植酸淀粉对冷却肉的保鲜性能研究

Fresh-keeping properties of starch phytate on chilled meat

探讨植酸改性淀粉的糊化条件,筛选出合适的涂膜工艺及配方,并对涂膜冷却肉的相关指标进行跟踪检测,结果表明:植酸淀粉取代度越大,相应糊化时间越短、糊化温度越低,但相差不大,最佳糊化时间和温度分别为30min、79℃;当玉米淀粉和植酸淀粉STP-1浓度为4%,植酸淀粉STP-2和STP-3浓度为5%时,各项指标均适合用于涂膜实验;从菌落总数、抗氧化性及挥发性盐基氮测定结果来看,植酸淀粉涂膜对鲜肉具有一定的抗氧化和抑菌作用,保鲜期能延长4～5d。

The gelatinized condition of starch phytate was studied in this paper, the processing and formula of the coating was selected, and the correlative indexes of chilled meat which were coated were detected. The results showed that the higher of the degree of substitution, the shorter of the gelatinized time, the lower of the gelatinized temperature. The optimum time and temperature of gelatinization about starch were 30 min and 79 ℃; When the concentration of natural corn starch and STP-1 were 4%（w/v）, the concentration of STP-2 and STP-3 were 5% （w/v）, they were fitting to coating. The results of determination about the total bacteria, antioxidizability and total volatile base-nitrogen （TVB-N） showed that, the coating of starch phytate has a certain antioxidizability and Antibacterial action. The storage life was prolonged 4-5 days in this way.