食品与发酵工业 >

2025 , Vol. 51 >Issue 6: 103 - 111

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039020

研究报告

茶多酚-卵白蛋白可食膜对冷鲜猪肉品质的影响及微生物生长模型的构建

  • 杨乐 ,
  • 刘丽莉 ,
  • 丁玥 ,
  • 程伟伟 ,
  • 肖枫
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  • 1(河南科技大学 食品与生物工程学院,河南 洛阳,471023)
    2(食品加工与安全国家级教学示范中心,河南 洛阳,471023)
    3(河南省食品加工与质量安全控制河南省国际联合实验室,河南 洛阳,471023)
    4(食品微生物河南省工程技术研究中心,河南 洛阳,471023)
第一作者：硕士研究生(刘丽莉教授为通信作者,E-mail:yangliuyilang@126.com)

收稿日期: 2024-02-29

  修回日期: 2024-04-23

  网络出版日期: 2025-04-14

基金资助

河南省重大科技攻关项目(221100110500);国家重点研发科技项目(2022YFF1101600);河南省科技攻关项目(242102110092);洛阳市科技攻关项目-公益项目(2101021A);河南科技大学校特聘教授科研经费项目(13510004)

收起

Effect of tea polyphenol-ovalbumin edible film on quality of chilled pork and construction of microbial growth model

  • YANG Le ,
  • LIU Lili ,
  • DING Yue ,
  • CHENG Weiwei ,
  • XIAO Feng
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  • 1(College of Food & Bioengineering, Henan University of Science and Technology, Luoyang 471023, China)
    2(National Demonstration Center for Experimental Food Processing and Safety Education, Luoyang 471023, China)
    3(Henan International Joint Laboratory of Food Processing and Quality and Safety Control, Luoyang 471023, China)
    4(Henan Engineering Technology Research Center of Food Microbiology, Luoyang 471023, China)

Received date: 2024-02-29

  Revised date: 2024-04-23

  Online published: 2025-04-14

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摘要

为加强茶多酚(tea polyphenol,TP)与卵白蛋白(ovalbumin,OVA)在食品保鲜中的应用,该文针对猪肉货架期较短的缺点,将茶多酚与卵白蛋白进行复合,加入壳聚糖制备茶多酚-卵白蛋白可食膜液(TP-OVA)应用于猪肉保鲜,通过探究猪肉品质的变化研究可食膜的保鲜性能,建立猪肉中微生物的生长模型。结果表明,贮藏12 d后,2%(质量分数)TP膜液处理的猪肉pH显著低于空白组(P＜0.05);差示扫描量热仪测定发现2%TP膜液处理的猪肉蛋白质变性温度最高,分别为58.16、81.17 ℃,热稳定性最好;色差与核磁测定结果说明2%TP膜液处理使猪肉具有最佳的保水性;2%TP膜液处理使得猪肉的质构特性显著优于其他组(P＜0.05),且微观结构最佳。膜液处理组的菌落总数相较于空白组显著降低(P＜0.05);修正的Gompertz模型能够较好地模拟微生物的生长情况,2%TP处理组的微生物最大生长速率最小,说明抑菌效果最佳。综上所述,TP添加量为2%膜液的抗氧化抑菌性能最佳,以期为开发天然高效的新型肉品包装提供新思路。

关键词： 茶多酚; 卵白蛋白; 可食膜; 猪肉保鲜; 微生物生长模型

本文引用格式

杨乐 , 刘丽莉 , 丁玥 , 程伟伟 , 肖枫 . 茶多酚-卵白蛋白可食膜对冷鲜猪肉品质的影响及微生物生长模型的构建[J]. 食品与发酵工业, 2025 , 51(6) : 103 -111 . DOI: 10.13995/j.cnki.11-1802/ts.039020

Abstract

To strengthen the application of tea polyphenol (TP) and ovalbumin (OVA) in food preservation, this study, for the disadvantage of the short shelf life of pork, composited tea polyphenol with ovalbumin and added chitosan to prepare tea polyphenol-ovalbumin edible film liquid (TP-OVA) applied to pork preservation.The freshness performance of the edible film was investigated by exploring the changes in the quality of pork.Finally, the growth of microorganisms in pork was established.Results showed that after 12 days of storage, the pH of pork treated with 2% TP film solution was significantly lower than that of the blank group (P＜0.05).The differential scanning calorimetry revealed that pork treated with 2% TP film solution had the highest protein denaturation temperatures of 58.16 ℃ and 81.17 ℃, respectively, which had the best thermal stability.The results of color difference and low field nuclear magnetic resonance measurements indicated that pork had the best water retention with the treatment of 2% TP film solution.The textural characteristics of pork were improved with the treatment of a 2% TP film solution.The 2% TP film solution treatment made the textural properties of pork significantly better than the other groups (P＜0.05), and the microstructure was the best.The total number of colonies in the membrane treatment group was significantly lower than that in the blank group (P＜0.05).The modified Gompertz model could better simulate the growth of microorganisms, and the maximum growth rate of microorganisms in the 2% TP treatment group was the smallest, which indicated that the bacterial inhibition effect was the best.In summary, the antioxidant and bacterial inhibition performance of the film solution with 2% TP addition was the best, to provide a new idea for the development of natural and efficient new meat packaging.

Key words： tea polyphenols; ovalbumin; edible film; pork preservation; microbial growth models

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