天然涂膜液对切片腌腊肉品质及货架期的影响
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摘要
为延长腌腊肉制品的货架期并对其品质进行研究,在单因素试验的基础上进行正交试验,建立一种新型天然涂膜液保鲜腌腊肉制品的方法。结果表明:以菌落总数为评价指标,天然涂膜液中溶菌酶质量分数0.08%、海藻酸钠质量分数1.5%、壳聚糖质量分数1.5%时的杀菌效果显著,贮藏30 d的验证实验表明天然涂膜液处理腌腊肉的杀菌率达99.54%。通过对贮藏期间腌腊肉的菌落总数、过氧化值(peroxide value,POV)、水分含量、p H值及感官评分进行测定,验证方法的可行性,天然涂膜液能够延长腌腊肉制品的货架期,且经天然涂膜液处理的腌腊肉品质优于未涂膜腌腊肉。
A novel natural preservative coating for prolonging the shelf life and improving the storage quality of cured meat products was formulated and optimized using a combination of one-factor-at-a-time and orthogonal array design methods. The optimized formulation consisting of a 1:1(V/V) mixture of 1.5% sodium alginate and 1.5% chitosan added with 0.08% lysozyme could effectively kill microbes in sliced cured meat as evaluated by aerobic plate count(APC). The coating resulted in 99.54% reduction in APC after 30 days of storage. With respect to APC, peroxide value(POV), moisture content, p Hand sensory evaluation, the coating extended the shelf life of cured meat products and maintained better quality compared to the control without coating.
A novel natural preservative coating for prolonging the shelf life and improving the storage quality of cured meat products was formulated and optimized using a combination of one-factor-at-a-time and orthogonal array design methods. The optimized formulation consisting of a 1:1(V/V) mixture of 1.5% sodium alginate and 1.5% chitosan added with 0.08% lysozyme could effectively kill microbes in sliced cured meat as evaluated by aerobic plate count(APC). The coating resulted in 99.54% reduction in APC after 30 days of storage. With respect to APC, peroxide value(POV), moisture content, p Hand sensory evaluation, the coating extended the shelf life of cured meat products and maintained better quality compared to the control without coating.
引文
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[3]王卫东,曹泽虹,孙月娥,等.复合抗菌膜对腊肉品质的影响[J].食品科学,2012,33(2):276-279.
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[5]NTZIMANI A G,GIATRAKOU V I,SAVVAIDIS I N,et al.Combinednatural antimicrobial treatments(EDTA,lysozyme,rosemary and oregano oil)on semi cooked coated chicken meat stored in vacuum packages at 4℃:microbiological and sensory evaluation[J].Innovative Food Science and Emerging Technologies,2010,11(1):187-196.DOI:10.1016/j.ifset.2009.09.004.
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[9]MONTERO-CALDERóN M,ROJAS-GRAüM A,MARTíN-BELLOSO O.Effect of packaging conditions on quality and shelf-life of fresh-cut pineapple(Ananas comosus)[J].Postharvest Biology and Technology,2008,50(2/3):182-189.DOI:10.1016/j.postharvbio.2008.03.014.
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[11]张慧,陈从贵,聂兴龙.结冷胶与海藻酸钠对低脂猪肉凝胶改性的影响[J].食品科学,2007,28(10):80-83.DOI:10.3321/j.issn:1002-6630.2007.10.014.
[12]PARK S I,ZHAO Y.Incorporation of a high concentration of mineral or vitamin into chitosan-based films[J].Journal of Agricultural and Food Chemistry,2004,52(7):1933-1939.DOI:10.1021/jf034612p.
[13]何荣军,杨爽,孙培龙,等.海藻酸钠/壳聚糖微胶囊的制备及其应用研究进展[J].食品与机械,2010,26(2):166-169;173.DOI:10.13652/j.issn.1003-5788.2010.02.046.
[14]赵华.溶菌酶在肉制品保鲜中的应用[J].肉类研究,2010,24(7):31-35.
