肉桂精油-壳聚糖涂膜协同气调包装对冷鲜肉品质的影响

doi:10.3785/j.issn.1008-9209.2019.04.111

浙江大学学报（农业与生命科学版）

2019, Vol. 45

Issue (6): 723-735 DOI: 10.3785/j.issn.1008-9209.2019.04.111

食品科学

肉桂精油-壳聚糖涂膜协同气调包装对冷鲜肉品质的影响

周强¹(

),刘蒙佳¹(

),张宝善²,雷昌贵³,孟宇竹³

^1.福建师范大学闽南科技学院生命科学与化学学院，福建泉州 362332
^2.陕西师范大学食品工程与营养科学学院，西安 710119
^3.河南质量工程职业学院食品与化工系，河南平顶山 467000

Combined effect of cinnamon essential oil-chitosan coating and modified atmosphere packaging on the quality of chilled meat

Qiang ZHOU¹(

),Mengjia LIU¹(

),Baoshan ZHANG²,Changgui LEI³,Yuzhu MENG³

^1.College of Life Science and Chemistry, Fujian Normal University Minnan Science and Technology Institute, Quanzhou 362332, Fujian, China
^2.College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China
^3.Food and Chemical Engineering Department, Henan Quality Polytechnic, Pingdingshan 467000, Henan, China

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摘要：

为了延长冷鲜肉的货架期，以圆香黑猪肉为原材料，设置4个贮藏处理［处理组A：肉桂精油-壳聚糖涂膜+聚乙烯（polyethylene, PE）保鲜膜包装+0 ℃贮藏；处理组B：稀冰乙酸浸渍+聚偏二氯乙烯（polyvinyl dichloride, PVDC）低氧气调（50% CO₂+35% O₂+15% N₂）包装+0 ℃贮藏；协同组：肉桂精油-壳聚糖涂膜+PVDC低氧气调（50% CO₂+35% O₂+15% N₂）包装+0 ℃贮藏；对照组：稀冰乙酸浸渍+PE保鲜膜包装+0 ℃贮藏］，通过考察冷鲜肉（猪背最长肌）贮藏期的pH、总挥发性盐基氮含量、菌落总数、假单胞菌数、热杀索丝菌数、红度值a^*、弹性、汁液损失率等理化及生物指标，探究不同处理条件对冷鲜肉贮藏保鲜效果的影响，并对其贮藏期间品质指标进行主成分分析。结果表明：与对照组相比，处理组A、处理组B及协同组均可有效抑制pH、总挥发性盐基氮含量、菌落总数、假单胞菌数、热杀索丝菌数、汁液损失率的上升，同时可显著减缓红度值a^*和弹性的下降（P＜0.05），且贮藏后期（7～9 d），协同组的保鲜效果显著优于处理组A、B（P＜0.05）；与对照组比较，协同组可明显改善圆香黑猪肉贮藏品质，延长其货架期约4 d。通过对检测的8个指标进行主成分分析可知，pH、总挥发性盐基氮含量、菌落总数、假单胞菌数、热杀索丝菌数、汁液损失率之间呈显著正相关，但均与红度值a^*及弹性呈显著负相关（P＜0.01）。8个检测指标可简化为1个主成分，其方差贡献率为96.557%，能较好地反映原始信息，其中第1主成分中贡献率大小依次为假单胞菌数＞热杀索丝菌数＞菌落总数＞汁液损失率＞pH＞弹性＞总挥发性盐基氮含量＞红度值a^*，主要反映了冷鲜肉贮藏期间微生物增殖及蛋白质水解氧化程度；建立的关于第1主成分的线性回归函数为Y₁=0.128X₁＋0.126X₂＋0.128X₃＋0.129X₄＋0.129X₅－0.123X₆－0.126X₇＋0.128X₈。上述结果可为冷鲜肉的低温保鲜提供数据支持及参考。

关键词： 肉桂精油; 壳聚糖; 气调包装; 冷鲜肉; 品质; 主成分分析

Abstract:

In order to extend the shelf life of chilled meat, the effects of preservative treatment conditions on the quality of chilled meat were studied. Taking the meat from Yuanxiang black pigs as raw materials, the chilled meat (pork Longissimus dorsi muscle) were stored at 0 ℃ with the treatments of cinnamon essential oil-chitosan coating and polyethylene (PE) fresh-keeping film packaging (treatment group A), impregnated in dilute glacial acetic acid and polyvinyl dichloride (PVDC) low-oxygen conditioning (50% CO₂+35% O₂+15% N₂) packaging (treatment group B), cinnamon essential oil-chitosan coating and PVDC low-oxygen conditioning (50% CO₂+35% O₂+15% N₂) packaging (synergistic group), and impregnated in dilute glacial acetic acid and PE fresh-keeping flim packaging (control group). The physicochemical and biological indicators were investigated, including pH value, total volatile basic nitrogen content, total numbers of colony, the numbers of Pseudomonas and Brochothrix thermosphacta, redness value (a^*), elasticity and juice loss rate during storage, and the principal component analysis was carried out. The results showed that: compared with the control group, the treatment group A, treatment group B and synergistic group could effectively inhibit the increase of pH, total volatile basic nitrogen content, total numbers of colony, Pseudomonas, B. thermosphacta, and juice loss rate; and they could significantly slow down the decrease of a^* and elasticity (P＜0.05). In the late storage period (7-9 d), the fresh-keeping effect of synergistic group was significantly better than that of the treatment group A and B (P＜0.05). Compared with the control group, the synergistic group could significantly improve the storage quality of chilled meat and prolong its shelf life for about 4 days. Through the principal component analysis of the eight indicators, the total volatile basic nitrogen content, total numbers of colony, pH, juice loss rate, the numbers of Pseudomonas and B. thermosphacta showed a positive correlation among these indicators. The above indicators were negatively correlated with a^* and elasticity (P＜0.01). The eight test indicators could be simplified into one principal component, and the variance contribution rate was 96.557%, which could better reflect the original information. The order of contribution rate in the first principal component was Pseudomonas count＞B. thermosphacta count＞total numbers of colony＞juice loss rate＞pH＞elasticity＞total volatile basic nitrogen content＞a^*. The first principal component mainly reflected the degree of microbial proliferation and protein hydrolysis and oxidation of the chilled meat during storage. The linear regression function for the first principal component was Y₁=0.128X₁＋0.126X₂＋0.128X₃＋0.129X₄＋0.129X₅－0.123X₆－0.126X₇＋0.128X₈, which can provide data support and reference for the low temperature preservation of chilled meat.

