为解决冷鲜马肉在贮藏过程中发生汁液流失,导致冷鲜马肉发生腐败变质的问题,该研究通过静电纺丝技术,制备出单向输水抑菌垫并应用于冷鲜马肉的保鲜实验中。通过扫描电镜、傅里叶红外光谱、缓释性能、单向输水性能和抗菌性能评价该抑菌垫对冷鲜马肉的保鲜效果。结果表明,百里香酚被成功包埋于上层纤维膜中并且具有缓释作用,对大肠埃希氏菌、金黄色葡萄球菌具有明显的抑菌效果[抑菌圈直径为(24.32±0.72) mm],水可以自发地从疏水层到达亲水层并且被吸收。将该抑菌垫应用于冷鲜马肉的贮藏实验中,单向输水抑菌垫对于马肉中菌落总数值、挥发性盐基氮(total volatile basic nitrogen, TVB-N)值的上升均具有明显地延缓作用,并且可以将马肉货架期延长6 d。该抑菌垫可以控制微生物生长繁殖所需水分并抑制微生物繁殖,因此,该抑菌垫可以有效延长冷鲜肉的货架期,为冷鲜肉的贮藏保鲜提供了一种新的方向。
This study aimed to solve the problem of juice loss during storage, which could lead to spoilage of cold fresh horse meat.By electrostatic spinning technology, one-way water transfer antibacterial pads were prepared and applied to the cold horse meat preservation experiments.The effect of the pad on the preservation of cold horse meat was evaluated by scanning electron microscopy, Fourier infrared spectroscopy, slow-release performance, one-way water transfer performance, and antibacterial performance.Results showed that thymol was successfully encapsulated in the upper fibrous membrane and had a slow-release effect.It has a significant antibacterial effect on Escherichia coli and Staphylococcus aureus[diameter of inhibition circle was (24.32±0.72) mm].Water can spontaneously reach the hydrophilic layer from the hydrophobic layer and be absorbed.In the storage experiment of cold fresh horse meat, the one-way water transfer pad had a significant delaying effect on the increase of total colony value and TVB-N value in horse meat, and could extend the shelf life of horse meat for 6 days.The pad can control the water required for microbial growth and reproduction and inhibit microbial reproduction, therefore, the pad can effectively extend the shelf life of cold meat, which provides a new direction for the storage and preservation of cold meat.
[1] 郇延军, 许伟, 赵雅娟, 等.冷鲜肉品质评价指标的探讨[J].食品科学, 2012, 33(21):107-110.
HUAN Y J, XU W, ZHAO Y J, et al.Potential biochemical parameters for quality evaluation of chilled fresh pork[J].Food Science, 2012, 33(21):107-110.
[2] SONG W L, DU Y F, YANG C X,et al.Development of PVA/EVA-based bilayer active film and its application to mutton[J].LWT, 2020, 133:110109.
[3] ZHANG Y, ZHOU L B, ZHANG C, et al.Preparation and characterization of curdlan/polyvinyl alcohol/ thyme essential oil blending film and its application to chilled meat preservation[J].Carbohydrate Polymers, 2020, 247:116670.
[4] 刘松奇, 向慧, 吴京京, 等. 静电溶吹制备明胶/玉米醇溶蛋白/百里香酚纳米纤维及其表征. 食品科学, 2023,44(12): 50-59.
LIU S Q, XIANG H, WU J J, et al. Fabrication and characterization of gelatin/zein/thymol nanofibers by electro－blown spinning. Food Science, 2023,44(12): 50-59.
[5] ZHANG Y B, ZHANG Y, ZHU Z, et al.Encapsulation of thymol in biodegradable nanofiber via coaxial eletrospinning and applications in fruit preservation[J].Journal of Agricultural and Food Chemistry, 2019, 67(6):1736-1741.
[6] VAFANIA B, FATHI M, SOLEIMANIAN-ZAD S.Nanoencapsulation of thyme essential oil in chitosan-gelatin nanofibers by nozzle-less electrospinning and their application to reduce nitrite in sausages[J].Food and Bioproducts Processing, 2019, 116:240-248.
[7] MARCHESE A, ORHAN I E, DAGLIA M, et al.Antibacterial and antifungal activities of thymol:A brief review of the literature[J].Food Chemistry, 2016, 210:402-414.
[8] DAI J M, HU W, YANG H Y, et al.Controlled release and antibacterial properties of PEO/casein nanofibers loaded with thymol/β-cyclodextrin inclusion complexes in beef preservation[J].Food Chemistry, 2022, 382:132369.
