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海藻酸钠抗菌复合涂膜对冰鲜鸭肉保鲜效果的影响 被引量:19

Effect of Sodium Alginate-based Antimicrobial Composite Coating Treatment on the Preservation of Chilled Duck
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摘要 试验选择ε-聚赖氨酸(ε-PL)为生物源抗菌剂,添加柚子皮微晶纤维为增强剂,研究复合海藻酸钠涂膜试验对冰鲜鸭的保鲜效果的影响。采用SEM对复合膜的微观结构进行分析,研究了复合涂膜对冰鲜鸭肉储藏过程中的p H、挥发性盐基氮(TVB-N)、水分流失率、微生物指标、色差变化的影响。试验结果表明:ε-PL的添加有效增强了复合膜的抑菌性能,柚子皮微晶纤维的添加使复合膜内部形成稳定有序的网状结构,改善ε-PL分散性和稳定性;与空白对照组及单一海藻酸钠涂膜相比,1%ε-聚赖氨酸/海藻酸钠有效控制了冰鲜鸭肉储藏过程中TVB-N含量的升高,显著降低鸭肉的菌落总数和大肠杆菌菌落数(p<0.05),1%ε-聚赖氨酸/0.1%柚子皮微晶纤维/海藻酸钠可以显著改善冰鲜鸭肉的水分流失(p<0.05),保持鸭肉的鲜红色泽。该研究为海藻酸钠抗菌复合涂膜应用于冰鲜鸭肉保鲜包装提供了新的参考。 ε-Poly-L-lysine(ε-PL) was used as biological antibacterial agent,and grapefruit peel microcrystalline cellulose(MCC) was used as reinforcing agent,to study the effects of the sodium alginate composite coating on the preservation of chilled duck during refrigerated storage.The microstructures of the composite films were characterized by scanning electron microscopy(SEM) analysis,and the effects of composite coating on the p H,total volatile basic nitrogen(TVB-N),water loss,microbiological indicators,and changes in the color difference of chilled duck during storage were studied.The results indicated that the antibacterial properties of composite coating was improved effectively with the addition of ε-PL,and the stable and ordered internal network structure of the composite film was formed by the addition of MCC,which improved the dispersion and stability of ε-PL.The sodium alginate coating containing 1%(m/V) of ε-PLcould effectively suppressed the increase in TVB-N of the chilled duck during the storage and significantly reduced the total number of colonies and the number of Escherichia coli colonies(P〈0.05).The sodium alginate coating containing 1%(m/V) of ε-PL and 0.1%(m/V) of MCC could significantly reduce the loss of water(P〈0.05) and maintain the red color of chilled duck meat,compared with co ntrol group and the sodium alginate coating group.The results obtained in this study can provide a new reference on the application of antimicrobial sodium alginate-based composite coating in the preservation of chilled duck.
出处 《现代食品科技》 EI CAS 北大核心 2016年第8期240-245,301,共7页 Modern Food Science and Technology
基金 浙江省重大科技专项资助项目(2014C02020) 国家水禽产业技术体系(CARS-43-17)
关键词 海藻酸钠 Ε-聚赖氨酸 冰鲜鸭 保鲜 sodium alginate ε-poly-L-lysine chilled duck preservation
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