复合抗氧化保鲜包装薄膜对冷鲜肉保鲜效果的研究
Study on the Effect of Composite Antioxidant Preservation Packaging Film on the Preservation of Chilled Fresh Pork
杨辉 1邢东辉 1王露2
作者信息
- 1. 信阳职业技术学院,河南 信阳 464000
- 2. 信阳市浉河发展投资有限责任公司,河南 信阳 464000
- 折叠
摘要
基膜材料选取低密度聚乙烯(LDPE),保鲜剂选择丁基羟基茴香醚(BHA)混合2,6-二叔丁基-4-甲基苯酚(BHT),以及丁基羟基茴香醚(BHA)混合2,6-二叔丁基-4-甲基苯酚(BHT),酒石酸(TA)2种类型.制备了LBB(LDPE+0.5%BHA+0.5%BHT)、LBBT(LDPE+0.5%BHA+0.5%BHT+0.5%TA)、L(LDPE)3 种保鲜膜.研究发现,在 4℃冷藏条件下,LBBT(0.5%BHA+0.5%BHT+0.5%TA)薄膜包装的冷鲜肉较其他薄膜在感官评分及汁液流失率、pH值、挥发性盐基氮(TVB-N)、疏代巴比妥酸值等鲜度指标方面有较好的表现,相比较对照组延长了货架期3d.
Abstract
This paper studied the effect of novel antioxidant packaging film which was made by blow molding on the preservation of pork,low density polyethylene(LDPE)was selected as membrane material.There were two types of antioxidant,mixture of butylat-ed hydroxyanisole(BHA)and 2,6-2 tertiary butyl-4-methyl phenol(BHT),mixture of BHA,BHT and tartaric acid(TA).Three types of antioxidant film that were LBB(LDPE+0.5%BHA+0.5%BHT),LBBT(LDPE+0.5%BHA+0.5%BHT+0.5%TA)and L(LDPE)was manufactured.The results showed that LBBT film had a better performance of pork preservation on freshness indicators such as sensory evaluation,loss of water,pH value,volatile basic nitrogen(TVB-N)and texture than other films,compared with the control group,the shelf life was extended for 3 days.
关键词
BHA/BHT/TA/抗氧化/保鲜/冷鲜肉Key words
BHA/BHT/TA/anti-oxidation/retain freshness/chilled fresh pork引用本文复制引用
出版年
2024
NETL
NSTL
万方数据