香辛料保鲜液与壳聚糖淀粉复合膜在冷却肉保鲜中的应用

利用不同配比的壳聚糖与淀粉复合制备可食性膜,测定了膜的厚度、水溶性和透光率等特性,优选出膜薄、水溶性小、透光率强的复合膜,并与香辛料提取液复合对冷却猪肉进行保鲜处理。结果表明:在其他条件相同时,复合膜中壳聚糖的比例越大,保鲜效果越好。在4℃条件下,冷却肉贮藏第28d时,保鲜液与壳聚糖淀粉复合膜处理的冷却肉保鲜效果好,并与对照组差异显著。当壳聚糖:淀粉为9:1时,各测定的保鲜指标分别是:细菌总数的对数值为4.98、汁液流失率为1.59%、红度值为17.86、TVB-N值为17.91mg/100g,即冷却猪肉处于鲜肉状态,肉色鲜红。

Preservation Effects of Chitosan-starch Formed Edible Films on Chilled Meat Shelf-life

The preservative effects on the different proportion ratios of the chitosan-starch formed edible films for the chilled meat were studied, whereas the thickness, watersolubility and transmittancy of the edible films were assayed. The optimum compositions of the edible films to preserve the chilled meat were established. The results showed that the higher the concentration,the better the preservative effect. The meat when packaged with 90% chitosan and 10% starch film shows good fresh red color, with the test results as: the total flora logarithmic 4.98, the drop loss 1.59%, a-value 17.86 and TVB-N 17.91 mg/100g.