食品与发酵工业 >

2024 , Vol. 50 >Issue 10: 32 - 39

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035327

研究报告

冻融改性纳米SiO2-POHS复合膜对牛肉冷藏保鲜效果的影响

  • 孙保龙 ,
  • 赵喜亚 ,
  • 于鸿伟 ,
  • 张玉斌
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  • 1(甘肃农业大学 食品科学与工程学院,甘肃 兰州,730070)
    2(甘肃汇利泽农牧科技有限公司,甘肃 武威,733000)
第一作者:硕士研究生(张玉斌教授为通信作者,E-mail:zhangyb@gsau.edu.cn)

收稿日期: 2023-03-01

  修回日期: 2023-04-14

  网络出版日期: 2024-06-11

基金资助

国家“十四五”重点研发计划课题子项目(2021YFD2100 503-2-2)

收起

Effect of freeze-thaw modified nano-silica-potato oxidized hydroxypropyl starch composite films on preservation of beef in cold storage

  • SUN Baolong ,
  • ZHAO Xiya ,
  • YU Hongwei ,
  • ZHANG Yubing
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  • 1(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
    2(Gansu Huilize Agriculture and Animal Husbandry Technology Co.Ltd., Wuwei 733000, China)

Received date: 2023-03-01

  Revised date: 2023-04-14

  Online published: 2024-06-11

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摘要

为开发具有保鲜效果且可生物降解的复合膜,该试验以纳米SiO2和马铃薯氧化羟丙基淀粉(potato oxidizes hydroxypropyl starch,POHS)为成膜基材,采用反复冻融方法制备改性纳米SiO2-POHS复合膜。研究了不同冻融次数对复合膜性能的影响和3种保鲜处理(冻融改性纳米SiO2-POHS复合膜覆盖、聚乙烯保鲜膜覆盖和不覆盖膜)冷藏对牛肉保鲜效果的影响。结果表明,当反复冻融4次时,复合膜拉伸强度达到最大值17.02 MPa,透明度降低95.17%,水蒸气透过系数降低33.92%,透油系数降低27.84%(P<0.05),复合膜孔径变小,表面结构致密。将不同保鲜处理的牛肉在4 ℃条件下贮藏18 d,随时间的延长,发现用聚乙烯保鲜膜处理和冻融改性纳米SiO2-POHS复合膜处理可显著减缓牛肉pH值、菌落总数、挥发性盐基氮(total volatile base nitrogen,TVB-N)值、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)值的上升(P<0.05),相同时间下,相较于聚乙烯保鲜膜组,冻融改性纳米SiO2-POHS复合膜组的pH值、TVB-N值、TBARS值都最低且感官评分始终优于聚乙烯保鲜膜组。说明冻融改性纳米SiO2-POHS复合膜处理能有效延长牛肉保质期。

关键词： 马铃薯氧化羟丙基淀粉; 纳米二氧化硅; 反复冻融; 牛肉保鲜; 可生物降解膜

本文引用格式

孙保龙 , 赵喜亚 , 于鸿伟 , 张玉斌 . 冻融改性纳米SiO2-POHS复合膜对牛肉冷藏保鲜效果的影响[J]. 食品与发酵工业, 2024 , 50(10) : 32 -39 . DOI: 10.13995/j.cnki.11-1802/ts.035327

Abstract

To develop biodegradable composite films with fresh-keeping effects, this experiment used nano-SiO2 and potato oxidizes hydroxypropyl starch (POHS) as the film-forming substrate to prepare a modified nano-SiO2-POHS composite film by the repeated freeze-thawing method.The effects of different freeze-thaw times on the performance of the composite film and three preservation treatments, including freeze-thaw modified nano-SiO2-POHS composite film cover, polyethylene plastic wrap cover and, no film cover, and the effect of refrigeration on the preservation of beef were investigated.Results showed that when repeatedly freeze-thawed 4 times, the tensile strength of the composite film reached a maximum value of 17.02 MPa, opacity increased by 95.17%, water vapour transmission coefficient decreased by 33.92%, oil permeability coefficient decreased by 27.84% (P<0.05), the pore size of the composite film became smaller, and the surface structure was dense.Beef with different preservation treatments was stored at 4 ℃ for 18 days.With the increase of time, it was found that treatment with polyethylene plastic wrap and freeze-thaw modified nano-SiO2-POHS composite film significantly slowed down the increase of beef pH, total bacterial colony, total volatile base nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS) (P<0.05).Compared to the cling film group, the freeze-thaw modified nano-SiO2-POHS composite film group had the lowest pH, TVB-N, and TBARS and consistently better sensory scores than the polyethylene plastic wrap group at the same time.It shows that the freeze-thaw modified nano-SiO2-POHS composite film treatment can effectively delay the quality deterioration of beef during storage and prolong the shelf life of beef.

Key words： potato oxidizes hydroxypropyl starch; nano SiO2; repeated freezing and thawing; beef keeps fresh; biodegradable membrane

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