洋葱提取物/PVA薄膜的制备及其对冷鲜肉品质影响的研究

目的制备复合保鲜膜,对冷鲜肉进行包装,评价其保鲜效果。方法通过测定膜的力学性能,并对贮藏期间冷鲜肉品的pH值、质量损失率、质构、挥发性盐基氮含量和菌落总数等保鲜性能指标进行检测,分析洋葱提取物/聚乙烯醇(PVA)膜对冷鲜肉品贮藏品质的影响。结果洋葱提取物/PVA复合保鲜薄膜具有良好的力学性能,当洋葱提取物添加量占PVA总量的0.056%时,抗拉强度为36.26MPa,断裂伸长率为59.72%。随着贮藏时间的增加,未添加洋葱提取物纯PVA薄膜中的肉品表面出现粘度增大、颜色变淡等现象;添加洋葱提取物的保鲜薄膜对肉品腐败有一定抑制作用,当洋葱提取物占PVA总量的0.069%时,保鲜效果最佳。结论洋葱提取物/PVA膜显著地保存了冷鲜肉品中的营养成分,延长了冷鲜肉品的贮藏时间,且对感官品质没有影响,达到了保鲜效果。

Preparation of Onion Extract/PVA Film and Its Effect on Quality of Cold Fresh Meat

The paper aims to prepare compound fresh-keeping film, pack cold fresh meat and evaluate its fresh-keeping effect. The mechanical properties of the film were determined, and the pH value, mass loss rate, texture, volatile base nitrogen content and colony number of cold fresh meat during storage were detected. The effect of onion extract/PVA film on the storage quality of cold meat was analyzed. Onion extract/PVA composite film had good mechanical properties. When the amount of onion extract accounted for 0.056% of PVA, the tensile strength was 36.26 MPa, and the elongation at break was 59.72%. As the days of fresh-keeping went on, the surface of meat in pure PVA film without onion extract suffered from viscosity increase and fading, while the film with onion extract had a certain inhibition on meat spoilage. When the onion extract accounted for 0.069% of the total PVA, the fresh-keeping effect was the best. The onion extract/PVA film can significantly preserve the nutrients of cold fresh meat in storage, prolong the storage time of cold fresh meat, and has no effect on the sensory quality. The fresh-keeping effect is achieved.