果胶/羧甲基纤维素钠复合涂膜液在冷鲜肉保鲜中的应用效果

Preservation Effects of Pectin/CMC-Na Complex Coating Solution on Chilled Fresh Meat

冷鲜肉(猪里脊)分别用2%的果胶和羧甲基纤维素钠(二者体积比为8∶2)复合液和2%果胶溶液单独处理10 min,喷洒2%Ca Cl2溶液,自然晾干30 min后,以空白处理为对照,再用PE保鲜膜包装,于(4±1)℃条件下储藏,分析不同处理冷鲜肉的菌落总数、挥发性盐基氮、p H等指标的变化,探讨复合涂膜液对冷鲜肉的保鲜效果。结果表明,对照组和2%果胶处理组的冷鲜肉分别在储藏第13天和第16天时已经低于冷鲜肉的评价标准,腐败变质,果胶和羧甲基纤维素钠复合涂膜液处理的冷鲜肉在储藏第19天时,菌落总数对数值为6.08,挥发性盐基氮为19.8 mg/100 g,高铁肌红蛋白含量为32.06%,p H为6.65,均符合有关冷鲜肉的评价标准。说明该复合涂膜液对冷鲜肉有明显的保鲜效果,可以有效延长冷鲜肉的货架期至19 d。

The chilled fresh meat（griskin） were treated with 2% pectin and CMC-Na complex coating solution（volume ratio was 8∶2） and 2% pectin solution for 10 min respectively, sprayed with 2%Ca Cl2 solution, naturally dried for 30 min,then packaged with PE film and stored at（4±1） ℃ by blank treatment as the control. The indexes such as colony count,total volatile basic nitrogen and p H of chilled fresh meat were analyzed to investigate the preservation effect of complex coating solution on chilled fresh meat. The results showed that, the chilled fresh meat with the control was rotten at the13 th day storage and the chilled fresh meat with the 2% pectin treatment was rotten at the 16 th day storage. When the chilled fresh meat treated with pectin and CMC-Na complex coating film stored for 19 days, the logarithmic of colony count was 6.08, the TVB-N value was 19.8 mg/100 g, the Met Mb content was 32.06%, and the p H was 6.65, all the indexes were in accordance with the standard of chilled fresh meat. It showed that, the complex coating solution had obvious preservation effect on chilled fresh meat, and could effectively extend the shelf life of chilled fresh meat to 19 days.