挤压猪肉干的贮藏特性及β-环糊精缓释肉桂醛防霉效果研究

Storage property of extruded pork jerky and the anti-mildew effect of β-CD controlled-releasing cinnamaldehyde

首先针对干燥至不同水分活度（Aw）的挤压猪肉干的贮藏特性进行研究,掌握其贮藏Aw的关键控制点。随后,将自制的具有缓释特性的肉桂醛-β环糊精包合物防腐包应用于肉干防腐保藏,研究其防霉效果。结果表明,挤压猪肉干干燥至Aw在0.81~0.86范围内,口感较好,且当肉干Aw小于0.824时,霉菌生长受到明显抑制,因此,可将Aw等于0.824作为挤压猪肉干贮藏的安全Aw控制点。此外,较空白对照组试验,肉桂醛缓释防腐包对低水分活度的挤压猪肉干具有较好的防霉效果,但其应用效果受肉干Aw影响,为使该防腐包发挥更好的防霉作用,应将挤压肉干的Aw控制在0.88以下。

First,the storage characteristics of extruded pork jerky being dried to the different water activity（Aw） were studied,in order to get the critical control points of its storage conditions.Then,the antimicrobial food packages with compound of controlled-releasing cinnamaldehyde-β-cyclodextrin（β-CD） were prepared to be used in extruded pork jerky.The results showed the taste of extruded pork jerky was better when its Aw was in the range of 0.81 to 0.86,and the mold growth was inhibited observably if the Aw of extrusion pork jerky was less than 0.824.Therefore,Aw of 0.824 can be uesd as a safety control point for saving extruded pork jerky.In addition,compared with the control experiments,the controlledreleasing cinnamaldehyde packages were proved to have good anti-mildew application effect on low water activity extruded pork jerky,however,this effect was susceptible to the value of Aw.In conclusion,the Aw of pork jerky should be controlled to less than 0.88 at least.