玉米醇溶蛋白/姜黄素/曲酸复合膜对冷藏鸡肉保鲜效果的影响
Effect of zein/curcumin/kojic acid composite film on the preservation of refrigerated chicken
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摘要: 为开发具有良好保鲜效果的天然生物基复合膜材料,以玉米醇溶蛋白(Zein)、姜黄素(Curcumin,CUR)和曲酸(Kojic Acid,KA)为原料制备Zein/CUR/KA复合膜,测定其厚度和机械性能,并将其应用于冷藏鸡肉保鲜,通过测定冷藏鸡肉的pH值、持水力、菌落总数、挥发性盐基氮(TVB-N)含量等,研究该复合膜对冷藏鸡肉的保鲜效果。结果表明:相较于Zein膜,Zein/CUR/KA复合膜的厚度更大,机械性能更优,其拉伸强度和断裂伸长率分别为25.56 MPa和62.49%。当冷藏至第10 d时,经Zein/CUR/KA复合膜处理的鸡肉,其pH值维持在5.9,显著低于对照(CK)组(6.4,P<0.05);仍能保持65.23%的持水力,显著高于其余组(P<0.05);菌落总数控制在6.1 lg CFU/g,较CK组(8.5 lg CFU/g)低两个数量级;TVB-N含量低于食品安全标准规定的0.20 mg/g,硫代巴比妥酸还原值(TBARS)为0.007 7 mg/g,较CK组(0.013 5 mg/g)下降了42.96%;总巯基和活性巯基含量分别降低至10.3 nmol/mg和9.2 nmol/mg,蛋白二级结构的变化幅度最小。因此,Zein/CUR/KA复合膜具有较好的机械性能、阻隔性能、抑菌性和抗氧化性,能有效延缓冷藏鸡肉的水分流失、脂肪氧化和蛋白质变性,表现出良好的冷藏鸡肉保鲜效果。Abstract: To develop natural bio-based composite film materials with excellent food preservation properties, Zein/CUR/KA composite films were prepared using zein(Zein), curcumin (CUR), and kojic acid (KA) as raw materials. The thickness and mechanical properties of the films were measured. Their application in the preservation of refrigerated chicken was then investigated. The preservation efficacy of the composite film on refrigerated chicken was evaluated. This was done by measuring the pH value, water-holding capacity, total colony count, and volatile basic nitrogen (TVB-N) content.Results showed that compared with the Zein film, the Zein/CUR/KA composite film had greater thickness and better mechanical properties, with tensile strength and elongation at break of 25.56 MPa and 62.49%, respectively. On the 10th day of refrigeration, the pH value of chicken treated with the Zein/CUR/KA composite film was maintained at 5.9. This was significantly lower than that of the control (CK) group (6.4, P<0.05). The water-holding capacity remained at 65.23%, which was significantly higher than that of the control group (P<0.05). The total colony count was 6.1 lg CFU/g, which was two orders of magnitude lower than that of the CK group (8.5 lg CFU/g). The TVB-N content was below the food safety standard limit of 0.20 mg/g. The thiobarbituric acid reduction value (TBARS) was 0.007 7 mg/g, which was 42.96% lower than that of the CK group (0.013 5 mg/g). Total thiol and active thiol contents were reduced to 10.3 nmol/mg and 9.2 nmol/mg, respectively. There was minimal alteration in the protein secondary structure.Therefore, the Zein/CUR/KA composite film has excellent mechanical, barrier, antibacterial, and antioxidant properties. It effectively delays water loss, fat oxidation, and protein denaturation in refrigerated chicken, thus demonstrating excellent preservation performance.
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Key words:
- zein /
- curcumin /
- kojic acid /
- composite film /
- chicken preservation
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