涂膜保鲜剂中添加乳糖酸对冷鲜肉的保鲜效果

采用壳聚糖、明胶和乳糖酸复合涂膜对冷鲜肉保鲜效果进行研究。通过测定冷藏过程中挥发性盐基氮(TVB-N)、TBARs、pH、汁液流失率、色度值以及菌落总数等指标,考察乳糖酸对冷鲜肉冷藏过程中各指标的影响。结果表明,利用壳聚糖-明胶做为基础成膜剂,向其添加2%乳糖酸对冷鲜肉的保鲜效果较明显。含乳糖酸的复合膜液能显著地(p<0.05)抑制冷鲜肉冷藏过程中腐败菌的生长繁殖,降低冷鲜肉冷藏过程中的汁液流失率、脂肪氧化及挥发性盐基氮值的增加,且对冷鲜肉在冷藏过程中起到一定的护色作用。

Preservation Effect of Coating Antistaling Agent Including Lactobionic Acid to Chilled Meat

The effects of chitosan,gelatin and lactobionic acid on the freshness of chilled meat were studied. The effects of lactobionic acid on the indexes of chilling meat during cold storage were investigated by measuring TVB-N,TBARs,pH,juice loss rate,chromaticity value and total number of colonies. The results showed that the chitosan-gelatin was used as the base film-forming agent,and the effect of adding 2% lactobionic acid on the chilling meat was obvious. Composite film liquid containing lactobionic acid could significantly(p<0.05)inhibited the growth and reproduction of spoilage bacteria in chilled meat during cold storage,meanwhile reduced the dry consumption,fat oxidation and increased value of TVB-N,and it also could play a role in protecting color in the chilling meat during cold storage.