壳聚糖-混合精油可食性薄膜对猪肉抗氧化性的研究
关键词:植物精油；壳聚糖薄膜；理化性质；抑菌；抗氧化
Characterization of chitosan films incorporated with clove and sage essential oils and their antioxidant activity in raw pork
Abstract: Currently, edible film is the emerging high security of active packaging materials in European and American, does not contain plasticizers. In this paper, chitosan films incorporated with clove and/or sage essential oil were prepared and characterized. Their preservation effects （total viable count, pH）on the raw pork were also studied. The results indicated that clove - sage mixed essential oils significantly (p<0.05) increased the thickness of chitosan films, reaching 0.15 mm. For transmittance and opacity, chitosan films incorporated with sage essential oil or a mixture of essential oils did not differ significantly with that of the control group (p<0.05). Chitosan film incorporated with clove essential oil had a higher opacity value than the control film. There was no difference in the lightness among all the treatments. The raw pork treated with chitosan film containing a mixture of oils showed a lowest total viable count of 5.93 Log cfu/g （the control group was 6.85 Log cfu/g）. In addition, the pH value of all pork slices was increased during the storage. The chitosan-mixed oils film could effectively delay the increase of pH. The results of TBA and DPPH assay were in high accordance. All films exhibited a good antioxidant activity in pork, compared with the control. It was noted that the chitosan films containing mixed oils had the strongest antioxidant capacity in pork slices. In sum, the chitosan film enriched with mixed essential oils has a great potential in maintaining the quality of raw pork during refrigerated storage at 4 ℃.
Keywords: essential oils; chitosan film; physiochemical properties; antibacterial; antioxidant activity
目录
1引言 1
1.1 我国肉制品工业的发展现状 1
1.1.1 肉制品的生产量 1
1.1.2 肉制品的工业存在的问题 1
1.2 肉制品的腐败变质 1
1.2.1 肉制品腐败变质的特征 1
1.2.2肉制品腐败变质的原因与条件 2