Preparation of Edible Film Based on Chitosan-Litchi Wood Essential Oil and Its Application on Chilled Chicken Storage
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摘要: 为了解壳聚糖-荔枝木质精油可食膜在食品保鲜中的应用，在壳聚糖溶液中添加0%、2%、4%、6%、8%和10%的的荔枝木质精油（v/v，以壳聚糖溶液体积为基准），配制壳聚糖-荔枝木质精油可食膜，通过比较复合可食膜的机械性能、阻隔性能、抑菌性及抗氧化能力，获得最佳荔枝木质精油添加量；并以该比例精油复合可食膜进行冷鲜鸡肉包裹保鲜实验，对比普通保鲜膜包裹保鲜，分析冷鲜鸡肉的感官指标及品质变化（pH、挥发性盐基氮（TVB-N）及菌落总数）。研究发现：随着精油添加比例的增加，复合可食膜的机械性能、阻隔性能、抑菌性能及抗氧化性能均有所提升，其中添加体积比8%的壳聚糖-荔枝木质精油可食膜各性能最佳，其膜厚度为0.044±0.0012 mm，水蒸气透过率（water vapor permeability，WVP）为0.499±0.019 g·mm/m2·h·KPa，膜拉伸强度为34.674±1.2 MPa，延伸性为53.92%±1.04%，DPPH清除率为32.51%±1.42%，ABTS清除率为35.74%±1.14%；以该比例进行冷鲜鸡肉保鲜实验，在7 d的保鲜期间，TVB-N及菌落总数变化得到有效抑制。结果表明：添加荔枝木质精油的壳聚糖复合可食膜包裹保鲜鸡肉与普通保鲜膜包裹相比，可有效延长冷鲜鸡肉的货架期，具有更好的保鲜效果。
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关键词:
- 壳聚糖-荔枝木质精油可食膜 /
- 抑菌性 /
- 冷鲜鸡肉 /
- 保鲜
Abstract: In order to understand the application of chitosan-litchi wood essential oil edible film in food preservation, litchi wood essential oil edible film was prepared by adding 0%, 2%, 4%, 6%, 8% and 10% litchi wood essential oil(v/v, based on the volume of chitosan solution). By comparing the mechanical properties, barrier properties, antimicrobial properties and antioxidant properties, the optimal amount of litchi wood essential oil was obtained. The sensory indexes and quality changes(pH value, TVB-N and total bacterial count) of chilled chicken were analyzed using 8% litchi wood essential oil edible film. The results showed that the mechanical properties, barrier properties and antimicrobial properties of the composite edible film were improved with the increase of the proportion of essential oil content. Among the proportions, 8%(v/v, based on the volume of chitosan solution) of litchi wood essential oil were the best. The thickness, water vapor permeability(WVP), tensile strength, extensibility, DPPH radical scavenging rate and ABTS radical scavenging rate were 0.044±0.0012 mm, 0.499±0.019 g·mm/m2·h·KPa, 34.674±1.2 MPa, 53.92%±1.04%, 32.51%±1.42% and 35.74%±1.14%, respectively. The chilled chicken were packed by edible films and cling film. The TVB-N and total bacterial count were effectively inhibited during 7 days. The results indicated that chitosan-litchi wood essential oil edible film could effectively prolong the shelf life of chilled chicken and had better preservation effect comparing with ordinary preservative film.-
Keywords:
- litchi essential oil chitosan film /
- antimicrobial /
- chilled chicken /
- preservation
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