Xiao Longquan, Lapu Molazi, Cui Lin, Li Jing, Wang Xinhui, Li Xiang, Liu Mingxue, Liu Dayu
School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China; School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, Sichuan, China.
School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China.
Meat Sci. 2025 Feb;220:109704. doi: 10.1016/j.meatsci.2024.109704. Epub 2024 Nov 4.
In this study, our previously prepared chitosan/pullulan film (CS/PU) and chitosan/pullulan/carvacrol film (CS/PU/CAR) were applied to goat meat preservation, the dynamic changes in quality and microbial communities of goat meat during chilled storage (4 °C) were investigated, and the fresh-keeping effects of the two biodegradable antibacterial films on goat meat were comprehensively evaluated. The results showed that when the goat meat was wrapped with CS/PU or CS/PU/CAR films during chilled storage, the total plate count and total volatile basic nitrogen (TVB-N) could be inhibited significantly, but the CS/PU/CAR film has a better fresh-keeping effect. Furthermore, during the chilled storage of goat meat, CS/PU/CAR film also could inhibit the production of alcohol compounds and the growth of Pseudomonas spp., thereby slowing down the meat's deterioration and extending the goat meat's shelf life to about 13 days. This study can provide a reference for the application of active packaging film of fresh goat meat.
在本研究中，将我们之前制备的壳聚糖/普鲁兰多糖膜（CS/PU）和壳聚糖/普鲁兰多糖/香芹酚膜（CS/PU/CAR）应用于羊肉保鲜，研究了冷藏（4℃）期间羊肉品质和微生物群落的动态变化，并综合评价了这两种可生物降解抗菌膜对羊肉的保鲜效果。结果表明，在冷藏期间用CS/PU或CS/PU/CAR膜包裹羊肉时，总菌数和总挥发性盐基氮（TVB-N）可得到显著抑制，但CS/PU/CAR膜具有更好的保鲜效果。此外，在羊肉冷藏期间，CS/PU/CAR膜还可抑制醇类化合物的产生和假单胞菌属的生长，从而减缓肉的变质，将羊肉的货架期延长至约13天。本研究可为新鲜羊肉活性包装膜的应用提供参考。
