沙棘油微胶囊复合膜的制备及其对手抓羊肉的保鲜效果  

Preparation of Sea-buckthorn Oil Microcapsule Composite Film and the Preservation Effect of Hand-grabbed Mutton

作　　者：张兵兵[1] 刘贵珊[1] 谢德浪 马海洋 李杨 马芳[1] 李小军 曹青青 李小雪 张倩[1] ZHANG Bingbing;LIU Guishan;XIE Delang;MA Haiyang;LI Yang;MA Fang;LI Xiaojun;CAO Qingqing;LI Xiaoxue;ZHANG Qian(School of Food Science and Engineering,Ningxia University,Yinchuan 750021,China)

机构地区：[1]宁夏大学食品科学与工程学院,宁夏银川750021

出　　处：《食品工业科技》2025年第4期393-403,共11页Science and Technology of Food Industry

基　　金：宁夏回族自治区重点研发计划项目(2023BCF01041);宁夏回族自治区科技创新领军人才项目(2020GKLRLX05);银川市科技创新专项(农业农村领域)(2022ZDNY05)。

摘　　要：为了探讨沙棘油微胶囊复合膜对手抓羊肉的保鲜效果,本研究采用明胶/阿拉伯胶包埋沙棘油,使用明胶作为膜基质、甘油作为增塑剂制备沙棘油微胶囊复合膜,并测定复合膜的机械性能、表面形态和抗氧化与抗菌活性,将其贴体于手抓羊肉表面,分析复合膜对其色泽、pH、失重率、挥发性盐基氮(TVB-N)、菌落总数及感官指标的影响,评价复合膜对手抓羊肉的保鲜效果。结果表明,沙棘油微胶囊的包埋率为88.94%,产率为76.28%,制备膜的最佳条件为明胶浓度6 g/100 mL;明胶与甘油的配比1:0.4,20℃下干燥48 h。复合膜厚度为0.36±0.01 cm,断裂伸长率为50.56%±0.55%,拉伸强度为27.81±0.22 N,透气系数为2.50±0.10×10^(-12)g·cm/(cm^(2)·Pa·s),表明其具有良好的机械性能;微胶囊在膜内分布均匀,与涂层处理相比,DPPH及ABTS+自由基清除率15 d分别下降18.95%和19.84%,抑菌圈直径为(3±0.5)cm;复合膜贴体包装手抓羊肉,与空白组及涂层组相比,可以降低失重率,抑制TVB-N的增长,维持色泽,延长其货架期5 d。本研究证明了沙棘油微胶囊复合膜其作为一种新型食品包装材料具有良好的保鲜效果,为肉品的保鲜提供了理论指导。In order to explore the preservation effect of microcapsule composite film with sea-buckthorn oil on handgrabbed mutton,this study used gelatin/acacia to coat sea-buckthorn oil,and prepared microcapsule composite film with sea-buckthorn oil using gelatin as membrane substrate and glycerin as plasticizer.The mechanical properties,surface morphology and antioxidant and antibacterial activities of the composite film were measured,and the film was fitted on the surface of hand-grabbed mutton.The effects of composite membrane on color,pH,weight loss,TVB-N,total number of bacterial colonies and sensory indexes were analyzed to evaluate the fresh-keeping effect of hand-grabbed mutton.Results showed that the embedding rate and yield of sea buckthorns oil microcapsules were 88.94%and 76.28%,respectively,and the optimum conditions for preparing the membrane were 6 g/100 mL gelatin concentration.The ratio of gelatin to glycerin was 1:0.4 and the drying conditions were 20℃for 48 h.The thickness of the composite film was 0.36±0.01 cm,the percentage of breaking elongation was 50.56%±0.55%,the tensile strength was 27.81±0.22 N,and the permeability coefficient was 2.50±0.10×10^(-12)g·cm/(cm^(2)·Pa·s),indicating that it had good mechanical properties.Compared with coating treatment,DPPH and ABTS+free radical scavenging rates decreased by 18.95%and 19.84%after 15 d.The antibacterial zone diameter was 3±0.5 cm.Compared with the blank group and the coated group,the composite film could reduce the weight loss rate,inhibit the growth of TVB-N,maintain the color and extend the shelf life for 5 d.This study proved that microcapsule composite film with sea-buckthorn oil has good preservation effect,providing theoretical guidance for meat preservation.

关 键 词：沙棘油微胶囊 复合膜 手抓羊肉 保鲜 

分 类 号：TS205[轻工技术与工程—食品科学]