食品与发酵工业2025，Vol.51Issue(20)：68-76,9.DOI:10.13995/j.cnki.11-1802/ts.042118
高吸水壳聚糖/明胶复合冻胶海绵的制备及其对冷鲜肉的应用研究
Preparation of highly absorbent chitosan/gelatin composite cryogel sponge and its application in chilled meat preservation
摘要
Abstract
To address the challenges of poor degradation,low liquid absorption rates,and lack of antibacterial properties in existing materials,this study developed a highly absorbent chitosan/gelatin composite gel sponge for cold meat preservation.Citric acid was used as a crosslinking agent,2,2,6,6-tetramethylpiperidine-n-oxide(TEMPO)oxidized nanocellulose as a reinforcing agent,and oregano essen-tial oil was incorporated into the composite.The physical structure of the sponge was characterized using Fourier infrared analysis,X-ray diffraction analysis,thermogravimetric analysis,scanning electron microscopy analysis,while its formability,swelling property,mechani-cal strength,and porosity were evaluated.The efficacy of the sponge mat in preserving chilled fresh meat was tested under 4 ℃ storage conditions.Results indicated that citric acid crosslinking induced a porous structure due to frozen ice crystals.When 30％citric acid and 7％TOCNF(mass score,based on chitosan and gelatin)were added,the composite sponge demonstrated excellent water absorption and mechanical properties.The incorporation of OEO via immersion further enhanced the antibacterial performance of the sponge.During chilled meat storage,compared to non-absorbent and commercial absorbent mat groups,the chitosan/gelatin composite sponge pad group loaded with OEO exhibited significantly higher juice absorption rates(P＜0.05).This effectively absorbed excess pork juice,significantly reduced volatile base nitrogen content and total colony counts in chilled meat,and inhibited microbial growth.Consequently,the shelf life of cold meat was extended from 4 days to 8 days.关键词
壳聚糖/明胶/纳米纤维素/柠檬酸/冻胶海绵/猪肉保鲜Key words
chitosan/gelatin/nano-cellulose/citric acid/jelly sponge/pork preservation引用本文复制引用
樊小芬,殷诚,吴琼,钱静,王利强..高吸水壳聚糖/明胶复合冻胶海绵的制备及其对冷鲜肉的应用研究[J].食品与发酵工业,2025,51(20):68-76,9.基金项目
国家重点研发计划项目(2018YFC1603300) （2018YFC1603300）
