葡萄酒渣多酚-壳聚糖-CMC可食性复合膜在水煮羊肉贮藏中的应用

doi:10.3969/j.issn.1004-1524.2021.06.15

浙江农业学报 ›› 2021, Vol. 33 ›› Issue (6): 1095-1103.DOI: 10.3969/j.issn.1004-1524.2021.06.15

葡萄酒渣多酚-壳聚糖-CMC可食性复合膜在水煮羊肉贮藏中的应用

田玉潭^a(), 马露^b, 刘军^a^,^b, 李冬冬^a^,^b, 陶迎梅^a^,^b, 赵晓璐^a, 马亚男^a, 孙少忆^a, 刘敦华^a^,^b^,^*()

a.宁夏大学食品与葡萄酒学院,宁夏银川 750021
b.宁夏大学农学院,宁夏银川 750021

收稿日期:2020-09-20 出版日期:2021-06-25 发布日期:2021-06-25
通讯作者: 刘敦华
作者简介:*刘敦华,E-mail: dunhualiu@126.com
田玉潭(1997—),女,宁夏吴忠人,硕士研究生,研究方向为畜产品加工与贮藏。E-mail: 18795388563@163.com
基金资助:
国家星火计划(2015GA880005)

Application of edible composite film of wine residue polyphenol-chitosan-CMC during storage of boiled mutton

TIAN Yutan^a(), MA Lu^b, LIU Juna^a^,^b, LI Dongdong^a^,^b, TAO Yingmei^a^,^b, ZHAO Xiaolu^a, MA Yanan^a, SUN Shaoyi^a, LIU Dunhua^a^,^b^,^*()

a. School of Food and Wine, Ningxia University, Yinchuan 750021, China
b. School of Agriculture, Ningxia University, Yinchuan 750021, China

Received:2020-09-20 Online:2021-06-25 Published:2021-06-25
Contact: LIU Dunhua

摘要/Abstract

摘要：

为开发一种适用于水煮羊肉贮藏的可食性复合膜,以迷迭香(3%)复合膜、茶多酚(3%)复合膜和保鲜膜为对照组,利用不同浓度(1%、3%、5%)的葡萄酒渣多酚-壳聚糖-CMC复合膜和对照组膜处理水煮羊肉,分析其在冷藏[(4±1)℃]期间的感官特性、pH、色度、硫代巴比妥酸(thiobarbituric acid, TBA)值、挥发性盐基氮(TVB-N)、菌落总数,根据结果筛选最佳复合膜,并对其贮藏期间的挥发性物质进行研究。结果表明:5%葡萄酒渣多酚-壳聚糖-CMC复合膜处理效果最佳,可以有效改善羊肉的色泽,延缓脂质氧化;贮藏至第9天时,5%多酚膜处理组感官特性、抑菌性显著(P<0.05)优于其他复合膜处理组,TVB-N低于限值;贮藏至第12天时,5%多酚膜处理组pH显著(P<0.05)低于其他复合膜处理组;羊肉的贮藏时间可延长至9 d;贮藏时间不同,5%多酚膜处理组挥发性物质含量存在一定的差异。总体上,葡萄酒渣多酚-壳聚糖-CMC复合膜可以有效保持羊肉在贮藏期间的色泽,抑制氧化,减少腐败,延长货架期,有效保持羊肉在贮藏期间的食用品质。

关键词: 葡萄酒渣多酚, 壳聚糖, CMC, 复合膜, 水煮羊肉, 贮藏

Abstract:

To develop an edible composite film for storage of boiled mutton, taking rosemary (3%) composite film, tea polyphenol (3%) composite film and preservative film as control groups, boiled mutton was treated with different concentrations (1%, 3%, 5%) of wine pomace polyphenol chitosan CMC composite film and control films. The sensory characteristics, pH, color, thiobarbituric acid (TBA), TVB-N and total bacterial count of boiled mutton during cold storage [(4±1) ℃] were analyzed. The best composite film was selected according to the results, and volatile substances during storage were studied. The results showed that 5% wine pomace polyphenol chitosan CMC composite film were selected as the best treatment, it could effectively improved the color of mutton, delayed lipid oxidation, on the 9th day of storage, sensory characteristics and antibacterial activity of 5% polyphenol film treatment group were significantly (P<0.05) better than other composite film treatment groups, TVB-N was lower than the limit value; On the 12th day of storage, the pH value of 5% polyphenol film treatment group was significantly (P<0.05) lower than that of other composite film treatment groups. The storage time of mutton could be delayed to 9 days. There were some differences in volatile compounds among the 5% polyphenol film treatment groups with different storage time. Therefore, wine pomace polyphenol chitosan CMC composite film could effectively maintain the color of mutton during storage, inhibit oxidation, reduce corruption, prolong shelf life, and effectively maintain the edible quality of mutton during storage.

