食品科学 ›› 2021, Vol. 42 ›› Issue (23): 252-259.doi: 10.7506/spkx1002-6630-20200916-216

• 包装贮运 • 上一篇    下一篇

静电纺丝结合热诱导交联制备的抗菌吸水衬垫对冷鲜肉的保鲜效果

于栋,常婧瑶,陈佳新,王浩,孔保华,夏秀芳,刘骞   

  1. (东北农业大学食品学院,黑龙江?哈尔滨 150030)
  • 出版日期:2021-12-15 发布日期:2021-12-29
  • 基金资助:
    黑龙江省“百千万”工程科技重大专项课题(2019ZX07B03)

Effect of Antibacterial Water-Absorbing Pad Prepared by Electrospinning Combined with Heat-Induced Crosslinking on the Preservation of Chilled Meat

YU Dong, CHANG Jingyao, CHEN Jiaxin, WANG Hao, KONG Baohua, XIA Xiufang, LIU Qian   

  1. (School of Food Science, Northeast Agricultural University, Harbin 150030, China)
  • Online:2021-12-15 Published:2021-12-29

摘要: 为减轻托盘包装冷鲜肉贮藏期间的品质降低,本实验利用静电纺丝结合热诱导交联技术制备了一种高吸湿性抑菌吸水垫。首先,比较了市售无尘纸吸水垫与静电纺丝吸水垫的溶胀率和溶胀损失率,然后在4 ℃托盘包装条件下对两种吸水垫的冷鲜肉保鲜效果进行验证,并与空白组(不使用吸水垫)进行对比。结果表明,静电纺丝吸水垫的溶胀率显著高于无尘纸吸水垫(P<0.05),当柠檬酸添加量为9%(以聚乙烯醇质量计)时,静电纺丝吸水垫具有较高的溶胀率和较低的溶胀损失率。在贮藏期内,3 组样品的菌落总数、挥发性盐基氮含量、挥发性气味等指标随贮藏时间的延长而呈上升趋势,但静电纺丝吸水垫组样品的增幅明显小于空白组和无尘纸吸水垫组。3 组样品的颜色随冷藏时间的延长而加深,其中静电纺丝吸水垫组冷鲜肉的L*值和a*值显著高于空白组和无尘纸吸水垫组(P<0.05)。结论:本方法制备的抑菌吸水垫能有效吸收包装内肉汁积液,抑制微生物繁殖,提升托盘包装冷鲜肉的感官品质。

关键词: 静电纺丝;诱导交联;抑菌吸水垫;冷鲜肉保鲜

Abstract: Highly hygroscopic pads with antibacterial activity for reducing the deterioration in the quality of tray-packaged meat during chilled storage were prepared by electrospinning combined with thermally induced crosslinking. The swelling rate and swelling loss rate of the as-prepared pads were determined and compared with those of commercial air-laid paper pads. Then, the shelf life of chilled meat packed with the two pads separately was investigated during refrigerated storage at 4 ℃. The results showed that the new pads exhibited significantly higher swelling rate than air-laid paper pads (P < 0.05). The pad prepared with a citric acid concentration of 9% (calculated based on the mass of polyvinyl alcohol) showed the best compromise between high swelling rate and low swelling loss rate. The total viable count, pH, total volatile basic nitrogen (TVB-N) content and volatile odor of chilled meat increased with storage time up to 10 days, with a markedly smaller increase in these parameters being observed in the meat packed with the new pads in comparison with that packed with air-laid paper pads and the control sample packed without using any pads. The color of all three samples became darker with increasing storage time. The L* and a* values of the meat packed with the new pads were significantly higher than those of the meat packed with air-laid paper pads and those of the control group (P < 0.05). In summary, the new pads prepared in this study can effectively absorb the accumulated meat exudate inside the package, inhibit the growth of microorganisms, and improve the sensory quality of tray-packaged chilled meat.

Key words: electrospinning; heat-induced crosslinking; antibacterial hygroscopic pads; preservative of chilled meat

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