

作　　者：敬思群 王梦琪 罗昕艳 华军利[1] 张文军 张玉龙 张伟 JING Si-qun;WANG Meng-qi;LUO Xin-yan;HUA Jun-li;ZHANG Wen-jun;ZHANG Yu-long;ZHANG Wei(Henry Fok College of Food Science&Engineering,Shaoguan University,Shaoguan 512005,Guangdong,China;The College of Life and Geographic Sciences,Kashi University,Kashi 844006,Xinjiang,China;Shaoguan Youfeng Ecological Garden Development Co.,Ltd.,Shaoguan 512005,Guangdong,China)

机构地区：[1]韶关学院英东食品学院,广东韶关512005 [2]喀什大学生命与地理科学学院,新疆喀什844006 [3]韶关市友丰生态园林开发有限公司,广东韶关512005

出　　处：《食品研究与开发》2022年第10期124-130,共7页Food Research and Development

基　　金：2020年度韶关市科技计划项目(社会发展方向-支持科研工作者经费支持)高等院校科研项目(200811114531603);韶关市浈江区油茶产业园项目(GDSCYY2019-028);韶关学院第一批师生共创“专创”工作室项目;韶关学院2020年大学生创新创业训练计划项目。

摘　　要：以油茶粕多糖为抗氧化剂和抑菌剂,以高酰基结冷胶和普鲁兰多糖为成膜剂,以甘油为保湿剂研制鸡肉复合保鲜涂膜。以新鲜鸡肉为样品,以菌落总数、pH值和挥发性盐基氮(total volatile basic nitrogen,TVB-N)值为考察指标,通过单因素和正交试验,确定复合保鲜涂膜最优配方。结果表明:当油茶粕多糖提取液添加量为20%,高酰基结冷胶添加量为0.20 g,甘油添加量为0.4 g,普鲁兰多糖添加量为0.15 g时,复合保鲜涂膜可使新鲜鸡肉在5℃下保鲜12 d,此时鸡肉仍然符合一级鲜肉质量指标。A composite cling film for chicken was prepared using camellia meal polysaccharide as an antioxidant and antibacterial agent,high acyl gellan gum and pullulan as the film-forming agent,and glycerin as moisturizer.For fresh chicken,the optimal formulation of the film was determined by single factor and orthogonal experiments with total number of colonies,pH,and total volatile basic nitrogen as indices.The optimum formulation was 20%camellia meal polysaccharide extract,0.2 g high acyl gellan gum,0.4 g glycerol,and 0.15 g pullulan.This formulation of cling film kept the chicken fresh for 12 days at 5℃and it still met Grade I fresh meat quality criteria.

关 键 词：油茶粕多糖 抗氧化能力 抑菌作用 涂膜保鲜 工艺优化 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]