壳寡糖对壳聚糖—明胶复合膜的牛肉保鲜性能影响

Effect of Chitosan Oligosaccharide on Preservation of Beef of Gelatin-Chitosan Composite Films

DOI：10.3969/j.issn.1673-1689.2018.10.007

中文关键词: 壳聚糖 明胶 复合膜 牛肉保鲜

英文关键词: chitosan,gelatin,composite film,preservation of beef

基金项目:

摘要点击次数: 182

全文下载次数: 280

中文摘要:

制备了明胶—壳寡糖复合膜，考察了壳寡糖对壳聚糖—明胶复合膜性能的影响。测试了壳寡糖添加前后复合膜的机械性能、抗氧化性、抑菌性以及对牛肉的保鲜性能的变化。结果表明，壳寡糖可使复合膜的抗拉伸性能有所提升，但其他机械性能指标有所下降；复合膜的抗氧化性、抑菌性均有较大提升。添加壳寡糖后，复合膜对牛肉的保鲜性能有较大提升，货架期可延长6 d。

英文摘要:

Chitosan-gelatin composite films were prepared. The effects of chitosan oligosaccharide on gelatin-chitosan composite films were evaluated. The mechanical，antioxidant，antibacterial properties and preservation of beef of the composite film were evaluated. The results showed that the tensile property of the film was increased，but the other mechanical properties were decreased. The antioxidant property and the antibacterial property of the film were improved greatly. The preservation effect of chitosan/gelatin/chitosan oligosaccharide composite film was improved greatly. The shelf life of beef can be extended for 6 days by chitosan oligosaccharide.

查看全文 查看/发表评论 下载PDF阅读器