没食子酸表没食子儿茶素酯海藻酸钠和羧甲基纤维素可食用涂膜对鲜猪肉品质和货架期的影响。
Effect of sodium alginate and carboxymethyl cellulose edible coating with epigallocatechin gallate on quality and shelf life of fresh pork.
机构信息
State Key Laboratory of Tea Plant Biology and Utilization/International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, 130 West Changjiang Road, Hefei, China; Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei, China.
Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei, China.
出版信息
Int J Biol Macromol. 2019 Dec 1;141:178-184. doi: 10.1016/j.ijbiomac.2019.08.247. Epub 2019 Aug 30.
The active edible coatings were prepared by incorporating epigallocatechin gallate (EGCG) into sodium alginate (SA) and carboxymethyl cellulose (CMC) to investigate the effect of SA-CMC-EGCG coatings on quality and shelf life of fresh pork stored at 4 ± 1 °C for 7 days. The antioxidant effects against lipid oxidation (TBARS), total volatile basic nitrogen (TVB-N) and antimicrobial activity against total viable counts (TVC) were analyzed. Besides, the changes in color parameters and sensory attributes of all pork samples were evaluated. The results showed that fresh pork coated with SA-CMC edible coating with EGCG had a significant inhibitory effect on its microbial growth (P < 0.05), lipid oxidation and TVB-N. SA-CMC-EGCG also increased the L* value and maintained a* value of pork during storage. Besides, the sensory scores of pork samples coated with SA-CMC-EGCG were significantly improved (P < 0.05). Therefore, using SA-CMC-EGCG edible coating could prevent decay and significantly increase the shelf life of fresh pork.
将表没食子儿茶素没食子酸酯（EGCG）掺入海藻酸钠（SA）和羧甲基纤维素（CMC）中，制备活性可食用涂层，以研究 SA-CMC-EGCG 涂层对在 4±1°C 下储存 7 天的新鲜猪肉的质量和保质期的影响。分析了对脂质氧化（TBARS）、总挥发性碱性氮（TVB-N）的抗氧化作用和对总活菌数（TVC）的抗菌活性。此外，还评估了所有猪肉样品的颜色参数和感官属性的变化。结果表明，用含有 EGCG 的 SA-CMC 可食用涂层涂覆的新鲜猪肉对其微生物生长（P<0.05）、脂质氧化和 TVB-N 有显著抑制作用。SA-CMC-EGCG 还在储存过程中增加了猪肉的 L值并保持了 a值。此外，用 SA-CMC-EGCG 可食用涂层涂覆的猪肉样品的感官评分有显著提高（P<0.05）。因此，使用 SA-CMC-EGCG 可食用涂层可以防止腐烂并显著延长新鲜猪肉的保质期。
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