感官评价优化冷却牛肉可食性涂层的研究

研究以大豆分离蛋白、豌豆淀粉和三乙酸甘油酯为主要原料的可食性涂层对冷却牛肉感官品质的影响。以冷却牛肉的感官评价值为响应值,采用响应面分析方法优化可食性涂层的最佳配方。实验结果显示,当可食性涂层中大豆分离蛋白含量为3.00g/100mL、豌豆淀粉含量为4.90g/100mL和三乙酸甘油酯为1.49g/100mL时,冷却牛肉的感官品质最佳,并且显著优于未包装的冷却牛肉,验证实验表明预测值与真实值相对偏差仅为2.4%,为可食性涂层在冷却肉保鲜中的应用提供了理论支持。     

可食性膜在肉及肉制品保质中的应用研究进展

肉类及其制品是极易腐烂变质的食品,其保质问题一直是学术界关注的热点。可食性膜由蛋白质、脂类、多糖组成,可作为天然活性物质的载体,为肉制品增加色香味以及各种功能性,既可有效延长肉制品的保质期,又不会对环境造成负担。不同的肉类和肉类产品需要特定的包装条件,复合生物基薄膜在肉类保鲜领域具有广阔的潜力。本文论述了可食性膜制备方法及其在肉和肉制品中国内外的应用研究现状,以期为功能性可食膜在肉和肉制品保质方面的应用提供参考依据。     

真空收缩包装对冷却肉品质的影响

为研究真空收缩包装对冷却肉贮藏期间品质的影响,采用两种不同阻隔性的收缩包装材料包装冷却肉,以托盘包装为对照,对冷却肉贮藏期间菌落总数、挥发性盐基氮、色差、保水性、剪切力、蛋白质氧化及肌原纤维蛋白变化等指标进行检测。结果表明:与托盘包装相比,高阻隔真空收缩包装可延长冷却肉货架期3 d;两收缩包装组冷却肉红度值a*显著低于(P0.05)托盘包装组,而高阻隔收缩包装组在空气中暴露后红度值a*升高,肉色呈亮红色,显著高于(P0.05)其它两种包装组;真空收缩包装冷却肉保水性好于托盘包装,而两收缩包装组之间无显著差异(P0.05);贮藏后期收缩包装组剪切力值大于托盘包装组;真空收缩包装组肌原纤维蛋白氧化程度低于托盘包装组。SDS-PAGE电泳结果表明贮藏过程中冷却肉中蛋白质发生降解,收缩包装组部分蛋白质降解速度大于托盘包装组。结论:高阻隔真空收缩包装可较好地保持冷却肉贮藏期间的品质,延长货架期。     

气调包装在冷却肉保鲜中的应用

冷却肉(chilled meat)肉嫩味美，营养价值较高，安全、卫生，是国外目前广泛应用的生鲜肉类销售形式。气调包装是一种应用广泛的鲜肉保存方法。冷却肉气调包装用的气体通常为CO2、O2和N2，或是它们以不同的比例混合，不仅可提高肉的品质，改善其卫生状况，还可延长鲜肉贮存期。另外CO—MAP是目前冷却肉保鲜方法中比较理想的一种，还可使鲜肉具有鲜艳的樱桃红色。如将经保鲜剂处理后的冷却肉再进行气调包装，利用二者的协同作用来延长冷却肉的保鲜期效果更佳。     

谈肉品的防腐保鲜和包装

评述了冷却肉、热鲜肉、冷冻肉各自的优势,综述了肉制品加工中防腐保鲜剂的科学使用以及冷却肉的包装方式.     

含CO气调包装对冷却肉护色效果的研究

本试验采用0.5%CO/60%CO2/39.5%N2(CO组)真空(真空组)、70%O2/30%CO2(高氧组)和60%CO2/40%N2(无氧组)四种不同的气调包装,以及三种不同CO浓度的气调包装分别包装冷却肉并在1±1℃下贮藏,研究CO气调包装对肉色稳定性的影响。结果显示,CO组可明显延长冷却肉色泽稳定的时间,使冷却肉在整个贮存期中都保持鲜艳的红色,优于真空组、高氧组和无氧组,CO可向肉中不断渗透,生成稳定的鲜艳红色的CO-肌红蛋白。     

气调包装(MAP)在冷却肉保鲜中的应用

相比热鲜肉、冷冻肉,冷却肉具有安全系数高,营养价值高,保质期长的特点,是目前国外广泛应用的生鲜肉类销售形式,气调包装应用于冷却肉保鲜,能大大延长肉的保质期,并能很好地保持肉的色泽,本文阐述了气调包装保鲜机理及气体组分的研究进展,论述了气调包装的工艺要点及其设备发展现状,分析并提出了气调包装应用于冷却肉保鲜的关键技术和应用前景。     