Key words: wine pomace polyphenols, chitosan, CMC, composite film, boiled mutton, storage

中图分类号:

TS251.5⁺3

田玉潭, 马露, 刘军, 李冬冬, 陶迎梅, 赵晓璐, 马亚男, 孙少忆, 刘敦华. 葡萄酒渣多酚-壳聚糖-CMC可食性复合膜在水煮羊肉贮藏中的应用[J]. 浙江农业学报, 2021, 33(6): 1095-1103.

TIAN Yutan, MA Lu, LIU Juna, LI Dongdong, TAO Yingmei, ZHAO Xiaolu, MA Yanan, SUN Shaoyi, LIU Dunhua. Application of edible composite film of wine residue polyphenol-chitosan-CMC during storage of boiled mutton[J]. Acta Agriculturae Zhejiangensis, 2021, 33(6): 1095-1103.

图/表 8

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项目Project	感官评价Sensory evaluation	评分Score
色泽Color	肉颜色正常,有光泽The meat was normal in color and glossy	>30~40
	肉些许发暗,具有光泽The meat was slightly dark and glossy	>16~30
	肉颜色暗红发褐,无光泽The meat was dark red, brown and lusterless	>0~16
气味Smell	具有熟羊肉特有的气味,无异味Unique smell of cooked mutton, no peculiar smell	>30~40
	具有熟羊肉的香味,但不浓郁,无异味 Flavor of cooked mutton, but it was not rich and has no peculiar smell	>16~30
	熟羊肉的特有气味消失,有异味Unique smell of cooked mutton disappears and had peculiar smell	>0~16
总体可接受程度	喜欢Like	>15~20
General acceptability	一般Commonly	>8~15
	不喜欢Dislike	>0~8

项目Project	感官评价Sensory evaluation	评分Score
色泽Color	肉颜色正常,有光泽The meat was normal in color and glossy	>30~40
	肉些许发暗,具有光泽The meat was slightly dark and glossy	>16~30
	肉颜色暗红发褐,无光泽The meat was dark red, brown and lusterless	>0~16
气味Smell	具有熟羊肉特有的气味,无异味Unique smell of cooked mutton, no peculiar smell	>30~40
	具有熟羊肉的香味,但不浓郁,无异味 Flavor of cooked mutton, but it was not rich and has no peculiar smell	>16~30
	熟羊肉的特有气味消失,有异味Unique smell of cooked mutton disappears and had peculiar smell	>0~16
总体可接受程度	喜欢Like	>15~20
General acceptability	一般Commonly	>8~15
	不喜欢Dislike	>0~8

