壳聚糖-薄荷精油复合涂膜的制备及其对生鲜猪肉的保鲜应用  

Preparation of Chitosan-Mentha piperita Essential Oil Composite Film and Its Application to Fresh Pork Preservation

作　　者：任鹏飞 刘雨辰 王东营 REN Pengfei;LIU Yuchen;WANG Dongying(Medical College,Sias University of Zhengzhou,Zhengzhou 451100,China;College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]郑州西亚斯学院医学院,河南郑州451100 [2]河南工业大学粮油食品学院,河南郑州450001

出　　处：《食品科技》2024年第12期98-104,共7页Food Science and Technology

基　　金：国家自然科学基金项目(32001744);河南省2019年民办普通高校品牌专业建设点项目(豫财教(2019)10号)。

摘　　要：为获取保鲜性能优异的复合膜,延长生鲜猪肉的货架期,以流延法制备了不同浓度的壳聚糖-薄荷精油复合膜,测定复合膜的力学性能与理化指标,分析复合膜的综合性能,并通过对生鲜猪肉的保鲜处理,探究壳聚糖-薄荷精油复合膜对生鲜猪肉的保鲜效果。结果表明,薄荷精油复合膜具有较低的水蒸气透过率与较高的氧气透过率,并且能够提高复合膜的含水率、吸水率等理化指标,其中1.5%浓度的薄荷精油复合膜具有最佳的断裂伸长率((52.15±6.17)%)。采用含有薄荷精油制备成的复合膜包裹生鲜猪肉,显著降低生鲜猪肉冷藏过程中硫代巴比妥酸值的升高,改善生鲜猪肉的色泽与风味,延长生鲜猪肉的货架期;各实验组中以2%组的薄荷精油复合膜效果最好。由薄荷精油与壳聚糖制备而成的复合膜,具有较好的理化性能,有助于在减缓鲜猪肉营养损失的情况下延长其货架期。In order to obtain a composite film with excellent freshness performance and to extend the shelf life of fresh pork,different concentrations of chitosan-Mentha piperita essential oil composite films were prepared by casting method,the mechanical properties and physicochemical indexes of the composite films were determined,the comprehensive properties of the composite films were analyzed,and the preservation effect of chitosan-Mentha piperita essential oil composite films on fresh pork was explored through the preservation treatment of fresh pork.The results showed that the Mentha piperita essential oil composite film had a low water vapor permeability and a high oxygen permeability rate,and could improve the physical and chemical indexes such as water content and water absorption of the composite film,and the 1.5% concentration of Mentha piperita essential oil composite film had the best elongation at break ((52.15±6.17)%).The composite film containing Mentha piperita essential oil was used to wrap fresh pork,which significantly reduced the increase of thiobarbituric acid (TBA) value during cold storage of fresh pork,improved the color and flavor of fresh pork,and extended the shelf life of fresh pork.Among the experimental groups,the 2% group of Mentha piperita essential oil composite film had the best effect.The composite membrane prepared from Mentha piperita essential oil and chitosan has good physical and chemical properties,and helps to extend the shelf life of fresh pork while slowing down its nutrient loss.

关 键 词：壳聚糖 薄荷精油 复合膜 鲜猪肉 保鲜 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]