玉米须多糖复合保鲜涂膜剂的制备及对冷鲜肉保鲜性能的研究  

Preparation of Corn Silk Polysaccharide Composite Fresh-keeping Coating and Study on Fresh-keeping Propertyof Chilled Meat

作　　者：李劭彤 张铎[1] 康爱彬[1] 张立永[1] LI Shaotong;ZHANG Duo;KANG Aibin;ZHANG Liyong(Hebei Chemical and Pharmaceutical Vocational and Technical College,Shijiazhuang 050026,China)

机构地区：[1]河北化工医药职业技术学院,河北石家庄050026

出　　处：《现代食品》2023年第12期88-91,共4页Modern Food

基　　金：河北省高等学校科学技术研究项目(ZC2022037)。

摘　　要：为提高冷鲜肉的贮藏品质、延长货架期,本研究以冷鲜猪肉为对象,选择玉米须多糖和9种不同增稠剂、抗氧化剂和抑菌剂,以感官评分、色差、pH值、挥发性盐基氮等为评价指标,考察不同保鲜液浓度对冷鲜肉在4℃贮藏6 d后的影响,旨在开发一种新型玉米须多糖复合保鲜涂膜剂。基于此,本研究以单因素试验为基础,开展响应面试验优化,结果显示该工艺参数实用价值较高,可以为冷鲜肉的保鲜提供数据支撑。In order to improve the storage quality and extend the shelf life of chilled meat,this paper took chilled pork as the research object,selected Corn silk polysaccharide and 9 different thickening agents,antioxidants and bacteriostatic agents,and used sensory score,color difference,pH value,volatile basic nitrogen,etc.as evaluation indicators to investigate the effects of different concentrations of fresh-keeping solution on chilled pork after 6 days storage at 4 C,in order to develop a new type of Corn silk polysaccharide composite fresh-keeping coating agent.Based on this,this study conducted response surface methodology optimization based on single factor experiments.The results showed that this process parameter has high practical value and can provide data support for the preservation of cold fresh meat.

关 键 词：冷鲜肉 玉米须多糖 涂膜 保鲜 

分 类 号：TS205.9[轻工技术与工程—食品科学]