甘露聚糖复合抗菌膜对鸡胸肉的保鲜效果

王碌碌; 王莹; 杨少华; 施肇源; 欧小倩; 王伟; 刘国庆

doi:10.13386/j.issn1002-0306.2017.09.053

甘露聚糖复合抗菌膜对鸡胸肉的保鲜效果

合肥工业大学食品科学与工程学院
宣城市农产品质量安全监督局

基金项目:

合肥工业大学博士产学研项目(XC2016JZBZ03)；皖江禽产研究院项目(XC2015AKKG002)；宣城市科技局项目(XC2015XKKJ02)；安徽省科技局项目(XC2015AKKG003；

详细信息

作者简介:
王碌碌 (1994-) , 女, 硕士, 研究方向:食品科学, E-mail:Lulu131522@163.com。;

刘国庆 (1963-) , 男, 博士, 教授, 研究方向:食品科学, E-mail:Liugq168@163.com。;

中图分类号: TS251.55
计量
- 文章访问数: 176
- HTML全文浏览量: 22
- PDF下载量: 205
出版历程
- 收稿日期: 2016-11-16

Effect of mannan antimicrobial membrane on the preservation of chicken breast

College of Food Science and Engineering, Hefei University of Technology
Agricultural Products Quality and Safety Supervision and Management Bureau

摘要

摘要: 为了延长鸡胸肉的保质期,采用甘露聚糖复合保鲜液对鸡胸肉进行涂膜保鲜。以贮存过程中p H、菌落总数、霉菌和酵母菌总数作为参考指标,挥发性盐基氮值作为评价指标与不同的保鲜剂之间建立了数学模型并对保质期进行了预测。实验结果表明:甘露聚糖涂膜组的挥发性盐基氮值符合指数增长模型且保鲜效果显著(p<0.05),对数学模型的验证发现甘露聚糖涂膜处理可以延长鸡胸肉二级鲜度至18 d,与模型预测值接近,说明此模型预测鸡胸肉保质期是可靠的。
- 甘露聚糖 /
- 可食性抗菌膜 /
- 保鲜效果 /
- 理化指标 /
- 数学模型
Abstract: In order to extend the shelf life of chicken breast, the mannan complex preservation solution was used for the preservation of chicken breast.The p H value, microbe quantity of chicken breast were assayed as reference indexes, the total volatile basic nitrogen ( TVB-N) value was regarded as an evaluation index and a mathematical model was built between TVB-N and different preservations to predict the shelf life during storage.The results showed that: the TVB-N value of mannan coating group accorded with exponential growth model and the preservation effect was significant ( p < 0.05) . TVB-N value of the mannan coating group effect of the mannan coating was significant ( p < 0.05) .The results of mathematical model showed that the mannose coating could prolong the freshness of chicken breast until 18 d, which was close to the model predictive value and indicated that the model could predict the shelf-life of chicken breasts reliably.
- mannan /
- edible antimicrobial coating /
- preservation effect /
- physical and chemical indicators /
- mathmatical model

HTML全文

参考文献(26)

