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• 包装贮运 •    下一篇

兔皮明胶/迷迭香酸复合膜在猪肉冷藏保鲜中的应用

李媛1,张宇昊2   

  1. 1. 西南大学食品科学学院
    2. 西南大学
  • 收稿日期:2018-09-30 修回日期:2019-06-10 出版日期:2019-10-15 发布日期:2019-10-25
  • 通讯作者: 张宇昊 E-mail:zhy1203@163.com
  • 基金资助:
    “十三五”国家重点研发计划重点专项;国家自然科学基金面上项目;重庆市基础科学与前沿技术研究项目

Application of Rabbit Skin Gelatin/Rosmarinic Acid Composite Film of Pork During Cold Storage

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  • Received:2018-09-30 Revised:2019-06-10 Online:2019-10-15 Published:2019-10-25

摘要: 制备含有不同浓度(0、0.03、0.05和0.08%)迷迭香酸(rosmarinic acid, RosA)的兔皮明胶膜,采用明胶膜单独包装和以明胶膜作为内包, PE包装为外包两种方式对新鲜猪肉进行包装。研究表明RosA明胶膜包装的使用可在冷藏过程中有效抑制猪肉TVB-N,菌落总数和pH值的上升速率,并对脂肪氧化有一定抑制作用,且保鲜效果与试验选择范围内RosA的浓度呈正相关。与对照组相比,0.08% RosA明胶膜包装可使猪肉的货架期由4 d延长至6 d,与单纯PE包装组相同,PE/0.08% RosA明胶膜包装组则可将猪肉货架期延长至10 d。此外,通过测定色差、硬度等指标以及直观观察猪肉颜色发现,贮藏过程中 PE/RosA明胶膜包装组较单独RosA明胶膜包装组可以更好的保持猪肉质构品质和色泽。因此,PE/RosA明胶膜可以作为一种有效的活性包装方式,用于肉类的冷藏保鲜。

关键词: 兔皮明胶, 迷迭香酸, 猪肉, 抗氧化性

Abstract: Rabbit skin gelatin films incorporated with rosmarinic acid (RosA) with different concentrations (0, 0.03, 0.05 and 0.08%) were prepared and the fresh pork were packaged by gelatin film alone, and by gelatin film as inner package with PE as the outer package. Studies have shown that the RosA gelatin film can effectively inhibit the TVB-N, the total number of colonies and the rising rate of pH in refrigeration, have a certain inhibitory on fat oxidation, and the preservation effect is positively correlated with the concentration of RosA within the experimental selection range. Compared with the control group, 0.08% RosA gelatin film can extend the shelf life of pork from 4 days to 6 days, which is the same as PE packaging group. PE/0.08% RosA gelatin film can extend the shelf life of pork to 10 d. In addition, by measuring the color, hardness and other indicators as well as visual observation of pork, it was found that the PE/RosA gelatin film can better maintain the texture quality and color of pork compared with the RosA gelatin film. Therefore, PE/RosA gelatin film can be used as an effective active package for refrigeration of meat.

Key words: rabbit skin gelatin, rosmarinic acid (RosA), pork, antioxidant

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