蓝莓可食性膜机械性能优化及对冰藏三文鱼品质的影响

Optimization of Mechanical Properties of Blueberry Edible Film and the Effect on Quality of Atlantic Salmon in Ice Storage

为优化蓝莓可食性膜的机械性能,本文以抗拉强度与断裂伸长率为指标评价膜性能,采用(果胶、壳聚糖、蓝莓提取物、甘油)四因素三水平正交试验法进行试验。将优化后的蓝莓可食性膜对三文鱼进行包裹处理,通过感官评定、物理指标(硬度)、化学指标(K值)、微生物指标(菌落总数)的测定,综合评价蓝莓可食性膜对冰藏三文鱼的保鲜效果。结果表明:制备蓝莓可食性膜的最优配比为果胶1.25%,壳聚糖0.75%,蓝莓提取物1.00%,甘油1.75%;包膜组的品质显著(P<0.05)优于对照组,延长6 d货架期。

Tensile strength and elongation at break were evaluated in order to optimize the mechanical properties of blueberryedible film.The preferred addition of pectin,chitosan,blueberry extract and glycerin was determined by a single factor testand orthogonal experiment.Sensory evaluation,hardness,K-value and total viable counts were used to evaluate the quality ofAtlantic salmon which wrapped with blueberry edible film.The results demonstrated that the optimal concentration ofblueberry edible film was p1.25%pectin,0.75%chitosan,1.00%blueberry extract and1.75%glycerin.The shelf-life ofAtlantic salmon which wrapped with blueberry edible film could be prolonged for six days,and the quality was significantly(P<0.05)better than the control group.