食品工业科技2017，Vol.38Issue(18)：226-231,6.DOI:10.13386/j.issn1002-0306.2017.18.043
复合天然抑菌膜对Cheddar干酪的保鲜效果
The preservation effect of composite natural antibacterial film on Cheddar cheese
摘要
Abstract
The preservation effect of different composite natural antibacterial films (blank control without film,sodium caseinate -chitosan-natamycin film,also named film M1,sodium caseinate-chitosan-natamycin/lysozyme film,also named film M2) on Cheddar cheese were studied.Sensory evaluation index,and moisture content,pH value,titratable acidity,soluble nitrogen content (SN),meltability,oil precipitation properties,textural properties,SDS-polyacrylamide gel electrophoresis (SDS-PAGE) and microbial indexes of cheese in different storage time were measured under refrigeration at 4 ℃.The results showed that compared with the blank control,the sensory evaluation index,the physical and chemical indexes and textural properties of cheese packaged with film M1 and M2 were better,and the pattern of SDS-PAGE showed that the degree of proteolysis of cheese packaged with film M1 was relatively low,the colony counts(3.5 × 104 CFU/mL) of the solution of cheese packaged with film M1 laying fiat plate after 48h were less than those(6.8 × 104 CFU/mL and 9.2 × 104 CFU/mL respectively)of the solution of cheese packaged with film M2 and the blank control under the same conditions.So film M1 was significantly better than film M2,and both of them had good antibacterial and preservation effects to effectively prolong storage period of Cheddar cheese.关键词
Cheddar干酪/复合膜/特性/保鲜Key words
Cheddar cheese/composite film/properties/preservation分类
轻工纺织引用本文复制引用
曹志军,李洵洲,刘敏,范贵生,史晓霞..复合天然抑菌膜对Cheddar干酪的保鲜效果[J].食品工业科技,2017,38(18):226-231,6.基金项目
内蒙古自然科学基金(2015MS0316). （2015MS0316）
