研究报告

迷迭香精油微胶囊对猪肉饼保鲜效果的影响

  • 郑思羽 ,
  • 吴淼 ,
  • 陈晨 ,
  • 贾伟祎 ,
  • 杨富 ,
  • 夏杨毅
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(川渝共建特色食品重庆市重点实验室,重庆,400715)
第一作者: 硕士研究生(夏杨毅副教授为通信作者,E-mail:2658355128@qq.com)

收稿日期: 2024-07-27

  修回日期: 2024-09-05

  网络出版日期: 2025-08-04

基金资助

重庆市技术创新与应用发展专项重点项目(CSTB2023TIAD-KPX0032)

Effect of rosemary essential oil microcapsules on preservation of pork patties

  • ZHENG Siyu ,
  • WU Miao ,
  • CHEN Chen ,
  • JIA Weiyi ,
  • YANG Fu ,
  • XIA Yangyi
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)

Received date: 2024-07-27

  Revised date: 2024-09-05

  Online published: 2025-08-04

摘要

猪肉饼营养丰富,但在4 ℃冷藏期间易腐败变质,货架期短。该文以壳聚糖(chitosan,CS)分别与大豆分离蛋白(soy protein isolate,SPI)、pH偏移联合超声波改性的SPI作为壁材,采用复合凝聚法制备迷迭香精油(rosemary essential oil,REO)微胶囊,研究REO微胶囊对猪肉饼的保鲜效果。结果表明,REO微胶囊可显著降低贮藏过程中猪肉饼的菌落总数、挥发性盐基氮含量、硫代巴比妥酸值、pH值(P<0.05),延缓猪肉饼色泽与质构特性劣变,提高感官品质;与空白组(4 d)相比,添加游离REO可以使猪肉饼的货架期延长2 d,而添加SPI与CS制备的REO微胶囊和改性SPI与CS制备的REO微胶囊可分别将猪肉饼的货架期延长4、8 d。由此可见,REO微胶囊能有效延缓猪肉饼品质劣变,且pH偏移联合超声波改性的SPI与CS制备的REO微胶囊对猪肉饼的保鲜效果最佳。

本文引用格式

郑思羽 , 吴淼 , 陈晨 , 贾伟祎 , 杨富 , 夏杨毅 . 迷迭香精油微胶囊对猪肉饼保鲜效果的影响[J]. 食品与发酵工业, 2025 , 51(13) : 276 -283 . DOI: 10.13995/j.cnki.11-1802/ts.040590

Abstract

Pork patties are rich in nutrients.However, pork patties are easily spoiled during storage at 4 ℃ and have a short shelf life.The wall materials were chitosan (CS) with soy protein isolate (SPI), and CS with SPI modified by pH-shifting and ultrasonication combined treatment.Preparation of rosemary essential oil (REO) microcapsules by complex coacervation method to study the effect of REO microcapsules on the preservation of pork patties.Results showed that REO microcapsules could effectively reduce the total bacterial count, volatile basic nitrogen, thiobarbituric reactive substances, and pH value of pork patties during storage (P<0.05), delay the deterioration of the color and texture characteristics of pork patties, and improve the sensory quality.Compared with the blank group (4 days), the addition of free REO could extend the shelf-life of pork patties by 2 days, while the addition of REO microcapsules prepared by SPI with CS and modified SPI with CS could extend the shelf-life of pork patties by 4 days and 8 days, respectively.Therefore, REO microcapsules could effectively delay the quality deterioration of pork patties, and the REO microcapsules prepared by modified SPI with CS has the best preservation effect on pork patties.

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