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静电纺丝纳米纤维抑菌吸水衬垫对气调包装中冷却肉贮藏品质的影响
引用本文:王芳,刘骞,于栋,连军强,刘怀伟. 静电纺丝纳米纤维抑菌吸水衬垫对气调包装中冷却肉贮藏品质的影响[J]. 食品工业科技, 2022, 43(10): 357-364. DOI: 10.13386/j.issn1002-0306.2021080058
作者姓名:王芳  刘骞  于栋  连军强  刘怀伟
作者单位:1.苏州农业职业技术学院,江苏苏州 2150082.东北农业大学食品学院,黑龙江哈尔滨 1500303.成都希望食品有限公司,四川成都 610000
基金项目:黑龙江省省属本科高校中央支持地方高校改革发展资金(优秀青年人才项目)(2020YQ15);科技城人才计划“卓越计划”项目-绿色肉制品加工关键技术研究与应用创新团队。
摘    要:气调包装冷却肉在贮藏过程中会发生汁液流出现象,不仅加速微生物的滋生,缩短货架期,同时也会降低其外观品质.基于此,本文利用静电纺丝技术包埋不同浓度(0%、5%、10%、15%、20%)丁香酚制备了一种高吸湿性抑菌吸水衬垫.在4℃气调包装条件下对市售无尘纸吸水垫和抑菌纳米纤维吸水垫的保鲜效果进行验证,并与未使用吸水垫的空白...

关 键 词:静电纺丝  抑菌  吸水垫  冷却肉  货架期
收稿时间:2021-08-06

Effect of Antibacterial Nanofiber Water-absorbent Mats Prepared by Electrospinning on the Preservation of Modified Atmosphere Packaged Chilled Meat
WANG Fang,LIU Qian,YU Dong,LIAN Junqiang,LIU Huaiwei. Effect of Antibacterial Nanofiber Water-absorbent Mats Prepared by Electrospinning on the Preservation of Modified Atmosphere Packaged Chilled Meat[J]. Science and Technology of Food Industry, 2022, 43(10): 357-364. DOI: 10.13386/j.issn1002-0306.2021080058
Authors:WANG Fang  LIU Qian  YU Dong  LIAN Junqiang  LIU Huaiwei
Affiliation:1.Suzhou Polytechnic Institute of Agriculture, Suzhou 215008, China2.College of Food Science, Northeast Agricultural University, Harbin 150030, China3.Chengdu Xiwang Food Co., Ltd., Chengdu 610000, China
Abstract:The juice outflow of chilled meat during storage, which would not only accelerate the growth of microorganisms, shorten the shelf life, but also reduce its appearance quality in modified atmosphere packaged. Based on this, this article used electrospinning technology to embed different concentrations (0%, 5%, 10%, 15%, 20%) of eugenol to prepare antibacterial nanofiber water absorbent mats. The fresh-keeping effect of air-laid paper pads and antibacterial nanofiber absorbent mats was verified under 4 ℃ modified atmosphere packaging conditions, and compared with the blank group. The research results showed that the pH value, thiobarbituric acid value, TVB-N value, total number of colonies, cooking loss rate, juice loss rate of the samples increased with the extension of storage time. Trend, but the increase of the antibacterial nanofiber absorbent mats group was significantly smaller than that of the blank group and the air-laid paper pads group (P<0.05). The color difference experiment showed that the color of the samples of each treatment group showed differences with the extension of the storage period. Among them, the L* and a* values of the cold meat of the antibacterial nanofiber absorbent pad group were significantly higher than those of the blank group and the air-laid paper pads (P<0.05). Microbial colony structure experiments showed that the relative abundance of spoilage bacteria in the 15% eugenol group was significantly lower than that of the blank group and the air-laid paper pads group. In summary, the antibacterial nanofiber absorbent mats could effectively inhibit the propagation of microorganisms in the package and prolonged the shelf life of the modified atmosphere packaged chilled meat.
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