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摘要：微胶囊技术是微量物质包裹在聚合物薄膜中的技术，恒温微胶囊即利用其包裹物的相变释放或吸收热量的原理，使物质能够短时间内维持恒定温度，可应用于解决冷鲜肉短时间内脱离冷环境后发生的变质问题。本文通过研究恒温微胶囊单独或结合缓释肉桂精油微胶囊在冷鲜肉防腐保鲜中的作用，对比在冷鲜肉在储藏过程中的抑菌效果和品质差异，评估了微胶囊对冷鲜肉防腐保鲜的效果，主要通过感官特性，理化指标和微生物的数量，初步探究了恒温微胶囊对冷鲜肉的防腐保鲜效果。实验表明单一使用恒温微胶囊或缓释肉桂精油微胶囊对冷鲜肉的保鲜效果并不理想，而恒温微胶囊和缓释肉桂精油微胶囊结合使用对冷鲜肉保鲜效果明显，但短时间内效果不显著，时间越长，其保鲜效果越明显。42756
毕业论文关键词：恒温微胶囊；肉桂精油；冷鲜肉；防腐保鲜
Study on preservation of thermostatic micro capsule to the cold fresh meat
Abstract: Micro capsule technology is a technology that trace substance is wrapped in polymer film. The technology of thermostatic micro capsule enables the material to be insulated for a short time using the principle of phase change releases or absorbs heat of the packages, can be applied to solve the problem of cold meat spoilage in a short period of time out of the cold environment. This paper assesses the effect of micro capsule on preservation of chilled meat through study of the effect of thermostatic micro capsule alone or in combination with slow-release cinnamon essential oil microcapsule in chilled meat preservation，and contrasting their antimicrobial effect and quality difference In chilled meat, and preliminarily explores the preservation effect of thermostatic micro capsule to chilled meat mainly through the sensory characteristics, physical and chemical indicators and the number of microorganisms. Experiments showed that the preservation effect of single use thermostatic micro capsule on cold meat was not ideal, and combined the use of thermostatic micro capsule and slow release cinnamon essential oil microcapsule has an obvious effect, but the effect was not significant in short time, the longer the time, the more significant effect.
Keywords： thermostatic micro capsule；cinnamon essential oil；cold fresh meat； preservation
目 录
1 引言 1
1.1 微胶囊的概述 1
1.1.1 微胶囊 1
1.1.2 恒温微胶囊 2
1.1.3 微胶囊技术在食品中的应用 2
1.2 肉桂精油的抑菌作用及在食品中的应用 4
1.2.1 肉桂精油及其抑菌作用 4
1.2.2 肉桂精油在食品中的应用 4
1.3 冷鲜肉的概述 5
1.3.1 冷鲜肉的腐败变质 5
1.3.2 肉和肉制品的保藏 6
1.4 本课题研究现状 7
1.5 本课题的研究的目的和意义 8
2 实验材料与方法 9
2.1 实验材料与试剂 9
2.2实验仪器与设备 10
2.3 实验方法 10
2.3.1 微胶囊的制备 10
2.3.2 冷鲜肉预处理方法