针叶樱桃提取物-聚丙烯膜的制备及其对香肠货架期的影响

Preparation of Acerola Cherry Extract-Polypropylene Composite Films and Their Effect on the Shelf-Life of Sausage

为解决延长肉制品货架期的问题,采用挤出吹塑法开发以聚丙烯(polypropylene,PP)为基材、针叶樱桃提取物(acerola?cherry?extract,ACE)为抗氧化活性物质的薄膜。以PP包装的香肠为对照,利用薄膜厚度、力学性能、透光率以及贮藏期间香肠的色泽、pH值、硫代巴比妥酸值和菌落总数等指标的变化,研究ACE质量分数分别为0.25%、0.50%、0.75%及1.00%时,5种不同薄膜包装袋对25℃环境下贮藏乳化香肠的抗氧化效果及货架期的影响。结果表明:ACE的质量分数为1.00%时,薄膜的抗氧化效果最好,乳化香肠货架期延长至27 d,该薄膜可以为肉制品及腌腊肉制品的货架期延长提供解决思路。

Composite films containing polypropylene (PP) and acerola cherry extract (ACE) as an antioxidant were prepared by extrusion blow molding and their efficacy was evaluated extending the shelf-life of meat products. The thickness, mechanical properties and light transmittance of pure PP film (control) and composite films containing 0.25%, 0.50%, 0.75% and 1.00% ACE (m/m) were measured and compared. And changes in the color, pH, thiobarbituric acid (TBA) value and total viable count of emulsified sausages packaged with these films were monitored during subsequent storage at 25 ℃. By doing so, we aimed to evaluate the effect of the five films on lipid oxidation and shelf life in sausages. Result showed that the film with 1.00% ACE had the best antioxidant property and could extended the shelf-life to 27 days. The film can provide a tool for extending the shelf-life of cured meat products.