| 葡萄酒渣多酚-壳聚糖-CMC可食性复合膜在水煮羊肉贮藏中的应用 |
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| 引用本文： | 田玉潭,马露,刘军,李冬冬,陶迎梅,赵晓璐,马亚男,孙少忆,刘敦华.葡萄酒渣多酚-壳聚糖-CMC可食性复合膜在水煮羊肉贮藏中的应用[J].浙江农业学报,2021,33(6):1095. |
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| 作者姓名： | 田玉潭 马露 刘军 李冬冬 陶迎梅 赵晓璐 马亚男 孙少忆 刘敦华 |
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| 作者单位： | a.宁夏大学 食品与葡萄酒学院,宁夏 银川 750021b.宁夏大学 农学院,宁夏 银川 750021 |
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| 基金项目： | 国家星火计划(2015GA880005) |
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| 摘 要： | 为开发一种适用于水煮羊肉贮藏的可食性复合膜,以迷迭香(3%)复合膜、茶多酚(3%)复合膜和保鲜膜为对照组,利用不同浓度(1%、3%、5%)的葡萄酒渣多酚-壳聚糖-CMC复合膜和对照组膜处理水煮羊肉,分析其在冷藏(4±1)℃]期间的感官特性、pH、色度、硫代巴比妥酸(thiobarbituric acid, TBA)值、挥发性盐基氮(TVB-N)、菌落总数,根据结果筛选最佳复合膜,并对其贮藏期间的挥发性物质进行研究。结果表明:5%葡萄酒渣多酚-壳聚糖-CMC复合膜处理效果最佳,可以有效改善羊肉的色泽,延缓脂质氧化;贮藏至第9天时,5%多酚膜处理组感官特性、抑菌性显著(P<0.05)优于其他复合膜处理组,TVB-N低于限值;贮藏至第12天时,5%多酚膜处理组pH显著(P<0.05)低于其他复合膜处理组;羊肉的贮藏时间可延长至9 d;贮藏时间不同,5%多酚膜处理组挥发性物质含量存在一定的差异。总体上,葡萄酒渣多酚-壳聚糖-CMC复合膜可以有效保持羊肉在贮藏期间的色泽,抑制氧化,减少腐败,延长货架期,有效保持羊肉在贮藏期间的食用品质。
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| 关 键 词： | 葡萄酒渣多酚 壳聚糖 CMC 复合膜 水煮羊肉 贮藏 |
| 收稿时间： | 2020-09-20 |
Application of edible composite film of wine residue polyphenol-chitosan-CMC during storage of boiled mutton |
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| TIAN Yutan,MA Lu,LIU Juna,LI Dongdong,TAO Yingmei,ZHAO Xiaolu,MA Yanan,SUN Shaoyi,LIU Dunhua.Application of edible composite film of wine residue polyphenol-chitosan-CMC during storage of boiled mutton[J].Acta Agriculturae Zhejiangensis,2021,33(6):1095. |
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| Authors: | TIAN Yutan MA Lu LIU Juna LI Dongdong TAO Yingmei ZHAO Xiaolu MA Yanan SUN Shaoyi LIU Dunhua |
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| Institution: | a. School of Food and Wine, Ningxia University, Yinchuan 750021, China
b. School of Agriculture, Ningxia University, Yinchuan 750021, China |
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| Abstract: | To develop an edible composite film for storage of boiled mutton, taking rosemary (3%) composite film, tea polyphenol (3%) composite film and preservative film as control groups, boiled mutton was treated with different concentrations (1%, 3%, 5%) of wine pomace polyphenol chitosan CMC composite film and control films. The sensory characteristics, pH, color, thiobarbituric acid (TBA), TVB-N and total bacterial count of boiled mutton during cold storage (4±1) ℃] were analyzed. The best composite film was selected according to the results, and volatile substances during storage were studied. The results showed that 5% wine pomace polyphenol chitosan CMC composite film were selected as the best treatment, it could effectively improved the color of mutton, delayed lipid oxidation, on the 9th day of storage, sensory characteristics and antibacterial activity of 5% polyphenol film treatment group were significantly (P<0.05) better than other composite film treatment groups, TVB-N was lower than the limit value; On the 12th day of storage, the pH value of 5% polyphenol film treatment group was significantly (P<0.05) lower than that of other composite film treatment groups. The storage time of mutton could be delayed to 9 days. There were some differences in volatile compounds among the 5% polyphenol film treatment groups with different storage time. Therefore, wine pomace polyphenol chitosan CMC composite film could effectively maintain the color of mutton during storage, inhibit oxidation, reduce corruption, prolong shelf life, and effectively maintain the edible quality of mutton during storage. |
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| Keywords: | wine pomace polyphenols chitosan CMC composite film boiled mutton storage |
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