摘要
以羧甲基纤维素和藕粉为基材制备的交联羧甲基纤维素-藕粉复合膜,具有良好的阻隔性能、力学性能和阻水性。通过研究该复合膜包装和复合膜液涂抹,并用PE膜包装方式对冷鲜猪肉做保鲜处理,结果表明2种处理方式均能较好地保持冷鲜肉的贮藏品质,延长猪肉的贮藏时间。该膜具有较好的抗氧化作用,采用复合膜液涂抹并用PE膜包装方式比单纯复合膜包装和PE膜包装的保鲜效果更好。
Crosslinked carboxymethyl cellulose / starch composite film by carboxymethyl cellulose and lotus root starch based material preparation have good barrier properties,mechanical properties and water resistance. On preservation of pork with PE film packaging composite film for packaging and composite films are coated. The results show that two kinds of postprocessing methods can better maintain the chilled meat storage quality,prolong the storage time of pork. The composite membrane have better antioxidation effect. Composite membrane liquid daub after using PE membrane packing method is better than the pure preservation effect of composite film packaging and PE membrane packing method.
出处
《农产品加工》
2016年第7期14-17,共4页
Farm Products Processing
基金
福建省中青年教师教育科研项目(JA15847)
关键词
交联羧甲基纤维素
藕粉
复合膜
冷鲜猪肉
保鲜
croscarmellose
lotus root starch
composite film
chilled pork
preservation
