目录
摘要II
关键词II
AbstractIII
引言
1绪论1
1.1烧鸡保鲜概述1
1.2可食用膜的研究现状1
1.3研究意义2
2材料与方法3
2.1材料与设备3
2.1.1试剂与材料3
2.1.2实验仪器3
2.2实验方法3
2.2.1涂膜液的制备3
2.2.2样品处理3
2.2.3质量指标的测定3
2.2.4统计分析5
3结果与分析5
3.1色度5
3.2硬度6
3.3 pH值6
3.4脂肪氧化测定7
3.5 TVBN8
3.6微生物综合分析9
4讨论11
5结论12
致谢13
参考文献13新型可食用涂膜对烧鸡货架期的影响作用
摘要
可食用涂膜是近年来食品保鲜领域的研究热点，因其可食用、安全绿色、保鲜性能良好等诸多优点而受到人们的关注。本文以烧鸡为研究对象，以明胶和壳聚糖为涂膜基质，探究了普通涂膜、添加了活性物质ε聚赖氨酸和迷迭香提取物油的粗乳液涂膜、高压均质后的纳米乳液涂膜等三种不同涂膜处理对烧鸡在4 °C储藏过程中的品质影响，以色度、硬度、pH值、挥发性盐基氮、脂肪氧化、菌落总数、大肠菌群、霉菌和酵母菌等指标反映鸡肉的新鲜程度和储藏品质的变化，比较不同涂膜处理保鲜性能的差异。研究表明，纳米乳液涂膜能很好地维持烧鸡的色泽、pH值、硬度的稳定，延缓脂肪氧化，抑制TVBN值的上升，抑制菌落总数、大肠菌群、霉菌和酵母菌计数值的上升，将烧鸡的货架期延长至少50 %，综合保鲜效果优于其他两个涂膜处理组。综上所述，纳米可食用涂膜可应用于烧鸡保鲜，延长食品的货架期，提高食品的质量与安全。
ABSTRACT
Edible coating, which is a highlighted topic of food preservation research, has been concerned generally  *51今日免费论文网|www.51jrft.com +Q: ￥351916072$ 
in recent years owing to its edibility, safety and good preservation performance. In this research, carbonado chicken is coated with three different types of coating treatments: (a) the common coating based on gelatin and chitosan; (b) the coating applied with εpolyLlysine and rosemary extract oil as active compounds; (c) nanoemulsion based coating homogenized via highpressure homogenization. All samples were stored at 4 °C. To compare the differences of preservation performance of different coating treatments, experimental index were detected to determine the freshness and storage quality (chromaticity, hardness, pH value, TVBN, fat oxidation, total viable bacterial counts, coliform bacteria counts, mold and yeast counts). Results showed that the nanoemulsion based coating could effectively maintain the stability of chromaticity, pH value and hardness of carbonado chicken; delay the oxidation of fat; inhibit the increase of TVBN value, total viable bacterial counts, coliform bacteria counts, and mold and yeast counts. Nanoemulsion based coating could extend the shelf life of carbonado chicken for at least 50 % compared to the uncoated one. Comprehensively, the preservation effect of nanoemulsion based coating was better than the other two coating groups. In summary, nanoemulsion based coating could be applied to the preservation of carbonado chicken, leading to the extension of shelf life and the development of food quality and safety.

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