可食用膜制备及在酱牛肉保鲜中应用的研究

分别以大豆蛋白和牛骨胶原蛋白为原料制成复合可食膜Ⅰ、Ⅱ对酱卤肉制品进行杀菌、真空包装等处理,通过测定TBA值、TVB-N值、菌落总数、感官指标,研究其在不同温度(35、20、4℃)下的保质期。实验结果:在35℃条件下,Ⅰ、Ⅱ组的保质期分别为40、50d,对照组为30d;在20℃条件下,Ⅰ、Ⅱ组的保质期分别为120、140d,对照组为80d;4℃条件下,Ⅰ、Ⅱ组的保质期分别为200、210d,对照组为140d。实验结果表明,经过大豆蛋白复合可食膜、牛骨胶原蛋白复合可食膜处理后,酱卤肉的保质期均优于对照组,牛骨胶原蛋白可食膜的保质、保鲜效果优于大豆蛋白可食膜。

Edible membrane preparation and application in sauce beef preservation research

By testing TBA,TVB-N,total number of colonies and sensory evaluation,and studying the expirations at different temperatures(35,20,4℃)of braised pork products packaged by composite edible film I and II made of bovine collagen and soybean protein,we have got the results as follows.The expirations of group I and II were 40 and 50 days respectively at 35℃,comparing to 30 days of the comparison group;under the condition of 20℃,the expirations of each group were 120 and 140 days,comparing to 80 days of the comparison group;it changed to 200 and 210 days at 4℃,while the comparison group was 140 days.The experimental results showed that the expirations of braised pork products packaged by composite edible film made of bovine collagen and soybean protein were longer than the expiration of comparison groups,and the preservation durability and effect of bovine collagen was superior to soybean protein.