负载大蒜素海藻酸钠/明胶可食性膜在蟹棒保鲜中的应用

张孝聪; 王洪江; 张悦; 陈可欣; 何晓阅

doi:10.19554/j.cnki.1001-3563.2025.21.013

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包装工程（技术栏目） ›› 2025, Vol. 46 ›› Issue (21) : 115-123. DOI: 10.19554/j.cnki.1001-3563.2025.21.013

农产品保鲜与食品包装

负载大蒜素海藻酸钠/明胶可食性膜在蟹棒保鲜中的应用

张孝聪¹, 王洪江^1,2*, 张悦¹, 陈可欣¹, 何晓阅¹

作者信息 +

Preparation and Performance Characterization of Edible Alginate/Gelatin Membrane Loaded with Allicin

ZHANG Xiaocong¹, WANG Hongjiang^1,2*, ZHANG Yue¹, CHEN Kexin¹, HE Xiaoyue¹

Author information +

文章历史 +

摘要

目的以海藻酸钠、明胶为成膜基质,制备负载大蒜素微胶囊的可食性包装膜,研究其在蟹棒保鲜中的应用。方法用大蒜素微胶囊膜包装蟹棒,考查其在冷藏（4 ℃）和冷冻（-24 ℃）条件下对蟹棒的保藏效果。结果贮藏第7天时,冷藏蟹棒0.5%组的硫代巴比妥酸（TBARS）值由空白组的（2.59±0.16）mg/kg下降到了（1.05±0.09）mg/kg;0.5%组的挥发性盐基氮（TVB-N）值由空白组的（45.74±0.85）mg/100 g下降到了（30.76±1.18）mg/100 g。薄膜有效抑制了冷藏蟹棒中大肠杆菌、金黄色葡萄球菌、假单胞菌的生长,微生物货架期可延长4 d。大蒜素微胶囊膜能保持冷冻蟹棒质地,贮藏30 d时,处理组硬度比空白组最高降低了15.49 N,弹性最高值高于空白组11.81%,并且具备良好的水溶性,100 ℃条件下蒸煮5 min后已无明显的薄膜结构。结论大蒜素微胶囊膜能够延长鲜食蟹棒货架期、保持冷冻蟹棒的质地结构,为其在其他食品包装的应用提供了数据支撑和科学参考。

Abstract

The work aims to prepare microcapsules loaded with allicin with sodium alginate and gelatin as the film-forming matrix to fabricate edible packaging films and study the application of these films in the preservation of crab sticks. Crab sticks were packaged with allicin microcapsule films, and their preservation effects under refrigeration (4 ℃) and freezing (-24 ℃) conditions were examined. On the 7th day of storage, the thiobarbituric acid reactive substances (TBARS) value of the 0.5% group of refrigerated crab sticks decreased from (2.59±0.16) mg/kg in the blank group to (1.05±0.09) mg/kg; the volatile basic nitrogen (TVB-N) value of the 0.5% group decreased from (45.74±0.85) mg/100 g in the blank group to (30.76±1.18) mg/100 g. The film effectively inhibited the growth of Escherichia coli, Staphylococcus aureus and Pseudomonas in the refrigerated crab sticks, and extended the microbial shelf life by 4 days. The allicin microcapsule film could maintain the texture of frozen crab sticks. At the 30th of storage, the hardness of the treatment group was the lowest compared with the blank group, with a reduction of 15.49 N; the elasticity was 11.81% higher than that of the blank group, and it also had good water solubility. After boiling at 100 ℃ for 5 minutes, no obvious film structure remained. The allicin microcapsule film could extend the shelf life of fresh-frozen crab sticks and maintain the texture structure of frozen crab sticks, providing data support and scientific references for its application in other food packaging.

导出引用

张孝聪, 王洪江, 张悦, 陈可欣, 何晓阅. 负载大蒜素海藻酸钠/明胶可食性膜在蟹棒保鲜中的应用[J]. 包装工程. 2025, 46(21): 115-123 https://doi.org/10.19554/j.cnki.1001-3563.2025.21.013

ZHANG Xiaocong, WANG Hongjiang, ZHANG Yue, CHEN Kexin, HE Xiaoyue. Preparation and Performance Characterization of Edible Alginate/Gelatin Membrane Loaded with Allicin[J]. Packaging Engineering. 2025, 46(21): 115-123 https://doi.org/10.19554/j.cnki.1001-3563.2025.21.013

中图分类号： TB484

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