摘要
为了开发具备安全优质保鲜效果的复合膜,以普鲁兰多糖和羧甲基壳聚糖(carboxymethyl chitosan,CMC)为原料,研究不同普鲁兰多糖添加量对普鲁兰多糖/CMC保鲜复合膜的理化性质的影响,并采用性能最优的复合膜对罗氏沼虾进行保鲜。结果显示,普鲁兰多糖的加入可以改变CMC膜的抗拉伸强度和断裂伸长率,减小其水蒸气透过系数并增大其透光率。根据复合膜的红外光谱推测,复合膜中普鲁兰多糖和CMC发生了相互作用。通过扫描电镜图可以看出,复合膜表面光滑,无气孔,表现出较好的生物相容性。综合考虑,普鲁兰多糖和CMC 1∶1(质量比)复合膜的性能最优。通过比较罗氏沼虾在贮藏过程中的感官评分、挥发性盐基氮、pH值、硫代巴比妥酸值和菌落总数等指标,发现复合膜可将罗氏沼虾货架期延长4 d。研究表明,普鲁兰多糖与CMC可制备出性能优良的复合膜,该复合膜可控制罗氏沼虾劣变,对延长其货架期具有良好效果。
In order to develop a safety and quality preservation effect of the composite membrane,pullulan polysaccharides and carboxymethyl chitosan were used as raw material,to explore the different pullulan polysaccharides content of pullulan polysaccharides/CMC preservation the influence of the physical and chemical properties of the composite film.The adopt the optimal performance of composite film preservation was studied for the Roche spermatogenesis.The results showed that the addition of pullulan polysaccharide could change the tensile strength and elongation at break,reduce the water vapor transmittance and increase the light transmittance of the CMC membrane.According to the infrared spectra of the composite membrane,the interaction between pullulan polysaccharide and CMC occurred in the composite membrane.Scanning electron microscopy(SEM)showed that the surface of the composite membrane was smooth and without pores,which showing a good biocompatibility.Considering comprehensively,pullulan polysaccharide and CMC 1∶1 composite membrane had the best performance.By comparing the sensory score,total volatile base nitrogen,pH value,thiobarbituric acid value and the total number of colonies in the storage process of Macrobrachium rosenbergii,it was found that the composite membrane could prolong the shelf life of Macrobrachium rosenbergii for 4 d.The results showed that pullulan polysaccharide and CMC could prepare the composite membrane with excellent performance,which could control the deterioration of Macrobrachium rosenbergii and had good effect on prolonging its shelf life.
作者
陈露珠
李念
裴诺
施文正
汪之和
CHEN Luzhu;LI Nian;PEI Nuo;SHI Wenzheng;WANG Zhihe(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;National Freshwater Aquatic Products Processing Technology Research and Development Center(Shanghai),Shanghai 201306,China;Shanghai Engineering Research Center of Aquatic Products Processing and Preservation,Shanghai 201306,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第24期137-143,共7页
Food and Fermentation Industries
基金
国家重点研发计划项目(2019YFD0902003)。
关键词
普鲁兰多糖
羧甲基壳聚糖
复合膜
罗氏沼虾
保鲜
pullulan
carboxymethyl chitosan
composite film
Macrobrachium rosenbergii
preservation
