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壳聚糖涂膜处理对低温羊肉香肠贮藏品质的影响
引用本文:袁晨阳,曹阳东,高惠,李静,刘婷婷,陈凯,陈学红. 壳聚糖涂膜处理对低温羊肉香肠贮藏品质的影响[J]. 肉类研究, 2019, 33(6): 44-48. DOI: 10.7506/rlyj1001-8123-20190410-075
作者姓名:袁晨阳  曹阳东  高惠  李静  刘婷婷  陈凯  陈学红
作者单位:徐州工程学院食品工程学院,江苏 徐州 221000
基金项目:江苏省高等学校大学生创新创业训练计划重点项目(xcx2018007);江苏高校“青蓝工程”资助项目
摘    要:采用1.5 g/100 mL壳聚糖对低温羊肉香肠进行涂膜处理,通过测定冷藏期间香肠的色泽、嫩度、水分含量、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARs)值、过氧化值、蛋白质羰基及巯基含量的变化,研究壳聚糖涂膜处理对低温羊肉香肠贮藏品质的影响。结果表明:1.5 g/100 mL壳聚糖涂膜处理能有效保持羊肉香肠的色泽红度和嫩度,有效抑制TBARs值和羰基含量的上升,延缓水分含量和巯基含量的下降,60 d后显著抑制过氧化值的上升,这表明1.5 g/100 mL壳聚糖涂膜处理可有效保持低温羊肉香肠贮藏期间的品质。

关 键 词:壳聚糖涂膜  低温羊肉香肠  贮藏  品质  

Effect of Chitosan Coating on the Quality of Pasteurized Mutton Sausage during Cold Storage
YUAN Chenyang,CAO Yangdong,GAO Hui,LI Jing,LIU Tingting,CHEN Kai,CHEN Xuehong. Effect of Chitosan Coating on the Quality of Pasteurized Mutton Sausage during Cold Storage[J]. Meat Research, 2019, 33(6): 44-48. DOI: 10.7506/rlyj1001-8123-20190410-075
Authors:YUAN Chenyang  CAO Yangdong  GAO Hui  LI Jing  LIU Tingting  CHEN Kai  CHEN Xuehong
Affiliation:College of Food Engineering, Xuzhou University of Technology, Xuzhou 221000, China
Abstract:The effect of chitosan coating on the quality of pasteurized mutton sausage during cold storage was investigated by measuring changes in the color, tenderness, moisture content, thiobarbituric acid reactive substances (TBARs) value, peroxide value (POV), and protein carbonyl and sulfhydryl contents after treatment with 1.5 g/100 mL chitosan. The results showed that chitosan coating could effectively maintain the redness and tenderness of mutton sausage, inhibit the increase of TBARs value and carbonyl content, retard the decrease of moisture and sulfhydryl content during storage time, and inhibit markedly the increase of peroxide value starting from day 60. Thus, coating treatment with 1.5 g/100 mL chitosan could effectively preserve the storage quality of pasteurized mutton sausage.
Keywords:chitosan coating  pasteurized mutton sausage  storage  quality
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