食品与发酵工业 >

2024 , Vol. 50 >Issue 22: 46 - 53

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038234

研究报告

银杏叶提取物-壳聚糖/聚乙烯醇复合膜对冷鲜牛肉保鲜效果的影响

  • 陈建化 ,
  • 王聪 ,
  • 余群力 ,
  • 张丽 ,
  • 朱潇鹏 ,
  • 韩广星
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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(张掖市万禾草畜产业科技开发有限责任公司,甘肃 张掖,734000)
    3(山东绿润食品有限公司,山东 临沂,276000)
第一作者:硕士研究生(余群力教授为通信作者,E-mail:yuqunlihl@163.com)

收稿日期: 2023-12-12

  修回日期: 2024-01-02

  网络出版日期: 2024-12-17

基金资助

“十四五”国家重点研发计划重点专项(2021YFD2100503);甘南牦牛技术规程制定项目(GNJY-ZC-2023-062);国家现代农业(肉牛牦牛)产业技术体系建设专项(CARS-37)

收起

Impact of Ginkgo biloba leaf extract-chitosan/polyvinyl alcohol composite film on preservation of chilled beef

  • CHEN Jianhua ,
  • WANG Cong ,
  • YU Qunli ,
  • ZHANG Li ,
  • ZHU Xiaopeng ,
  • HAN Guangxing
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  • 1(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
    2(Gansu Wanhe Grass and Animal Industry Technology Development Co.Ltd., Zhangye 734000, China)
    3(Shandong Lvrun Food Co.Ltd., Linyi 276000, China)

Received date: 2023-12-12

  Revised date: 2024-01-02

  Online published: 2024-12-17

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摘要

为开发具备优质保鲜效果的复合膜,该试验将银杏叶提取物(Ginkgo biloba leaf extract,GBLE)作为保鲜剂加入到壳聚糖/聚乙烯醇(chitosan/polyvinyl alcohol,CS/PVA)复合膜中,研究不同添加量的GBLE(2%、6%和10%,质量分数)对复合膜性能的影响,并应用到冷鲜牛肉保鲜中。结果表明,GBLE能显著提高复合膜的拉伸强度、不透明度和抗氧化活性(P<0.05),显著降低复合膜的断裂伸长率、水蒸气透过率(P<0.05)。在12 d的保鲜试验中,与对照组相比,GBLE-CS/PVA复合膜组冷鲜牛肉的感官评分更高,且能有效延缓冷鲜牛肉的pH值、菌落总数、挥发性盐基氮含量以及硫代巴比妥酸值的上升。因此,GBLE-CS/PVA复合膜在冷鲜牛肉贮藏保鲜方面具有应用前景。

关键词： 复合膜; 壳聚糖; 聚乙烯醇; 银杏叶提取物; 牛肉保鲜

本文引用格式

陈建化 , 王聪 , 余群力 , 张丽 , 朱潇鹏 , 韩广星 . 银杏叶提取物-壳聚糖/聚乙烯醇复合膜对冷鲜牛肉保鲜效果的影响[J]. 食品与发酵工业, 2024 , 50(22) : 46 -53 . DOI: 10.13995/j.cnki.11-1802/ts.038234

Abstract

In the pursuit of developing high-quality preservation-enhancing composite films, this study introduced Ginkgo biloba leaf extract (GBLE) as a preservative in chitosan/polyvinyl alcohol (CS/PVA) films.The investigation aimed to explore the impact of varied levels of Ginkgo biloba leaf extract addition (2%, 6%, and 10%) on film performance and its application in preserving chilled beef.Results indicated that Ginkgo biloba leaf extract significantly enhanced the tensile strength, opacity, and antioxidant activity of the composite films (P<0.05), while significantly reducing its elongation at break and water vapor permeability (P<0.05).In a preservation experiment over 12 days, compared to the control group, the GBLE-CS/PVA composite films exhibited higher sensory scores for chilled beef, effectively delayed the rise in pH value, total bacterial count, volatile basic nitrogen content, and thiobarbituric acid reactive substances.Therefore, the GBLE-CS/PVA composite films have shown promising applications in the storage and preservation of chilled beef.

Key words： composite film; chitosan; polyvinyl alcohol; Ginkgo biloba leaf extract; beef preservation

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