壳聚糖-肉桂精油可食膜的制备及其对酱卤牛肉保鲜的研究

Research on production of chitosan cinnamon oil edible film and it's preservation effect on spiced beef

以壳聚糖为材料,通过添加肉桂精油对膜的性能进行修饰,制备了不同肉桂精油含量的可食膜,研究精油浓度对可食膜物理表征的影响,同时将肉桂精油可食膜应用于酱卤牛肉保鲜中。结果表明:肉桂精油的添加量对可食膜的表征有明显的影响,其中8%的可食膜性能指标最好,其拉伸强度、断裂伸长率、透水气率和溶胀指数分别为(114.9±1.0)MPa、(4.67±0.15)%、(0.353±0.028)(mg·mm·k Pa-1·h-1·m-2)、(0.701±0.019)。用不同精油浓度的可食膜和保鲜膜分别包装酱卤牛肉(4℃),在贮藏期9d内测定酱卤牛肉的失水率、挥发性盐基氮、菌落总数的变化。结果表明:与传统的保鲜膜相比,壳聚糖肉桂精油可食膜对酱卤牛肉具有更好的保鲜效果。

In this paper, chitosan edible films were modified by the addition of cinnamon essential oil. Films of different cinnamon essential oil content were prepared, and effects of essential oil concentration on the physical characterization of edible film were studied. In addition, the edible film was also applied to the preservation of spiced beef. The results showed that the amount of cinnamon oil has a significant impact on the characterization of edible films and the best performance of the film was obtained when the cinnamon essential oil content was 8%. The tensile strength, elongation break, water vapor permeability and swelling index were （114.9_＋ 1.0） Mpa, （4.67±0.15） %, （0.353±0.028） （mg·mm·k Pa^-1·h^-1·m^-2）, （0.701±0.019）, respectively. The spiced beefs were packed by edible films and cling film, respectively. The water loss rate, volatile basic nitrogen and total number of colonies of the spiced beefs were determined during the storage period of 9 days at 4℃ . It is found that the edible film has better preservation effect compared with the traditional cling wrap.