固态植物精油保鲜剂特性表征及其对气调包装卤鸭脖耐贮性的影响  

Effects of Characterization of Solid Plant Essential Oil Preservative and Its Storability on Pot-stewed Duck Neck in Modified Atmosphere Packaging

作　　者：余文志 田雨晴 周磊[1] 禹凯博 邹立强[1] 刘伟[1] Yu Wenzhi;Tian Yuqing;Zhou Lei;Yu Kaibo;Zou Liqiang;Liu Wei(State Key Laboratory of Food Science and Resources,Nanchang University,Nanchang 330047)

机构地区：[1]南昌大学食品科学与资源挖掘全国重点实验室,南昌330047

出　　处：《中国食品学报》2024年第5期346-358,共13页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(32272385,32102037);江西省重点研发计划项目(20223BBF61024)。

摘　　要：基于淀粉-羧甲基纤维素钠化学封装及纳米二氧化硅物理吸附原理,以机械挤压造粒法制备固态植物精油(茶树精油与肉桂精油质量比为2∶1)保鲜剂,探究这种保鲜剂结合气调包装对卤鸭脖的保鲜效果。红外分析证实复合精油被有效包封,气-质谱联用结果表明保鲜剂中精油含量为12.41%,包封率为73.87%。常温贮藏试验结果显示:对照组卤鸭脖贮藏第2天即可见白色菌落,贮藏4 d内pH值呈不断下降趋势,硫代巴比妥酸反应产物值和挥发性盐基氮含量上升,表明贮藏期间卤鸭脖中脂肪及蛋白质持续氧化降解。单独气调(70%N_(2)/30%CO_(2))组或保鲜剂组在第4天时出现白色菌落,硫代巴比妥酸反应产物值和挥发性盐基氮的上升与对照组相比更缓慢,表明单独气调或保鲜剂均能有效延缓卤鸭脖的品质劣变。精油固态保鲜剂结合气调包装抑制卤鸭脖微生物的生长,到第6天时才出现白色菌落,且能明显抑制其贮藏期间蛋白质和脂肪的氧化。说明气调结合固态植物精油保鲜剂处理能提升卤鸭脖的贮藏品质,延长其货架期。In this study,based on the chemical encapsulation of starch-sodium carboxymethyl cellulose and physical adsorption of nano-silica,the solid plant essential oil(the mass ratio of tea tree essential oil to cinnamon essential oil was 2∶1)preservative was prepared by mechanical extrusion granulation method,and the preservation effect of solid plant essential oil preservative combined with modified atmosphere packaging on pot-stewed duck necks were investigated.Infrared analysis confirmed that the composite essential oil was effectively encapsulated.GC-MS results showed that the content of essential oil was 12.41%and the encapsulation efficiency was 73.87%.The results of storage experiments in room temperature showed that white colonies were observed on the second day of the control group.The pH value showed a continuous downward trend within 4 days of storage,and the thiobarbituric acid reaction product value and volatile base nitrogen content increased,indicating that the continued oxidative degradation of fat and protein in the stewed duck neck during storage.White colonies appeared on the 4th day in the single modified atmosphere(70%N_(2)/30%CO_(2))group or preservative group,and the increase of thiobarbituric acid reaction product value and volatile base nitrogen was slower than that in the control group,indicating that both of them could effectively delay the deterioration of the quality of pot-stewed duck necks.Essential oil solid preservatives combined with modified atmosphere packaging can further inhibit the growth of microorganisms in pot-stewed duck necks,white colonies appeared on the 6th day,and effectively control the increase of thiobarbituric acid reaction product value and volatile base nitrogen content during storage.Therefore,modified atmosphere packaging combined with solid plant essential oil preservative treatment can further improve the storage quality and prolong the shelf life of pot-stewed duck neck.

关 键 词：植物精油 固态保鲜剂 气调包装 卤鸭脖 货架期 

分 类 号：TS251.61[轻工技术与工程—农产品加工及贮藏工程]