食品与发酵工业 >

2023 , Vol. 49 >Issue 8: 89 - 96

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030780

研究报告

壳聚糖与生姜提取物对冷鲜肉贮藏过程中的保鲜效果

  • 卢航 ,
  • 王语嫣 ,
  • 刘晓燕 ,
  • 张艳 ,
  • 陆立艳 ,
  • 黄仕群 ,
  • 胡艳
展开
  • 1(贵阳学院 食品与制药工程学院,贵州 贵阳,550005)
    2(贵州省果品加工工程技术中心,贵州 贵阳,550008)
第一作者：硕士研究生(胡艳副教授为通信作者,E-mail:huyanswu@163.com)

收稿日期: 2022-01-18

  修回日期: 2022-03-23

  网络出版日期: 2023-05-16

基金资助

贵州省教育厅青年科技人才成长项目(黔教合KY字[2022]006);贵阳学院科研资金资助(GYU-KY-[2021]);贵州省科技计划项目(黔科合支撑[2020]1Y157)

收起

Preservation effect of chitosan and ginger extract on cooled pork during storage

  • LU Hang ,
  • WANG Yuyan ,
  • LIU Xiaoyan ,
  • ZHANG Yan ,
  • LU Liyan ,
  • HUANG Shiqun ,
  • HU Yan
Expand
  • 1(Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang 550005, China)
    2(Engineering Technology Center of Fruit Processing in Guizhou Province, Guiyang 550008, China)

Received date: 2022-01-18

  Revised date: 2022-03-23

  Online published: 2023-05-16

Fold

摘要

探讨壳聚糖(chitosan, CS)与生姜提取物(ginger extracts, GE)对鲜猪肉冷藏期间保鲜效果的影响。采用乙醇提取法制备GE,测定其总酚、总黄酮含量及抗氧化活性。通过理化指标(汁液损失率、pH值、挥发性盐基氮、色差)和微生物指标(菌落总数、大肠菌群、乳酸菌、假单胞菌)对CS和GE处理的肉样的品质进行综合评价。结果表明,GE总酚含量为1.35 mg/mL,总黄酮含量为1.98 mg/mL。GE对ABTS阳离子自由基的清除能力强于DPPH自由基,并呈浓度依耐型。当GE质量浓度为7.5 mg/mL,DPPH自由基清除率达89.05%;GE质量浓度为0.137 5 mg/mL,对ABTS阳离子自由基的清除率高达99.51%。CS和GE均能延缓冷鲜肉的腐败变质,延长其货架期。GE能更显著地减少冷鲜肉的汁液损失和延缓色度变化。然而,CS在延缓pH值升高,抑制挥发性盐基氮的产生和腐败微生物的生长繁殖方面效果更加显著。CS和GE处理能有效地保持冷鲜肉贮藏过程中的品质,延长冷鲜肉的货架期至9 d,GE可作为天然的抗氧化剂和抑菌剂在食品保鲜中应用。

关键词： 壳聚糖; 生姜提取液; 冷鲜肉; 保鲜; 贮藏品质

本文引用格式

卢航 , 王语嫣 , 刘晓燕 , 张艳 , 陆立艳 , 黄仕群 , 胡艳 . 壳聚糖与生姜提取物对冷鲜肉贮藏过程中的保鲜效果[J]. 食品与发酵工业, 2023 , 49(8) : 89 -96 . DOI: 10.13995/j.cnki.11-1802/ts.030780

Abstract

This study aimed to investigate the effect of chitosan (CS) and ginger extracts (GE) on preserving the quality of cooled pork during cold storage. The GE was extracted by using ethanol as solvent. The total phenol, total flavonoid content, and antioxidant activity of GE were assessed. The quality of cooled pork treated with CS and GE were comprehensively evaluated through physicochemical properties (juice loss rate, pH value, total volatile basic nitrogen, and color difference) and microbiological indicators (the total bacterial count, coliforms, lactic acid bacteria, and Pseudomonas). Results showed that the total phenol content of GE was 1.35 mg/mL, and the total flavonoid content was 1.98 mg/mL. The ABTS cationic radical scavenging ability of GE was stronger than DPPH free radical scavenging ability and showed concentration-dependent. When the GE concentration was 7.5 mg/mL, the DPPH free radical scavenging rate reached 89.05%. When the GE concentration was 0.137 5 mg/mL, the ABTS cationic radical scavenging rate was 99.51%. Both CS and GE could delay the spoilage of cooled pork and prolong its shelf life. Compared to CS, GE could more significantly reduce the juice loss and delay the color change of cooled pork. However, CS was more effective in delaying the increase of pH value and inhibiting the production of total volatile basic nitrogen and the growth of spoilage microorganisms. The above results indicated that CS and GE treatments could effectively maintain the quality of cooled pork during storage and extent their shelf life to 9 days. GE can be used as a natural antioxidant and bacteriostatic agent in food preservation.

