纳米银抗菌包装对虾仁冷藏过程中品质的影响

目的制备一种可用于水产品冷藏保鲜包装的纳米银抗菌薄膜,并测定其保鲜性能。方法将纳米银母粒与低密度聚乙烯颗粒混合,并通过吹膜机生产纳米银质量分数为1%,2%的抗菌活性薄膜,通过测定pH值、TBARS值、TVB-N值、菌落总数等指标来分析纳米银抗菌活性薄膜对虾仁贮藏的效果。结果随着薄膜中纳米银含量的提高,抗氧化能力和抑菌能力也相应提高。与低密度聚乙烯薄膜相比,该薄膜的抑菌能力和抗脂质氧化能力可提高50%左右,冷藏虾仁的货架期可延长2 d。结论纳米银抗菌薄膜具有抗菌和抗氧化的作用,并可延长虾仁在冷藏过程中的保质期,有望成为一种新型的虾仁包装材料。

The Effect of Nano-silver Antibacterial Package on the Quality of Shrimp Meat during Cold Storage

The work aims to prepare a kind of nano-silver antibacterial film used in preservation of aquatic products and evaluate its preservation capability. Nano-silver masterbatch and low-density polyethylene particles were mixed and the film blowing machine was used to produce the antibacterial film with nano-silver mass fractions of 1% and 2%. Based on the determination of pH, TBARS, TVB-N, the total number of bacterial colonies and other indicators, the effect of nano-silver active antibacterial film on the preservation capability of shrimp meat was analyzed. The antioxidant capacity and antibacterial activity of nano-silver antibacterial film were improved accordingly with the increase of nano- silver content. Compared with low density polyethylene film, the antibacterial activity and lipid antioxidant capacity of the film could be increased by about 50% and the shelf life of frozen shrimp meat could be extended for about 2 days. Featured by antibacterial activity and antioxidant capability and being able to extend the shelf life of shrimp meat during cold storage, the nano-silver antibacterial film has the potential of becoming a new packaging material of shrimp meat.