山东农业大学学报（自然科学版）2017，Vol.48Issue(4)：481-486,6.DOI:10.3969/j.issn.1000-2324.2017.04.001
蓝莓可食性膜机械性能优化及对冰藏三文鱼品质的影响
Optimization of Mechanical Properties of Blueberry Edible Film and the Effect on Quality of Atlantic Salmon in Ice Storage
摘要
Abstract
Tensile strength and elongation at break were evaluated in order to optimize the mechanical properties of blueberry edible film. The preferred addition of pectin, chitosan, blueberry extract and glycerin was determined by a single factor test and orthogonal experiment. Sensory evaluation, hardness, K-value and total viable counts were used to evaluate the quality of Atlantic salmon which wrapped with blueberry edible film. The results demonstrated that the optimal concentration of blueberry edible film was p1.25% pectin, 0.75% chitosan, 1.00% blueberry extract and 1.75% glycerin. The shelf-life of Atlantic salmon which wrapped with blueberry edible film could be prolonged for six days, and the quality was significantly (P<0.05) better than the control group.关键词
蓝莓/可食性膜/三文鱼/冰藏Key words
Blueberry/edible film/Salmo salar/ice storage分类
轻工纺织引用本文复制引用
张琮,孙晓红,吴启华,潘迎捷..蓝莓可食性膜机械性能优化及对冰藏三文鱼品质的影响[J].山东农业大学学报（自然科学版）,2017,48(4):481-486,6.基金项目
上海市科技兴农重点攻关项目(沪农科攻字2014第3-5号) （沪农科攻字2014第3-5号）
上海海洋大学科技发展专项基金(A2-0209-14-200061) （A2-0209-14-200061）
上海市科委工程中心建设(11DZ2280300) （11DZ2280300）
