【摘要】 以壳聚糖、明胶等为主要原辅料制作壳聚糖-明胶涂膜液,对新鲜生、熟鸭肉进行涂膜,考察在(0±1)℃储藏条件下,涂膜后的鸭肉与未处理的鸭肉在储藏期内水分含量、pH、色泽、酸价、MDA含量、羰基含量等指标的变化。结果表明:储藏期内,无论生、熟鸭肉,涂膜对其水分含量、a~*值、酸价、MDA含量、羰基含量均有较好的改善,而对于鸭肉的pH及L~*值影响不明显。涂膜处理能较好地改善鸭肉储藏期间的品质,是一种鸭肉保鲜的有效措施。更多还原

【Abstract】 In this experiment, chitosan and gelatin were used as the main excipients to prepare chitosan-gelatin composite coating solution, and the fresh raw and cooked duck meat was coated. The changes of water content, pH value, color, acid value, MDA content and carbonyl content of coated duck meat and untreated duck meat during storage at(0 ±1) ℃ were investigated. The results showed that during storage, the coating treatment had an improvement on moisture content, a~*value, acid value, MDA content and carbonyl content of both raw and cooked duck meat, but no obvious effect on pH value and L~*value of the duck meats. Which suggested that coating treatment could improve the quality of duck meat during storage and was an effective measure for preservation of duck meat.更多还原