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投稿时间：2020-07-21
投稿时间：2020-07-21
中文摘要: 以壳聚糖和聚乙烯醇为基底膜，研究不同配比的肉桂醛和茶多酚对复合膜的性能影响，并以挥发性盐基氮、pH值和感官评价为指标，研究复合膜对鸡胸肉的保鲜效果。结果表明：通过红外测试发现肉桂醛和茶多酚与基底膜材料有交联作用，当添加肉桂醛和茶多酚质量比为4∶1时的复合膜的断裂伸长率最低，抗拉强度最大，且在3℃下，该复合膜保藏后的鸡胸肉的挥发性盐基氮值最低、pH值最小和感官评分最高，该复合膜保藏的鸡胸肉第7天仍属于次鲜肉，相比空白组货架期延长了2 d。
Abstract:Using chitosan and polyvinyl alcohol as the base film，the effects of different ratios of cinnamaldehyde and tea polyphenols for the performance on the composite film were studied.The volatile base nitrogen，pH value and sensory evaluation as the indicators were used to study the preservation effect of the composite film on chicken breasts.The infrared test spectral analysis results indicated that cinnamaldehyde and tea polyphenol had cross-linking effect on the base film material.When the mass ratio of cinnamaldehyde to tea polyphenols was 4 ∶1，the composite film had the lowest elongation at break and the largest tensile strength.In comparison with control group，the lowest total volatile basic nitrogen（TVB-N），lowest pH and highest sensory score for the chicken breasts wrapped by this film during cold storage at 3℃.The stored chicken breasts were still in the second-class on the seventh day and the shelf life was extended by 2 days compared with the control group.
文章编号：202021021 中图分类号： 文献标志码：
基金项目:现代设施农业福建省高等学校工程研究中心（G2-KF1806）；食品软塑包装技术福建省高校工程研究中心（G1-KF1703）；近海流域环境测控治理福建省高校重点实验室（S1-KF2006）
| 作者 | 单位 |
| 欧阳锐，盛潇潇，王燕珈，林渊智，陈文韬，施源德 | 福建师范大学福清分校，福建福清350300；食品软塑包装技术福建省高校工程研究中心，福建福清350300；现代设施农业福建省高等学校工程研究中心，福建福清350300 |
| Author Name | Affiliation |
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