期刊论文

中文

广东化工

1007-1865

2016

43

4

7-8

10.3969/j.issn.1007-1865.2016.04.004

(xsky2015018):武汉轻工大学大学生科研项目 (2013d13):武汉轻工大学校立科研项目 (D20151703):湖北省教育厅科学技术研究计划重点项目

本校为第一机构

通过涂膜法制备得到壳聚糖/PE复合膜和壳聚糖/纳米ZnO/PE复合膜,并分别对澄海猪头粽进行真空包装,在储存期第0、2、4、6天,通过测量感官特性、色度、TBARS值,比较膜的保鲜效果。结果发现,随着储存时间的增加,每组猪肉粽都出现了不同程度的腐变。与普通PE膜的真空包装相比,壳聚糖/PE复合膜和壳聚糖/纳米ZnO/PE复合膜对猪头粽都有一定的保鲜效果,其中壳聚糖/纳米ZnO/PE复合膜的保鲜效果略好。

To study the effect of the same storage environment, the preservation effect of different vacuum packaging film on the cooked meat. Experimental method by using the method of coating prepared chitosan/PE composite membrane and chitosan/nano Zn O/PE composite film, and vacuum packaging of pig dumplings were, in the storage period 0, 2, 4, and 6 days, by measuring the sensory characteristics, color, TBARS value. The preservative effects. Results with the increase of storage time, the pork dumplings have suffered different degrees of decay and deterioration. Compared with the ordinary PE film vac...