摘要
以玉米苞叶黄酮和羧甲基壳聚糖为材料,制备玉米苞叶黄酮-羧甲基壳聚糖复合膜,并考察其对冷鲜羊肉的保鲜作用。通过测定不同复合膜的透光率、水蒸气透过系数、氧气透过率、拉伸强度及断裂伸长率,研究玉米苞叶黄酮与羧甲基壳聚糖的质量比对复合膜的物理性能影响,并比较不同薄膜处理的羊肉在4℃冷藏过程中汁液损失率、pH值、菌落总数、TVB-N含量、TBARS值和感官得分。结果显示,随着玉米苞叶黄酮添加量的增多,复合膜的透光率、水蒸气透过系数、氧气透过率、拉伸强度及断裂伸长率均呈下降趋势。当玉米苞叶黄酮与羧甲基壳聚糖按质量比2∶1制备复合膜,与冷藏12 d时PE膜、羧甲基壳聚糖膜处理的羊肉相比,相同贮藏条件下经该复合膜处理的羊肉的汁液损失率、pH值、菌落总数、TVB-N含量、TBARS值均显著降低(P<0.05),感官得分显著升高(P<0.05)。因此玉米苞叶黄酮-羧甲基壳聚糖复合膜能够抑制羊肉中微生物的生长繁殖,延缓脂质氧化,从而有利于延长羊肉的货架期,保持其风味品质。
The corn bract flavonoid-carboxymethyl chitosan composite film was prepared using corn bract flavonoid and carboxymethyl chitosan as materials,and preservation effect of this composite film on freshly chilled mutton was investigated.Through determination of transmittance,vapor permeability coefficient,oxygen permeability,tensile strength and elongation at break in different composite films,the effect of mass ratio between flavonoids from corn bract flavonoid and carboxymethyl chitosan was researched on physical properties of these composite films.Meanwhile,juice loss rate,pH value,total plate count,TVB-N content,TBARS value and sensory score were compared in treating muttons by different kinds of films under 4℃storage.The results showed transmittance,vapor permeability coefficient,oxygen permeability,tensile strength and elongation at break in composite film presented downtrend with the increase of flavonoids from corn bract adding amount.When the composite film of corn bract flavonoids and carboxymethyl chitosan was prepared in a mass ratio of 2∶1,compared with mutton treated with PE film and carboxymethyl chitosan film after 12 d of refrigeration,the juice loss rate,pH value,total plate count,TVB-N content,and TBARS value of mutton treated with this composite film under the same storage conditions were significantly reduced(P<0.05),and the sensory score was significantly increased(P<0.05).Therefore,the corn bract flavonoid-carboxymethyl chitosan composite film can inhibit microbial reproduction in mutton,delay lipid oxidation,this is beneficial for extending the shelf life of mutton and maintaining its flavor quality.
作者
颜丙忠
YAN Bingzhong(Wenshang County Administration for Market Regulation,Shandong Province,Wenshang 272500,China)
出处
《食品与发酵科技》
2025年第6期39-46,共8页
Food and Fermentation Science & Technology
关键词
玉米苞叶
黄酮
羧甲基壳聚糖
复合膜
保鲜
冷鲜羊肉
corn bract
flavonoid
carboxymethyl chitosan
composite film
preservation
freshly chilled mutton
