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                  • EI
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                  • 食品科學與工程領域高質量科技期刊分級目錄第一方陣T1
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                  • 北大核心期刊
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                  • 中國生物醫學SinoMed
                  中國精品科技期刊2020
                  楊潔茹,劉海波,張雯雯,等. 漂白紫膠/海藻酸鈉復合膜的制備及其在冷鮮肉保鮮中的應用[J]. 食品工業科技,2023,44(18):407?414. doi: 10.13386/j.issn1002-0306.2023030313.
                  引用本文: 楊潔茹,劉海波,張雯雯,等. 漂白紫膠/海藻酸鈉復合膜的制備及其在冷鮮肉保鮮中的應用[J]. 食品工業科技,2023,44(18):407?414. doi: 10.13386/j.issn1002-0306.2023030313.
                  YANG Jieru, LIU Haibo, ZHANG Wenwen, et al. Preparation of Bleached Shellac/Sodium Alginate Composite Film and Its Application in Chilled Fresh Meat Preservation[J]. Science and Technology of Food Industry, 2023, 44(18): 407?414. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023030313.
                  Citation: YANG Jieru, LIU Haibo, ZHANG Wenwen, et al. Preparation of Bleached Shellac/Sodium Alginate Composite Film and Its Application in Chilled Fresh Meat Preservation[J]. Science and Technology of Food Industry, 2023, 44(18): 407?414. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023030313.

                  漂白紫膠/海藻酸鈉復合膜的制備及其在冷鮮肉保鮮中的應用

                  Preparation of Bleached Shellac/Sodium Alginate Composite Film and Its Application in Chilled Fresh Meat Preservation

                  • 摘要: 為了制備出一款機械性能和保鮮性能良好的復合薄膜,以1.5%的海藻酸鈉為基礎膜液,添加不同濃度的漂白紫膠微粒乳液,負載抗氧化劑生育酚,制成不同的漂白紫膠/海藻酸鈉復合膜。比較其機械性能和透過性能,通過紅外光譜分析和電鏡表征其結構,并比較其對冷鮮肉保鮮效果的差異。結果表明,漂白紫膠含量5%的復合膜機械性能較好,相比PE膜透光率降低了37.37%,紫外阻隔率提高了43.00%,具有較好的CO2/O2選擇性,并且復合膜微觀結構表征結果與其性能相互印證。用該膜對冷鮮豬肉進行覆膜保鮮,可有效降低貯藏期間肉的TVB-N含量、汁液流失率、pH和高鐵肌紅高蛋白含量,貨架期提升至9 d。本研究對復合保鮮膜的研制和減緩冷鮮豬肉在貯藏過程中的腐敗變質,保護豬肉色澤、口感及提升其營養價值具有一定的參考意義。

                     

                    Abstract: In order to prepare a composite film with good mechanical properties and preservation properties, different bleached shellac/sodium alginate composite films were prepared by taking 1.5% sodium alginate as the base film solution, adding different concentrations of bleached shellac particle emulsion, and loading antioxidant tocopherol. Then the mechanical properties and permeability were compared, and the structure was characterized through FTIR spectroscopy analysis and SEM testing. The differences in preservation effects on cold fresh meat were also compared. The results showed that the composite film with 5% bleached shellac content had better properties, including mechanical properties, 37.37% reduction in transmittance and 43.00% increase in utraviolet ray barrier compared with PE film, and better CO2/O2 selectivity. And the microstructure characterization of the composite films were mutually confirmed with their performance. Using this film to pack chilled pork for preservation can effectively reduce the TVB-N content, drip loss, pH value and metmyoglobin content, and increase the shelf life to 9 days. This work has certain reference significance for the development of edible film and benefits for slowing down the spoilage of chilled pork during storage, protecting the color and taste of pork, and enhancing its nutritional value.

                     

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