The preservation effect of composite natural antibacterial film on Cheddar cheese
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摘要: 使用不同复合天然抑菌膜（无覆膜保鲜（空白）、酪蛋白酸钠-壳聚糖-纳他霉素膜（M1）、酪蛋白酸钠-壳聚糖-纳他霉素/溶菌酶膜（M2））对Cheddar干酪保鲜效果进行研究,在4℃冷藏条件下,对干酪感官、不同贮藏时间的水分含量、p H、滴定酸度、可溶性氮含量、融化性和油脂析出性、质构特性及SDS-凝胶电泳、微生物指标的变化进行测定。结果表明:与空白相比,M1和M2膜包装干酪的各项感官、理化指标较好,质构特性相对较优,并且M1膜包装干酪SDS-凝胶电泳图谱说明其蛋白水解程度相对较低,干酪溶液铺平板培养48 h后的菌落数（3.5×104CFU/m L）少于M2膜（6.8×104CFU/m L）和空白（9.2×104CFU/m L）,因此,M1膜包装明显优于M2膜,并且M1膜和M2膜对Cheddar干酪均具有良好的抗菌保鲜性,可有效延长Cheddar干酪的贮藏期。Abstract: The preservation effect of different composite natural antibacterial films ( blank control without film, sodium caseinate-chitosan-natamycin film, also named film M1, sodium caseinate-chitosan-natamycin/lysozyme film, also named film M2) on Cheddar cheese were studied. Sensory evaluation index, and moisture content, p H value, titratable acidity, soluble nitrogen content ( SN) , meltability, oil precipitation properties, textural properties, SDS-polyacrylamide gel electrophoresis ( SDS-PAGE) and microbial indexes of cheese in different storage time were measured under refrigeration at 4 ℃.The results showed that compared with the blank control, the sensory evaluation index, the physical and chemical indexes and textural properties of cheese packaged with film M1 and M2 were better, and the pattern of SDS-PAGE showed that the degree of proteolysis of cheese packaged with film M1 was relatively low, the colony counts ( 3.5 × 104CFU/m L) of the solution of cheese packaged with film M1 laying flat plate after 48 h were less than those ( 6.8 × 104CFU/m L and 9.2 × 104CFU/m L respectively) of the solution of cheese packaged with film M2 and the blank control under the same conditions.So film M1 was significantly better than film M2, and both of them had good antibacterial and preservation effects to effectively prolong storage period of Cheddar cheese.
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Keywords:
- Cheddar cheese /
- composite film /
- properties /
- preservation
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