茶多酚结合壳聚糖对冷却肉的保鲜效果

为了延长冷却肉的货架期,文中采用不同浓度茶多酚结合壳聚糖与可食性膜溶液混合制成涂膜保鲜剂,通过测定贮存过程中冷却肉的细菌总数、挥发性盐基氮(TVB-N值)、pH值、色差值、硫代巴比妥酸值(TBA值)等指标的变化,对冷却肉保鲜效果进行研究。结果表明:0.7%茶多酚、1.0%壳聚糖涂膜保鲜冷却肉效果较好,显著优于对照组和单纯使用壳聚糖涂膜保鲜组,在0～4℃条件下能将冷却肉保鲜期延长至16 d以上。     

绿色家族成员可食性包装膜

９０年代以来,“环境与发展”成为世界共同关注的焦点问题。人们正研究一种可以取代发泡塑料的包装材料,这就是绿色包装。绿色包装的特点是无污染、能回收或再生、易分解。绿色包装的发展趋势为可降解绿色包装材料和可食性包装材料。 可食性包装在我国食品包装中的应用有着悠久的历史。民间很．早就懂得用可以吃的食品制成较薄的东西来包装另一种食品。既能保证食品鲜美,又能改善原有的口味,还可以提高其档次。比如包装肉菜用的“豆腐皮”,包装肉馅用的“肠衣”。 目前国内外开发的可食性包装资源广泛,研究开发前景十分乐观。 多糖类…     

肉类食品保鲜包装材料与技术的研究进展

随着肉类加工产业的进一步发展以及人们对食品质量和安全的高度重视,现代食品包装材料和包装技术的重要性日益突出。肉类食品包装材料和技术的开发与创新是提高现代肉品质量和安全的前提。文章综述了不同种类的新型肉品包装材料(复合包装、活性包装、可食性膜、纳米复合包装)和包装技术(真空包装、气调包装、智能包装)在肉及肉类食品保鲜领域的应用,指出肉类食品包装材料和保鲜技术存在的优点和不足,并对其发展趋势进行了展望。     

可食性抑菌膜在酱卤肉制品中的应用研究进展

酱卤肉制品在我国一直有着广阔的市场,为延长酱卤肉制品货架期,保证其安全美味,开发绿色环保、对人体无毒无害的保鲜技术势在必行。可食性膜是一种绿色无污染、可食用且易降解的保鲜材料,在抑制肉制品中微生物生长、减少肉制品水分流失方面有其独特优势,从而能够延长肉制品贮藏期。可食性膜与具有杀菌、抑菌效果的防腐保鲜剂相结合形成的可食性抑菌膜不仅能有效加强抑菌效果,而且减少了防腐保鲜剂直接作用于食品可能引起的危害,加大了食品安全性。本文综述我国酱卤肉制品保鲜中存在的基础问题、可食性抑菌膜概述及其在酱卤肉制品中的应用,并对可食性抑菌膜的发展前景进行展望,为酱卤肉制品防腐保鲜技术的发展和产业化应用提供理论依据。     

Antimicrobial food packaging in meat industry

Antimicrobial packaging, an active packaging concept, can be considered an extremely challenging technology that could have a significant impact on shelf-life extension and food safety of meat and meat products. Use of antimicrobial substances can control the microbial population and target specific microorganisms to provide higher safety and quality products. Many classes of antimicrobial compounds have been evaluated in film structures, both synthetic polymers and edible films: organic acids and their salts, enzymes, bacteriocins, and miscellaneous compounds such as triclosan, silver zeolites, and fungicides. The characteristics of some antimicrobial packaging systems are reviewed in this article. The regulatory status of antimicrobial packaging in EU is also examined.     

Active packaging films and edible coatings based on polyphenol-rich propolis extract: A review

The development of active packaging films and edible coatings based on biopolymers and natural bioactive substances has received increasing attention in recent years. Propolis, also called bee glue, is a natural resin substance collected by worker-bees from the mucilage, gum, and resin of several plants. In food industry, propolis is commonly extracted in solvents to afford polyphenol-rich extract with potent antimicrobial and antioxidant activities. The prepared propolis extract can be mixed with biopolymers, plasticizers, emulsifiers, and reinforcing agents to develop active packaging films and edible coatings. The functionality of active packaging films and edible coatings is closely related to the type, harvesting method, geographic origin, extraction method and extraction conditions of propolis, the content and composition of polyphenolic compounds in the extract, and the presence of other bioactive substances. Active packaging films and edible coatings based on propolis extract can impact the physical, biochemical, and sensory properties of food (e.g., fruits, vegetables, meat, and fish) during storage. This review focuses on the recent advances of active packaging films and edible coatings based on polyphenol-rich propolis extract. The impact of polyphenol-rich propolis extract on the structural characterization, functionality, and potential food applications of the films and edible coatings is summarized.     

