冻融改性纳米SiO_(2)-POHS复合膜对牛肉冷藏保鲜效果的影响  

Effect of freeze-thaw modified nano-silica-potato oxidized hydroxypropyl starch composite films on preservation of beef in cold storage

作　　者：孙保龙 赵喜亚 于鸿伟 张玉斌[1] SUN Baolong;ZHAO Xiya;YU Hongwei;ZHANG Yubing(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China;Gansu Huilize Agriculture and Animal Husbandry Technology Co.Ltd.,Wuwei 733000,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]甘肃汇利泽农牧科技有限公司,甘肃武威733000

出　　处：《食品与发酵工业》2024年第10期32-39,共8页Food and Fermentation Industries

基　　金：国家“十四五”重点研发计划课题子项目(2021YFD2100503-2-2)。

摘　　要：为开发具有保鲜效果且可生物降解的复合膜,该试验以纳米SiO_(2)和马铃薯氧化羟丙基淀粉(potato oxidizes hydroxypropyl starch,POHS)为成膜基材,采用反复冻融方法制备改性纳米SiO_(2)-POHS复合膜。研究了不同冻融次数对复合膜性能的影响和3种保鲜处理(冻融改性纳米SiO_(2)-POHS复合膜覆盖、聚乙烯保鲜膜覆盖和不覆盖膜)冷藏对牛肉保鲜效果的影响。结果表明,当反复冻融4次时,复合膜拉伸强度达到最大值17.02 MPa,透明度降低95.17%,水蒸气透过系数降低33.92%,透油系数降低27.84%(P<0.05),复合膜孔径变小,表面结构致密。将不同保鲜处理的牛肉在4℃条件下贮藏18 d,随时间的延长,发现用聚乙烯保鲜膜处理和冻融改性纳米SiO_(2)-POHS复合膜处理可显著减缓牛肉pH值、菌落总数、挥发性盐基氮(total volatile base nitrogen,TVB-N)值、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)值的上升(P<0.05),相同时间下,相较于聚乙烯保鲜膜组,冻融改性纳米SiO_(2)-POHS复合膜组的pH值、TVB-N值、TBARS值都最低且感官评分始终优于聚乙烯保鲜膜组。说明冻融改性纳米SiO_(2)-POHS复合膜处理能有效延长牛肉保质期。To develop biodegradable composite films with fresh-keeping effects,this experiment used nano-SiO_(2)and potato oxidizes hydroxypropyl starch(POHS)as the film-forming substrate to prepare a modified nano-SiO_(2)-POHS composite film by the repeated freeze-thawing method.The effects of different freeze-thaw times on the performance of the composite film and three preservation treatments,including freeze-thaw modified nano-SiO_(2)-POHS composite film cover,polyethylene plastic wrap cover and,no film cover,and the effect of refrigeration on the preservation of beef were investigated.Results showed that when repeatedly freeze-thawed 4 times,the tensile strength of the composite film reached a maximum value of 17.02 MPa,opacity increased by 95.17%,water vapour transmission coefficient decreased by 33.92%,oil permeability coefficient decreased by 27.84%(P<0.05),the pore size of the composite film became smaller,and the surface structure was dense.Beef with different preservation treatments was stored at 4℃for 18 days.With the increase of time,it was found that treatment with polyethylene plastic wrap and freeze-thaw modified nano-SiO_(2)-POHS composite film significantly slowed down the increase of beef pH,total bacterial colony,total volatile base nitrogen(TVB-N),and thiobarbituric acid reactive substances(TBARS)(P<0.05).Compared to the cling film group,the freeze-thaw modified nano-SiO_(2)-POHS composite film group had the lowest pH,TVB-N,and TBARS and consistently better sensory scores than the polyethylene plastic wrap group at the same time.It shows that the freeze-thaw modified nano-SiO_(2)-POHS composite film treatment can effectively delay the quality deterioration of beef during storage and prolong the shelf life of beef.

关 键 词：马铃薯氧化羟丙基淀粉 纳米二氧化硅 反复冻融 牛肉保鲜 可生物降解膜 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]