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猪肝蛋白复合膜性能及其在肉品保鲜中的应用

Study on the performance of porcine liver protein composite membrane and its application in meat preservation
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摘要 目的:开发一种以猪肝为主要原料的新型天然食品保鲜剂。方法:以水溶性猪肝蛋白(WSLP)、盐溶性猪肝蛋白(SSLP)和壳聚糖(CS)制备可食性复合膜,通过测定机械性能、傅里叶变换红外光谱(FT-IR)、微观结构等对可食膜组分之间进行多角度研究,并将其用于猪肉保鲜,通过对比猪肉冷藏过程中理化指标的变化探究复合膜的保鲜性能。结果:随着WSLP和SSLP的加入,可食膜的机械性能呈先升高后降低的趋势,当添加量为40%时膜的性能最佳,其膜厚分别为(0.267±0.00143),(0.264±0.00121)mm,拉伸强度分别为(9.63±0.29),(4.43±0.37)MPa,断裂延伸率分别为(58.37±0.90)%,(28.24±0.63)%,均与CS膜差异显著(P<0.05);40%的WSLP和SSLP能最大程度提升膜基质间的相互交联,其制得的复合膜表面光滑平整,微观结构最佳。猪肉冷藏12 d后,40%SSLP复合膜的保鲜性能最佳,其pH、菌落总数、TVB-N值及TBARS值均为最小。结论:40%WSLP和SSLP制得的复合膜各项性能均最佳。 Objective:A new type of natural food preservative with pork liver as the main raw material was developed.Methods:Water-soluble porcine liver protein(WSLP),salt-soluble porcine liver protein(SSLP)and chitosan(CS)were combined to create edible composite membranes.The edible membrane components were then examined from a variety of perspectives using mechanical properties,Fourier transform infrared spectroscopy(FT-IR)and microstructure analysis.Utilized to preserve pork,and by contrasting the changes in the physical and chemical indices during the chilling process,the freshness retention capabilities of the composite film were investigated.Results:With the addition of WSLP and SSLP,the mechanical properties of edible film showed a trend of increasing firstly and then decreasing.The film was best when the amount was 40%,its film thickness was(0.267±0.00143)and(0.264±0.00121)mm,the tensile strength was(9.63±0.29)and(4.43±0.37)MPa,and the elongation at break was(58.37±0.90)%and(28.24±0.63)%,respectively,which were significantly different from CS film(P<0.05),and the FT-IR results showed that it was 40%WSLP and SSLP maximize cross-linking between membrane matrices.The results of scanning electron microscopy showed that the surface of the composite film prepared by 40%WSLP and SSLP was smooth and flat,and the microstructure was the best.After refrigerating pork for 12 days;It was found that 40%SSLP composite film had the best preservation performance,and the pH,total number of colonies,TVB-N value and TBARS value were the smallest in the four groups under different treatments.Conclusion:The composite membranes prepared by 40%WSLP and SSLP have the best performance.
作者 杨乐 刘丽莉 王浩阳 陈卉 丁玥 YANG Le;LIU Lili;WANG Haoyang;CHEN Hui;DING Yue(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang,Henan 471023,China;National Experimental Teaching Demonstration Center for Food Processing and Security,Luoyang,Henan 471023,China;International Joint Laboratory of Food Processing and Quality Safety Control of Henan Province,Luoyang,Henan 471023,China;Henan Engineering Technology Research Center of Food Microbiology,Luoyang,Henan 471023,China)
出处 《食品与机械》 CSCD 北大核心 2024年第3期127-133,140,共8页 Food and Machinery
基金 河南省重大科技专项(编号:221100110500) 国家重点研发计划科技型中小企业项目(编号:2022YFF1101600) 洛阳市社会发展专项(编号:2101021A)。
关键词 复合膜 猪肝蛋白 膜性质 壳聚糖 composite film porcine liver protein properties of membranes chitosan
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