牛至精油基抑菌膜在生鲜宁夏滩羊肉保鲜中的应用

doi:10.7506/spkx1002-6630-20250725-207

食品科学 ›› 2026, Vol. 47 ›› Issue (1): 249-257.doi: 10.7506/spkx1002-6630-20250725-207

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牛至精油基抑菌膜在生鲜宁夏滩羊肉保鲜中的应用

王倩倩，孙玥，龙瑞雪，吴泽宇，蒋丽，赵建生，张昊，徐宝才，徐斐然

（1.合肥工业大学食品与生物工程学院，安徽合肥 230601；2.动物源食品绿色制造与资源挖掘安徽省重点实验室，安徽合肥 230601；3.河南双汇投资发展股份有限公司，河南漯河 462000；4.中国农业大学食品科学与营养工程学院，北京 100083）

发布日期:2026-02-04
基金资助:
“十四五”国家重点研发计划重点专项（2024YFD2101000）

Application of Oregano Essential Oil-Based Antibacterial Film in the Preservation of Fresh Ningxia Tan Sheep Meat

WANG Qianqian, SUN Yue, LONG Ruixue, WU Zeyu, JIANG Li, ZHAO Jiansheng, ZHANG Hao, XU Baocai, XU Feiran

(1. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; 2. Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province, Hefei 230601, China; 3. Henan Shuanghui Investment & Development Co. Ltd., Luohe 462000, China; 4. College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China)

Published:2026-02-04

摘要/Abstract

摘要： 为解决宁夏滩羊肉在跨域运输中因微生物滋生引起的品质下降问题，以牛至精油（oregano essential oil，OEO）为抑菌剂，角蛋白（keratin，KT）和明胶（gelatin，GEL）为成膜基质，通过溶液浇铸法制备GEL/KT-OEO抑菌膜，利用扫描电子显微镜、傅里叶变换红外光谱、X射线衍射和热重分析技术手段对GEL/KT-OEO抑菌膜的微观结构、化学基团、晶体结构和热性能进行表征，利用贮藏实验评估GEL/KT-OEO抑菌膜在包装生鲜宁夏滩羊肉中的保鲜效果。结果表明，当OEO添加量为10%时，该抑菌膜的物理、抑菌性能达到最适水平，其透光率、拉伸强度、断裂伸长率、含水率、水溶性和抑菌率分别为（36.20±0.31）%、（0.58±0.06）MPa、（82.53±2.73）%、（14.31±0.49）%、（48.98±0.69）%、（97.28±1.34）%（大肠杆菌Escherichia coli）和（99.67±0.33）%（金黄色葡萄球菌Staphylococcus aureus）。OEO的加入并未改变抑菌膜的分子结构或官能团，但降低了抑菌膜的结晶度并提高了其热稳定性。4 ℃冷藏保鲜实验表明，OEO为10%的GEL/KT-OEO抑菌膜组的感官评价、pH值、挥发性盐基氮值和硫代巴比妥酸反应物值均优于空白组和聚乙烯（polyethylene，PE）保鲜膜组（P＜0.05），可将宁夏滩羊肉保质期由PE保鲜膜组的5 d有效延长至7 d。GEL/KT-OEO抑菌膜在生鲜肉类保鲜领域展现出优良的应用潜力与价值，为解决肉类跨域运输中的保鲜问题提供了一种新的有效途径。

关键词: 牛至精油；抑菌膜；宁夏滩羊肉；理化性质；保鲜应用

Abstract: In order to solve the problem of quality deterioration in Ningxia Tan sheep meat caused by microbial growth during long-distance transportation, an antibacterial film, GEL/KT-OEO, was prepared by the solution casting method with oregano essential oil (OEO) as the antibacterial agent and keratin (KT) and gelatin (GEL) as the film-forming matrices. Its microstructure, chemical groups, crystal structure and thermal properties were characterized using scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), and thermogravimetric analysis (TGA). The effect of GEL/KT-OEO on the quality preservation of Ningxia Tan sheep meat was evaluated during storage at 4 ℃. The results showed that the film with 10% OEO exhibited optimal physical and bacteriostatic properties, with light transmittance, tensile strength, elongation at break, moisture content (MC), water solubility (WS), inhibition rates against Escherichia coli and Staphylococcus aureus of (36.20 ± 0.31)%, (0.58 ± 0.06) MPa, (82.53 ± 2.73)%, (14.31 ± 0.49)%, (48.98 ± 0.69)%, (97.28 ± 1.34)% and (99.67 ± 0.33)%, respectively. The addition of OEO did not change the molecular structure or functional groups of the antibacterial film, but reduced its crystallinity and improved its thermal stability. The antibacterial film with 10% OEO resulted in superior sensory characteristics, pH, total volatile basic nitrogen (TVB-N) value and thiobarbituric acid reactive substance (TBARS) value of lamb meat stored at 4 ℃ when compared with the blank group and polyethylene (PE) film (P < 0.05), prolonging the shelf life from 5 to 7 days relative to the PE film group. The GEL/KT-OEO antibacterial film shows significant potential and value for application in meat preservation, which provides a new and effective solution for maintaining meat quality during long-distance transportation.

Key words: oregano essential oil; antibacterial film; Ningxia Tan sheep meat; physicochemical properties; preservation application

中图分类号:

TS206.4

王倩倩，孙玥，龙瑞雪，吴泽宇，蒋丽，赵建生，张昊，徐宝才，徐斐然. 牛至精油基抑菌膜在生鲜宁夏滩羊肉保鲜中的应用[J]. 食品科学, 2026, 47(1): 249-257.

WANG Qianqian, SUN Yue, LONG Ruixue, WU Zeyu, JIANG Li, ZHAO Jiansheng, ZHANG Hao, XU Baocai, XU Feiran. Application of Oregano Essential Oil-Based Antibacterial Film in the Preservation of Fresh Ningxia Tan Sheep Meat[J]. FOOD SCIENCE, 2026, 47(1): 249-257.

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牛至精油基抑菌膜在生鲜宁夏滩羊肉保鲜中的应用

Application of Oregano Essential Oil-Based Antibacterial Film in the Preservation of Fresh Ningxia Tan Sheep Meat

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