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《Journal of Beijing University of Agriculture》 2018-03
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Preparation of a combined antibacterial plastic film with lactein and its effect on quality of chilled meat

YANG Wenge;FENG Guangying;SUN Ming;JIN Junhua;ZHANG Hongxing;XIE Yuanhong;Food Science and Engineering College,Beijing University of Agriculture,Beijing Key Laboratory of Detection and Control of Spoilage Organisms and Pesticide Residues in Agricultural Products,Beijing Laboratory of Food Quality and Safety;  
【Objective】To prepare antimicrobial plastic film containing Nisin combined with plantaricin BM-1,and investigate their effects on the quality of the chilled pork during the shelf life.【Method】Using the chitosan and hydroxypropyl methyl cellulose(HPMC)as the carrier material incorporated Nisin and Nisin-plantaricin BM-1 into the PE/PVDC/RCCP(PPR)plastic films to prepare two films,and package chilled pork in the shelf life at 4℃.The total aerobic and anaerobic counts,pH and TVB-N values in the chilled porks were measured.【Result】The results showed that the growths of total aerobic and anaerobic counts,pH values and TVB-N values in chilled meat with Nisin-BM-1-PPR antimicrobial film were decreased generally,compared to control or Nisin-PPR antimicrobial films.【Conclusion】A 8 days shelf life was obtained with Nisin-BM-1-PPR antimicrobial films,whereas 4 days was observed with Nisin-PPR antimicrobial films in chilled meat.
【Fund】: 2017内涵发展定额项目-学生综合素质提升-研究生科研创新项目-食品(5056516006/021)
【CateGory Index】: TS251.51
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