College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Meat Sci. 2020 Jan;159:107919. doi: 10.1016/j.meatsci.2019.107919. Epub 2019 Aug 28.
The effects of edible chitosan (CTS) coatings (0, 1, 2, and 3%) on Harbin red sausage storage stability at room temperature compared to vacuum packaging are discussed. The pH, moisture and L* of sausages decreased gradually, while the a*, TBARS, total aerobic bacteria (TAB) and lactic acid bacteria (LAB) increased significantly (P < 0.05) with the prolongation of storage time. In the same storage time, the storage stability was improved with the increase in the concentration of edible CTS coating, but there was no significant difference between 2% and 3% (P > 0.05). Although vacuum packaging can effectively maintain colour, moisture and reduce lipid oxidation, 2% CTS is outstanding in sustaining storage stability (pH and water distribution) and inhibition of microbial growth (TAB and LAB). In addition, no significant difference was observed between CTS coating and vacuum packaging on aroma and flavour (P > 0.05). In conclusion, CTS coating as edible packaging material can be used in meat products preservation.
讨论了室温下与真空包装相比，壳聚糖（CTS）涂层（0、1、2 和 3%）对哈尔滨红肠贮藏稳定性的影响。随着贮藏时间的延长，香肠的 pH 值、水分和 L逐渐降低，而 a、TBARS、总需氧菌（TAB）和乳酸菌（LAB）显著增加（P < 0.05）。在相同的贮藏时间内，随着可食用 CTS 涂层浓度的增加，贮藏稳定性得到提高，但 2%和 3%之间没有显著差异（P > 0.05）。虽然真空包装可以有效地保持颜色、水分并减少脂质氧化，但 2%CTS 在维持贮藏稳定性（pH 值和水分分布）和抑制微生物生长（TAB 和 LAB）方面表现出色。此外，CTS 涂层和真空包装对香气和风味没有显著差异（P > 0.05）。总之，壳聚糖涂层作为一种可食用的包装材料可用于肉类产品的保鲜。
