肉桂醛缓释防腐包与化学防腐剂在传统猪肉干中的防腐效果对比  

Antibacterial Effect of Controlled-Releasing Cinnamaldehyde Antiseptic Package and Chemical Preservatives on Traditional Pork Jerky

作　　者：金佳幸 刘俊 高艳 杜尚军 JIN Jiaxing;LIU Jun;GAO Yan;DU Shangjun(College of Chemistry and Chemical Engineering,Anshun University,Anshun 561000,China)

机构地区：[1]安顺学院化学化工学院,贵州安顺561000

出　　处：《食品安全导刊》2022年第31期64-66,共3页China Food Safety Magazine

基　　金：贵州省教育厅青年科技人才成长项目(黔教合KY字[2017]282)。

摘　　要：本文在了解肉干干燥特性的基础上,将具有抗菌活性的肉桂醛经β-环糊精包埋后制成抗菌活性缓释防腐包,应用于传统肉干的保藏,并与传统防腐剂双乙酸钠防腐效果进行对比。研究表明,传统肉干干燥4 h之后,水分含量低于20%,符合国家标准要求,但添加双乙酸钠对干燥过程中肉干的水分活度有一定影响,双乙酸钠可能降低了肉干中水分的自由程度,抑制了肉干水分的挥发。在肉干保藏实验过程中发现,添加3.0 g及以上的肉桂醛缓释防腐包的肉干与添加0.3%双乙酸钠的肉干均具有较长的保存时间,说明一定添加量的肉桂醛缓释防腐包可应用于传统肉干的长期保藏。In this paper,based on the understanding of the drying characteristics of traditional pork jerky.cinnamaldehyde with antibacterial activity materials were embedded in β-cyclodextrin to make controlled-releasing cinnamaldehyde antiseptic package,which was applied to the preservation of traditional jerky and compared with the antibacterial effect of traditional preservative sodium diacetate.The study shows that after drying for 4 h,the moisture content of traditional pork jerky less than 20% that meet the requirements of national standards.However,the addition of sodium diacetate has certain influence on the water activity of jerky.It is speculated that sodium diacetate may reduce the degree of water freedom in jerky,so as to inhibit the volatilization of jerky moisture.In addition,this study found that during the experimental process of jerky preservation,the jerky that added 3.0 g and above of controlled-releasing cinnamaldehyde antiseptic package had the same shelf life as jerky with 0.3% sodium diacetate added.It shows that a certain amount of controlled-releasing cinnamaldehyde antiseptic package can be applied to the long-term preservation of traditional jerky.

关 键 词：肉桂醛 缓释防腐包 双乙酸钠 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]