可食性涂膜保鲜技术在冷鲜肉中的应用研究进展

冷鲜肉因其具有较好的口感,较高的营养价值和安全系数,广受消费者青睐,但是较短的货架期制约了冷鲜肉产业的进一步发展,对冷鲜肉进行保鲜处理从而延长其货架期是亟待解决的关键核心问题。可食性涂膜作为一种新型保鲜技术,可以在一定程度上解决冷鲜肉的包装及保鲜问题,延长其货架期。本文综述了可食性涂膜保鲜技术的原理、工艺及材料,例举其在肉类保鲜中的应用研究进展,分析了目前存在的问题,并对今后的研究内容和发展方向提出展望,以期为该技术在冷鲜肉中的进一步发展和应用提供参考。     

A critical review on biodegradable food packaging for meat: Materials,sustainability, regulations,and perspectives in the EU

The development of biodegradable packaging is a challenge, as conventional plastics have many advantages in terms of high flexibility, transparency, low cost, strong mechanical characteristics, and high resistance to heat compared with most biodegradable plastics. The quality of biodegradable materials and the research needed for their improvement for meat packaging were critically evaluated in this study. In terms of sustainability, biodegradable packagings are more sustainable than conventional plastics; however, most of them contain unsustainable chemical additives. Cellulose showed a high potential for meat preservation due to high moisture control. Polyhydroxyalkanoates and polylactic acid (PLA) are renewable materials that have been recently introduced to the market, but their application in meat products is still limited. To be classified as an edible film, the mechanical properties and acceptable control over gas and moisture exchange need to be improved. PLA and cellulose-based films possess the advantage of protection against oxygen and water permeation; however, the addition of functional substances plays an important role in their effects on the foods. Furthermore, the use of packaging materials is increasing due to consumer demand for natural high-quality food packaging that serves functions such as extended shelf-life and contamination protection. To support the importance moving toward biodegradable packaging for meat, this review presented novel perspectives regarding ecological impacts, commercial status, and consumer perspectives. Those aspects are then evaluated with the specific consideration of regulations and perspective in the European Union (EU) for employing renewable and ecological meat packaging materials. This review also helps to highlight the situation regarding biodegradable food packaging for meat in the EU specifically.     

Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach

The functions of packaging materials are to prevent moisture loss, drip, reduce lipid oxidation, improve some of their sensorial properties (color, taste and smell) and provide microbial stability of foods. Edible films can be made from protein, polysaccharides and lipids or by combination of any of these to form a composite film. Nanocomposites are composite films made by incorporation of nanoparticles. Edible packaging and coating of the meat and meat products enhances the self-life by the incorporation of the active compound (such as antimicrobial and antioxidant compound) in to the packaging matrix. Incorporation of the some ingredients in the matrix may also improve the nutritional as well as sensory attributes of the packed products. Edible packaging material also reduces environmental pollution by overcoming the burden degradation as edible films are biodegradable and thus eco-friendly.     

复合香辛调味料对牦牛肉冷藏保鲜的影响

调理肉又称预制肉制品,由于其方便、营养和安全等特点,深受消费者的喜爱.但货架期短是调理肉制品发展的主要瓶颈.试验将复合香辛调味料腌制的调理牦牛肉真空包装后,置于4℃保藏,以感官评分、细菌总数、pH值、TVB-N值、TBA值等指标作为质量指标,以研究复合香辛料对牦牛肉冷藏过程中品质变化的影响.试验结果表明,复合香辛料能有效地抑制细菌繁殖,延缓腐败变质,延长肉品保鲜期.经调味的牦牛肉感官评分值下降减缓,其余指标均低于对照样.     

一种适合实验室自制的气调包装充气装置

详细介绍一种便于自制的混合气气调充气包装装置。该装置采用流量法得到各种所需的混合气体,其所有部件均可从市场上采购获得,制备时无需任何机械加工即可自行组装完成。该装置的充气精度为±2%,适用于肉类和食用菌类的气调包装试验。由于受浮子流量计量程比的限制,不适用于果蔬类产品的包装试验。     

不同温度下邻苯二甲酸酯从塑料包装向鲜肉和食用油中的迁移

以鲜肉和食用油为对象,分别设置80 ℃和4 ℃（鲜肉）、25 ℃和4 ℃（食用油）,研究16 种邻苯二甲酸酯（phthalic acid esters,PAEs）从塑料包装向肉油类食品间的迁移量,分析迁移量与温度、接触时间和塑料包装中PAEs的含量和种类的关系。结果表明：PAEs从塑料包装向肉、油类食品间存在迁移现象,80 ℃、120 min时PAEs向鲜肉中的总迁移量为3.2～5.6 mg/kg,4 ℃,6 d的总迁移量和80 ℃,120 min相当。25 ℃,25 d向食用油中的总迁移量为9.0～10.0 mg/kg,显著高于4 ℃。塑料包装材料中PAEs向肉、油类食品的迁移在接触初期较快,且迁移量随着接触时间的延长而增大。塑料包装材料中PAEs的含量高,向肉、油类食品中的总迁移量也升高,在25 ℃和80 ℃时,总迁移量与包装材料中PAEs的含量呈正相关关系。不同种类的PAEs的迁移存在差异,分子质量大的PAEs迁移速度较慢,其中美国国家环保署优先控制的6 种PAEs均会发生一定的迁移。