载银抗菌衬垫对冷鲜肉的保鲜效果研究

Effects of antibacterial pad containing silver on the chilled meat preservation

将含有不同质量分数MMT-Ag(3%,5%,8%,10%)的衬垫放入托盘包装的底部,以玉米苞叶为隔离层,其上放置新鲜肉末,保鲜膜缠绕密封后于4℃保存。每天测定鲜肉的菌落总数、TVB-N、TBARS、pH值、水分含量、蒸煮损失和感官评分,以考查MMT-Ag含量以及隔离层的使用对衬垫保鲜效果的影响。结果表明:衬垫的保鲜效果随MMT-Ag含量的增加而提高,当其含量为10%时效果最好,冷鲜肉的货架期为6d,比对照组延长了3d。抗菌衬垫的使用有效抑制了鲜肉中微生物的生长,延缓了TVB-N值、TBARS值和pH值的增长,并降低了水分含量和蒸煮损失,改善了感官品质。玉米苞叶隔离层的添加可防止衬垫的黏附,且不会显著缩短鲜肉的货架期。

The pads containning different weight content of MMT-Ag （3%, 5%, 8%, and 10%） were put on the bottom of the tray with the corn bracts on the top as the separate layer, on which the ground fresh meat was placed. After wrapping by PE films, the ground meat was stored at 4℃. The total viable counts, TVB-N, TBARS, pH value, moisture content, cooking loss, and sensory evaluation scores of the meat were measured everyday, in order to investigate the effects of MMT-Ag content in the pad and application of separate layer on the preservation of chilled meat. The results showed that the preservation effects of pad were improved with the increasing content of MMT-Ag. When the MMT Ag content was 10%, the effect was obvious. The shelflife of chilled meat packaged with the pad was 6 days, 3 days longer than that of the control group without pad. The presence of this antibacterial pad significantly inhibited the microbial growth in meat could retard the increasing of TVB-N, TBARS, and pH, decrease the moisture content and cooking loss, and improve the sensory qualities of meat. The application of the separated layer of corn bracts slightly comprimised the preservation effects of the antibacterial pad, but has no significant effect on the shelflife of meat.