以新鲜羊肉为原料,以玉米醇溶蛋白为成膜剂,以玉米须黄酮、沙棘叶多酚为复合涂膜保鲜剂,以色差值△Eab、菌落总数、pH值和挥发性盐基氮TVB-N值等为考察指标,通过单因素实验及正交实验,确定复合涂膜保鲜工艺。结果表明:成膜剂配比为1 g玉米醇溶蛋白:9 mL体积分数80%乙醇,添加0.1%的玉米须黄酮,0.2%沙棘叶多酚,成膜时间为5 min,在此条件下,鲜羊肉可在4℃保鲜25 d。

The optimal coating preservation techniques on mutton was determined with fresh mutton as raw material.Maize zein was applied for film forming agent,maize silk flavones and seabuckthorn leaf polyphenol were the composite coating preservative.The coating preservation techniques was optimized by a single factor synthesis and an orthogonal test respectively with color difference△Eab,the colony count,pH value and total volatile basic nitrogen(TVBN) as indexes.The results of the research on the fresh keeping of mutton showed that the ratio of maize zein to 80% alcohol was 1∶ 9,maize silk flavones was of 0.1%,seabuckthorn leaf polyphenol of 0.2%,film formation time 5 min.Under these conditions,mutton was kept fresh for 25d at 4℃.