处理组 Processing group		保鲜膜 Fresh keeping film	茶多酚膜 Tea polyphenol film	迷迭香膜 Rosemary film	1%多酚膜 1% polyphenol film	3%多酚膜 3% polyphenol film	5%多酚膜 5% polyphenol film
感官指标 Sensory index	贮藏时间 Storage time/d	保鲜膜 Fresh keeping film	茶多酚膜 Tea polyphenol film	迷迭香膜 Rosemary film	1%多酚膜 1% polyphenol film	3%多酚膜 3% polyphenol film	5%多酚膜 5% polyphenol film
颜色	0	40.00±0 aA	40.00±0 aA	40.00±0 aA	40.00±0 aA	40.00±0 aA	40.00±0 aA
Colour	3	38.40±0.40 aA	35.74±0.61 abB	29.66±0.15 cB	32.54±1.62 bcB	34.26±1.36 abB	33.60±1.83 bcB
	6	25.74±3.01 bB	27.34±0.58 abC	16.94±1.08 cC	29.34±0.58 abC	27.34±0.58abC	32.40±0.72 aB
	9	17.94±0.38 cC	24.94±0.75 abD	12.46±0.93 dD	22.66±0.47 bD	25.14±0.80 abC	26.34±1.21 aC
	12	12.54±1.10 bcD	16.94±0.84 aE	9.20±0.90 cE	16.06±0.61 abE	16.26±1.50 abD	19.06±0.91 aD
气味Smell	0	40.00±0 aA	40.00±0 aA	40.00±0 aA	40.00±0 aA	40.00±0 aA	40.00±0 aA
	3	30.66±3.40 aB	35.74±0.61 aB	34.94±0.46 aB	34.14±0.83 aB	30.80±1.22 aB	33.20±0.53 aB
	6	21.60±0.72 cC	27.34±0.58 abC	30.26±0.81 aC	27.54±1.57 abC	25.46±0.81 bcC	30.14±1.79 aBC
	9	16.14±0.57 eC	19.14±0.59 dD	19.40±0.72 dD	24.60±0.72 bC	22.06±0.68 cD	27.46±0.21 aC
	12	8.80±0.78 eD	15.66±0.35 cdE	13.86±0.67 dE	17.14±1.07 bcD	18.66±0.51 bE	21.74±0.91 aD
总体可接受度	0	20.00±0 aA	20.00±0 aA	20.00±0 aA	20.00±0 aA	20.00±0 aA	20.00±0 aA
Overall	3	14.93±2.72 aB	17.07±1.01 aB	16.67±0.61 aB	16.27±1.62 aB	15.73±1.89 aB	17.17±0.35 aB
acceptability	6	11.67±0.58 cC	13.33±1.53 bC	13.87±0.23 bC	13.87±0.23 bC	14.00±1.00 bB	16.33±0.58 aC
	9	8.67±1.53 cD	11.90±1.21 bC	11.77±0.95 bD	11.77±1.00 bD	12.13±0.32 bC	15.37±0.51 aD
	12	6.67±1.53 cD	8.90±0.78 bD	9.03±0.68 bE	9.37±0.50 abE	10.13±0.49 abD	10.87±0.06 aE

处理组 Processing group		保鲜膜 Fresh keeping film	茶多酚膜 Tea polyphenol film	迷迭香膜 Rosemary film	1%多酚膜 1% polyphenol film	3%多酚膜 3% polyphenol film	5%多酚膜 5% polyphenol film
感官指标 Sensory index	贮藏时间 Storage time/d	保鲜膜 Fresh keeping film	茶多酚膜 Tea polyphenol film	迷迭香膜 Rosemary film	1%多酚膜 1% polyphenol film	3%多酚膜 3% polyphenol film	5%多酚膜 5% polyphenol film
颜色	0	40.00±0 aA	40.00±0 aA	40.00±0 aA	40.00±0 aA	40.00±0 aA	40.00±0 aA
Colour	3	38.40±0.40 aA	35.74±0.61 abB	29.66±0.15 cB	32.54±1.62 bcB	34.26±1.36 abB	33.60±1.83 bcB
	6	25.74±3.01 bB	27.34±0.58 abC	16.94±1.08 cC	29.34±0.58 abC	27.34±0.58abC	32.40±0.72 aB
	9	17.94±0.38 cC	24.94±0.75 abD	12.46±0.93 dD	22.66±0.47 bD	25.14±0.80 abC	26.34±1.21 aC
	12	12.54±1.10 bcD	16.94±0.84 aE	9.20±0.90 cE	16.06±0.61 abE	16.26±1.50 abD	19.06±0.91 aD
气味Smell	0	40.00±0 aA	40.00±0 aA	40.00±0 aA	40.00±0 aA	40.00±0 aA	40.00±0 aA
	3	30.66±3.40 aB	35.74±0.61 aB	34.94±0.46 aB	34.14±0.83 aB	30.80±1.22 aB	33.20±0.53 aB
	6	21.60±0.72 cC	27.34±0.58 abC	30.26±0.81 aC	27.54±1.57 abC	25.46±0.81 bcC	30.14±1.79 aBC
	9	16.14±0.57 eC	19.14±0.59 dD	19.40±0.72 dD	24.60±0.72 bC	22.06±0.68 cD	27.46±0.21 aC
	12	8.80±0.78 eD	15.66±0.35 cdE	13.86±0.67 dE	17.14±1.07 bcD	18.66±0.51 bE	21.74±0.91 aD
总体可接受度	0	20.00±0 aA	20.00±0 aA	20.00±0 aA	20.00±0 aA	20.00±0 aA	20.00±0 aA
Overall	3	14.93±2.72 aB	17.07±1.01 aB	16.67±0.61 aB	16.27±1.62 aB	15.73±1.89 aB	17.17±0.35 aB
acceptability	6	11.67±0.58 cC	13.33±1.53 bC	13.87±0.23 bC	13.87±0.23 bC	14.00±1.00 bB	16.33±0.58 aC
	9	8.67±1.53 cD	11.90±1.21 bC	11.77±0.95 bD	11.77±1.00 bD	12.13±0.32 bC	15.37±0.51 aD
	12	6.67±1.53 cD	8.90±0.78 bD	9.03±0.68 bE	9.37±0.50 abE	10.13±0.49 abD	10.87±0.06 aE

