【摘要】 为延长阿拉善双峰驼肉的货架期,制备了20μm和40μm两种厚度的聚乳酸(Poly(L-lactic acid),PLLA)/聚对苯二甲酸-己二酸-1,4-丁二醇酯(Poly(butylene adipate-co-terephthalate),PBAT)共混薄膜,测试了其机械性能和透气性能,并将其应用于驼肉的均衡自发气调包装。以菌落总数、挥发性盐基氮、色值(a*)和感官为品质指标评价薄膜对驼肉的保鲜效果。结果表明:与纯PLLA薄膜相比,PLLA/PBAT薄膜的氧气和二氧化碳透过率分别增大了31.4%和309.8%,断裂伸长率提高了17倍以上。在贮藏期间,PLLA/PBAT包装内形成了稳定的气体组分,有效延缓了驼肉的菌落总数和挥发性盐基氮的增长,使其新鲜的红色和良好的感官得以维持。其中,20μm的薄膜包装的肉样货架期延长到20 d以上,优于40μm的薄膜包装的肉样(不足15 d)和裸露的肉样(不足3 d)。更多还原

【Abstract】 To extend the shelf-life of the Alxa bactrian camel meat, poly（L-lactic acid）（PLLA）/poly（butylene adipateco-terephthalate）（PBAT） blend films with thickness of 20 μm and 40 μm were prepared. The mechanical property and gas permeability of the films were tested, and then the films were used for equilibrium modified atmosphere packaging（EMAP） of camel meat. The total viable counts（TVC）, total volatile basic nitrogen（TVBN）, color parameter（a*） and sensory quality were measured to evaluate the preservation effect of films on the camel meat. The PLLA/PBAT film showed the O₂, CO₂ permeability and elongation at break increased by 31.4%, 309.8% and 17 times, respectively, over those of pure PLLA film. During the storage, the stable gas composition in the PLLA/PBAT packaging was achieved, and the increase of TVC and TVBN of camel meat was slowed down, thus the fresh red and delightful sensory were maintained. The shelf-life of meat packed in the 20 μm film reached more than 20 d, longer than that of meat packed in the 40 μm film（less than 15 d） and that of exposed meat（less than 3 d）.更多还原