[15]胡晓亮,周国燕,王春霞,等.海藻酸钠和溶菌酶复合涂膜对樱桃番茄贮藏的保鲜效果[J].食品与发酵工业,2011,37(10):192-197.DOI:10.13995/j.cnki.11-1802/ts.2011.10.005.
[16]BUKHARIN O V,VALYSHEV A V.Microbial inhibitors of lysozyme[J].Zhurnal Mikrobiologii Epidemiologii I Immunobiologii,2006(4):8-13.
[17]徐晶,侯菲.可食性食品保鲜膜的研制[J].食品科学,2011,32(10):312-315.
[18]HONG Y H,LIM G O,SONG K B.Physical properties of Gelidium corneum-gelatin blend films containing grapefruit seed extract or green tea extract and its application in the packaging of pork loins[J].Food Science,2009,74(1):6-10.DOI:10.1111/j.1750-3841.2008.00987.x.
[19]GIMENEZ B,GOMEZ-GUILLEN M C,PEREZ-MATEO P,et al.Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage[J].Food Chemistry,2011,124(4):1393-1403.DOI:10.1016/j.foodchem.2010.07.097.
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[21]上海市卫生防疫站,天津市卫生防疫站,安徽省卫生防疫站,等.GB/T 5009.37—2003食用植物油卫生标准的分析方法[S].北京:中国标准出版社,2003.
[22]黎永艳,张海霞,邱棋伟.水分测定仪测定食品中水分的含量[J].医学动物防制,2011,27(9):880-881.
[23]CAI Luyun,CAO Ailing,BAI Fengling,et al.Effect ofε-polylysine in combination with alginate coating treatment on physicochemical and microbial characteristics of Japanesesea bass(Lateolabrax japonicas)during refrigerated storage[J].LWT-Food Science and Technology,2015,62(2):1053-1059.DOI:10.1016/j.lwt.2015.02.002.
[24]岳晓华,沈月新.可食性壳聚糖膜性能的研究[J].食品科学,2002,23(5):62-67.DOI:10.3321/j.issn:1002-6630.2002.08.010.
[25]马青青,白云,徐幸莲,等.正交设计优化海藻酸钠涂膜方式保鲜冷藏鸡肉[J].食品科学,2012,33(12):290-293.
[26]BENSID A,UCAR Y,BENDEDDOUCHE B,et al.Effect of the icing with thyme,oregano and clove extracts on quality parameters of gutted and beheaded anchovy(Engraulis encrasicholus)during chilled storage[J].Food Chemistry,2014,145:681-686.DOI:10.1016/j.foodchem.2013.08.106.
[27]汤秋冶,潘道东,孙杨赢,等.海藻酸钠抗菌复合涂膜对冰鲜鸭肉保鲜效果的影响[J].现代食品科技,2016(8):240-245;301.DOI:10.13982/j.mfst.1673-9078.2016.8.036.
[28]MAYACHIEW P,DEVAHASTIN S.Effects of drying methods and conditions on release characteristics of edible chitosan films enriched with Indian gooseberry extract[J].Food Chemisrty,2010,118(3):594-601.DOI:10.1016/j.foodchem.2009.05.027.
[29]DONG Zhanfeng,WANG Qun,DU Yunmin.Alginate/gelatin blend films and their properties for drug controlled release[J].Journal of Membrane Science,2006,280(1):37-44.DOI:10.1016/j.memsci.2006.01.002.
[30]尹茂文,宋蕾,马瑞雪,等.涂膜对油炸猪肉丸品质的影响研究[J].食品工业科技,2015(13):87-89;102.DOI:10.13386/j.issn1002-0306.2015.13.009.
[31]LUO A R,ZHANG A B,HO S Y W,et al.Potential efficacy of mitochondrial genes for animal DNA barcoding:a case study using eutherian mammals[J].BMC Genomics,2011,12(1):84-96.
