ε-聚赖氨酸-葡萄籽提取物-壳聚糖涂层对冷藏卤鸭的保鲜效果

doi:10.7506/spkx1002-6630-20241206-045

食品科学 ›› 2025, Vol. 46 ›› Issue (11): 310-319.doi: 10.7506/spkx1002-6630-20241206-045

• 包装贮运 • 上一篇

ε-聚赖氨酸-葡萄籽提取物-壳聚糖涂层对冷藏卤鸭的保鲜效果

高敬瑶，姜金辉，石柳，周志，熊光权，汪兰，吴文锦，陈朗，张鹏，黄云

（1.农业农村部农产品冷链物流技术重点实验室，湖北省农业科学院农产品加工与核农技术研究所，湖北武汉 430064；2.湖北民族大学生物与食品工程学院，湖北恩施 445000；3.湖北小胡鸭食品有限责任公司，湖北荆州 434000；4.湖北华醇食品有限公司，湖北荆门 420800）

发布日期:2025-05-14
基金资助:
2024年湖北省家禽及蛋制品产业链奖补资金项目；2023年湖北省农业事业创新发展补助资金项目；湖北小胡鸭横向项目“酱卤鸭保鲜包装技术研发”

Effect of ε-Polylysine-Grape Seed Extract-Chitosan Coating on Preserving the Quality of Refrigerated Marinated Duck

GAO Jingyao, JIANG Jinhui, SHI Liu, ZHOU Zhi, XIONG Guangquan, WANG Lan, WU Wenjin, CHEN Lang, ZHANG Peng, HUANG Yun

(1. Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Institute of Agro-products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China;2. College of Biological and Food Engineering, Hubei Minzu University, Enshi 445000, China;3. Hubei Xiaohu Duck Foods Co., Jingzhou 434000, China; 4. Hubei Huachun Food Co. Ltd., Jingmen 420800, China)

Published:2025-05-14

摘要/Abstract

摘要： 为解决冷藏卤鸭贮藏期短的问题，筛选天然抑菌剂（ε-聚赖氨酸（ε-polylysine，ε-PL））和抗氧化剂（葡萄籽提取物（grape seed extract，GSE）），与壳聚糖（chitosan，CS）联合制备的功能涂层并对其进行表征，探究其对冷藏卤鸭保鲜效果的影响。结果表明：与单一CS涂层相比，功能涂层（CS-GSE、CS-ε-PL-GSE(a)和CS-ε-PL-GSE(b)）具有更优的抗菌、抗氧化和热稳定性；冷藏期间，功能涂层组均显著降低卤鸭的菌落总数、硫代巴比妥酸值、挥发性盐基氮含量、pH值、色差（ΔE*）和剪切力，其中CS-ε-PL-GSE(b)涂层处理卤鸭样品的感官评分最高，保鲜效果最好，冷藏卤鸭的贮藏期从3 d延长至7 d。

关键词: ε-聚赖氨酸；葡萄籽提取物；天然功能涂层；冷藏卤鸭；保鲜

Abstract: Refrigerated marinated duck has a short storage period. In order to solve this problem, we prepared and characterized a functional chitosan-based coating with added ε-polylysine (ε-PL) as a natural bacteriostatic agent and grape seed extract (GSE) as an antioxidant. We then explored its effect on preserving the quality of refrigerated marinated duck. The results showed that functional coatings (CS-GSE, CS-ε-PL-GSE(a) and CS-ε-PL-GSE(b)) had better antimicrobial activity, antioxidant activity and thermal stability than did pure CS coating. During the cold storage period, the functional coatings significantly reduced the total viable count (TVC), thiobarbituric acid (TBA) value, total volatile base nitrogen (TVB-N) content, pH, color difference (ΔE*), and shear force of marinated duck. Marinated duck treated with functional coating CS-ε-PL-GSE(b) was found to have the highest sensory score, showing the best preservation effect, and the storage period was extended from 3 to 7 days.

Key words: ε-polylysine; grape seed extract; natural functional coating; refrigerated marinated duck; preservation

中图分类号:

TS251.6＋1

高敬瑶，姜金辉，石柳，周志，熊光权，汪兰，吴文锦，陈朗，张鹏，黄云. ε-聚赖氨酸-葡萄籽提取物-壳聚糖涂层对冷藏卤鸭的保鲜效果[J]. 食品科学, 2025, 46(11): 310-319.

GAO Jingyao, JIANG Jinhui, SHI Liu, ZHOU Zhi, XIONG Guangquan, WANG Lan, WU Wenjin, CHEN Lang, ZHANG Peng, HUANG Yun. Effect of ε-Polylysine-Grape Seed Extract-Chitosan Coating on Preserving the Quality of Refrigerated Marinated Duck[J]. FOOD SCIENCE, 2025, 46(11): 310-319.

[1]	高敬瑶姜金辉石柳周志熊光权汪兰吴文锦陈朗张鹏黄云. ε-聚赖氨酸-葡萄籽提取物-壳聚糖涂层对冷藏卤鸭的保鲜效果[J]. 食品科学, 0, (): 0-0.
[2]	周亚军, 张漫漫, 李宗坪, 马清书, 马志远, 姜薇, 姚光明. 腌制方式对腌制过程中山黑猪肉肌原纤维蛋白特性及其叉烧肉食用品质的影响[J]. 食品科学, 2023, 44(23): 86-94.
[3]	徐静丁珊珊曹江伟蔡玮. 超声波清洗处理对猪肉品质的影响[J]. 食品科学, 0, (): 0-0.
[4]	周亚军李彬马清书李宗坪王淑杰. 不同熟制方式对酱卤猪蹄食用品质及风味物质的影响[J]. 食品科学, 0, (): 0-0.
[5]	孙菀霞金玉琴戴颖秀肖建伟王翔董庆利. 零膨胀模型在散装熟肉制品中单增李斯特菌定量暴露评估中的应用[J]. 食品科学, 0, (): 0-0.
[6]	程珂萌周昌瑜潘道东曹锦轩曾小群孙杨赢吴振. 低温风干型酱鸭加工过程中脂质氧化特性[J]. 食品科学, 0, (): 0-0.
[7]	刘倩申明月聂少平蒋玉洁梅江刘玲玲王玉婷. 顶空固相微萃取-气质联用法测定即食酱牛肉的挥发性香气成分[J]. 食品科学, 0, (): 0-0.
[8]	徐静，丁珊珊，曹江伟，蔡玮. 超声波清洗处理对猪肉品质的影响[J]. 食品科学, 2023, 44(19): 99-106.

ε-聚赖氨酸-葡萄籽提取物-壳聚糖涂层对冷藏卤鸭的保鲜效果

Effect of ε-Polylysine-Grape Seed Extract-Chitosan Coating on Preserving the Quality of Refrigerated Marinated Duck

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 8

编辑推荐

Metrics

本文评价