纳米银酯化淀粉膜对牛肉保鲜的影响

Application of Nanosilver Esterified Starch Film in Beef Preservation

本实验制备了纳米银酯化淀粉薄膜,测定其保鲜性能,研究分析纳米银酯化淀粉薄膜对牛肉贮藏期间品质变化的影响。将淀粉薄膜覆盖于牛肉表面,装入聚乙烯包装袋中抽真空,4℃条件下贮藏,跟踪检测贮藏过程中牛肉pH值、色度、保水性、硫代巴比妥酸反应产物值、总挥发性盐基氮含量、菌落总数、感官品质的变化。结果表明:鲜牛肉经过纳米银酯化淀粉薄膜真空包装后,其贮藏期间牛肉的感官评分高于对照组,pH值、色度、加压损失、挥发性盐基氮含量、菌落总数等指标均显著低于对照组(P<0.05),纳米银处理牛肉的贮藏期可达到24 d,比对照组延长9 d。说明纳米银酯化淀粉薄膜处理有利于延长牛肉保鲜时间。

A nanosilver esteri fied starch film was prepared,and its performance in preserving beef quality was measured by determining its effect on quality changes in beef during storage.Beef was wrapped with the starch film and stored in a polyethylene bag under vacuum packaging at 4℃.The changes in pH,color,water-holding capacity,thiobarbituric acid reactive substances(TBARS)value,total volatile base nitrogen(TVB-N)content,aerobic plate count(APC)and sensory evaluation were detected during storage.The results showed that the sensory score of beef packaged with the starch film was higher than that of the control group,and the pH,color,pressing loss,TVB-N,and APC were significantly lower than those of the control group(P<0.05).The storage period of nanosilver esteri fied film-treated beef was up to 24 d,which was 9 d longer than the control group.Therefore,the nanosilver esterified starch film is useful to prolong the shelf life of beef.