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当前位置: 首页 > 文章 > 肉桂醛在壳聚糖复合活性包装膜中的释放及在鲜猪肉冷藏中的应用 食品科学 2018 (9) 182-189
Position: Home > Articles > Release of Cinnamaldehyde from Active Chitosan Composite Packaging Films and Its Application in Quality Preservation of Fresh Pork FOOD SCIENCE 2018 (9) 182-189

肉桂醛在壳聚糖复合活性包装膜中的释放及在鲜猪肉冷藏中的应用

作  者：
曾少甫;胡长鹰;匡衡峰;黄程;吴宇梅
单  位：
暨南大学食品科学与工程系;广东省普通高校产品包装与物流重点实验室
关键词：
壳聚糖膜;肉桂醛;释放;活性包装;鲜猪肉保鲜
摘  要：
本实验研究了肉桂醛(cinamaldehyde,CIN)-壳聚糖(chitosan,CS)复合膜的热稳定性以及膜中肉桂醛在空气和异辛烷中的释放特性,并研究其应用于4℃冷藏条件下对鲜猪肉的保鲜效果。通过气相色谱-质谱联用仪分别测定4种含有不同肉桂醛体积分数(0.5%、1.0%、1.5%和2.0%)的复合膜于4、25、40℃环境下肉桂醛在密闭环境以及脂溶性模拟液中的释放行为。以p H值、细菌总数、挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量和感官评价为指标,在4℃冷藏条件下对比空白组、CS组和复合膜(2.0%CIN-CS)组处理的鲜猪肉保鲜效果。结果表明:肉桂醛的添加提高了壳聚糖膜的热稳定性;肉桂醛体积分数2.0%复合膜中肉桂醛的释放率随时间的延长和温度的升高而增大(40℃平衡时释放率达到59.22%);随着肉桂醛体积分数的增加,肉桂醛的释放率降低;肉桂醛在异辛烷中的释放率随复合膜中肉桂醛体积分数的增加而降低,随温度的升高而增加;应用于鲜猪肉保鲜时,2.0%CIN-CS组肉样的p H值、TVB-N含量和细菌总数显著低于CS组和空白组(P<0.05),并且感官特性优于后两组。2.0%CIN-CS组鲜猪肉在4℃条件下可贮藏7 d,相比于空白组延长了3 d。
译  名：
Release of Cinnamaldehyde from Active Chitosan Composite Packaging Films and Its Application in Quality Preservation of Fresh Pork
作  者：
ZENG Shaofu;HU Changying;KUANG Hengfeng;HUANG Cheng;WU Yumei;Department of Food Science and Engineering, Jinan University;Key Laboratory of Product Packaging and Logistics of Guangdong Higher Education Institutes;
关键词：
chitosan film;;cinnamaldehyde;;release;;active packaging;;preservation of fresh pork
摘  要：
Cinnamaldehyde-chitosan(CIN-CS) composite films with different initial concentrations(0.5%, 1.0%, 1.5%and 2.0%(V/V)) of CIN were prepared. The thermal stability of these films was increased by increasing concentration of cinnamaldehyde. The release of cinnamaldehyde from these films into headspace and fatty food stimulants such as isooctane at 4, 25 and 40 ℃ was studied using gas chromatography-mass spectrometry. The efficacy of 2.0% CIN-CS film versus blank control and pure CS film in preserving the quality of fresh pork during storage at 4 ℃ was evaluated with respect to p H, total bacterial count, total volatile basic nitrogen(TVB-N) and sensory evaluation. Our results indicated that CIN addition improved the thermal stability of the CS films. The release of CIN from 2.0% CIN-CS increased with time and temperature, reaching 59.22% when equilibrium was attained at 40 ℃. The release rate of CIN into isooctane decreased with increasing CIN concentration, whereas it increased with increasing temperature. When applied on fresh pork, the 2.0%CIN-CS film showed a significant decrease in p H, TVB-N and total bacterial count as well as better sensory evaluation compared with the pure CS film and the blank control(P < 0.05). The shelf life of 2.0% CIN-CS film packaged pork was 7 d, while that of the blank group was 4 d.

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