摘要
本文研究了不同海藻酸钠浓度、明胶浓度和CaCl2浓度配制的可食性复合膜处理排酸牛肉在冷藏排酸期间失水率的变化情况，并采用正交试验设计对可食性复合膜配方中海藻酸钠浓度、明胶浓度和CaCl2浓度进行优化，得到藻酸钠浓度、明胶浓度和CaCl2浓度的最佳值分别为：1．20％、0．10％和1．20％（w／w）。以此结果浓度通过验证试验得出失水率为0．57％，未涂膜处理样品的失水率的10．12％。
Edible sodium alginate, gelatin and CaCl2 coatings were used on refrigerating beef, and the effect of different sodium alginate, gelatin and CaCl2 concentration on the moisture loss of beef during refrigeration were studied. The edible composite coatings was optimized by L9（3^4） orthogonal experiment, and the optimized concentration of sodium alginate, gelatin and CaCl2 was 1.20%, 0.10% and 1.20% （w/w）, respectively. Beef coating by the optimized edible composite coatings was refrigerated at 4℃ for 48 h, and its moisture loss rate was 0.57%, siginficantly lower than the control of 10.12%.
关键词
可食性复合膜
海藻酸钠
牛肉
明胶
失水率
Edible composite coatings
Sodium alginate
Beef
Gelatin
Moisture loss
