钝顶螺旋藻提取物/壳聚糖复合膜在食品保鲜中的抗氧化作用

Antioxidant effect of chitosan film incorporated with Spirulinaplatensis extract on food preservation

将钝顶螺旋藻提取物与壳聚糖制成复合活性包装膜并应用于食用油和熟肉糜的保鲜研究。比较了钝顶螺旋藻提取物/壳聚糖复合膜(Spirulina platensis extract/chitosan film,SPE-CF)、壳聚糖膜(Chitosan film,CF)及无包装膜(Control,Con)对食用油和熟肉糜贮藏期的理化、微生物指标及感观品质的影响,测定了食用油的过氧化值(Peroxide value,POV),熟肉糜的pH、脂质氧化(Thiobarbituric value,TBARS值)及微生物菌落总数(Total viable counts,TVC),评价了熟肉糜的感观品质(气味、色泽及整体可接受性)。研究结果表明,与对照组CF和Con处理组相比,SPE-CF包装的样品在POV、pH、TBARS、TVC、气味、色泽及整体可接受性方面具有较小的变化。钝顶螺旋藻提取物的添加能够增强壳聚糖膜的抗氧化和抑菌特性、并保持食用油及熟肉糜的品质及延长货架期。

The effect of chitosan film incorporated with Spirulinaplatensis extract(SPE-CF)on the quality and shelf life of edible oil and cooked meat was investigated.The physio-chemical,microbiological,and sensory qualities of edible oil and cooked ground pork wrapped with SPE-CF were compared with those wrapped with chitosan film(CF)only and those without chitosan film wrapping.Peroxidation value(POV)of edible oil and pH value,thiobarbituric value(TBARS),total viable counts(TVC)and sensory qualities(odor,color and overall acceptability)of cooked ground pork were determined during the storage.The results indicated that samples wrapped with SPE-CF showed fewer changes in POV,pH,TBARS,TVC,odor,color and overall acceptability than those wrapped with CF and control,respectively.Antioxidant and antimicrobial activities of chitosan film can be enhanced by incorporated with Spirulinaplatensis extract.SPE-CF can maintain the quality of edible oil and cooked ground pork and extend their shelf life.