低温红肠在天然可食性膜包装条件下的货架寿命研究

摘要

In this paper ,the low-temperatrure meat product is used as experimental materials which were coated with natural edible film( chitosan, sodium alginate, soybean protein isolate) and preserved at ambient temperature (20℃). The sensory evaluation, colony count, TBARS content and H2S of the low-temperatrure meat product were measured during the storage stages. Meanwhile, the properties (water-soluble, transparency, thickness ) of edible films were measured. The findings indicated that the shelf life of group 1 ( 2％ chitosan sugar + 1％ acetic acid), 2 group (2％ sodium alginate 3％ glycerol +2％ CaCl2), 3 (5％ soy protein isolate + 3％ glycerol) treatment, are better than the control group, and significant difference (P ＜0.05).%以壳聚糖、海藻酸钠、大豆分离蛋白为原料制备天然可食性膜,通过测定可食性膜的水溶性、透明度、膜的厚度筛选出贮藏低温肉制品最优的可食性膜,并通过测定不同贮藏期低温红肠的感官评价、细菌总数、脂肪氧化值(TBARS)、H2S等指标研究可食性对低温肉制品货架期的影响,结果表明:低温红肠制品用1组(2%壳聚糖+1%冰乙酸)、2组(2%海藻酸钠+3%甘油+2%氯化钙)、3组(5%大豆分离蛋白+3%甘油)处理后,货架期均优于对照组,且差异显著(P<0.05).