[1]	Fernandez-Pan I, Carrion-Granda X, Mate J I.Antimicrobial efficiency of edible coating on the preservation of chicken breast fillets[J].Food Control, 2014, 36 (1) :69-75.
[2]	贾艳花, 张立彦, 芮汉明.臭氧对鸡肉保鲜作用的研究[J].现代食品科技, 2012, 28 (2) :135-138.
[3]	邓源喜, 马龙, 许晖, 等.鸡肉保鲜技术的研究进展[J].中国家禽, 2010, 32 (4) :42-44.
[4]	Fernandez-Pan I, Royo M, Mate J I.Antimicrobial activity of whey protein isolate edible film with essential oils against food spoilers and food-borne pathogens[J].Food Science, 2012, 77 (7) :383-390.
[5]	Fernandez-Pan I, Royo M, Mate J I.Whey protein isloate edible films with essential oils incorporated to improve the microbial quality of poultry[J].Food Science and Agriculture, 2013, 93 (12) :2986-2994.
[6]	Kanatt S R, Rao M S, Chawla S P, et al.Effect of chitosan coating on shelf-life of ready-to-cook meat products during chilled storage[J].LET-Food Science and Technology, 2013, 53 (1) :321-326.
[7]	Behnaz B G, Javad A, Hossein T.Effect of pomegranate juice dipping and chitosan coating enriched with Zataria multiflora Boiss essential oil on the shelf-life of chicken meat during refrigerated storage[J].Innovative Food Science and Emerging Technologies, 2015, 29:280-287.
[8]	殷涌光, 梁小俊, 赵武奇.鲜肉非冷藏保鲜技术研究[J].食品科学, 2000, 21 (10) :61-64.
[9]	施建兵, 谢晶, 高志立, 等.响应面法优化鲳鱼复合生物保鲜剂配方[J].食品科学, 2014, 35 (20) :37-42.
[10]	徐胜.超高压和天然抑菌剂对低温火腿肠保鲜效果的研究[D].合肥:合肥工业大学, 2009.
[11]	吴洁芳.茶多酚及大蒜素在涂膜保鲜中对冷却猪肉的品质影响研究[D].合肥:合肥工业大学, 2009.
[12]	汪学荣, 阚建全, 陈宗道.可食用膜在肉类保鲜中应用的研究进展[J].肉类工业, 2003 (3) :23-25.
[13]	张媛媛, 李艳利, 李书国.植物源食品防腐剂抑菌机理和效果及在食品保鲜中的应用[J].营养与品质, 2014, 22 (4) :48-53.
[14]	罗发兴, 薛新顺, 何小维, 等.糖类天然防腐剂在肉类保鲜中的应用进展[J].食品研究与开发, 2006, 27 (9) :146-148.
[15]	中华人民共和国国家质量监督检验检疫总局.肉与肉制品:p H测定:GB/T 9695.5-2008[S].北京:中国标准出版社, 2008:1-3.
[16]	高欣, 高伟.不同贮藏温度对气调包装鸡肉货架期的影响[J].湖北农业科学, 2015, 54 (23) :6001-6006.
[17]	中华人民共和国卫生部.肉与肉制品卫生标准的分析方法:GB/T5009.44-2003[S].北京:中国标准出版社, 2003:354.
[18]	中华人民共和国卫生部.食品微生物学检验:菌落总数测定:GB/4789.2-2010[S].北京:中国标准出版社, 2010:1-5.
[19]	中华人民共和国卫生部.食品微生物学检验:霉菌和酵母菌计数:GB/4789.15-2010[S].北京:中国标准出版社, 2010:1-4.
[20]	李苗云, 樊静, 赵改名, 等.不同保鲜剂对生鲜鸡肉的保鲜效果[J].河南农业学学报, 2010, 44 (5) :580-584.
[21]	张文晔, 宋树豪.维生素C的代谢与功能及其在家禽生产上的应用[J].饲料工业, 2010, 31 (2) :4-6.
[22]	唐书泽, 张志森, 汪勇.儿茶素对鸡肉的抗氧化保鲜作用[J].食品与发酵工业, 2004, 30 (4) :138-140.
[23]	Siragusa G R, Dickson J S.Inhibition of Listeria monocytogenes on Beef Tissue by Application of Organic Acids Immobilized in a Calcium Alginate Gel[J].Food Science, 1992, 57 (57) :293-296.
[24]	Dutta P K, Tripathi S, Mehrotra G K, et al.Perspectives for chitosan based antimicrobial films in food applications[J].Food Chemistry, 2009, 114 (4) :1173-1182.
[25]	Mohammed A.Chitosan application for active bio-based films production and potential in the food industry:Review[J].LWT-Food Science and Technology, 2010, 43 (6) :837-842.
[26]	Vásconez M B, Flores S K, Campos C A, et al.Antimicrobial activity and physical properties of chitosan-tapioca starch based sdible films and coatings[J].Food Research International, 2009, 42 (7) :762-769.