可降解材料对生鲜牡蛎新鲜度的影响

The Effect of Degradable Materials on the Freshness of Fresh Oysters

本文以聚乳酸膜为淋膜材料探讨其对生鲜牡蛎新鲜度的影响。包装餐盒以甘蔗渣压制而成,餐盒表面淋膜情况为内外淋膜、内外不淋膜、内淋膜外不淋膜和外淋膜内不淋膜4种类型,餐盒外以可降解复合膜密封,生鲜牡蛎于餐盒中4℃低温贮藏,随着贮藏天数增加,通过测定牡蛎中的挥发性盐基氮含量,判断不同类型餐盒对生鲜牡蛎新鲜度的影响。实验结果显示,生鲜牡蛎在使用内外淋膜的餐盒保存96 h后,其挥发性盐基氮的含量只有11.53 mg/100 g,对生鲜牡蛎的保鲜效果最佳,但其他类型餐盒其挥发性盐基氮均超过国家标准。由此得出,聚乳酸膜淋膜能有效延长生鲜牡蛎的货架期。

This article explores the effect of polylactic acid membrane as a coating material on the freshness of fresh oysters.The lunch box is made of sugarcane bagasse,and the surface coating of the lunch box is divided into four types:inner and outer coating,inner and outer non coating,inner and outer non coating,and outer non coating.The lunch box is sealed with a degradable composite film,and fresh oysters are stored at 4℃in the lunch box.As the storage period increases,the impact of different types of lunch boxes on the freshness of fresh oysters is determined by measuring the volatile base nitrogen content in the oysters.The experimental results show that as the number of days of refrigeration increases,the content of volatile base nitrogen in food boxes with inner and outer coating is only 11.53 mg/100 g after 96 hours,which has the best preservation effect on fresh oysters.However,other types of food boxes have volatile base nitrogen that exceeds national standards,which can effectively improve the shelf life of fresh oysters.