摘要
以胶原蛋白为成膜基材,通过添加阿魏酸,并辅以甘油以及海藻酸钠等物料,利用胶原蛋白分子结构特点以及其他添加物质的性能构效关系,流延制备出阿魏酸-胶原蛋白抗菌膜。通过牛津杯法测得所得膜对革兰氏阴性菌（大肠杆菌）和革兰氏阳性菌（葡萄球菌）的抑菌圈直径为17-22 mm,表现出很强的抑菌能力。将该膜应用于腊肠保鲜中,通过定期对细菌总数、TVB-N值、pH值进行测定,并以腊肠的感官评分为基础,进行肉制品的鲜度分析,探索出阿魏酸-胶原蛋白抗菌膜对肉制品的货架期的影响规律,并与空白组和胶原蛋白膜对照,结果发现,在腊肠上涂覆阿魏酸-胶原蛋白抗菌膜,可有效地隔绝微生物的侵入途径,延缓了食品成分的化学变化,将腊肠的货架期延长8.5天。
Using collagen as substrate, a new kind of ferulic acid-collagen antibacterial package film was prepared through addition of the ferulic acid and supplement of glycerol and sodium alginate etc. based on the collagen molecular structure characteristics and the performance of the other additive substance structure-activity relationship. The inhibition zone diameter of gram negative bacteria （Escherichia coli） and gram positive （Staphylococcus aureus） was 17 -22 mm by the Oxford cup method, which showed that the film had a strong bacteriostasis ability. The sausage fresh-keeping effect was studied through the regular measurement of the total number of bacteria, TVB-N, and pH value of the three fresh degree index on the basis of the sausage sensory score. The results showed that ferulic acid-collagen protein antibacterial film could effectively isolate microbial invasion pathways and delay the chemical change of food composition and thus extended the shelf life of sausage of 8.5 days. We hope this study could provide a theoretical reference for the application of ferulic acid and collagen antibacterial membrane in preservation of meat products.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2014年第4期210-215,共6页
Food and Fermentation Industries
基金
广东市科技攻关计划项目:广式传统肉制品加工关键技术研究与示范(2011y2-00016)
关键词
阿魏酸-胶原蛋白抗菌膜
腊肠
食品包装
食品安全
保鲜
ferulic acid-collagen antibacterial packaging film, meat, food packaging, food safety, fresh-keeping
