摘要
大豆蛋白可食膜作为一种新型包装材料,具有绿色环保,生物降解,无毒无害,可提高食品的保质期及食品质量等优点,还具有丰富的营养价值。在大豆分离蛋白膜最佳制备工艺的基础上,添加6%肉桂醛、6%丁香酚和6%肉桂醛-丁香酚复配物(质量比1:1)制成的可食膜,研究其对冷鲜猪肉的保鲜效果。结果:使用添加精油单体的大豆分离蛋白可食膜,能有效降低肉在冷藏过程中的失水率,挥发性盐基氮含量以及菌落总数和大肠菌群数,对肉的pH值影响不大,说明添加6%的精油单体的大豆分离蛋白可食膜,可明显提高冷鲜猪肉的保鲜效果。
Soybean protein edible film as a new type of packaging materials,with the green environmental protection,biodegradable,non-toxic harmless,could improved the shelf life of food and food quality,also had the rich nutritional value.Soy protein isolate edible film incorporated with 6% cinnamicaldehyde,6% eugenol and 6% cinnamic aldehyde and eugenol（1：1）（essential oil monomer weight/soy protein isolate protein content weight） on cold fresh pork preservation effect.Soy protein isolate edible film with essential oil monomers could effectively reduced dehydration rate,TVB-N,the total number of bacteria and coliform numbers,but the pH value of flesh not changed significantly.Thus indicates that soy protein isolate edible films incorporated with 6% essential oil monomers could obvious improve the effect of cold fresh pork preservation.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2012年第12期72-77,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(No.31000794)
关键词
肉桂醛
丁香酚
可食膜
抑菌
保鲜
cinnamicaldehyde
eugenol
edible film
antibacterial
fresh