Key words: cinnamon essential oil chitosan modified atmosphere packaging chilled meat quality principal component analysis

收稿日期: 2019-04-11 出版日期: 2020-01-20

CLC:

TS 205.7

基金资助: 福建省高等学校服务产业特色专业项目(SJZY-2016-03);福建省高等学校应用型学科项目(SJXK-2017-01);福建省本科教学团队项目(JXTD-2018-01);福建省泉州市高等学校中青年学科（专业）带头人培养计划项目(泉教高〔2018〕1号)

通讯作者: 刘蒙佳 E-mail: 407825829@qq.com;250373208@qq.com

作者简介: 周强（https://orcid.org/0000-0002-9391-8851），E-mail：407825829@qq.com

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引用本文:

周强,刘蒙佳,张宝善,雷昌贵,孟宇竹. 肉桂精油-壳聚糖涂膜协同气调包装对冷鲜肉品质的影响[J]. 浙江大学学报（农业与生命科学版）, 2019, 45(6): 723-735.

Qiang ZHOU,Mengjia LIU,Baoshan ZHANG,Changgui LEI,Yuzhu MENG. Combined effect of cinnamon essential oil-chitosan coating and modified atmosphere packaging on the quality of chilled meat. Journal of Zhejiang University (Agriculture and Life Sciences), 2019, 45(6): 723-735.

链接本文:

http://www.zjujournals.com/agr/CN/10.3785/j.issn.1008-9209.2019.04.111 或 http://www.zjujournals.com/agr/CN/Y2019/V45/I6/723

图1 冷鲜肉贮藏期间pH变化对照组：稀冰乙酸浸渍+聚乙烯（polyethylene, PE）保鲜膜包装+0 ℃贮藏；处理组A：肉桂精油-壳聚糖涂膜+PE保鲜膜包装+0 ℃贮藏；处理组B：稀冰乙酸浸渍+聚偏二氯乙烯（polyvinyl dichloride, PVDC）低氧气调（50% CO2+35% O2+15% N2）包装+0 ℃贮藏；协同组：肉桂精油-壳聚糖涂膜+PVDC低氧气调（50% CO2+35% O2+15% N2）包装+0 ℃贮藏。短栅上不同小写字母表示不同贮藏时间同一处理组间在P＜0.05水平差异有统计学意义，不同大写字母表示同一贮藏时间不同实验组间在P＜0.05水平差异有统计学意义。

图2 冷鲜肉贮藏期间总挥发性盐基氮含量变化各处理表示的含义详见图1注。短栅上不同小写字母表示不同贮藏时间同一处理组间在P＜0.05水平差异有统计学意义，不同大写字母表示同一贮藏时间不同实验组间在P＜0.05水平差异有统计学意义。

图3 冷鲜肉贮藏期间菌落总数变化各处理表示的含义详见图1注。短栅上不同小写字母表示不同贮藏时间同一处理组间在P＜0.05水平差异有统计学意义，不同大写字母表示同一贮藏时间不同实验组间在P＜0.05水平差异有统计学意义。

图4 冷鲜肉贮藏期间假单胞菌数变化各处理表示的含义详见图1注。短栅上不同小写字母表示不同贮藏时间同一处理组间在P＜0.05水平差异有统计学意义，不同大写字母表示同一贮藏时间不同实验组间在P＜0.05水平差异有统计学意义。

图5 冷鲜肉贮藏期间热杀索丝菌数变化各处理表示的含义详见图1注。短栅上不同小写字母表示不同贮藏时间同一处理组间在P＜0.05水平差异有统计学意义，不同大写字母表示同一贮藏时间不同实验组间在P＜0.05水平差异有统计学意义。

图6 冷鲜肉贮藏期间红度值a*变化各处理表示的含义详见图1注。短栅上不同小写字母表示不同贮藏时间同一处理组间在P＜0.05水平差异有统计学意义，不同大写字母表示在同一贮藏时间不同实验组间在P＜0.05水平差异有统计学意义。

图7 冷鲜肉贮藏期间弹性变化各处理表示的含义详见图1注。短栅上不同小写字母表示不同贮藏时间同一处理组间在P＜0.05水平差异有统计学意义，不同大写字母表示同一贮藏时间不同实验组间在P＜0.05水平差异有统计学意义。

图8 冷鲜肉贮藏期间汁液损失率变化各处理表示的含义详见图1注。短栅上不同小写字母表示不同贮藏时间同一处理组间在P＜0.05水平差异有统计学意义，不同大写字母表示同一贮藏时间不同实验组间在P＜0.05水平差异有统计学意义。

表1 冷鲜肉贮藏期间各品质指标相关性分析

表2 冷鲜肉贮藏期间各品质指标的主成分分析

表3 冷鲜肉贮藏期间各品质指标的主成分载荷矩阵

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