可食用壳聚糖涂膜技术在卤鸭保鲜中的应用及质构分析  

Application and Texture Analysis of Edible Chitosan Coating Technology in Preservation of Braised Duck

作　　者：赵颂宁 谢钰芊 刘若飞 张婷 刘静波 林柔汐 ZHAO Songning;XIE Yuqian;LIU Ruofei;ZHANG Ting;LIU Jingbo;LIN Rouxi(College of Food Science and Engineering,Jilin University,Changchun 130000,Jilin,China)

机构地区：[1]吉林大学食品科学与工程学院,吉林长春130000

出　　处：《食品研究与开发》2025年第1期139-144,共6页Food Research and Development

基　　金：吉林省科技发展计划项目(20220202085NC)。

摘　　要：为探究可食用壳聚糖涂膜对卤鸭的保鲜效果,通过粒径测量、傅里叶变换红外光谱分析以及差热扫描考察涂膜液的稳定性和热稳定性;进一步研究涂膜后卤鸭产品的质构特性(硬度、弹性、咀嚼性)、色泽、菌落数和感官特性。研究结果表明,与未涂膜的对照组相比,涂膜处理的卤鸭在贮藏过程中的第0、3、6、9、12、15天,其质地、口感和咀嚼性均得到显著改善。此外,涂膜技术显著提升卤鸭的色泽和感官品质,并有效控制菌落数的增长。综上,应用可食用壳聚糖涂膜技术不仅能显著提高卤鸭制品在贮藏期间的品质,还能将其货架期延长6 d,从而显著增强食品的保鲜性能。This paper investigated the preservation effect of edible chitosan coating on braised duck and analyzed the stability and thermal stability of coating liquid through particle size measurement,Fourier transform infrared spectroscopy,and differential scanning calorimetry.Besides,the texture characteristics(hardness,elasticity,and chewiness),color,total viable count,and sensory characteristics of the coated braised duck were studied.The results indicated that compared to the uncoated control group,the coated braised duck exhibited significant improvements in texture,taste,and chewiness throughout the storage period on days 0,3,6,9,12,and 15.In addition,the coating technology significantly improved the color and sensory characteristics of the braised duck and effectively controlled the growth of the total viable count.In conclusion,edible chitosan coating technology could not only significantly improve the quality of the braised duck during storage but also extend their shelf life by six days,thus significantly enhancing its performance in food preservation.

关 键 词：涂膜技术 保鲜 应用研究 质构分析 保质期 

分 类 号：TS251.68[轻工技术与工程—农产品加工及贮藏工程]