可食性复合膜的制备及其在羊肉保鲜中的应用

食品科学 ›› 2013, Vol. 34 ›› Issue (2): 317-320.

可食性复合膜的制备及其在羊肉保鲜中的应用

李丽杰

内蒙古农业大学食品学院

收稿日期:2012-09-05 修回日期:2012-12-24 出版日期:2013-01-25 发布日期:2013-01-15
通讯作者: 李丽杰 E-mail:lilijie1978@163.com

Preparation of Edible Composite Film and Its Application on Preservation of Mutton

Li-Li-Jie

Received:2012-09-05 Revised:2012-12-24 Online:2013-01-25 Published:2013-01-15
Contact: Li-Li-Jie E-mail:lilijie1978@163.com

摘要/Abstract

摘要： 以木薯淀粉、壳聚糖为原料，研制可食性复合保鲜膜，并测试其性能。同时将其应用于羊肉保鲜中。结果表明：当2%木薯淀粉溶液与2%壳聚糖溶液的配比为1.5:1时得到的复合膜综合性能最优，其拉伸强度、断裂伸长率、透水气率和透光率分别为47.75±2.49MPa、77.4±2.3、0.355±0.056g?mm/h?m2?Kpa、70.4±1.02%。该复合膜包装冷藏羊肉（4℃），在贮藏期10d内，羊肉失水率、挥发性盐基总氮（TVB-N）值、TBARS值均低于未包复合膜的羊肉，并且差异显著（P<0.05）。

Abstract: The preparation of Cassava Starch and Chitosan edible composite films were studied, and properties of the edible composite film were tested. Besides, Its application on Preservation of Mutton were observed. The results showed: when the ratio of 2% Cassava Starch and 2% Chitosan was 1.5:1,the properties of the edible composite film was the best. Its tensile strength, bibulous rate, floods gas rate and light transmittance of the film were 47.75±2.49MPa、77.4±2.3、0.355±0.056g?mm/h?m2?Kpa、70.4±1.02%, respectively. When it was applied to the preservation of mutton, the water loss rate, total volatile basic nitrogen（TVB-N）and TBARS of the mutton wrapped with the edible composite film were lower than that of the unwrapped mutton at 4 ℃ refrigerated condition, and the difference was significant（P<0.05）.

中图分类号:

李丽杰. 可食性复合膜的制备及其在羊肉保鲜中的应用[J]. 食品科学, 2013, 34(2): 317-320.

Li-Li-Jie. Preparation of Edible Composite Film and Its Application on Preservation of Mutton[J]. FOOD SCIENCE, 2013, 34(2): 317-320.

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