Key words： chitosan; ginger extracts; cooled pork; preservation; storage quality

参考文献

[1] 王永红,张淑蓉.冷鲜肉的保鲜技术研究进展[J].粮油食品科技, 2012, 20(1):48-51.
WANG Y H, ZHANG S R.Research progress on keeping chilled meat fresh[J].Science and Technology of Cereals,Oils and Foods, 2012, 20(1):48-51.
[2] 朱茂田. 生姜功能因子的分离和纯化[D].成都:西华大学, 2006.
ZHU M T.Separation and purification of functional factors from ginger[D].Chengdu:Xihua University, 2006.
[3] STOILOVA I, KRASTANOV A, STOYANOVA A, et al.Antioxidant activity of a ginger extract (Zingiber officinale)[J].Food Chemistry, 2007, 102(3):764-770.
[4] 吴涛.生姜提取液对白鲢鱼肉的保鲜作用研究[J].长江大学学报(自然科学版)农学卷, 2010, 37(1):79-82.
WANG T.Research of extract of ginger (Zingiber officinale roscoe) in the preservation of silver carp (Hypophthalmichthys molitrix)[J]. Journal of Yangtze University (Natural Science Edition) Agricultural Science Volume, 2010, 7(1):79-82; 8
[5] 于军香, 郑亚琴, 房克艳.壳聚糖涂膜结合冰温贮藏对蓝莓活性成分及抗氧化活性的影响[J].食品科学, 2015, 36(14):271-275.
YU J X, ZHENG Y Q, FANG K Y.Effect of chitosan coating combined with freezing-point storage on active compounds and antioxidant capacity of blueberry fruits[J].Food Science, 2015, 36(14):271-275.
[6] 李湘利, 刘静, 魏子浩, 等.姜蒜浸提液与壳聚糖复合保鲜切分莲藕护色效果的研究[J].食品科技, 2010, 35(1):253-256;259.
LI X L, LIU J, WEI Z H, et al.Study on the color preservation effects of complex antistaling agent of chitosan and extraction from ginger and garlic on fresh-cut lotus roots[J].Food Science and Technology, 2010, 35(1):253-256;259.
[7] 郁志芳, 李宁, 赵友兴,等.鲜切莲藕贮藏中的酚类物质变化及控制褐变的抑制剂组合筛选[J].南京农业大学学报, 2003, 26(l):78-81.
YU Z F, LI N, ZHAO Y X,et al.Change of phenol substances and browning inhibition by inhibitor combination in fresh-cut lotus roots[J].Journal of Nanjing Agricultural University, 2003, 26(l):78-81.
[8] YUAN G F,LYU H, TANG W Y, et al.Effect of chitosan coating combined with pomegranate peel extract on the quality of Pacific white shrimp during iced storage[J].Food Control, 2016, 59:818-823.
[9] SHAN B, CAI Y Z, BROOKS J D, et al.Antibacterial and antioxidant effects of five spice and herb extracts as natural preservatives of raw pork[J].Journal of the Science of Food & Agriculture, 2009, 89(11):1 879-1 885.
[10] DEVATKAL S K, KUMBOJ R, PAUL D.Comparative antioxidant effect of BHT and water extracts of banana and sapodilla peels in raw poultry meat[J].Journal of Food Science & Technology, 2014, 51(2):387-391.
[11] 唐仕荣, 李超, 宋慧, 等.生姜多酚的优化提取及其抗氧化性研究[J].食品工业科技, 2010,31(4):256-259.
TANG S R, LI C, SONG H, et al.Study on extraction and antioxidation of ginger polyphenols[J].Science and Technology of Food Industry, 2010,31(4):256-259.
[12] 谭晓舒, 吴建文, 梨贵卿, 等.火麻仁油总酚含量福林酚测定法的优化[J].食品研究与开发, 2021, 42(2):166-173.
TAN X S, WU J W, LI G Q, et al.Optimization of folin-ciocalteu method for the determination of total polyphenols in hemp seed oil[J].Food Research and Development, 2021, 42(2):166-173.
[13] 李静舒, 贺东亮.荞麦芽菜黄酮类物质含量和胰蛋白酶抑制率变化研究[J].农业与技术, 2021, 41(7):12-14.
LI J S, HE D L.Study on the changes of flavonoids content and trypsin inhibition rate in buckwheat sprouts[J].Agriculture and Technology, 2021, 41(7):12-14.
[14] 王啸. 生姜活性部位与成分研究进展[J].中医研究, 2009, 22(12):53-55.
