甜橙精油-北五味子提取物复合膜的制备及其在冷鲜猪肉保鲜中的应用  

Preparation of Composite Film Containing Sweet Orange Essential Oil and Schisandra chinensis Extract and Its Application in Chilled Pork Preservation

作　　者：刘树萍[1] 李沛钊 蒋薇薇 张佳美 彭秀文 郭兴 杨铭铎[1] 孙莹 朱开宪 LIU Shuping;LI Peizhao;JIANG Weiwei;ZHANG Jiamei;PENG Xiuwen;GUO Xing;YANG Mingduo;SUN Ying;ZHU Kaixian(College of Tourism and Cuisine,Harbin University of Commerce,Harbin 150028,China;Cuisine Science Key Laboratory of Sichuan Province,Sichuan Tourism University,Chengdu 610100,China)

机构地区：[1]哈尔滨商业大学旅游烹饪学院,黑龙江哈尔滨150028 [2]四川旅游学院烹饪科学四川省高等学校重点实验室,四川成都610100

出　　处：《肉类研究》2024年第10期36-44,共9页Meat Research

基　　金：黑龙江省自然科学基金项目(LH2021B015);烹饪科学四川省高等学校重点实验室2023年度资助项目:基于罗勒籽胶/精油微胶囊的可食用膜制备及其在肉类预制菜中的应用研究(PRKX2023Z05);2021年哈尔滨商业大学教师“创新”项目支持计划项目(LH2021B015);第二批国家级职业教育教师教学创新团队课题研究项目(ZH2021080101)。

摘　　要：为提高冷鲜猪肉的保鲜能力并延长其货架期,以甜橙精油(orange essential oil,OEO)、北五味子提取物(Schisandra chinensis extract,SCE)为活性成分,羧甲基纤维素钠(sodium carboxymethyl cellulose,CMC-Na)为成膜基质,采用流延法制备复合膜。利用单因素试验和正交试验优选复合膜的配制方法,以色泽、汁液流失率、pH值、感官评价、总挥发性盐基氮含量和菌落总数探究OEO-SCE复合膜对冷鲜猪肉保鲜能力的影响。结果表明,当CMC-Na添加量为1.0 g/100 mL、SCE添加量为0.9 g/100 mL、OEO添加量为0.2%(V/V)时,制备的复合膜综合性能最佳:断裂伸长率为(63.860±0.120)%,抗拉强度为(8.800±0.049)MPa,水蒸气透过率为(2.360±0.070)g·mm/(m^(2)·h·kPa)。用该膜包裹冷鲜猪肉进行保鲜,与未包膜组相比,色泽及感官评分有明显提升,可以有效降低贮藏期内的总挥发性盐基氮含量、pH值、汁液流失率及菌落总数,贮藏期从6 d延长至8 d。由此可见,OEO-SCE复合膜可以抑制冷鲜猪肉在贮藏期内的腐败变质并延长其贮藏期。In order to enhance the freshness preservation of chilled pork and to prolong its shelf life,a composite film incorporated with orange essential oil(OEO)and Schisandra chinensis extract(SCE)as active ingredients was prepared using sodium carboxymethyl cellulose(CMC-Na)as the film-forming substrate by the casting method.The formulation was optimized by one-factor-at-a-time and orthogonal array design methods.The effect of the OEO-SCE composite film on preserving the freshness of chilled pork was explored in terms of color,juice loss rate,pH,sensory evaluation,total volatile basic nitrogen(TVB-N)content,and total colony count(TCC).The results indicated that the composite film consisting of 1.0 g/100 mL CMC-Na,0.9 g/100 mL SCE,and 0.2%(V/V)OEO exhibited the best overall performance with an elongation at break of(63.860±0.120)%,a tensile strength of(8.800±0.049)MPa,and a water vapor permeability of(2.360±0.070)g·mm/(m^(2)·h·kPa).In comparison to the unwrapped control group,the color and sensory evaluation score of chilled pork wrapped with this film were notably improved.Furthermore,TVB-N content,pH,juice loss rate,and TCC were effectively reduced during the storage period.The storage period was extended from six to eight days.To sum up,the OEO-SCE composite film can inhibit the deterioration and spoilage of cold pork during storage and prolong its storage period.

关 键 词：甜橙精油 北五味子提取物 复合膜 冷鲜猪肉 保鲜 

分 类 号：TS205.9[轻工技术与工程—食品科学]