目的 研究玉米淀粉-壳聚糖可食膜对兔肉在冷藏期间品质特性的影响。方法 测定玉米淀粉-壳聚糖可食膜的物理特性， 并研究包膜处理对 （4±1）℃冷藏兔肉的pH值、 剪切力、 硬度、 挥发性盐基氮 （TVB-N）、 硫代巴比妥酸值 （TBA）、 高铁肌红蛋白含量 （MetMb） 和菌落总数等指标的影响。结果 玉米淀粉-壳聚糖可食膜的抗拉强度为（13.82±0.46）MPa， 伸长率为（28.08±0.23） %， 水蒸气透过率为（1.24±0.03） ×10-10 g/ （m·s·Pa）。玉米淀粉-壳聚糖可食膜可使兔肉冷藏过程中的剪切力和硬度减缓下降， 在贮藏中后期显著延缓兔肉pH， TVB-N， TBA， MetMb值的上升（P<0.05）， 明显抑制兔肉表面微生物菌落总数的增加。结论 玉米淀粉-壳聚糖可食膜可有效减缓生鲜兔肉在冷藏过程中的品质劣变， 具有良好的保鲜效果。

The objective of this study was to investigate the effects of corn starch-chitosan films coating on rabbit meat quality after cold storage. The physical characteristics of corn starch-chitosan were investigated before coating rabbit meat. The pH, shearing force, hardness, TVB-N, TBA, MetMb and total bacterial colony of rabbit meat with/without coating were measured during（4±1） ℃ storage. Our results showed that tensile strength, elongation and WVP of starch-chitosan films were (13.82±0.46) MPa, (28.08±0.23) %, and (1.24±0.03)×10-10 g/ （m·s·Pa） . The shear force and hardness were slowed down after coating of corn starch-chitosan films. In addition, the corn starch-chitosan films significantly delayed the rising of pH, TVB-N, TBA, MetMb (P<0.05) and effectively restrained the growth of surface microorganisms. Taken together, corn starch-chitosan films had good preservation effects for fresh rabbit meat storage.