| 摘要: |
| 目的 研究玉米淀粉-壳聚糖可食膜对兔肉在冷藏期间品质特性的影响。方法 测定玉米淀粉-壳聚糖可食膜的物理特性， 并研究包膜处理对 （4±1）℃冷藏兔肉的pH值、 剪切力、 硬度、 挥发性盐基氮 （TVB-N）、 硫代巴比妥酸值 （TBA）、 高铁肌红蛋白含量 （MetMb） 和菌落总数等指标的影响。结果 玉米淀粉-壳聚糖可食膜的抗拉强度为（13.82±0.46）MPa， 伸长率为（28.08±0.23） %， 水蒸气透过率为（1.24±0.03） ×10-10 g/ （m·s·Pa）。玉米淀粉-壳聚糖可食膜可使兔肉冷藏过程中的剪切力和硬度减缓下降， 在贮藏中后期显著延缓兔肉pH， TVB-N， TBA， MetMb值的上升（P<0.05）， 明显抑制兔肉表面微生物菌落总数的增加。结论 玉米淀粉-壳聚糖可食膜可有效减缓生鲜兔肉在冷藏过程中的品质劣变， 具有良好的保鲜效果。 |
| 关键词: 玉米淀粉-壳聚糖可食膜 兔肉 品质变化 |
| DOI： |
| 分类号:TS206.4 |
| 基金项目:国家公益性行业 （农业） 项目 （200903012）； 三峡库区优质肉牛安全生产关键技术集成与示范项目 （2011BAD36B01） |
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| Influence of Corn Starch-chitosan Films Coating on Rabbit Meat Quality after Cold Storage |
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XU Ming-yue1, LI Hong-jun2,3, HE Zhi-fei2,3, WANG Shan1
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1.Southwest University， Chongqing 400716， China;2.1. Southwest University， Chongqing 400716， China;3.2. Chongqing Special Food Engineering and Technology Research Center， Chongqing 400716， China
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| Abstract: |
| The objective of this study was to investigate the effects of corn starch-chitosan films coating on rabbit meat quality after cold storage. The physical characteristics of corn starch-chitosan were investigated before coating rabbit meat. The pH, shearing force, hardness, TVB-N, TBA, MetMb and total bacterial colony of rabbit meat with/without coating were measured during（4±1） ℃ storage. Our results showed that tensile strength, elongation and WVP of starch-chitosan films were (13.82±0.46) MPa, (28.08±0.23) %, and (1.24±0.03)×10-10 g/ （m·s·Pa） . The shear force and hardness were slowed down after coating of corn starch-chitosan films. In addition, the corn starch-chitosan films significantly delayed the rising of pH, TVB-N, TBA, MetMb (P<0.05) and effectively restrained the growth of surface microorganisms. Taken together, corn starch-chitosan films had good preservation effects for fresh rabbit meat storage. |
| Key words: corn starch-chitosan films rabbit meat change of quality |
