壳聚糖-留兰香精油复合膜对酱牛肉保鲜效果的影响  

Effect of Chitosan-Spearmint Essential Oil Composite Film on Preservation Effect of Sauced Beef

作　　者：刘雨辰 曲梦锐 曹恺洋 王东营 LIU Yu-chen;QU Meng-rui;CAO Kai-yang;WANG Dong-ying(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《中国调味品》2024年第5期6-9,共4页China Condiment

基　　金：国家自然科学基金项目(32001744)。

摘　　要：肉制品行业近年来发展势头较好,但贮藏时间短、易变质等问题影响着行业发展。为了延长酱牛肉的贮藏时间,研制高效、经济的复合保鲜剂是目前较热门的研究方向。文章通过复配不同浓度的壳聚糖与留兰香精油,制备复合膜以包裹酱牛肉,测定了贮藏过程中酱牛肉的色泽、pH值、挥发性盐基氮(TVB-N)值、菌落总数、大肠菌群和感官品质,对比不同浓度的留兰香精油对酱牛肉保鲜效果的差异。结果表明,壳聚糖与留兰香精油的复合有助于酱牛肉的储存保鲜,能较好地保留色泽,抑制其氧化腐败和表面的菌群生长,延长酱牛肉的保鲜时间。其中,4%浓度的留兰香精油的保鲜效果最好。因此,壳聚糖-留兰香精油复合膜可作为一种创新保鲜材料应用于酱牛肉的包装中,同时为开发新型天然保鲜剂提供了参考依据。The meat product industry has been developing well in recent years,but the problems such as short storage time and easy deterioration affect the development of the industry.In order to prolong the storage time of sauced beef,the development of efficient and economical compound preservatives is currently a hot research direction.In this paper,different concentrations of chitosan and spearmint essential oils are compounded to prepare edible film to wrap sauced beef.The color,pH value,total volatile basic nitrogen(TVB-N)value,total bacterial count,coliforms and sensory quality of sauced beef during storage are measured.The difference of preservation effect of different concentrations of spearmint essential oils on sauced beef is compared.The results show that the combination of chitosan and spearmint essential oil is helpful to the storage and preservation of sauced beef,which can better retain the color,inhibit its oxidative corruption and the growth of bacterial flora on the surface,and prolong the preservation time of sauced beef.Among them,4%concentration of spearmint essential oil has the best preservation effect.Therefore,chitosan-spearmint essential oil composite film can be used as an innovative preservation material in the packaging of sauced beef,which has provided a reference basis for the development of new natural preservatives.

关 键 词：壳聚糖 留兰香精油 酱牛肉 可食膜 保鲜 

分 类 号：TS206.4[轻工技术与工程—食品科学]