食品科学 ›› 2012, Vol. 33 ›› Issue (2): 276-279.doi: 10.7506/spkx1002-6630-201202061

• 包装贮运 • 上一篇    下一篇

复合抗菌膜对腊肉品质的影响

王卫东,曹泽虹,孙月娥,秦卫东   

  1. 1.徐州工程学院食品(生物)工程学院 2.江苏省现代发酵食品工程技术研究中心
  • 出版日期:2012-01-25 发布日期:2012-01-16
  • 基金资助:
    江苏苏北科技发展计划项目(BN2010005)

Effect of Composite Antimicrobial Coating on Quality of Bacon

WANG Wei-dong,CAO Ze-hong,SUN Yue-e,QIN Wei-dong   

  1. 1. College of Food and Biological Engineering, Xuzhou Institute of Technology, Xuzhou 221111, China; 2. Jiangsu Research Center of Modern Food and Fermentation Engineering, Xuzhou 221116, China
  • Online:2012-01-25 Published:2012-01-16

摘要: 采用羧甲基纤维素(CMC)与明胶制作复合型抗菌膜用于腊肉的防腐保鲜。以膜的水蒸气透过率、膜的厚度和透光度为主要指标,对膜液的组成进行优化,以此为基础加入适量的山梨酸钾,制备出具有良好性能的复合型抗菌膜。结果表明,将CMC与明胶以质量比1:2的比例配制成质量浓度10g/L的成膜液,添加质量分数0.4%的甘油和0.08%的山梨酸钾制成复合抗菌膜,对腊肉进行涂膜保鲜够延缓腊肉的腐败速度,延长贮藏时间。

关键词: 腊肉, 可食用膜, 抗菌

Abstract: A composite antimicrobial coating made by carboxymethylcellulose (CMC) and gelatin was used for preservation of bacon. Using water vapor permeability, transparency and thickness as indicators, the formula of antimicrobial film was optimized. Meanwhile, the composite antimicrobial coating was also added potassium sorbate during preparation process. The results showed the best composite antimicrobial coating was achieved by adding 0.4% glycerol and 0.08% potassium sorbate to 10 g/L film-forming solution composed of carboxymethylcellulose and gelatin at a ratio of 1:2. Bacon dipped in the composite antimicrobial film-forming solution revealed a slow decay rate and prolonged storage period.

Key words: bacon, edible film, antimicrobial

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