[32]冯叙桥,范林林,韩鹏祥,等.溶菌酶涂膜对鲜切“寒富”苹果的贮藏保鲜作用研究[J].现代食品科技,2014(11):125-132.DOI:10.13982/j.mfst.1673-9078.2014.11.023.
[2]HMC A,MAGALH?ES U S,OLIVEIRA S A,et al.Tensile and water vapour properties of calcium-crosslinked alginate-cashew tree gum films[J].International Journal of Food Science and Technology,2012,47(4):710-715.DOI:10.1111/j.1365-2621.2011.02897.x.
[3]王卫东,曹泽虹,孙月娥,等.复合抗菌膜对腊肉品质的影响[J].食品科学,2012,33(2):276-279.
[4]SIRAGUSA G R,CUTTER C N,WILLETT J L.Incorporation of bacteriocin in plastic retains activity and inhibits surface growth of bacteria on meat[J].Food Microbiology,1999,16(3):229-235.DOI:10.1006/fmic.1998.0239.
[5]NTZIMANI A G,GIATRAKOU V I,SAVVAIDIS I N,et al.Combinednatural antimicrobial treatments(EDTA,lysozyme,rosemary and oregano oil)on semi cooked coated chicken meat stored in vacuum packages at 4℃:microbiological and sensory evaluation[J].Innovative Food Science and Emerging Technologies,2010,11(1):187-196.DOI:10.1016/j.ifset.2009.09.004.
[6]彭姗姗,钟瑞敏,李琳.食品添加剂[M].北京:中国轻工业出版社,2009:177-178.
[7]胡晓亮,周国燕,王春霞,等.3种天然保鲜剂对荸荠杨梅贮藏保鲜效果[J].食品与发酵工业,2011,37(6):216-219.DOI:10.13995/j.cnki.11-1802/ts.2011.06.012.
[8]TANGWONGCHAI R,LEDWARD D A,AMES J M.Effect of high-pressure treatment on the texture of cherry tomato[J].Journal of Agricultural and Food Chemistry,2000,48(5):1434-1441.DOI:10.1021/jf990796p.
[9]MONTERO-CALDERóN M,ROJAS-GRAüM A,MARTíN-BELLOSO O.Effect of packaging conditions on quality and shelf-life of fresh-cut pineapple(Ananas comosus)[J].Postharvest Biology and Technology,2008,50(2/3):182-189.DOI:10.1016/j.postharvbio.2008.03.014.
[10]GEORGANTELIS D,AMBROSIADIS I,KATIKOU P,et al.Effect of rosemary extract,chitosan andα-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4℃[J].Meat Science,2007,76(1):172-181.DOI:10.1016/j.meatsci.2006.10.026.
[11]张慧,陈从贵,聂兴龙.结冷胶与海藻酸钠对低脂猪肉凝胶改性的影响[J].食品科学,2007,28(10):80-83.DOI:10.3321/j.issn:1002-6630.2007.10.014.
[12]PARK S I,ZHAO Y.Incorporation of a high concentration of mineral or vitamin into chitosan-based films[J].Journal of Agricultural and Food Chemistry,2004,52(7):1933-1939.DOI:10.1021/jf034612p.
[13]何荣军,杨爽,孙培龙,等.海藻酸钠/壳聚糖微胶囊的制备及其应用研究进展[J].食品与机械,2010,26(2):166-169;173.DOI:10.13652/j.issn.1003-5788.2010.02.046.
[14]赵华.溶菌酶在肉制品保鲜中的应用[J].肉类研究,2010,24(7):31-35.
[15]胡晓亮,周国燕,王春霞,等.海藻酸钠和溶菌酶复合涂膜对樱桃番茄贮藏的保鲜效果[J].食品与发酵工业,2011,37(10):192-197.DOI:10.13995/j.cnki.11-1802/ts.2011.10.005.
