负载肉桂醛-单宁酸纳米乳液的壳聚糖涂层的制备及其对冷鲜肉保鲜效果  

Preparation of Chitosan Coating Loaded with Cinnamaldehyde-Tannic Acid Nano-emulsion and Its Effect on the Preservation of Chilled Meat

作　　者：邓兴群 尤娟[1,2] 刘茹 YONGSAWADIGUL Jirawat[3] 尹涛 杨宏 DENG Xingqun;YOU Juan;LIU Ru;YONGSAWADIGUL Jirawat;YIN Tao;YANG Hong(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;National R&D Branch Center for Conventional Freshwater Fish Processing,Wuhan 430070,China;School of Food Technology,Institute of Agricultural Technology,Suranaree University of Technology,Nakhon Ratchasima 30000,Thailand)

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070 [2]国家大宗淡水鱼加工技术研发分中心,湖北武汉430070 [3]苏兰拉里工业大学农业系食品技术学院,泰国呵叻府30000

出　　处：《食品工业科技》2025年第3期350-360,共11页Science and Technology of Food Industry

基　　金：国家现代农业产业技术体系资助(CARS-45);广西重点研发计划(桂科AB23026035)。

摘　　要：为延长冷鲜猪肉货架期,制备了负载肉桂醛(Cinnamaldehyde,CIN)-单宁酸(Tannic acid,TA)纳米乳液的壳聚糖涂层(CS/CIN-TAs),并研究了该涂层对冷鲜猪肉保鲜效果的影响。结果表明,当TA和CIN的质量比为1:4时,纳米乳液(CIN-TAs)的平均粒径为212.60 nm,PDI值为0.365,形貌为球形,且在4℃条件下具有良好的贮藏稳定性。与壳聚糖涂层相比,CS/CIN-TAs对金黄色葡萄球菌(Staphyloccocus aureus)、大肠杆菌(Escherichia coli)和铜绿假单胞菌(Pseudomonas aeruginosa)的抑菌性能更好;且CS/CIN-TAs可以更显著地清除ABTS+和DPPH自由基。在贮藏过程中,CS/CIN-TAs可显著减缓感官评分值的降低,抑制pH、硫代巴比妥酸含量、挥发性盐基氮含量(TVB-N)和菌落总数的增加,保持肉色,并能明显抑制假单胞菌属的生长繁殖。在保鲜方面,TA和CIN具有协同效应,CS/CIN-TAs的作用具有浓度依赖性。当贮藏9 d后,冷鲜猪肉空白组的TVBN和总菌数分别为15.07 mg/100 g和6.36 lg CFU/g,均超过中国国标中的限值(15 mg/100 g和6 lg CFU/g)。而贮藏12 d后,CS/CIN-TAs组的TVB-N和总菌数仍然低于限值。负载肉桂醛-单宁酸纳米乳液的壳聚糖涂层可有效地延长冷鲜猪肉的货架期,具有良好的应用前景。In order to extend the shelf life of chilled pork,chitosan coating(CS/CIN-TAs)loaded with cinnamaldehyde(CIN)-tannic acid(TA)nano emulsion was prepared,and the effect of the coating on the preservation of chilled pork was studied.When the mass ratio of TA to CIN was 1:4,the nano emulsion(CIN-TAs)had average particle size of 212.60 nm,PDI value of 0.365,spherical morpholog,and showed well storage stability at 4℃.Compared with chitosan coatings,CS/CIN-TAs exhibited much better antibacterial effects against Staphylococcus aureus,Escherichia coli,and Pseudomonas aeruginosa.Moreover,CS/CIN-TAs could more pronouncedly scavenge ABTS+and DPPH radicals.During storage,CS/CIN-TAs could significantly slow down the decrease of sensory score values,inhibit the increase of pH,thiobarbituric acid content,total volatile basic nitrogen(TVB-N),and total bacterial count,maintain meat color,and effectively inhibit the growth and reproduction of Pseudomonas genus.In terms of preservation,TA and CIN showed a synergistic effect,and the effect of CS/CIN-TAs was concentration dependent.After 9 days of storage,the TVB-N and total bacterial count of the blank group of chilled pork were 15.07 mg/100 g and 6.36 lg CFU/g,respectively,exceeding the limit values in the Chinese National Standard(15 mg/100 g and 6 lg CFU/g).However,after 12 days of storage,the TVB-N and total bacterial count of the CS/CIN-TAs group were still lower than the limit values.The chitosan coating loaded with nano emulsion of cinnamaldehyde and tannic acid could effectively extend the shelf life of chilled pork,and had good application prospects.

关 键 词：冷鲜猪肉 肉桂醛 单宁酸 纳米乳液 货架期 

分 类 号：TS251.2[轻工技术与工程—农产品加工及贮藏工程]