银杏叶提取物-壳聚糖/聚乙烯醇复合膜对冷鲜牛肉保鲜效果的影响

Impact of Ginkgo biloba leaf extract-chitosan/polyvinyl alcohol composite film on preservation of chilled beef

为开发具备优质保鲜效果的复合膜,该试验将银杏叶提取物(Ginkgo biloba leaf extract,GBLE)作为保鲜剂加入到壳聚糖/聚乙烯醇(chitosan/polyvinyl alcohol,CS/PVA)复合膜中,研究不同添加量的GBLE(2%、6%和10%,质量分数)对复合膜性能的影响,并应用到冷鲜牛肉保鲜中。结果表明,GBLE能显著提高复合膜的拉伸强度、不透明度和抗氧化活性(P<0.05),显著降低复合膜的断裂伸长率、水蒸气透过率(P<0.05)。在12 d的保鲜试验中,与对照组相比,GBLE-CS/PVA复合膜组冷鲜牛肉的感官评分更高,且能有效延缓冷鲜牛肉的pH值、菌落总数、挥发性盐基氮含量以及硫代巴比妥酸值的上升。因此,GBLE-CS/PVA复合膜在冷鲜牛肉贮藏保鲜方面具有应用前景。

In the pursuit of developing high-quality preservation-enhancing composite films,this study introduced Ginkgo biloba leaf extract(GBLE)as a preservative in chitosan/polyvinyl alcohol(CS/PVA)films.The investigation aimed to explore the impact of varied levels of Ginkgo biloba leaf extract addition(2%,6%,and 10%)on film performance and its application in preserving chilled beef.Results indicated that Ginkgo biloba leaf extract significantly enhanced the tensile strength,opacity,and antioxidant activity of the composite films(P<0.05),while significantly reducing its elongation at break and water vapor permeability(P<0.05).In a preservation experiment over 12 days,compared to the control group,the GBLE-CS/PVA composite films exhibited higher sensory scores for chilled beef,effectively delayed the rise in pH value,total bacterial count,volatile basic nitrogen content,and thiobarbituric acid reactive substances.Therefore,the GBLE-CS/PVA composite films have shown promising applications in the storage and preservation of chilled beef.