Institute of Chemical Engineering, Kunming University of Science and Technology, Kunming 650550, China.
Int J Biol Macromol. 2013 Oct;61:312-6. doi: 10.1016/j.ijbiomac.2013.07.018. Epub 2013 Aug 2.
The objective of this study was to investigate the effect of chitosan (CH) film incorporated with tea polyphenol (TP) on quality and shelf life of pork meat patties stored at 4±1 °C for 12 days. The microbiological, physicochemical (pH, thiobarbituric acid-reactive substances (TBARS) values, and metmyoglobin (MetMb)), and sensory qualities were measured on all the samples. A microbiological shelf-life extension of 6 days was achieved for CH and CH-TP treatment groups when compared to the control group. Wrapping with CH-TP composite film tended to retard the increases in TBARS values and MetMb content. CH-TP composite film maintained acceptable sensory quality of pork meat patties throughout the storage. The results indicated that CH-TP composite film could be a promising material as a packaging film for extending the shelf life of pork meat patties.
本研究旨在探讨壳聚糖（CH）薄膜中加入茶多酚（TP）对 4±1°C 下储存 12 天的猪肉饼品质和保质期的影响。所有样品的微生物学、物理化学性质（pH 值、硫代巴比妥酸反应物质（TBARS）值和高铁肌红蛋白（MetMb））和感官质量都进行了测量。与对照组相比，CH 和 CH-TP 处理组的微生物保质期延长了 6 天。用 CH-TP 复合膜包装可以延缓 TBARS 值和 MetMb 含量的增加。CH-TP 复合膜在整个储存过程中保持了猪肉饼可接受的感官质量。结果表明，CH-TP 复合膜可能是一种有前途的包装材料，可用于延长猪肉饼的保质期。