色度指标 Color index	贮藏时间 Storage time/d	保鲜膜 Fresh keeping film	茶多酚膜 Tea polyphenol film	迷迭香膜 Rosemary film	1%多酚膜 1% polyphenol film	3%多酚膜 3% polyphenol film	5%多酚膜 5% polyphenol film
L^*	0	59.38±3.62 aA	59.38±3.62 aA	59.38±3.62 aA	59.38±3.62 aA	59.38±3.62 aA	59.38±3.62 aA
	3	55.11±1.08 aB	46.10±2.74 bB	38.89±4.81 bcBC	45.85±5.98 bB	35.07±3.09 cC	36.10±0.87 cC
	6	42.56±1.04 bcC	55.04±3.68 aA	35.32±2.32 dC	42.02±1.44 bcBC	37.01±5.73 cdC	44.61±3.75 bB
	9	51.33±1.83 aB	46.03±2.50 bcB	42.69±0.67 cB	38.46±2.78 dCD	44.37±2.75 bcB	47.45±2.76 abB
	12	53.45±1.46 aB	34.26±2.51 cC	40.40±1.61 bBC	35.29±0.30 cD	36.90±3.13 bcC	35.94±2.10 cC
a^*	0	11.24±0.23 aA	11.24±0.23 aA	11.24±0.23 aA	11.24±0.23 aA	11.24±0.23 aA	11.24±0.23 aA
	3	8.49±0.70 cB	9.93±0.67 abcA	11.90±2.16 aA	9.60±0.46 bcB	10.78±0.93 abA	9.47±0.89 bcAB
	6	7.49±0.18 bC	8.20±0.92 abB	10.07±0.78 aA	9.00±1.05 abB	8.70±1.25 abB	8.59±1.46 abBC
	9	6.22±0.22 cD	7.22±0.97 bcB	10.11±1.30 aA	8.77±1.05 abB	8.55±1.58 abB	7.70±1.41 bcBC
	12	5.46±0.51 dD	7.02±0.97 cB	11.06±0.96 aA	6.50±0.77 cdC	8.69±0.46 bB	6.97±0.71 cC
b^*	0	10.57±0.47 aC	10.57±0.47 aC	10.57±0.47 aC	10.57±0.47 aC	10.57±0.47 aC	10.57±0.47 aC
	3	14.51±1.58 abB	15.53±1.27 aA	11.21±3.78 bA	11.31±1.42 bA	11.72±0.48 bB	12.93±0.86 abABC
	6	14.89±1.12 aB	15.11±1.92 aA	12.15±1.90 abA	12.88±0.37 abA	10.21±0.69 bBC	14.09±2.39 aAB
	9	15.99±0.70 aAB	13.68±1.05 abAB	11.25±4.24 abA	11.10±3.46 bA	14.12±1.33 abA	14.91±1.79 abA
	12	16.91±0.94 aA	11.40±3.43 bB	9.38±0.59 bA	9.87±0.43 bA	8.05±2.27 bC	10.87±0.06 aE

葡萄酒渣多酚-壳聚糖-CMC可食性复合膜在水煮羊肉贮藏中的应用

Application of edible composite film of wine residue polyphenol-chitosan-CMC during storage of boiled mutton

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贮藏时间 Storage time/d	挥发性物质的相对含量Relative content of volatile substances/%
贮藏时间 Storage time/d	醛类 Aldehydes	酮类 Ketones	烷烃类 Alkanes	醇类 Alcohols	烯烃 Alkenes	杂环化合物 Heterocyclic compounds
0	46.49 c	5.18 a	9.15 c	8.14 e	0.84 c	21.16 d
3	43.88 d	3.32 b	4.31 e	10.56 b	0.72 e	23.47 c
6	46.50 c	3.28 c	13.53 a	9.55 d	2.16 b	30.64 b
9	50.91 b	3.28 c	7.95 b	10.18 c	4.22 a	31.03 a
12	52.85 a	3.10 d	9.45 d	11.14 a	0.75 d	16.99 e

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