温敏型抗菌水凝胶保鲜膜的制备及其在生鲜肉保鲜中的应用

Preparation of thermosensitive antibacterial hydrogel fresh-keeping film and its application in fresh meat preservation

以嘉峪关生鲜烤肉为研究对象,研究温敏型水凝胶保鲜膜的制备方法,壳聚糖、葡苷聚糖、天蚕素抗菌肽、银离子投料比为1500∶2000∶0.02∶20。对保鲜膜结构进行红外光谱,X射线衍射表征。结果说明水凝胶保鲜膜结构中氨基和羟基与银离子交联,具有一定机械强度。利用制备的抗菌水凝胶对生鲜烤肉进行涂层保鲜。在20 (±5)℃、相对湿度75%~90%贮藏条件下,对样品进行15 d保存实验,以菌落总数、挥发性盐基氮、水分、风味物质、维生素D为参考项,分别对比保鲜前后含量变化。其中菌落总数量增加0.4%、挥发性盐基氮含量增加3%、水分含量增加0.7%、风味物质总量减少0.5%。肉质仍然保持鲜嫩,烤制后与新鲜烤肉的风味及口感无明显差异,均显著优于-20℃冷冻保存和4℃冷藏保存的对照组试验,说明制备的水凝胶保鲜膜具有良好的保鲜效果和抗菌效果。

Having the fresh grilled meat from Jiayuguan as research object,the preparation method of a thermosensi-tive hydrogel fresh-keepingfilm was studied,thefilm formulation ratio of chitosan,glucan,cecropin and silver ion was 1500∶2000∶0.02∶20.The hydrogel fresh-keepingfilm structure characteristic was analyzed using infrared spectroscopy and X-ray diffraction,the results showed that amino and hydroxyl groups in the hydrogel cross-link with silver ions,providing certain mechanical strength.The prepared antibacterial hydrogel was applied as a coating for preserving fresh grilled meat,A 15-day preservation experiment was conducted under storage conditions of 20(±5)℃and relative humidity of 75%〜90%;The content changes were monitored based on total bacterial counts,volatile basic nitrogen,moisture content,flavor compounds,and vitamin D.The results showed a 0.4%increase in total bacterial counts,a 3%increase in volatile basic nitrogen,a 0.7%increase in moisture,and a 0.5%decrease in the total amount offlavor compounds.The meat remained tender and exhibited no significant differences inflavor and texture compared to freshly grilled meat.This method showed a remarkable advantage over control groups stored at-20℃(freezing)and 4℃(refrigeration),indicating that the prepared hydrogel fresh-keepingfilm possessed excellent preservation and antibacterial effects.