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基于玫瑰茄花青素的猪肉新鲜度智能指示膜研究

邹小波 张俊俊 石吉勇 蒋彩萍 翟晓东 王圣 赵号 梁妮妮

食品科学2017,Vol.38Issue(23):243-248,6.
食品科学2017,Vol.38Issue(23):243-248,6.DOI:10.7506/spkx1002-6630-201723039

基于玫瑰茄花青素的猪肉新鲜度智能指示膜研究

Development of Intelligent Indicator Films Based on Roselle Anthocyanins for Monitoring Pork Freshness

邹小波 1张俊俊 1石吉勇 1蒋彩萍 1翟晓东 1王圣 1赵号 1梁妮妮1

作者信息

  • 1. 江苏大学食品与生物工程学院,农产品加工及贮藏工程实验室,江苏 镇江 212013
  • 折叠

摘要

Abstract

Intelligent indicator films based on natural anthocyanins from roselle were developed for real-time monitoring of pork freshness. Three kinds of composite films were prepared by using binary combinations of starch, chitosan and polyvinyl alcohol as the solid substrate. The mechanical properties, water content, microstructure and color stability of the composite films were characterized and compared. The results showed that the chitosan/polyvinyl alcohol/roselle anthocyanins composite film had the highest tensile strength (98.28 MPa), and the starch/polyvinyl alcohol/roselle anthocyanins (SPR) composite film had the highest elongation at break (88.16%), lowest water content and greatest color stability. Scanning electron microscopic photographs showed that the composite films had different microstructures. Finally, the SPR film was selected to indicate the freshness of pork stored at 25 ℃. Total volatile basic nitrogen (TVB-N) value of pork samples increased over time. In particular at 36 h, the TVB-N value was higher than 15 mg/100 g, indicating the occurrence of pork spoilage. Accordingly, the color of the SPR composite film changed into mauve and eventually into brown (at 60 h) with the increase of TVB-N. Overall, these results can help develop intelligent indicator films for monitoring pork freshness.

关键词

指示膜/猪肉/新鲜度/玫瑰茄花青素/淀粉/壳聚糖/聚乙烯醇

Key words

indicator films/pork/freshness/roselle anthocyanins/starch/chitosan/polyvinyl alcohol

分类

轻工纺织

引用本文复制引用

邹小波,张俊俊,石吉勇,蒋彩萍,翟晓东,王圣,赵号,梁妮妮..基于玫瑰茄花青素的猪肉新鲜度智能指示膜研究[J].食品科学,2017,38(23):243-248,6.

基金项目

"十二五"国家科技支撑计划项目(2015BAD17B04) (2015BAD17B04)

"十三五"国家重点研发计划重点专项(2016YFD0401104) (2016YFD0401104)

国家自然科学基金面上项目(31671844) (31671844)

国家自然科学基金青年科学基金项目(31601543) (31601543)

中国博士后科学基金项目(2014T70483 ()

2016M590422 ()

2017T100334) ()

江苏省自然科学基金项目(BK20160506 ()

BE2016306) ()

江苏省国际科技合作项目(BZ2016013) (BZ2016013)

苏州科技发展项目(SNG201503) (SNG201503)

江苏省高校优势学科建设工程资助项目(PAPD) (PAPD)

江苏省研究生科研创新计划项目(KYCX171798) (KYCX171798)

江苏省大学生创新创业训练计划项目(5551360009 ()

5551360022) ()

食品科学

OA北大核心CSCDCSTPCD

1002-6630

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