鸭油甘油二酯与壳聚糖协同对猪肉糜的防腐作用

Preservative Effect on Minced Pork Resulting from the Synergistic Action of Duck Oil Diglyceride and Chitosan

摘要:

本研究旨在通过研究甘油二酯(DG)与壳聚糖(CTS)的协同作用对猪肉糜在冷藏期间物性的影响，以便探索一种新型绿色的肉类防腐剂。实验以新鲜猪肉为原料，通过对照试验，测定用不同方法处理的猪肉在冷藏过程中猪肉糜样品的pH值、硫代巴比妥酸反应物值、MetMb含量以及抑制菌落总数的变化。结果表明：DG能够抑制大肠杆菌和金黄葡萄球菌的生长繁殖，抑菌效果极显著(p<0.01)。DG与CTS协同抑菌效果优于DG的单独添加，能够延缓猪肉糜冷藏期间细菌的繁殖，样品菌落总数由0.33变化为14.71；具有减缓猪肉糜在冷藏期间pH上升的作用，pH由5.68上升到6.13；具有抑制脂肪氧化的作用，MetMb含量由24.67%增加到55.34%。添加DG、CTS可提高猪肉糜的氧化稳定性，延长猪肉糜的保存期。DG与CTS具有协同抑菌和抗氧化作用，因此甘油二酯与壳聚糖协同作为食品防腐剂具有很大潜力。

Abstract:

In order to explore a novel green meat preservative, the synergistic effects of diglycerides (DG) and chitosan (CTS) on the physical properties of minced pork during cold storage were investigated. Fresh pork was the raw material. Through control experiments, changes in the pH, thibabituric acid reactive substances, MetMb content and total number of inhibited bacterial colonies of the minced pork samples subjected to different treatments were measured. The results showed that DG could inhibit the growth and reproduction of E. coli and Staphylococcus aureus, and the antibacterial effect was extremely significant (p<0.01). The antibacterial effect resulting from the synergistic action of DG and CTS was greater than that of DG alone. The DG-CTS combination delayed the proliferation of bacteria in pork during cold storage (the total number of colonies changing from 0.33 to 14.71), and slowed down the rise in the pH of minced pork during cold storage (pH increased from 5.68 to 6.13). The DG-CTS combination inhibited fat oxidation (MetMb content increased from 24.67% to 55.34%). The addition of DG and CTS could improve the oxidation stability and prolong the shelf life of minced pork. DG and CTS exhibited synergistic antibacterial and antioxidant effects, thus have great potential as food preservatives.