摘要
采用羧甲基纤维素(CMC)与明胶制作复合型抗菌膜用于腊肉的防腐保鲜。以膜的水蒸气透过率、膜的厚度和透光度为主要指标,对膜液的组成进行优化,以此为基础加入适量的山梨酸钾,制备出具有良好性能的复合型抗菌膜。结果表明,将CMC与明胶以质量比1:2的比例配制成质量浓度10g/L的成膜液,添加质量分数0.4%的甘油和0.08%的山梨酸钾制成复合抗菌膜,对腊肉进行涂膜保鲜够延缓腊肉的腐败速度,延长贮藏时间。
A composite antimicrobial coating made by carboxymethylcellulose（CMC） and gelatin was used for preservation of bacon.Using water vapor permeability,transparency and thickness as indicators,the formula of antimicrobial film was optimized.Meanwhile,the composite antimicrobial coating was also added potassium sorbate during preparation process.The results showed the best composite antimicrobial coating was achieved by adding 0.4% glycerol and 0.08% potassium sorbate to 10 g/L film-forming solution composed of carboxymethylcellulose and gelatin at a ratio of 1：2.Bacon dipped in the composite antimicrobial film-forming solution revealed a slow decay rate and prolonged storage period.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第2期276-279,共4页
Food Science
基金
江苏苏北科技发展计划项目(BN2010005)
关键词
腊肉
可食膜
抗菌
bacon
edible film
antimicrobial
