摘要
以玉米淀粉、聚乙烯醇(PVA)、玉米秸秆、甘油为原料制备复合薄膜。结合真空包装技术对风干肠进行包装,在30℃条件下贮藏25 d,对风干肠的pH、挥发性盐基氮、水分、菌落总数和质构品质等指标进行测定。结果表明,风干肠的pH先上升后下降然后趋于稳定;水分含量明显下降;挥发性盐基氮(TVB-N)值、菌落总数显著升高;硬度显著增大,弹性缓慢减小,感官评分显著下降(p<0.05)。在相同的贮藏时间内,真空包装组的样品水分含量、TVB-N值和菌落总数低于对照组,总体感官评分高于对照组。综合以上品质特性,当玉米淀粉含量为5.0%,PVA含量为7.0%,甘油含量为4%时,可降解薄膜结合真空包装对风干肠的保鲜效果最佳,可有效抑制微生物繁殖,延长货架期。
Corn starch, polyvinyl alcohol(PVA), corn stover and glycerin are used to prepare the composite film, which is used to vacuum packaging of air-dried sausage. The pH, total volatile base nitrogen(TVB-N), water content, total plant count(TPC) and texture of the air-dried sausage are measured at 30 ℃ for 25 days. The pH of the air-dried sausage first increases and then decreases, then keeps stabilized; The moisture content decreases significantly; TVB-N and TPC values increase significantly; The hardness increases significantly, the elasticity decreases slowly, and the sensory score decreases significantly(p<0.05). However, the moisture content, TVB-N and TPC values of the vacuum packaging samples are lower than those of the control, and its overall sensory score is higher than that of the control at the same storage period. Based on the results,when corn starch is 5.0%, PVA is 7.0%, and glycerin is 4%, degradable film combined with vacuum packaging has the best preservation effect on the air-dried sausage, and it can effectively inhibit microbial growth and extend its shelf-life.
引文
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