中文摘要：

研究了仙草胶/酪蛋白复合膜对鲜猪肉在冷藏期间保鲜效果的影响。测定了在（4±1）℃冷藏期间,经不同保藏处理（无覆膜保鲜、酪蛋白膜覆膜保鲜、仙草胶/酪蛋白复合膜覆膜保鲜）猪肉的挥发性盐基氮（total volatile basic nitrogen,TVB-N）含量、硫代巴比妥酸反应（thiobarbituric acid-reactive substances,TBARS）值、色泽度（L＊值、a＊值、b＊值和ΔE值）、韧性和菌落总数的变化情况。结果表明：仙草胶/酪蛋白复合膜处理组的冷却猪肉品质较其他两组好。经仙草胶/酪蛋白复合膜包裹的冷却猪肉在4℃下保存10 d后,其菌落总数、TVB-N值和TBARS值等指标仍在新鲜肉的标准范围内,其贮藏期比酪蛋白膜处理组和对照组分别延长了2 d和4d。这表明添加仙草胶可有效提高酪蛋白可食性膜的抗菌和抗氧化活性。利用仙草胶/酪蛋白复合膜包裹冷却猪肉能有效控制猪肉的TVB-N值、TBARS值、色泽和韧性的变化,减缓了贮藏过程中猪肉的脂肪氧化和菌落总数的上升,提高了冷却猪肉贮藏过程中的品质并延长货架期。

英文摘要：

The effect of casein/hsian-tsao composite film on the quality of fresh pork during cold storage was investigated in this study. Changes in the content of total volatile basic nitrogen（TVB-N）, thiobarbituric acid-reactive substances（TBARS） value, color（L＊, a＊, b＊, and ΔE values）, toughness, and the total number of colonies during storage at（4 ± 1） ℃ were measured for all samples subjected to different treatments（no film, casein film, and hsian-tsao gum/casein composite film） for preservation. The results indicated that the quality of pork packaged with hsian-tsao gum/casein composite films was better than that packaged in the other two groups. The values of TVB-N and TBARS as well as the number of bacterial colonies on the pork treated with hsian-tsao gum/casein composite films and stored for ten days at 4 ℃ still met the standards for fresh pork. The preservation times of pork treated with composite films were extended by 2 and 4 days, compared to those in the casein film and control groups, respectively. These results indicate that the addition of hsian-tsao gum can effectively increase the antimicrobial and antioxidant capacities of casein edible films. The use of hsian-tsao gum/casein composite films for packaging pork can effectively control the changes in TVB-N and TBARS values, color, and toughness, slow the fat oxidation process, increase the total number of bacterial colonies on the pork during storage, enhance pork quality during cold storage, and extend the shelf-life of pork.