聚丙烯/明胶双层膜的制备及其对真空冷鲜羊肉腐败菌的抑制作用  

Preparation of OPP/Gelatin Bilayers and Its Inhibitory Effect on Spoilage Bactertia of Vacuum-packed Chilling Fresh Lamb

作　　者：王世静 柴笑玉 田寒雪 时子丹 侯成立[2] 张志胜[1] 饶伟丽 张德权[2] WANG Shijing;CHAI Xiaoyu;TIAN Hanxue;SHI Zidan;HOU Chengi;ZHANG Zhisheng;RAO Weii;ZHANG Dequan(College of Food Science and Technology,Hebei Agricultural University,Baoding 071001,Hebei,China;Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences/National Risk Assessment Laboratory of Agro-products Processing Quality and Safety,Ministry of Agriculture and Rural Affairs,Beijing 100193,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071001 [2]中国农业科学院农产品加工研究所/农业农村部农产品质量安全收贮运管控重点实验室,北京100193

出　　处：《食品研究与开发》2023年第14期44-51,共8页Food Research and Development

基　　金：农业农村部农产品质量安全收贮运管控重点实验室开放课题(S2020KFKT-05);河北省省级科技计划资助项目(20327115D)。

摘　　要：为改善聚丙烯(oriented polypropylene,OPP)/明胶双层膜的抑菌性和物理性能,使其更好地应用于冷鲜羊肉保鲜领域,该文通过抑菌圈试验比较14种精油对真空包装冷鲜羊肉中分离出的19株腐败菌的抑制效果,筛选出抑制效果最佳的精油种类并进行复配,将明胶质量0%、10%、20%、30%、40%的复配精油添加到明胶层中,通过双层膜的抑菌性、膜厚、机械性能、色泽、透光率、水蒸气透过率和感官评分等,确定复配精油添加的最适浓度。结果表明:14种精油中抑菌效果最佳的为芥末精油,其次是牛至精油;通过进一步抑菌圈试验确定芥末精油与牛至精油体积比为1∶4时抑菌效果较好;随着复配精油浓度的增加,双层膜的膜厚、黄度、抑菌性逐渐增加,断裂伸长率、透光率和感官评价的接受度逐渐降低,抗拉强度呈现先增加后降低的趋势。综上,芥末精油与牛至精油体积比为1∶4,复配精油浓度为20%的OPP/明胶双层膜适用于真空包装冷鲜羊肉保鲜。To improve the bacterial inhibition and physical properties of oriented polypropylene (OPP) /gelatin bilayers for better application in the field of fresh lamb preservation,this study compared the inhibitory effect of 14 essential oils on 19 spoilage bacteria which were isolated from vacuum-packed chilling fresh lamb by inhibition zone experiments.The type of essential oil with the optimal inhibitory effect was selected to make compound.Then,the compound essential oils with gelatin mass of 0%,10%,20%,30%,and 40% were added to the gelatin layer.The most appropriate concentration for compound essential oil addition was determined by the bacteria inhibition,thickness,mechanical properties,color,light transmission rate,water vapor transmission rate,and sensory evaluation of bilayer.The results showed that the optimal antibacterial effect among the 14 essential oils was mustard essential oil,followed by oregano essential oil.It was further determined that the antibacterial effect was better when the volume ratio of mustard essential oils to oregano essential oil was 1∶4.As the concentration of compound essential oil increased,the film thickness,yellowness,and bacterial inhibition increased significantly,whereas elongation at break,light transmission,and sensory acceptance decreased significantly,and tensile strength displayed a trend of first increasing and then decreasing.In conclusion,the volume ratio of mustard essential oils to oregano essential oil was 1 ∶4,and the OPP/gelatin bilayer with 20% of the compound essential oil concentration was most suitable for vacuum-packed chilling fresh lamb.

关 键 词：腐败 精油 羊肉 聚丙烯/明胶双层膜 活性包装 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程] TS206.4[轻工技术与工程—食品科学与工程]