[9] GUO Q, DU G G, JIA H, et al.Essential oils encapsulated by biopolymers as antimicrobials in fruits and vegetables:A review[J].Food Bioscience, 2021, 44(PtA):101367.
[10] WANG D B, SUN J Y, LI J L, et al.Preparation and characterization of gelatin/zein nanofiber films loaded with perillaldehyde, thymol, or ε-polylysine and evaluation of their effects on the preservation of chilled chicken breast[J].Food Chemistry, 2022, 373(PtA):131439.
[11] JIAO X Y, XIE J X DU H Y, et al.Antibacterial smart absorbent pad with Janus structure for meat preservation[J].Food Packaging and Shelf Life, 2023, 37:101066.
[12] LOGIN C C, BÂLDEA I, TIPERCIUC B, et al.A novel thiazolyl schiff base:Antibacterial and antifungal effects and in vitro oxidative stress modulation on human endothelial cells[J].Oxidative Medicine and Cellular Longevity, 2019, 2019:1607903.
[13] ZHU Z, MIN T T, ZHANG X J, et al.Microencapsulation of thymol in poly(lactide-co-glycolide) (PLGA):Physical and antibacterial properties[J].Materials, 2019, 12(7):1133.
[14] WANG D B, SUN Z L, SUN J Y, et al.Preparation and characterization of polylactic acid nanofiber films loading Perilla essential oil for antibacterial packaging of chilled chicken[J].International Journal of Biological Macromolecules, 2021, 192:379-388.
[15] MIN T T, SUN X L, YUAN Z P, et al.Novel antimicrobial packaging film based on porous poly (lactic acid) nanofiber and polymeric coating for humidity-controlled release of thyme essential oil[J].LWT, 2021, 135:110034.
[16] TAWAKKAL I S M A, CRAN M J, BIGGER S W.Release of thymol from poly(lactic acid)-based antimicrobial films containing kenaf fibres as natural filler[J].LWT-Food Science and Technology, 2016, 66:629-637.
[17] ZHOU Z M, LIU Y L, LIU Z J, et al.Sustained-release antibacterial pads based on nonwovens polyethylene terephthalate modified by β-cyclodextrin embedded with cinnamaldehyde for cold fresh pork preservation[J].Food Packaging and Shelf Life, 2020, 26:100554.
[18] SHAO Z G, WANG Q F, CHEN J Y, et al.Directional water transport Janus composite nanofiber membranes for comfortable bioprotection[J].Langmuir, 2022, 38(1):309-319.
[19] WANG L X, ZHOU B K, BI Z J, et al.Fabrication of breathable Janus membranes with gradient unidirectional permeability by micro-imprinting[J].Separation and Purification Technology, 2022, 299:121661.
[20] ANAYA-CASTRO M A, AYALA-ZAVALA J F, MUÑOZ-CASTELLANOS L, et al.β-Cyclodextrin inclusion complexes containing clove (Eugenia caryophyllata) and Mexican oregano (Lippia berlandieri) essential oils:Preparation, physicochemical and antimicrobial characterization[J].Food Packaging and Shelf Life, 2017, 14(Part B):96-101.
[21] JAYASENA D D, JO C.Essential oils as potential antimicrobial agents in meat and meat products:A review[J].Trends in Food Science & Technology, 2013, 34(2):96-108.
[22] LI J G, MA X Y, ZHANG J W, et al.Insight into the mechanism of the quality improvement of porcine after ultrasound‐assisted immersion freezing[J].International Journal of Food Science and Technology, 2022, 57(8):5068-5077.
[23] 陈韬, 崔薇, 邱燕, 等.猪肉持水性与宰后肌肉组织结构变化的关系[J].食品科技, 2011, 36(4):90-94.
CHEN T, CUI W, QIU Y, et al.The relationship of water holding capacity and muscle tissue changes during postmortem[J].Food Science and Technology, 2011, 36(4):90-94.
[24] LIU T, LIU L.Fabrication and characterization of chitosan nanoemulsions loading thymol or thyme essential oil for the preservation of refrigerated pork[J].International Journal of Biological Macromolecules, 2020, 162:1509-1515.
[25] CHANDRA MOHAN C, RADHA KRISHNAN K, BABUSKIN S, et al.Active compound diffusivity of particle size reduced S.aromaticum and C.cassia fused starch edible films and the shelf life of mutton (Capra aegagrus hircus) meat[J].Meat Science, 2017, 128:47-59.
