桑叶醇提物-普鲁兰多糖复合涂膜对冷鲜牛肉保鲜效果的研究  

Fresh-keeping effect of mulberry leaf ethanol extract-pullulan polysaccharide composite coating on chilled beef

作　　者：王冰冰 宫立 WANG Bingbing;GONG Li(Jilin Province Economic Management Cadre College,Changchun 130012;Jilin Agricultural Science and Technology College,Jilin 132101)

机构地区：[1]吉林省经济管理干部学院,长春130012 [2]吉林农业科技学院,吉林132101

出　　处：《中国食品添加剂》2024年第8期121-128,共8页China Food Additives

摘　　要：为了研究桑叶醇提物(Ethanol extract of mulberry leaves,MLEE)与普鲁兰多糖(Pullulan polysaccharide,PPL)复合涂膜对冷鲜牛肉保鲜效果的影响,采用不同浓度(0.25%、0.5%、1.0%)MLEE与1.0%PPL复合涂膜对牛肉4℃条件下贮藏14d,在贮藏过程中对各项指标进行测定分析。结果表明:与对照组相比,复合涂膜处理降低了牛肉的pH值、剪切力、蒸煮损失率,且有效延缓了牛肉的总挥发性盐基氮(Total volatile basic nitrogen,TVB-N)和高铁肌红蛋白含量的升高,有效抑制了牛肉的菌落总数和嗜冷菌的生长,维持了牛肉较佳的感官品质。其中,1.0%MLEE-PPL复合涂膜处理对牛肉的保鲜效果最佳。In order to study the effect of ethanol extract of mulberry leaves(MLEE)and pullulan polysaccharide(PPL)composite coating on the fresh-keeping of chilled beef,different concentrations(0.25%,0.5%,1.0%)of MLEE combined with 1.0%PPL were used to coat beef stored at 4℃for 14 days.Various indicators were measured and analyzed during the storage process.The results showed that compared with the control group,the composite coating treatment reduced the pH value,shear force,and cooking loss rate of beef,it effectively delayed the increase of Total Volatile Basic Nitrogen(TVB-N)and myoglobin content of beef,inhibited the growth of total bacterial count and psychrophilic bacteria,and maintained better sensory quality of beef.Among them,the 1.0%MLEE-PPL composite coating treatment showed the best fresh-keeping effect on beef.

关 键 词：桑叶醇提物 普鲁兰多糖 复合涂膜 牛肉 保鲜 

分 类 号：TS202.3[轻工技术与工程—食品科学]