海藻酸钠水凝胶吸垫对冷却肉品的保鲜效果研究  

Study on the Preservation Effect of Sodium Alginate Hydrogel Cushion on Chilled Meat

作　　者：侯萍[1] 葛鑫 袁孟玲 刘肖冰[1] HOU Ping;GE Xin;YUAN Mengling;LIU Xiaobing(Sanya Aviation and Tourism College,Sanya 572000,China)

机构地区：[1]三亚航空旅游职业学院,海南三亚572000

出　　处：《食品安全导刊》2023年第25期72-74,78,共4页China Food Safety Magazine

基　　金：海南省自然科学基金高层次人才项目(320RC674)。

摘　　要：冷却肉品在冷藏中易渗液,吸垫与肉品长久接触既易滋生微生物,还会加速肉品腐败变质。将不同体积分数(0.3%、0.4%和0.5%)的肉桂醛加入海藻酸钠水凝胶吸垫,对其溶胀率、抑菌性、pH值、菌落总数以及液体流失率进行测定。结果表明,肉桂醛可提升材料性能,当肉桂醛体积比为0.5%时,吸垫具有更好的溶胀性能与抑菌能力。与无吸垫组相比,海藻酸钠水凝胶吸垫组肉品的pH值与菌落总数更低,且液体流失更少(P<0.05)。海藻酸钠水凝胶吸垫使用肉桂醛为抑菌剂,既提升了凝胶强度,又使食品材料更安全,吸收渗液时可将其封存于网状结构中不溢出,在延长保质期方面具有优势。Cooled meat is prone to oozing during refrigeration,and prolonged contact between the suction pad and the meat can not only breed microorganisms but also accelerate spoilage and spoilage.The swelling rate,bacteriostasis,pH,total number of colonies and liquid loss rate of cinnamaldehyde were measured by adding different volume fraction(0.3%,0.4%and 0.5%)into sodium alginate hydrogel pad.The results showed that cinnamaldehyde can improve the material properties.When the volume ratio of cinnamaldehyde is 0.5%,the absorbent pad has better swelling performance and antibacterial ability.Compared with the non pad group,the pH value and total bacterial count of meat in the sodium alginate hydrogel pad group were lower(P<0.05),and the fluid loss was less.Sodium alginate hydrogel pad uses cinnamaldehyde as bacteriostatic agent,which not only improves the strength of gel,but also makes food materials safer.When absorbing leachate,it can be sealed in the network structure without spilling,which has advantages in extending the shelf life.

关 键 词：海藻酸钠水凝胶吸垫 冷却肉品 肉桂醛 保鲜 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]