高良姜精油微胶囊的制备及其对猪肉糜的保鲜效果

Preparation of galangal oil microcapsule and preservation effect on pork mince

采用复凝聚法制备得到高良姜精油微胶囊并将其应用于猪肉糜的保鲜,研究不同质量分数微胶囊添加量对肉糜在10 d冷藏期间菌落总数、脂肪氧化程度(TBA值)和高铁肌红蛋白(Met Mb)含量的影响。结果表明:以壳聚糖和海藻酸钠为壁材制备的高良姜精油微胶囊能缓慢释放精油,对大肠杆菌、金黄色葡萄球菌和酵母菌有良好的抑菌效果。用于肉糜保鲜,与对照组相比,所有处理组均能抑制肉糜微生物生长,降低其TBA值和MetMb含量。其中,添加质量分数0.1%和0.2%微胶囊对肉糜有较好的保鲜作用且效果接近,而0.05%微胶囊保鲜效果不明显。结论:添加0.1%高良姜精油微胶囊可以提高肉糜品质,延长肉糜冷藏的货架期。

Galangal oil microcapsules were prepared by complex coacervation and applied to preserve pork mince.The effect of different mass fraction microcapsule on total viable counts,fat oxidation value（TAB） and metmyoglobin（Met Mb） content of mince during 10 days cold storage was studied.The results showd that galangal oil microcapsule prepared with chitosan and sodium alginate as wall materials can slowly release essential oil and has good antibacterial effect on escherichia coli,staphylococcus aureus and yeast.Compared with the control group in mince preservation,the treatment groups inhibited the growth of microorganisms,reduced TAB value and Met Mb content in mince.Galangal oil microcapsules with 0.1% and 0.2% mass fraction had good effect on mince preservation,while the preservation effect of 0.05% microcapsule was not obvious.Conclusion： adding 0.1% galangal oil microcapsule can improve mince quality and extend the shelf life of the mince during cold storage.