在冷藏储存下使用水母等基生物降解薄膜和涂层来保存草
Rasn Ranasinghe1, Wli Wijesekara1, S A Senanayake1
1Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka.
概括
水母凝膜有效地保护草,减少腐烂,并在冷藏储存期间保持质量. 这些可生物降解的涂料显示出食品工业的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 生物技术是生物技术.
背景情况:
- 可生物降解的薄膜和涂层对于食品保存至关重要.
- 凝是一种来自原蛋白的蛋白质,是可食用薄膜和涂层的有希望的材料.
- 水母是未充分利用的海洋资源,有潜力提取凝.
研究的目的:
- 评估生物降解薄膜和涂层的有效性从水母等 (Acromitus flagellatus) 来源的草保存.
- 为了比较水母凝与鱼皮和猪皮凝用于薄膜和涂层应用.
- 评估不同提取方法 (热水与微波辅助) 对凝性质和性能的影响.
主要方法:
- 使用常规热水和微波辅助方法从水母中提取凝.
- 从水母,鱼和猪肉凝制备可生物降解的薄膜和涂层.
- 将薄膜和涂层应用于用于冷藏 (4°C) 的草上.
- 评估草质量参数,包括视觉外观,减肥,颜色,硬度,水分含量,pH值,可定位的酸度和21天的可溶性固体总量.
主要成果:
- 未涂层的草在21天后出现了显著的腐烂和真菌生长,而涂层/包装的草保持了更好的外观.
- 凝膜和涂层显著减少了草的减肥,并将颜色,硬度,水分,pH,酸度和可溶性固体的变化降到最低.
- 在所有类型的凝中,凝涂层在减轻体重方面比凝薄膜更有效.
- 基于水母凝的薄膜和涂层表现出与从鱼类和猪肉凝制成的相似的保存性能.
结论:
- 从水母 (Acromitus flagellatus) 中提取的凝适合生产可生物降解的薄膜和涂层,用于食品应用.
- 水母凝为传统的凝来源提供了可行的替代品,以提高草的保质期.
- 从水母凝制成的生物降解薄膜和涂层在食品工业中显示出保存新鲜产品的巨大潜力.
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