摘要
以共混法制备纳米SiO_2改性聚偏二氯乙烯(polyvinylidene chloride,PVDC)基复合涂膜材料并研究其对咸鸭蛋品质变化的影响。结果表明,与未涂膜组相比,纳米SiO_2/TiO_2交联改性聚乙烯醇(polyvinyl alcohol,PVA)基膜材料、纳米蒙脱土(montmorillonite,MMT)改性PVA基膜材料、PVDC膜材料以及纳米SiO_2改性PVDC基膜材料均能显著减少咸鸭蛋在贮藏过程中的不良品质变化(质量损失率增加、挥发性盐基氮(total volatile base nitrogen,TVB-N)含量升高、菌落总数增加)(P<0.05)。SiO_2改性PVDC膜材料涂膜处理对咸鸭蛋质量损失率、菌落总数、TVB-N和游离脂肪酸的累积以及蛋青蛋黄中p H值变化的抑制程度显著高于其他涂膜处理组(P<0.05)。另外,SiO_2改性PVDC膜材料能显著抑制咸鸭蛋中菌落总数的增长(P<0.05),并维持产品的感官品质(P<0.05)。在28℃、相对湿度70%条件下,与未涂膜组相比较,SiO_2改性PVDC膜材料能够延长咸鸭蛋的贮藏保质期70 d(P<0.05),该研究结果为咸鸭蛋的保鲜运输及贮藏提供了理论依据。
A nano-SiO2 modified polyvinylidene chloride（PVDC） composite coating was prepared by the blending method and its effect on the quality changes of salted duck egg was examined.The results showed that different coatings could significantly reduce quality deterioration such as increased weight loss,volatile base nitrogen（TVB-N）,and total bacterial counts（P〈0.05） compared with the control group.The nano-SiO2 modified PVDC coating was significantly more effective in inhibiting the increase in weight loss and total bacterial counts and the accumulation of TVB-N and free fatty acids,as well as p H changes in egg yolk and albumen than other coatings（P〈0.05）.The nano-SiO2 modified PVDC coating could significantly inhibit the growth of total bacterial counts（P〈0.05） and preserve the sensory quality of salted duck eggs（P〈0.05）,prolonging the shelf life by 70 days at 28 ℃ and 70% relative humidity in comparison with the control group.This study can provide evidence supporting the application of PVDC composite coatings in the preservation of salted duck eggs.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第24期306-312,共7页
Food Science
基金
国家科技型中小企业创新基金项目(JSA9ED6Q)
江苏省国际科技合作计划项目(BZ2014034)
