食品与发酵工业2026，Vol.52Issue(6)：238-245,8.DOI:10.13995/j.cnki.11-1802/ts.044543
羧甲基壳聚糖负载复合精油膜延长牛肉货架期研究
Research on extending shelf life of beef by carboxymethyl chitosan composite essential oil film
摘要
Abstract
This study aims to develop a composite essential oil film with excellent mechanical properties and preservation effects and apply it to beef preservation.The experiment used grape seed essential oil(GSE)and mugwort essential oil(ME)as core preservatives,combined with carboxymethyl chitosan(CMCS)and nano-TiO2 to prepare composite films,and studied the effects of different essential oil blending ratios(GM-0∶1,GM-1∶0,GM-1∶1,GM-1∶2,GM-2∶1)on the properties of the composite films and the preservation effect on beef.The results showed that the blending of GSE and ME significantly increased the tensile strength of the composite film from 0.12 MPa to 0.16 MPa,enhances its antioxidant and antibacterial properties,and significantly reduced the water solubility from 62.93％to 56.41％,while also significantly reducing the elongation at break from 175.76％to 159.11％,the water vapor transmission rate from 0.35 ×10-8 g/(m·s·Pa)to 0.23 ×10-8 g/(m·s·Pa),and the light transmittance from 71.07％to 17.53％.In the beef preserva-tion experiment,compared with the control group,the sensory scores of beef in the essential oil blending groups were significantly im-proved,and the increase in TBARS values was slowed down,effectively extending the shelf life of beef to 10 days,among which the GM-1∶2 group had the best preservation effect on beef.Therefore,this composite film has broad application prospects in the field of beef preser-vation.关键词
葡萄籽精油/艾草精油/羧甲基壳聚糖/复合膜/牛肉保鲜Key words
grape seed essential oil/mugwort essential oil/carboxymethyl chitosan/composite film/beef preservation引用本文复制引用
刘绪,曾晨阳,张承燚,金玉婷,申建琼,李怡瑶,涂阳,辛可启..羧甲基壳聚糖负载复合精油膜延长牛肉货架期研究[J].食品与发酵工业,2026,52(6):238-245,8.基金项目
四川省科技厅重点项目(2022YFN0059) （2022YFN0059）
