食用壳聚糖涂膜冷鲜黄牛肉的品质控制研究  

Effects of Edible Chitosan Coating on Quality Control of Chilled Beef

作　　者：宣伟 李铁 伊芳 陈淑琴 薛锡佳[2] 仪淑敏 XUAN Wei;LI Tie;YI Fang;CHEN Shuqin;XUE Xijia;YI Shumin(Fuyang Institutes for Food and Drug Control,Fuyang 236000,China;Jinzhongzi Distillery Co.,Ltd.,Fuyang 236000,China;College of Food Science and Technology,Bohai University,Jinzhou 121013,China)

机构地区：[1]阜阳市食品药品检验检测中心,安徽阜阳236000 [2]安徽金种子酒业股份有限公司,安徽阜阳236000 [3]渤海大学食品科学与工程学院,辽宁锦州121013

出　　处：《食品科技》2023年第7期92-98,共7页Food Science and Technology

基　　金：阜阳市自筹经费科技计划项目(FK202081163)。

摘　　要：为研究食用壳聚糖涂膜对冷鲜黄牛肉的品质控制,与对照组(纯水处理)相比,实验组利用0.5%壳聚糖溶液(溶剂为纯水)、1.0%植酸溶液以及利用1.0%植酸溶液配制的0.5%、1.0%、1.5%、2.0%、2.5%一系列浓度的壳聚糖溶液涂膜冷鲜黄牛肉。以感官评分、色度、吊挂损失率、p H值、TBA值、TVB-N值以及菌落总数作为评价指标,分析食用壳聚糖涂膜在冷鲜黄牛肉中应用的可行性。结果表明,4℃真空包装条件下,相比对照组,单一的低浓度壳聚糖溶液和单一的植酸溶液未能有效延长冷鲜黄牛肉的货架期,而通过1%植酸溶液溶解食用壳聚糖并涂膜于冷鲜黄牛肉表面,能够有效地延缓冷鲜黄牛肉在贮藏过程中的品质下降并延长其货架期。其中,2%食用壳聚糖涂膜的品质控制及保鲜效果最好,相比于对照组,货架期延长了8 d。因此,食用壳聚糖涂膜技术值得在生鲜食品中进一步应用和推广。In order to study the effect of edible chitosan coating on the quality control of chilled beef,compared with the control group(pure water treatment),the experimental group coated chilled beef with 0.5%chitosan solution(the solvent is pure water),1.0% phytic acid solution and a series concentrations of chitosan solutions prepared with 1.0% phytic acid solution including 0.5%,1.0%,1.5%,2.0% and 2.5%.Using sensory score,chromaticity,hanging loss rate,pH value,TBA value,TVB-N value and total bacterial count as evaluation indicators,the feasibility of using edible chitosan in chilled beef was analyzed.The results showed that under 4℃ vacuum packaging condition,compared with the control group,a single low concentration chitosan solution and a single phytic acid solution could not effectively extend the shelf life of chilled beef.Dissolving edible chitosan in 1% phytic acid solution and coating it on the surface of chilled beef could effectively delay the quality decline of chilled beef during storage and prolong its shelf life.Among them,the quality control and fresh-keeping effect of 2% chitosan coating were the best.Compared with the control group,the shelf life was extended by 8 days.Therefore,the edible chitosan coating technology is worth further application and promotion in fresh food.

关 键 词：壳聚糖 保鲜 黄牛肉 品质控制 冷鲜 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]