壳聚糖涂膜对新鲜鸭肉贮藏品质的影响

Effects of Different Molecular Weight Chitosan Coating on Keeping the Preservation Quality of Fresh Duck Meat

采用壳聚糖涂膜技术对鸭肉进行保鲜处理,测定鸭肉贮藏期的p H、挥发性盐基总氮、TBA值、过氧化值以及菌落总数,研究了壳聚糖涂膜对鸭肉贮藏期品质的影响。结果表明,2%的壳聚糖涂膜可抑制鸭肉中微生物的生长与脂肪氧化。其保鲜能力与其分子质量的大小有关,相对分子质量较低的壳聚糖具有相对较强的抗氧化能力,而且不同相对分子质量壳聚糖的混合物具有更好的抗菌性。

To keep the preservation quality of fresh duck meat with chitosan coating, the pH, total volatile basic nitrogen,thiobarbituric acid, peroxide value and total bacterial count of the fresh duck meat were studied during storage at 4°C. The effects of chitosan coating on preservation quality were studied. At a level of 2%, chitosan coating had a inhibiting effect on lipid oxidation and bacterial growth in the duck meat. The preservative effect was determined to the molecular weight of chitosan. The relatively low molecular weight chitosan had a higher antioxidant capacity than that of high molecular weight chitosan. The chitosan mixture had better antibacterial activity.