School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, Shandong, China.
Zibo Center for Disease Control and Prevention, Zibo 255000, Shandong, China.
Food Chem. 2020 Dec 1;332:127375. doi: 10.1016/j.foodchem.2020.127375. Epub 2020 Jun 20.
Biopolymer films based on chitosan/potato protein/linseed oil/ZnO NPs were developed to maintain the storage quality of raw meat. Results indicated that the incorporation of ZnO NPs could effectively improve the transparency and tensile strength of the films, while addition of linseed oil could make the composite film maintain good elastic property. Films blended with chitosan/potato protein/linseed oil/ZnO NPs (Fcpzl) exhibited an excellent moisture barrier capability. SEM showed that ZnO NPs could harmoniously exist in various polymers matrix. FTIR analysis demonstrated that different components were bound together by intramolecular and intermolecular interactions, among which hydrogen bonds were the main force. Raw meat samples were wrapped with different films to evaluate the preservative effect during 4 °C storage. Results indicated that Fcpzl possessed best protective effect of raw meat with excellent acceptable sensory properties during 7 days storage, which could reduce the speed of increasing pH and total bacterial counts.
基于壳聚糖/马铃薯蛋白/亚麻籽油/ZnO NPs 的生物聚合物薄膜被开发出来以保持生肉的储存质量。结果表明，ZnO NPs 的掺入可以有效地提高薄膜的透明度和拉伸强度，而亚麻籽油的添加可以使复合薄膜保持良好的弹性。混合了壳聚糖/马铃薯蛋白/亚麻籽油/ZnO NPs 的薄膜（Fcpzl）表现出优异的防潮性能。SEM 表明 ZnO NPs 可以和谐地存在于各种聚合物基质中。FTIR 分析表明，不同的成分通过分子内和分子间相互作用结合在一起，其中氢键是主要的作用力。用不同的薄膜包裹生肉样品，以评估在 4°C 储存期间的保鲜效果。结果表明，Fcpzl 对生肉具有最佳的保护作用，在 7 天的储存过程中具有良好的可接受的感官特性，可以降低 pH 值和总细菌计数增加的速度。
