丁香精油-壳聚糖复合可食性膜对生肉糜保鲜效果的影响

研究丁香精油-壳聚糖复合可食性膜对生肉糜冷藏期间感官品质和货架期的影响。测定生肉糜样品在（4±1）℃冷藏期间细菌总数、pH值、硫代巴比妥酸反应物值、高铁肌红蛋白含量以及感官品质随时间的变化情况。结果表明：添加丁香精油可提高壳聚糖可食性膜的抗菌和抗氧化活性。包裹丁香精油-壳聚糖复合可食性膜可有效抑制生肉糜菌落总数和高铁肌红蛋白含量的增加；同时还可抑制贮藏过程中的脂肪氧化，对感官品质具有良好的保持作用，在（4±1）℃条件下贮藏期可达10～12 d，明显提高了生肉糜贮藏过程中的品质和货架期。丁香精油-壳聚糖复合膜可作为可食性包装膜延长生肉糜冷藏期间的货架期。

Effect of Chitosan Films Incorporated with Clove Essential Oil on Quality and Shelf Life of Pork Patties

The objective of this study was to investigate the effect of chitosan (CH) edible films incorporated with clove
essential oil (CEO) on the quality and shelf life of pork patties stored at (4 ± 1) ℃ for 12 days. Microbiological parameters,
pH, thiobarbituric acid-reactive substances (TBARS) value, metmyoglobin (MetMb), and sensory quality were measured
on all the samples. A microbiological shelf-life extension of 6 days was achieved for the CH- and CEO + CH-treated groups
when compared to the control group. Wrapping with CEO + CH composite ?lm tended to retard the increases in TBARS
values and MetMb content. In addition, the composite ?lm maintained the acceptable sensory quality of pork patties
throughout the storage period. The results indicated that CEO + CH composite ?lm could be a promising packaging film for
extending the shelf-life of pork patties.