摘要
试验以壳聚糖、普鲁兰多糖、乳酸钠、香芹酚为原料,利用超声乳化法制备纳米乳,通过比较羊肉在4℃贮藏过程中挥发性盐基氮(TVB-N)、pH值、菌落总数、肌红蛋白等指标变化,探究香芹酚纳米乳对羊肉冷鲜保藏期间品质的影响。研究结果表明:在贮藏过程中,香芹酚乳液处理组羊肉各项指标整体上优于空白对照组;在保藏第7天,空白对照组的羊肉TVB-N值为17.31 mg/100 g,达到腐败标准,而此时加入1.25%的香芹酚纳米乳处理后羊肉的TVB-N值仅为6.57 mg/100 g;在保藏第12天,乳酸钠对照组TVB-N值为15.67 mg/100 g,香芹酚乳液处理组TVB-N值仅为10.14 mg/100 g,表明香芹酚对羊肉有较好的保鲜作用。
In this study,chitosan,pullulan,sodium lactate and carvacrol were chosen as raw materials to prepare nano emulsion by ultrasonic emulsification method.The TVB-N,pH,the total number of colonies and myoglobin were detected to explore the effect of carvacrol nano emulsion on the quality of mutton during chilled storage(4℃).The results showed that in the storage process,the indexes of mutton treated with carvacrol emulsion were better than those of blank control group.On the 7th day of storage,the TVB-N value of mutton in the blank control group was 17.31 mg/100 g,which reached the spoilage standard,while the TVB-N value of mutton treated with 1.25%carvacrol nano emulsion was only 6.57 mg/100 g.On the 12th day of chilled storage,the TVB-N value of sodium lactate control group was 15.67 mg/100 g,and the TVB-N value of carvacrol emulsion treatment group was only 10.14 mg/100 g,indicating that carvacrol had a good fresh-keeping effect on mutton.
作者
杨康
拉普莫拉子
邓雅丹
倪舒雅
袁德驰
李翔
刘达玉
肖龙泉
YANG Kang;LAPU Molazi;DENG Yadan;NI Shuya;YUAN Dechi;LI Xiang;LIU Dayu;XIAO Longquan(School of Food and Biological Engineering,Chengdu University,Chengdu 610106,China;Meat Processing Key Laboratory of Sichuan Province,Chengdu University,Chengdu 610106,China)
出处
《食品科技》
CAS
北大核心
2022年第9期94-99,共6页
Food Science and Technology
基金
四川省科技厅重点研发项目(2020YFS0504,2021YFN0008,2022YFN0058)
四川省肉羊创新团队建设资金项目(2018-2021)。
