海藻多酚-多糖复合保鲜涂膜对猪肉饼贮藏品质的影响  

Effect of Seaweed Polyphenol-Polysaccharide Composite Freshness Coating on the Storage Quality of Pork Patties

作　　者：赵钜阳 卢冰琳 蒋欣 李越[1] 孙莹 杨雪欣[1] ZHAO Juyang;LU Binglin;JIANG Xin;LI Yue;SUN Ying;YANG Xuexin(College of Tourism and Cuisine,Harbin University of Commerce,Harbin 150030,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150030

出　　处：《食品工业科技》2025年第5期277-284,共8页Science and Technology of Food Industry

基　　金：2020年度哈尔滨商业大学“青年创新人才”支持计划(2020CX01);黑龙江省自然科学博士后基金面上项目(LBH-Z22204);2023年度哈尔滨商业大学“青年科研创新人才”培育计划(2023-KYYWF-0992);黑龙江省自然科学基金项目(LH2022C048);国家自然科学基金面上项目(32372386)。

摘　　要：为提高猪肉饼在贮藏期内的食用品质,该试验分别以不同种类的多糖(魔芋多糖、大豆多糖、普鲁兰多糖)作为成膜基质,甘油作为增塑剂,添加海藻多酚制备复合保鲜涂膜液,采用浸渍法将膜液覆于猪肉饼上,并测定4±1℃冷藏后猪肉饼的菌落总数、挥发性盐基氮(total volatile basic nitrogen,TVB-N)、硫代巴比妥酸(thiobarbituric acid reactive substances,TBARS)等指标,探究海藻多酚-多糖复合保鲜涂膜对猪肉饼贮藏品质的影响。结果表明,在贮藏7 d后,与未涂膜组相比,魔芋多糖、大豆多糖、普鲁兰多糖复合涂膜分别将菌落总数降低了24.65%、30.41%、35.02%,TVB-N值降低了26.90%、33.40%、44.68%,TBARS值降低了22.94%、29.44%、38.10%,pH降低了4.38%、5.14%、6.19%,水分含量、质构、色泽和感官评分均有显著提高(P<0.05)。由此可见,海藻多酚-多糖复合保鲜涂膜均能有效延缓猪肉饼品质劣变,其中海藻多酚-普鲁兰多糖复合涂膜对猪肉饼的保鲜效果最佳。该研究为猪肉饼的保鲜贮藏提供了新思路,同时可为海藻多酚在食品中的开发利用提供理论参考。In order to improve the edible quality of pork patties during storage,this experiment employed different types of polysaccharides(konjac glucomannan,soybean polysaccharide,and purple yam polysaccharide)as film-forming matrices,with glycerol as a plasticizer.Seaweed polyphenols were added to prepare a composite preservation coating solution.The coating solution was applied to the pork patties using an immersion method.Various indicators,such as total viable count,total volatile basic nitrogen(TVB-N),and thiobarbituric acid reactive substances(TBARS),were measured after refrigerating the pork patties at 4±1℃.The study aimed to investigate the effect of seaweed polyphenol-polysaccharide composite preservation coating on the storage quality of pork patties.The results showed that after 7 days of storage,compared with the untreated group,the composite coatings of konjac glucomannan,soybean polysaccharide,and purple yam polysaccharide reduced the total viable count by 24.65%,30.41%,and 35.02%,respectively.The TVB-N values decreased by 26.90%,33.40%,and 44.68%,respectively,while the TBARS values decreased by 22.94%,29.44%,and 38.10%,respectively.The pH values decreased by 4.38%,5.14%,and 6.19%,respectively.Additionally,there were significant improvements(P<0.05)in moisture content,texture,color,and sensory scores.Thus,it could be concluded that seaweed polyphenol-polysaccharide composite preservation coatings effectively delay the deterioration of pork patties quality.Among them,the seaweed polyphenol-purple yam polysaccharide composite coating exhibited the best preservation effect on pork patties.This study provides new insights into the preservation and storage of pork patties,while also serving as a theoretical reference for the development and utilization of seaweed polyphenols in food.

关 键 词：复合保鲜涂膜 海藻多酚 多糖 猪肉饼 贮藏品质 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]