摘要
为延长冷鲜肉的保质期,研究了异硫氰酸烯丙酯(AITC)包合物和壳聚糖涂膜液制成的保鲜纸对冷鲜肉的保鲜效果。结果表明,含有AITC包合物的壳聚糖涂膜液对冷鲜肉的保鲜效果优于壳聚糖涂膜液及空白组,能够有效地抑制冷鲜肉的细菌总数增长,延缓挥发性盐基氮(TVB-N)和硫代巴比妥酸反应物值(TBARS)的上升,控制冷鲜肉的pH增加。在4℃贮藏条件下,冷鲜肉处于一级新鲜度的时间达到8d,是空白组的2.7倍,是处理1的1.6倍。表明,AITC包合物的壳聚糖复合保鲜纸能有效延长冷鲜肉的保质期。
In this paper the preservation effects chitosan tin foil on chilled meat were mainly studied of allyl isothiocyanate （AITC） inclusion compound to prolong the quality guarantee period of chilled meat. The results showed that preservation effects of chitosan coating liquid which contain AITC inclusion compound on chilled meat was superior to the chitosan coating liquid, which can effectively inhibit the growth of bacteria, slow volatile base nitrogen （TVB - N） and sulfur generation barbituric acid reagent value （TBARS） rise, control the increase of pH value. Under storage conditions（4℃）, the first-class fresh-keeping time of chilled meat reached 8 d, which was that allyl isothiocyanate inclusion compound chitosan tin period of chilled meat. 2.7 times the control group. All above indicated foil could effectively prolong the fresh-keeping
出处
《贵州农业科学》
CAS
北大核心
2013年第4期117-119,123,共4页
Guizhou Agricultural Sciences
基金
国家自然科学基金"基于丝网印刷电极传感器的生物胺分子印迹膜识别机制研究"(31160324)
贵州省优秀科技教育人才省长专项基金"绿色分子印迹技术在活性食品包装中的应用研究"[黔教科办(2010)04]
关键词
异硫氰酸烯丙酯
壳聚糖
包合物
冷鲜肉
保鲜效果
allyl isothiocyanate
chitosa
inclusion compound
chilled meat
presexvation effect
