殼聚糖-留蘭香精油復合膜對醬豬肉保鮮效果的影響

摘 要：為研究殼聚糖-留蘭香精油復合膜對醬豬肉的保鮮效果，將留蘭香精油加入殼聚糖溶液中，以流延法成膜，用制成的復合膜包封醬豬肉。通過測定貯藏期間醬豬肉的感官品質、色澤、pH值、揮發性鹽基氮（total volatile basic nitrogen，TVB-N）含量、菌落總數以及大腸菌群數，以探究復合膜對醬豬肉保鮮效果的影響。結果表明，殼聚糖-留蘭香精油復合膜能較好地保持肉質的新鮮程度，有效延長貯藏時間。復合膜中精油質量分數對醬豬肉的貯藏有明顯影響，其中以質量分數2%精油制備的復合膜保鮮效果最好，與空白組相比，pH值和TVB-N含量的增長速率分別降低58.5%和57.1%。因此，殼聚糖-留蘭香精油復合膜可以作為一種保鮮材料用于醬豬肉。

關鍵詞：殼聚糖；留蘭香精油；醬豬肉；可食膜；保鮮

Effect of Chitosan-Spearmint （Mentha spicata L.） Essential Oil Composite Films on Preservation of Sauced Pork

LIU Yuchen， QU Mengrui， CAO Kaiyang， WANG Dongying*

（School of Food Science and Technology， Henan University of Technology， Zhengzhou 450001， China）

Abstract： In order to study the preservative effect of chitosan-spearmint essential oil composite films on sauced pork， the sensory quality， color， pH， total volatile basic nitrogen （TVB-N） content， total bacterial count and coliform count of sauced pork wrapped in the films， prepared by casting， were measured during storage. The results showed that the composite films could well maintain the freshness of meat and effectively prolonged its storage life. It was also found that the concentration of spearmint essential oil in the composite film had a significant effect on the storage of sauced pork. Among all tested concentrations， the composite film with 2% essential oil had the best preservative effect， which decreased the growth rate of pH and TVB-N by 58.5% and 57.1% respectively compared with the blank group. Therefore， the chitosan-spearmint essential oil composite film can be used as a preservative material for sauced pork.

Keywords： chitosan; spearmint essential oil; sauced pork; edible films; preservation

DOI：10.7506/rlyj1001-8123-20230830-080

中圖分類號：TS251.5 " " " " " " nbsp; " " " " " " " " " " " " "文獻標志碼：A 文章編號：1001-8123（2023）10-0037-05

引文格式：

劉雨辰， 曲夢銳， 曹愷洋， 等. 殼聚糖-留蘭香精油復合膜對醬豬肉保鮮效果的影響[J]. 肉類研究， 2023， 37（10）： 37-41. DOI：10.7506/rlyj1001-8123-20230830-080. " "http：//www.rlyj.net.cn

LIU Yuchen， QU Mengrui， CAO Kaiyang， et al. Effect of chitosan-spearmint （Mentha spicata L.） essential oil composite films on preservation of sauced pork[J]. Meat Research， 2023， 37（10）： 37-41. （in Chinese with English abstract） DOI：10.7506/rlyj1001-8123-20230830-080. " "http：//www.rlyj.net.cn

醬豬肉是我國傳統的熟肉制品之一，因其誘人的口感和風味深受消費者喜愛[1]，常以散裝零售的方式見于商超和農貿市場[2]。在醬豬肉的制作中，常添加香料進行腌制烹飪，這些香料中多含有抗菌的酚類化合物，可延長醬豬肉的貨架期。然而目前醬豬肉等熟肉制品仍面臨著腐敗細菌侵染的挑戰[3-4]，如李斯特菌、肉毒梭狀芽孢桿菌等，這些細菌具有耐受低pH值和高鹽濃度環境的能力，并能在冷藏條件下存活。因此，當肉制品受到污染時，會出現異味、變色等不良的感官屬性。……