【作者】 徐宏蕾； 王亚珍； 谢晶； 李立； 薛斌； 邵则淮； 华欣怡； 孙涛；

【Author】 XU Honglei;WANG Yazhen;XIE Jing;LI Li;XUE Bin;SHAO Zehuai;HUA Xinyi;SUN Tao;College of Food Science and Technology,Shanghai Ocean University;

【通讯作者】 孙涛;

【机构】 上海海洋大学食品学院；

【摘要】 制备了明胶—壳寡糖复合膜,考察了壳寡糖对壳聚糖—明胶复合膜性能的影响。测试了壳寡糖添加前后复合膜的机械性能、抗氧化性、抑菌性以及对牛肉的保鲜性能的变化。结果表明,壳寡糖可使复合膜的抗拉伸性能有所提升,但其他机械性能指标有所下降;复合膜的抗氧化性、抑菌性均有较大提升。添加壳寡糖后,复合膜对牛肉的保鲜性能有较大提升,货架期可延长6 d。更多还原

【Abstract】 Chitosan-gelatin composite films were prepared.The effects of chitosan oligosaccharide on gelatin-chitosan composite films were evaluated.The mechanical,antioxidant,antibacterial properties and preservation of beef of the composite film were evaluated.The results showed that the tensile property of the film was increased,but the other mechanical properties were decreased.The antioxidant property and the antibacterial property of the film were improved greatly.The preservation effect of chitosan/gelatin/chitosan oligosaccharide composite film was improved greatly.The shelf life of beef can be extended for 6 days by chitosan oligosaccharide.更多还原