Food and Fermentation Industries >

2022 , Vol. 48 >Issue 21: 232 - 238

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029711

Effect of broccoli leaf polyphenols-tapioca starch/pectin composite film on the refrigerated mutton

  • WEI Jinwen ,
  • KONG Xiangying ,
  • ZHANG Wei ,
  • CAO Hui ,
  • YU Qunli ,
  • HAN Ling
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  • 1(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
    2(Institute of Animal Husbandry and Veterinary Science of Haibei Tibetan Autonomous Prefecture, Haibei 812200, China)
    3(Gansu Kangmei Modern Agriculture and Animal Husbandry Industry Group Co.Ltd., Linxia 731500, China)
    4(Shanxi Qinbao Animal Husbandry Development Co.Ltd., Baoji 721000, China)

Received date: 2021-10-14

  Revised date: 2021-10-29

  Online published: 2022-12-02

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Abstract

In order to develop an edible composite film with excellent performance and fresh-keeping effect, this study adopted tapioca starch and pectin as substrate, and broccoli leaf polyphenols (BLP) function as a fresh-keeping agent to explore the effect of different concentrations of broccoli leaf polyphenols on the film performance and the fresh-keeping effect of mutton. The results showed that compared with the tapioca starch/pectin (TSP) composite base film, when the amount of broccoli leaf polyphenols was less than 3%, the thickness, density, swelling degree, opacity and tensile strength of the composite film increased significantly (P<0.05), and the elongation at break, water solubility and water vapor transmission rate decreased significantly (P<0.05) with the increase of broccoli leaf polyphenols. Moreover, the fresh-keeping effect of the film on mutton with different packaging conditions stored at 4℃ for 15 days was also investigated. The results suggested that the sensory score of the composite film packaging group was always greater than that of the polyethylene bag packaging group, and the pH, thiobarbituric acid reactive substances (TBARS) value, total volatile base nitrogen (TVB-N) content and the total number of colonies were all lower than the polyethylene bag packaging group. These results indicated that the BLP-TSP composite film had an excellent fresh-keeping effect on chilled mutton and prolonged its shelf life.

Key words： mutton; keep fresh; composite film; broccoli leaf polyphenols

Cite this article

WEI Jinwen , KONG Xiangying , ZHANG Wei , CAO Hui , YU Qunli , HAN Ling . Effect of broccoli leaf polyphenols-tapioca starch/pectin composite film on the refrigerated mutton[J]. Food and Fermentation Industries, 2022 , 48(21) : 232 -238 . DOI: 10.13995/j.cnki.11-1802/ts.029711

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