摘要
以聚(L-乳酸)/聚碳酸亚丙酯/聚己二酸对苯二甲酸丁二酯(PLLA/PPC/PBAT)可降解薄膜为试验组,以尼龙/聚乙烯(PA/PE)薄膜及无包装作为对照组,分别对新鲜骆驼肉进行真空包装后,在(2~4)℃贮藏期间对其菌落总数、挥发性盐基氮、硫代巴比妥酸、p H、系水力、剪切力、色差等指标进行了检测分析。结果表明,PLLA/PPC/PBAT可降解薄膜包装组的新鲜骆驼肉的菌落总数、p H值、挥发性盐基氮、硫代巴比妥酸值均低于其他2组,系水力、色泽、剪切力指标优于其他2组。因此,PLLA/PPC/PBAT可降解薄膜用于骆驼肉的冷鲜包装,可有效延缓骆驼肉的腐败变质,提高肉的品质。
Taking PLLA/PPC/PBAT（The compositions in poly（lactic acid）/poly（propylene carbonate）/poly（butylene adipate-co-terephthalate） as experimental group, compared to samples packed with PA/PE（nylon/Polyethylene） and no packing, during（2~4）℃ of refrigerated storage packed under vacuum. Then physical and chemical indicators of chilled camel meat, such as total bacteria number, total volatile basic nitrogen（TVB-N）, TBAR S value, p H, water holding capacity, shear force and color difference were measured periodically. The results showed that the PLLA/PPC/PBAT packaging total bacteria number, total volatile basic nitrogen（TVB-N）, p H, TBARS value were lower than other samples. Water holding capacity, shear force and color difference were better than other samples. Therefore, PLLA/PPC/PBAT packaging could effectively delay quality deterioration and kept camel meat for a long time in the range of better quality.
出处
《食品科技》
CAS
北大核心
2017年第1期146-151,共6页
Food Science and Technology
基金
国家自然科学基金项目(31460443)
关键词
冷鲜驼肉
真空包装
生物可降解膜
品质变化
chilled camel meat
vacuum package
biodegradable film
quality change