[16]BUKHARIN O V,VALYSHEV A V.Microbial inhibitors of lysozyme[J].Zhurnal Mikrobiologii Epidemiologii I Immunobiologii,2006(4):8-13.
[17]徐晶,侯菲.可食性食品保鲜膜的研制[J].食品科学,2011,32(10):312-315.
[18]HONG Y H,LIM G O,SONG K B.Physical properties of Gelidium corneum-gelatin blend films containing grapefruit seed extract or green tea extract and its application in the packaging of pork loins[J].Food Science,2009,74(1):6-10.DOI:10.1111/j.1750-3841.2008.00987.x.
[19]GIMENEZ B,GOMEZ-GUILLEN M C,PEREZ-MATEO P,et al.Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage[J].Food Chemistry,2011,124(4):1393-1403.DOI:10.1016/j.foodchem.2010.07.097.
[20]中华人民共和国卫生部.GB 4789.2—2010食品安全国家标准食品微生物学检验菌落总数测定[S].北京:中国标准出版社,2010.
[21]上海市卫生防疫站,天津市卫生防疫站,安徽省卫生防疫站,等.GB/T 5009.37—2003食用植物油卫生标准的分析方法[S].北京:中国标准出版社,2003.
[22]黎永艳,张海霞,邱棋伟.水分测定仪测定食品中水分的含量[J].医学动物防制,2011,27(9):880-881.
[23]CAI Luyun,CAO Ailing,BAI Fengling,et al.Effect ofε-polylysine in combination with alginate coating treatment on physicochemical and microbial characteristics of Japanesesea bass(Lateolabrax japonicas)during refrigerated storage[J].LWT-Food Science and Technology,2015,62(2):1053-1059.DOI:10.1016/j.lwt.2015.02.002.
[24]岳晓华,沈月新.可食性壳聚糖膜性能的研究[J].食品科学,2002,23(5):62-67.DOI:10.3321/j.issn:1002-6630.2002.08.010.
[25]马青青,白云,徐幸莲,等.正交设计优化海藻酸钠涂膜方式保鲜冷藏鸡肉[J].食品科学,2012,33(12):290-293.
[26]BENSID A,UCAR Y,BENDEDDOUCHE B,et al.Effect of the icing with thyme,oregano and clove extracts on quality parameters of gutted and beheaded anchovy(Engraulis encrasicholus)during chilled storage[J].Food Chemistry,2014,145:681-686.DOI:10.1016/j.foodchem.2013.08.106.
[27]汤秋冶,潘道东,孙杨赢,等.海藻酸钠抗菌复合涂膜对冰鲜鸭肉保鲜效果的影响[J].现代食品科技,2016(8):240-245;301.DOI:10.13982/j.mfst.1673-9078.2016.8.036.
[28]MAYACHIEW P,DEVAHASTIN S.Effects of drying methods and conditions on release characteristics of edible chitosan films enriched with Indian gooseberry extract[J].Food Chemisrty,2010,118(3):594-601.DOI:10.1016/j.foodchem.2009.05.027.
[29]DONG Zhanfeng,WANG Qun,DU Yunmin.Alginate/gelatin blend films and their properties for drug controlled release[J].Journal of Membrane Science,2006,280(1):37-44.DOI:10.1016/j.memsci.2006.01.002.
[30]尹茂文,宋蕾,马瑞雪,等.涂膜对油炸猪肉丸品质的影响研究[J].食品工业科技,2015(13):87-89;102.DOI:10.13386/j.issn1002-0306.2015.13.009.
[31]LUO A R,ZHANG A B,HO S Y W,et al.Potential efficacy of mitochondrial genes for animal DNA barcoding:a case study using eutherian mammals[J].BMC Genomics,2011,12(1):84-96.
[32]冯叙桥,范林林,韩鹏祥,等.溶菌酶涂膜对鲜切“寒富”苹果的贮藏保鲜作用研究[J].现代食品科技,2014(11):125-132.DOI:10.13982/j.mfst.1673-9078.2014.11.023.
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