WANG X.Research progress on active situs and active components from ginger[J].Traditional Chinese Medicinal Research, 2009, 22(12):53-55.
[15] 孙昕. 生姜提取物抗氧化及清除亚硝酸盐的活性研究[D].杭州:浙江大学, 2018.
SUN X.Study of antioxidant activity and nitrite scavenging capacity of ginger extract[D].Hangzhou:Zhejiang University, 2018.
[16] 张晓燕, 云雪艳, 梁敏, 等.含有海藻糖的生物可降解薄膜对冷鲜肉的保鲜与护色作用[J].食品工业科技, 2015, 36(8):298-304.
ZHANG X Y, YUN X Y, LIANG M, et al.Influence of biodegradable film containing trehalose on fresh-keeping and colour protection of chilled meat[J].Science and Technology of Food Industry, 2015, 36(8):298-304.
[17] YEH H Y, CHUANG C H, CHEN H C, et al.Bioactive components analysis of two various gingers(Zingiber officinale Roscoe) and antioxidant effect of ginger extracts[J].LWT-Food Science and Technology, 2014, 55(1):329-334.
[18] GHARIBZAHEDI S M T, MOHAMMADNABI S.Effect of novel bioactive edible coatings based on jujube gum and nettle oil-loaded nanoemulsions on the shelf-life of Beluga sturgeon fillets[J].International Journal of Biological Macromolecules, 2017, 95:769-777.
[19] 严碧云, 李西, 黄爱妮, 等.壳聚糖蒜姜复合膜在冷却猪肉保鲜中的应用[J].中国食品添加剂, 2021, 32(12):72-81.
YAN B Y, LI X, HUANG A N, et al.Application of chitosan ginger garlic composite film in chilled pork preservation[J].China Food Additives, 2021,32(12):72-81.
[20] GILL C O.Extending the storage life of raw chilled meats[J].Meat Science, 1996, 43:99-109.
[21] 王正荣,马汉军.壳聚糖与生姜提取物复合膜在冷却猪肉保鲜中的应用[J].保鲜与加工, 2017, 17(1):12-16.
WANG Z R, MA H J.Preservation effects of complex film of chitosan and ginger extract on chilled pork[J].Storage and Process, 2017, 17(1):12-16.
[22] HAMEDI H, KARGOZARI M, SHOTORBANI P M, et al.A novel bioactive edible coating based on sodium alginate and galbanum gum incorporated with essential oil of Ziziphora persica:The antioxidant and antimicrobial activity, and application in food model[J].Food Hydrocolloids, 2017, 72:35-46.
[23] 张依洁, 汪兰, 吴文锦, 等.丁香和青花椒精油在酱卤鸭肉保鲜中的应用[J].食品工业科技, 2016, 37(2):339-342.
ZHANG Y J, WANG L, WU W J, et al.Effect of clove oils and green zanthoxylum oils on the preservation of bittern duck[J].Science and Technology of Food Industry, 2016, 37(2):339-342.
[24] NOORI S, ZEYNALI F, ALMASI H.Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets[J].Food Control, 2018, 84:312-320.
[25] FERNÁNDEZ-PAN I, CARRIÓN-GRANDA X, MATÉ J I.Antimicrobial efficiency of edible coatings on the preservation of chicken breast fillets[J].Food Control, 2014, 36(1):69-75.
[26] ALISHAHI A, AÏDER M.Applications of chitosan in the seafood industry and aquaculture:A review[J].Food and Bioprocess Technology, 2012, 5(3):817-830.
[27] 吴涛. 生姜提取液对白鲢鱼肉的保鲜作用研究[J].长江大学学报(自然科学版), 2010, 7(1):79-82.
WU T.Research of extract of ginger (Zingiber officinale roscoe) in the preservation of silver carp (Hypophthalmichthys molitrix)[J].Journal of Yangtze University (Natural Science Edition) Agricultural Science Volume, 2010, 7(1):79-82;8.
[28] ZHOU G H, XU X L, LIU Y.Preservation technologies for fresh meat—A review[J].Meat Science, 2010, 86(1):119-128.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司