摘要
为提高冷鲜猪肉贮藏品质,延长冷鲜猪肉的货架期,制备了葡萄皮渣提取物-壳聚糖复合涂膜,研究壳聚糖与不同浓度(60%、80%和100%)葡萄皮渣提取物复合涂膜对冷鲜猪肉贮藏品质的影响。在4℃的冷藏环境下,选择未经涂膜处理、壳聚糖涂膜和复合涂膜3种方法处理猪肉样品,并贮藏10 d,测定其pH值、肉样汁流失率、硫代巴比妥酸反应物值、挥发性盐基氮值以及感官品质。结果表明,葡萄皮渣提取物的添加可产生一定的浓度效应,浓度为80%和100%的葡萄皮渣提取物-壳聚糖复合涂膜显著延缓了冷鲜猪肉的pH值上升和脂质过氧化,降低汁液流失率,维持良好的感官品质,同时作用效果优于单一壳聚糖涂膜,可有效保证冷鲜猪肉的贮藏期达10 d以上,为冷鲜猪肉贮藏、远距离运输和销售提供有力保障。
In order to improve the storage quality of chilled pork and prolong the shelf life of chilled pork,a composite coating of grape peel residue extract and chitosan was prepared to study the effects of chitosan and different concentrations(60%, 80% and 100%) of grape peel residue extract composite coating on the storage quality of chilled pork. The pork samples were treated with three methods, namely,uncoated, chitosan coating and compound coating, at 4 ℃, and stored for 10 days. The pH value, meat drip loss rate, thiobarbituric acid reactant value, volatile base nitrogen value and sensory quality of pork samples were determined. The results showed that the extracts from grape peel residue add could produce certain concentration effect, the concentration of 80% and 100% of the extracts from grape peel residue and chitosan composite coating significantly delayed the cold fresh pork pH rising and lipid peroxidation, reduce the SAP attrition, maintain good sensory quality, effect is better than that of single chitosan coating at the same time. It can effectively guarantee the storage period of chilled pork for more than 10 days, and provide a strong guarantee for the storage, long-distance transportation and sales of chilled pork.
作者
李典典
钱志鹏
侯博璇
魏月
马晶军
LI Diandian;QIAN Zhipeng;HOU Boxuan;WEI Yue;MA Jingjun(Department of Science and Technology,Hebei Agricultural University,Cangzhou 061100,China)
出处
《食品科技》
CAS
北大核心
2023年第1期107-113,共7页
Food Science and Technology
基金
河北省自然科学基金项目(C2020204129)
河北农业大学渤海校区师生协同创新项目(2021-BHXT-02,2021-BHXT-28)。
作者简介
李典典(1998-),女,河北唐山人,研究方向为食品质量与安全;通信作者:魏月;通信作者:马晶军。
