香芹酚纳米乳液结合ε-聚赖氨酸盐酸盐对冷鲜猪肉的保鲜效果  

Effect of Carvacrol Nanoemulsion Combined withε-Polylysine Hydrochloride on the Preservation of Chilled Pork

作　　者：赵宇 吴梓浩[1] 何丰谐 相启森 吕静 牛力源 ZHAO Yu;WU Zihao;HE Fengxie;XIANG Qisen;LÜJing;NIU Liyuan(College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;Innovation Center of Yangtze River Delta,Zhejiang University,Jiaxing 314100,China;Key Laboratory of Cold Chain Food Processing and Safety Control,Ministry of Education,Zhengzhou 450001,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,河南郑州450001 [2]浙江大学长三角智慧绿洲创新中心,浙江嘉兴314100 [3]冷链食品加工与安全控制教育部重点实验室,河南郑州450001

出　　处：《肉类研究》2025年第3期48-55,共8页Meat Research

基　　金：河南省科技攻关项目(232102110137);河南省自然科学基金青年科学基金项目(242300421591);国家自然科学基金青年科学基金项目(32001801)。

摘　　要：探究香芹酚纳米乳液(carvacrol nanoemulsion,CN)结合ε-聚赖氨酸盐酸盐(ε-polylysine hydrochloride,ε-PLH)对冷鲜猪肉的保鲜效果。首先通过拟三元相图、乳剂外观、粒径大小和粒径分布确定制备CN的最优参数。然后通过测定冷藏期内猪肉中菌落总数、金黄色葡萄球菌数、pH值、硫代巴比妥酸反应物值、质构特性及感官品质等各项指标评估CN与ε-PLH结合对冷藏猪肉保鲜效果的影响。结果表明:当香芹酚、吐温-80、无水乙醇、超纯水体积分数分别为26.18%、8.46%、2.82%、62.54%时,CN稳定性较好,粒径为41.91 nm,多分散性指数为0.23,Zeta电位为-38.27 mV。在4℃下贮藏8 d时,CN结合ε-PLH(122.50μg/mL+200.00μg/mL)组冷鲜猪肉的菌落总数、金黄色葡萄球菌数、pH值、硫代巴比妥酸反应物值均显著低于各单独处理组(P<0.05),且肉品气味、质构、色泽等感官品质的可接受度较高;与未处理组相比,CN结合ε-PLH(122.50μg/mL+200.00μg/mL)处理可使冷鲜猪肉的货架期延长至8 d。综上,CN结合ε-PLH能够有效抑制冷藏过程中微生物的生长繁殖及相关理化指标变化,从而延缓冷鲜猪肉的腐败变质。This study aimed to investigate the preservation effect of carvacrol nanoemulsion(CN)combined withε-polylysine hydrochloride(ε-PLH)on chilled pork.The optimum parameters for CN preparation were determined based on pseudoternary phase diagram,emulsion appearance,particle size,and particle size distribution.The effects of the combined application of CN andε-PLH on the preservation of chilled pork were evaluated by determining the total bacterial count,Staphylococcus aureus count,pH,thiobarbituric acid reactive substances(TBARS)value,textural characteristics,and sensory quality.The results showed that CN,composed of 26.18%carvacrol,8.46%tween-80,2.82%anhydrous ethanol,62.54%ultrapure water by volume,had good stability,with a particle size of 41.91 nm,a polydispersion index of 0.23,and a zeta potential of−38.27 mV.After 8 days of storage at 4℃,the total viable count,S.aureus count,pH,and TBARS value of chilled pork treated with 122.50μg/mL CN combined with 200.00μg/mLε-PLH were significantly lower than those in each single treatment group(P<0.05).Moreover,the sensory acceptability for odor,texture,and color was higher.Compared with the untreated group,the 122.50μg/mL CN combined with 200.00μg/mLε-PLH treatment prolonged the shelf life of chilled pork to 8 days.This study demonstrated that CN combined withε-PLH could effectively inhibit the growth and reproduction of microorganisms and reduce the changes of physicochemical indexes during cold storage,thus effectively delaying the spoilage of chilled pork.

关 键 词：香芹酚纳米乳液 ε-聚赖氨酸盐酸盐 猪肉保鲜 天然抑菌剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]