壳聚糖（CH）膜被广泛的应用于食品保鲜领域中，本研究通过向壳聚糖膜中添加石榴皮提取物（PRP）制备具有抗氧化和抗菌活性的复合膜，并研究其对猪肉的保鲜效果。在4±1 ℃的条件下，采用CH-PRP膜或CH膜包裹猪肉饼，进行为期20 d的储藏保鲜，测定猪肉饼的pH值、细菌总数、硫代巴比妥酸值(TBARS)、高铁肌红蛋白(MetMb)和感官品质等指标的变化。对照组未使用膜包装。对于微生物学指标，与对照组相比，CH和CH-PRP组的保质期均延长了8 d。此外，CH-PRP膜能有效抑制硫代巴比妥酸活性物和肌红蛋白含量的增加。在整个储存期，CH-PRP组猪肉饼的感官品质一直维持在可接受的范围内。通过观察发现，CH-PRP膜在储藏过程中缓慢释放抗氧化酚类化合物。因此，壳聚糖/石榴皮提取物复合膜是一种兼具抗菌和抗氧化效果的保鲜膜，能有效延长猪肉饼的保质期。

Chitosan (CH) film is widely used for the shelf life extension of food stuff. In order to improve its antioxidant activity, chitosan film containing pomegranate rind powder extract (PRP) was used as an active packaging material for pork meat patties stored at 4±1 ℃ for 20 days. The physical, chemical, microbiological, and sensory qualities of pork meat patties wrapped with CH-PRP film were compared with those wrapped with pure chitosan film and control group without chitosan film wrapping. A microbiological shelf-life extension of 8 days was achieved for CH and CH-PRP treatment groups when compared to the control group. Wrapping with CH-PRP film retarded the increases in thiobarbituric acid-reactive substances values and metmyoglobin content. The samples wrapped with CH-PRP film could maintain acceptable sensory quality throughout the storage. A gradual release of phenolic compound was observed from CH-PRP film during storage. The results indicated that pomegranate rind powder extract incorporated into chitosan film enhanced the antioxidative and antimicrobial activities of the film and thus maintained quality and shelf life of pork meat patties.

国家自然科学基金资助项目（31360022）